Simple, local recipes built around the fruit and veg growing on the coast right now — the way Andalusian kitchens actually use a summer glut of tomatoes or a winter tree of oranges.
A Granada-province classic — crisp fried aubergine drizzled with dark cane honey, fittingly since Motril still grows the sugar cane it's made from.
A cold, blended tomato soup — the taste of an Andalusian summer, and the perfect answer to a glut of ripe tomatoes.
The classic Andalusian summer cooler — half-frozen, sharp and sweet. With lemons on the tree most of the year, there's rarely an excuse not to.
When the fig trees are heavy in late summer, this is the easiest way to show them off — sweet, soft figs against fresh goat's cheese.
The simplest summer starter in Spain — sweet cold melon against salty cured ham. Nothing to cook, everything to love.
Andalusia's answer to ratatouille — a slow-cooked jumble of summer vegetables that uses almost everything the vega gives you at once.
Local Hass avocados in winter are as good as any in the world — this is the simplest way to enjoy them at their peak.
A traditional Granada winter salad that turns sweet in-season oranges into a proper dish, cutting the richness of salt cod with citrus.