Mostra de la Cuina del Pinós

I don't know if modern, young Britons still eat pancakes on Shrove Tuesday but I'm pretty sure that Yorkshire Pudding is alive and well on the Sceptred Isle. As I remember it pancakes and Yorkshires share the same simple mix - eggs, flour, milk. The sort of things that any self respecting house would have had in the larder at almost any time in British history.

A lot of traditional Spanish food has a similar backstory. When we lived in Salamanca pig products were big in the local cuisine, up in Asturias they use the local beans for one of the traditional dishes and all over Spain there are variations on bread crumbs fried up with tiny scraps of meat which, folk tale has it, was a food for shepherds who ended up with a lot of stale bread. Combining the ingredients readily to hand. It works for speciality foods too. Xixona makes turrón, a sort of nougat essential to celebrate Christmas, and turrón comes from combining eggs, honey and almonds all of which abound near Xixona.

Pinoso, like everywhere in Spain, is proud of its food. The star dish, without a shadow of a doubt is the local paella, only a couple of grains of rice thick and whose main ingredients, after rice, are rabbit and snails but flavoured with local, easy to find, products like garlic, thyme and parsley. Even the cooking style, over open fires fuelled with bundles of twigs from pruning the vines, adds those subtle, but essential, tastes.

Second up in local fame is, almost certainly, a rabbit stew served on and with shreds of a thick pancake, made from wheat flour, water and salt, which goes by the name of gazpacho - the same name as the completely different cold Andalucian soup. There are lots of other local foodstuffs from wine and sausage to cakes and biscuits. With an eye on promoting tourism Pinoso has an event to celebrate the local food.

The idea of this event, called the Mostra de la Cuina del Pinós, is that the town's restaurants, five this year, offer the same food on the same day - meatballs on Tuesday, stew on Thursday etc. Every day of the event they also serve the same entrees (slices of sausages and pipirrana). They are allowed to let their imaginations run wild on the four starters and on the puddings. The price has gone up over the years but it's still a very reasonable (given the quantity and the quality) 30€ per head (well except for one restaurant that has broken ranks and is charging 40€).

I'm not going to describe most of the dishes but just for any Spaniards reading the main courses are: Gachamiga, Fassegures del Pinós, Ajos Pinoseros con conejo y "picat", Gazpachos con conejo y caracoles and Arroz con conejo y caracoles. Still time, as I write to book up for a feed.

So we went on Thursday, the Ajos Pinoseros day. We thought we knew what we were getting and we expected a sort of fry up of rabbit and wild garlic. We were completely wrong. The obvious ingredients of what we ate were rabbit and chickpeas served in a shallow dish with a fair bit of gravy or broth that you spooned ali oli into. Ali oli is a thick emulsion that we Brits usually describe as garlic mayonnaise. I really enjoyed it and I thought we'd eaten but, as we downed the cutlery, we were presented with a soup in which floated croutons and pieces of boiled eggs. That was the picat and my guess is that it uses the broth from cooking the rabbit.

Now I know that describing food dishes isn't particularly interesting but why I noticed it was that it was a bit like the cocido that Maria Dolores cooked for us just a little while ago. We thought we knew what we were getting but we were wrong. Still so much to find out and so many calories doing it!