Issue 46 Food

Features from the current print edition of Living Spain magazine. Subscribe online to read these in full

A good cure Traditional slaughters, official expert tasting sessions and the establishment of a special consorcio means the jamón industry in Spain is alive and well. Heidi Fuller-Love visits Andalucía to discover a hive of ham-making activity.  Eating out, Spanish style You no longer need to make the journey to Spain to sample authentic, high quality Spanish cuisine. Christopher Nye visits some of the best Spanish restaurants across the UK, which have won praise from some pretty tough critics, including Gordon Ramsay.

Features to read in full online now from previous issues of Living Spain magazine

3 Ways to Cook Pete Wolstencroft delves into the regional culinary variations across Spain.   Tortilla Española With innumerable regional variations, the egg and potato omelette is one of the staples of the Spanish diet. Pete Wolstencroft takes a look at where it comes from. Spanish Herbs Along with garlic and olive oil, there are a few pungent natural ingredients that form the backbone of Spanish cooking. Liquid gold Not only do they produce the best olive oil in the world, the locals of Jaen also have the highest life expectancy in the world. We investigate the possibility of a connection Soul savers Eat fat and do good. Try a deep-fried sticky bun and help save a soul from purgatory this November. An A-Z of sweet, sickly gooey Spanish things Fountain of life For over a thousand years water from an ancient Arabic fountain has been the key ingredient in what some claim to be the best bread in Spain Garlic with everything Not so long ago it was shunned by some as something foreign and smelly. Championed by chefs worldwide for its flavour, garlic, we now know, saves lives The curious case of the missing veg We’ve all seen those colourful mountains of fruit and vegetables on Spanish market stalls but where do they go to after that? Not to a bar or restaurant kitchen it seems

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