Late summer and autumn is the ideal time to enjoy this delicious vegetable dish that is fundamentally vegan. Spanish pisto hails from La Mancha and doesn’t usually have aubergines. However, we like their silky texture and summery flavour, and also enjoy the oomph that some Provençal herbs give to the dish, which is very similar to a French ratatouille.

Lanzarote islanders lived for centuries on a natural diet based on cereals, pulses, fresh fruit and vegetables, goat’s milk and meat, wine and fish. In addition, the island has always welcomed new ingredients and new flavours from across the seas.

Tomate frito is every Spanish cook’s go-to tomato sauce – tangy, savoury and hugely versatile. In supermarkets you’ll usually find it in a completely separate aisle to the tinned tomatoes, available in tins, jars and cartons. The commercial stuff can be tasty, but is often highly processed and full of additives, so making your own is a great idea.