Month: December 2012

In the mouth the light, golden pastry melts into the creamy fried egg yolk before the fiery harissa paste kicks in, tempered by the salty anchovy and rounded off with the peppery coriander. It’s fried egg, Jim, but not as we know it. […]

There is something poetic about the Las Alpujarras countryside; it rolls and cavorts into the distance, never fully coming into focus as the low winter sun… […]

He is El Caganer (I won’t bother with the translation as it’s a case of ‘say what you see’), an essential and very popular part of just about every belén… […]