Having been working on their online marketing during the run-up to Christmas I’ve spent a lot of time looking at the products, and just had to buy some.

The biggest hits were the Mixed Charcuterie and the Chorizo Primera. Just brilliant – as good as anything I’ve had in this country, in fact.

We’re still making our way through the Manchego cheese and the hand-made Red-legged Partridge Paté – both really good.

Finally, the 50-Year-old Sherry Vinegar is worth every penny for someone as fussy about vinegar as me. For my money, a good Sherry Vinegar is up there with all but the silliest priced Balsamics.

If you’re after great Spanish food and ingredients, take a look at the Delicioso site. We’ve been delighted with what we’ve sampled so far.

Shred your leftover duck like they do with crispy duck in Chinese restaurants. Grab the most interesting rolls you can find, and pop them into the oven to warm/crisp.

Split the rolls, spread with hoisin sauce, load with shredded duck and top with watercress.

Delicious!

So, the line-up, as it looks at the moment is:

Foie Gras de Canard on toasted brioche with dressed salad leaves

Roast Seville Orange-Glazed Duck with Port Wine Sauce – from Delia Smith’s Christmas – with potatoes roasted in goose fat and organic vegetables

Chocoholic’s Christmas Pudding – from the December Good Food Magazine

Rich enough for you?

I haven’t sussed out the wine yet, so we’ll take it as it comes.