The globe artichokes I grew from seed are doing incredibly well. I picked four whoppers at the weekend and there are at least another couple of meals from just one plant. I made a paella with amontillado sherry from Sam and Sam Clark’s Moro cookbook, an essential item for the bookshelf of any lover of Mediterranean food. Their restaurant and books feature recipes from the Muslim countries of the region too, demonstrating the roots of the fusion that can be found in the food southern Spain and Italy, for example.
