Life in Culebrón

I think, in my youth, I was misled about treacle and cocoa. Treacle, in a Heinz treacle pudding, isn't the same treacle as the bonfire night Parkin. Cocoa, rather than drinking chocolate, is the pipe and slippers staple that goes with the "You've been a long way away, thank you for coming back to me," of Brief Encounter, rather than the stuff I drank from the machine at Halifax Baths. This came to mind as Maggie and I sipped on a hot chocolate at the Christmas light turning on ceremony in Pinoso the other day. Hot chocolate, the sort that is made either with proper cocoa powder or, more usually here in Spain, by dissolving low grade chocolate in hot milk or a hot water and milk mix, is thick enough to stand a spoon in and usually sweet enough to dissolve teeth on contact. In these here parts the chocolate is usually served with a sweet bread, called toña. Toña tastes like the doughy part of the French buns sold in the Yorkshire of my youth but Maggie seems to thin...

One of my theories about Spanish food is that lots of the famous stuff is peasant food, made with cheap, locally available ingredients. The reason that it didn't disappear, before that sort of food became fashionable again, is that the Spaniards got richer late. So, whilst in the UK, we started to have more time than money and developed a taste for frozen lasagne, fish fingers and microwaveable chips the Spaniards stuck with piling pulses into stocks and eating rice with rabbit or seafood. One of these traditional dishes is called migas, literally crumbs. Over in Extremadura, which is where I first encountered it, it's old bits of bread fried in olive oil with garlic and the old scrag ends of leftover meat and sometimes vegetables. In fact there are varieties of migas all over the place with lots of different ingredients but, basically, it's a way to make something out of old, stale bread. That said there is a local food here, in Pinoso, called gachamiga which is...