Posted in April 2012

Inspiration from Tocino and Spring

Inspiration from Tocino and Spring

On my short walk to work, through the historical village of Ezcaray (La Rioja), I pass by a fresh and seasonal selection of products. First, in one of the alleyways that interweaves through the town centre, there is an array of fresh vegetables displayed right on the street. Now that spring has peeked around the … Continue reading

Romesco Sauce

Romesco Sauce

People always enjoy what they can connect with. This is important to me, both as a chef, and an eater! This might explain my immense enjoyment upon recently devouring the fire burnt, sweet spring onions (calçots) that the people of Catalonia have turned into a festival, or as they call it, a calçotada. The raw-with-nature experience of … Continue reading