Spain

The first stop on this new format Egg and Spoon, is Spain. A likely place as any to start and a good chance to uncover some of the secrets to this highly renowned cuisine. Perhaps the first thing to understand about Spanish cuisine is the influences that have brought it to where it is today. One of the biggest influences was brought with the occupation of the Iberian peninsula by the Moors from 711 until 1492. The Moors brought with them spices such as saffron, cinnamon and nutmeg, as well as rice. One thing that the Moors can not lay claim to is the cured pork and ham, as the Moors were Muslims and did not eat pigs. Christopher Columbus brought back vanilla, chocolate, tomatoes, beans, peppers and potatoes from his journey to the New World. As well as these, the Greeks, Phoenicians and Romans all influenced modern Spanish food in one way or another.
Geography also plays its part in Spanish cuisine with each region of Spain offering dishes with their own unique flavours and textures. From Gazpacho in the south to hearty stews in the Meseta region, through to delicious Pinxtos in Basque country. Spanish food can range from simple peasant dishes through to the many Michelin-starred restaurants around San Sebastian. Over the next month we will take a journey through the regions, produce and dishes that make Spanish food irresistible.