Crunchy on the outside, creamy on the inside, homemade croquettes are a delight. Arguably the best ones you can make are made from that most famous of Spanish ingredients: Jamón Iberico. A salted and cured leg of ham made from the Iberian pig, the best of which finish their lives roaming around acorn strewn forests, giving a deep marbling of rich fat which has the flavour of the forest.

The literal translation is white garlic soup, which sounds wild, but this is one of my favourite cold summer soups. Spicy, whilst exceptionally thirst quenching and refreshing, which is what is required in a hot Andalucian summer. The white comes from the blanched almonds that grow plentifully wherever olives grow, as well as from the white of garlic, sweet cucumber and grapes.