I don’t think I have been in a tapas bar from Sanlucar to Girona, Madrid to San Sebastián, which has not had this dish on their menu. It is possibly the epitome of Spanish tapas. After decades of sampling versions filled with all sorts of exciting ingredients, I have come to the conclusion that the traditional Catalan Truita de Patata is simply the best.

Asparagus has been around for many hundreds of years, cultivated originally by the ancient Egyptians, Greeks and Romans, and many ancient herbal textbooks mention it as both, food and medicine

This French tradition of serving a frangipane filled tart known as the ‘galette des rois’ (or the ‘gateau des rois’ in the South of France) on, or around the 6th January, (the first Sunday of each New Year) actually dates back to the 14th century.

First created during the reign of Louis XIV, these candied glazed chestnuts are eaten around Christmas time in France, a fairly costly luxury as true marrons glacés take several days to cook from start to finish.