Potty about Padron peppers!
19:09:2011
With horns tooting, fire crackers exploding and streamers being fired into the air this convoy is just the start of a tremendous festival that goes on long into the night.
Sensational seafood
05:09:2011
When accompanied by a quick and easy, paprika-enriched aioli as they are in my latest recipe, for me, calamari don’t get much better!
Eating in España
05:09:2011
Whilst scores of Brits holiday in the Spanish Costas this summer, few will experience the traditional culinary delights that the country has to offer.
A taste of Valencia
17:12:2010Try a favourite local tipple – Agua de Valencia. This take on Buck’s Fizz is made with chilled cava, fresh orange juice and a touch of gin and vodka. Salud!
Read moreProper paella
17:12:2010Paella is possibly Spain’s best known culinary export, but I’ve been told finding a decent one can be very challenging and that’s in Spain itself! Determined to find out exactly what I should be looking for and where to find it, I headed south.
Read moreChristmas crackers
16:12:2010The highly prized Turrón de Jijona, however, requires a more complicated approach. Using techniques that have been around for hundreds of years…
Read moreValencian victuals
14:12:2010There was a wide selection of shapes, colours and sizes on offer, most of which were seemingly lifeless, but were apparently just dozing! A few, however, had been woken from their slumber and were making a run for it; unfortunately for them any attempts were thwarted and their destiny seemed at that point inevitable!
Read moreVia Valencia
14:12:2010Valencia is home to some of Spain’s most renowned ingredients, including Valencian oranges, almonds and saffron, but it is also the birthplace of paella. It’s possibly Spain’s most famous food export, but I’m not convinced I’ve ever tasted a really authentic one, let alone know what I should be looking for. So I’m on a mission to [...]
Read moreA taste of Galicia
14:10:2010For a tasty take on one of my favourite tapas rub thick slices of rye or sour dough bread with the cut side of a clove of garlic, drizzle with good quality extra virgin olive oil and top with dainty pieces of freshly griddled sardine. Finish with a squeeze of lemon juice, cut into bite-sized [...]
Read moreIn celebration of the Padrón pepper!
11:10:2010Along a small country lane and past fields of peppers was the convent and tucked away in a small wooded glen in the grounds all sorts of merriment was being had!
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