I make bread, long-hand. That is to say I make it the slow way. Sourdough bread is a craft of patience and magic. Some would say it's an obsession. Flour, water, salt, natural yeasts and time are all that’s needed. And lots of love. The love is the magic. Each year...
I bring my bread-making things with me to Spain. My sourdough starter, tenderly nurtured over the last couple of years in Teddington, makes the journey, carefully fed before we set out and gently stowed in the boot of the car along with a cast-iron casserole well past its prime but...
On fiesta day, Lubrin is full of colour. Every first floor balcony is adorned with a flag in either green and white or red and yellow stripes, alternating in perfect harmony along the main streets, displaying a high degree of neighbourliness or an ironfisted local mayor with an eye for design....
As I counted down the weeks and days to setting out from London bound for here, I contemplated the culinary opportunities that a long stay in a country rich in markets and produce would offer. In particular, I decided I’d get down to some serious experimentation – and after some...