Thank you, this definitely looks like my sort of thing! 😋

Do you have a recipe link for the filled Speculoos cake? Looks amazing.

They look even better with a dusting of icing sugar, but that's for another day!

Pies aplenty. They freeze so well, makes sense to make a megabatch!

Jerez/Sanlucar have been on my wishlist for a long time. Antigua Casa looks like it has a similar vibe to the Madrid place, but possibly with a wider selection of fish options. 😋

Head to La Venencia if you ever visit Madrid. Old bar, walls painted with years of nicotine, casks tapped and stacked behind the bar on which your tab gets chalked up, slivers of air-dried tuna (mojama) available to order. Stone steps down to the cellar visible near the loos at the back. 👌

Don't forget sausage patties (for the breakfast of champions when combined with a fried egg and a bread roll...)

Sausagemeat is quick and easy with a mincer.

Never made sausages but have the gizmo for filling them, so quite tempted to get some skins and try making some to a similar spec for the freezer.

Doing a bit of processing can save £: this cost less per kg than the ready-made, indoor-reared, preservative-containing, 72% pork version from the cheaper nearby supermarket! Money saved, pigs had better life & sausages will taste better.

Had to wash the mincer, mind...

Imagine you may be well enough supplied to spare a bit of cider to the pan (but hope that blackberry whisky is taking a more direct route from bottle to face - one of the very best hedgerow infusions and I imagine very medicinal!)

Who says roasting tins are just for Sundays?!

Some people have cats with a laser-like focus on catching rodents. We seem to have a cat with similar focus on playing with whippy branches.

(Plum jam)

(Should probably have done it in demijohns from the off, rather than bucket, but hey ho.)

It's not bad at the moment. Didn't add tannin, we'll see how it comes out when done. It has gone quite dark: think excess headroom may have led to some oxygenation, but no obvious sherrying.