Calçots are a speciality of the Catalan region of northeast Spain, a member of the allium family, they taste like a cross between spring onions and leeks. They are cooked on the barbeque until charred, then wrapped in newspaper so they steam, peel off the outer skin and eat. When cooked properly they almost melt in the mouth. Serve with the local speciality, Romesco sauce – surely one of the world’s tastiest sauces and very simple to make.

Oh yes, follow with grilled lamb chops.

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