Festive flavours

My gloriously rich, yet lighter-than-light zabaglione is scented with Christmassy flavours including Marsala Superiore which is matured in oak casks for at least 2 years.

Island treasure

I decided to clamber over the fallen boulders on the left-hand side of the beach to what looked like a small row of fishing huts. How pleased I am that I did!

Nestled in a second tiny cove, tucked neatly away from view, was El Bigotes.

Getting the goat

Sadly in my quest for health-inducing goat’s milk I also discovered the farm’s not so health-inducing sobrasada, a lightly spiced, fatty pork sausage not dissimilar to chorizo…and it tasted jolly good!

A taste of Valencia

Try 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!

Proper paella

Paella 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.

Christmas crackers

The highly prized Turrón de Jijona, however, requires a more complicated approach. Using techniques that have been around for hundreds of years…

Valencian victuals

There 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!

Via Valencia

Valencia 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 [...]

A taste of Sicily

For an easy dessert, beat some ricotta cheese and double cream together until smooth, then stir in the finely grated zest of an orange, a little caster sugar to taste and a pinch of ground cinnamon. Serve with biscotti and a glass of sweet Marsala.

Reaching for the sky in Érice

Each of the tiny streets merited exploration and each held little treats in the form of a shrine, café or courtyard. Or indeed, a bakery!