RECIPE FROM SPAIN:

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Casserole de la Cueva

Spanish chicken casserole with garlic, olives and artichokes. Named so as this winter casserole recipe has been a favourite with the local cave dwellers around Orce village in Granada. The use of olives and artichokes in this casserole really add some Andalucian flavour. Typically in a Spanish casserole such as this one any vegetables can be used as the Spanish cave dwellers would use as many ingredients up to avoid waste.

You will need:

4 Chicken legs, boned
4 Garlic cloves, minced
1 Large potato
1 Large courgette
500ml White wine
300g Artichoke hearts
250g Pitted olives
Whole peppercorns
Sprig of Thyme
100ml Single cream

Optional: Carrots, butternut squash, onion, green beans, etc.

Method

• Cut the boned chicken legs into thirds and fry until browned in the casserole dish.

• Add the white wine and cook on a high heat for 5 minutes until the wine begins to reduce.

• Chop the potato into cubes and slice the courgette, add to the casserole.

• Top up with water if required before adding the garlic, peppercorns and thyme. Simmer on a medium heat for 30 minutes.

• Add the artichokes, olives and cream to the casserole and mix well. Cook for a further 10 minutes.

• Serve piping hot with fresh crusty bread.

Andalucian Cave Homes

Originally inhabited by the "gitano" or Spanish gypsy Andalucian cave homes have now been transformed into modern day eco friendly dwellings. Found mainly in the Granada region caves were, for a long time associated with poverty. Nowadays though caves have all the facilities you would expect to find in a conventional home.

A real treasure that has come from past generations of cave dwellers is the old fashioned recipes that are still made today. Using every scrap of food available variations of dishes were served to large families and nothing was wasted. The recipe above is one example, no rules and ready to be adapted! Other examples of this kind of Spanish cooking are Flamenco Eggs, Migas and Sherry Kidneys.