fish shack at the end of Talamanca beach. You are offered whatever are the catches of the day. The nice boss-man reels them off through his John Waters 'tache, prawns, sword fish, squid, etc etc. The fishes all come with the same get-up - cold boiled potatoes and a very dated iceberg lettuce related salad. On a warm evening this feels absolutely right. Especially the potatoes. I don't know what they do to them in Spain to make them taste so damned good and waxy and creamy at the same time. And all this while overlooking the beautiful baleric waters on one side, and a very funny nudist display on the other.
The Nour Cash and Carry, my favourite shop in Brixton Market.
Here's the recipe in a fly by style.
Peel and deseed half a pumpkin. Dice and place on roasting trays. Drizzle with Olive oil and lots of sea salt and black pepper. Place in a very hot oven for about twenty minutes or until the pumpkin is soft but not mashy. Meanwhile, wash and chop the radishes. Drain and rinse a jar of spanish jarred lentils (mine were from Brindisa's collection, for which we stock in the deli). Combine these in a big salad bowl. Finely chop a good handful of fresh oregano and fresh sweet basil and add these too. Pour over lots of extra virgin olive oil and a generous amount of red wine vinegar (remembering that the lentils will always dilute the salt and vinegar so you can be generous). When the pumpkin is room temperature, fold into the salad. Finally grate over some mature pecorino and serve with some dressed spinach leaves.