Rubber lip grunt for dinner. With wedges. For the wedges I take two or three Patatas de Sanlucar – a huge and delicious potato that is ideal for frying but that also does very well in the oven – and slice them into chunky sections. I coat them in a little olive oil and a good bit of salt. Sometimes I add a spice, such as smoked paprika or ras-el-hanout, but not this time. These potatoes pack plenty of flavour and I don’t want to obscure it.
So that’s the wedges. Once they’re in the oven I start on the sauce. It’s got capers in it. And I saute up some broad beans with garlic and tiny bits of Spanish ham – a local classic to which I add a little fresh mint. This is going to be great!
We’ve been for a long walk over some hilly, coastal terrain and the season has changed, so I have weather on my mind as I cook. Going into a second year here one is made aware of the changing light as it comes round a second time; with deep satisfaction I am observing weathers I have seen before – the cooling of the air as I walk through town every day to the bus stop, the blinding sunlit facades against a backdrop of black cloud in windy, mixed skies and the odd drop of what will soon become downpour. It’s Autumn again, as it was when I got here and, almost wilfully, fell in love with the place. More