A cook's tour of Spain Tommi's culinary adventures in Spain

Date Published:

13/03/2008

We speak to Tommi Miers about her new show - A Cook's Tour of Spain and find out why we should be inspired by the strong traditions and simple food of our European cousins

Last time we saw you, you were cooking your way around the UK. What have you been up to this time?

I went travelling through rural Spain with Guy Grieve for company. We travelled from south to north meeting villagers, growers, producers and shepherds, collecting as we went mushrooms, edible plants, Manchego cheese, saffron, beans, shoots, quail, fish, shellfish and more. We ate incredible food and I learnt new cooking techniques from Spanish cooks.

What made you choose Spain for your next culinary voyage?

I've always loved Spain since I started going there at 16 when I started learning Spanish. I find the food there very exciting from the simple food in the countryside, using the best quality ingredients available, down to the cities where modern Spanish cooking is so innovative it is being copied by chefs from Mexico City to New York.

How does this series differ from Wild Gourmets?

Wild Gourmets was a journey not just of cooking but of living outside, cooking only with ingredients that we caught ourselves, other than a basic store cupboard. This journey was much more social. Wherever we travelled we cooked with locals, most of them brilliant fun. We used ingredients they harvested, I learnt cooking methods from Spanish cooks, we shared food with whoever we met, learning Spanish customs and discovering new ingredients and flavours. We also discovered how varied the countryside is, and stayed by the sea, by lakes, up mountains, in woods and in deserts.

Will this series be as ‘rough and ready’ as Wild Gourmets?

No, this is a much gentler, more romantic journey and also much funnier. We met some hysterical characters, challenged the Spanish to cooking feats, pitched our tents in breathtaking spots, bathed in the Spanish sunshine. We really explored the countryside and learnt what a vast country Spain is, full of food in every corner.

What were your highs and lows during filming?

The countryside was breathtaking so it was amazing to be outside in it all the time. I guess I felt sad I wasn't journeying enough. I learnt so much, I just wanted to keep learning. I was just missing my boyfriend too much to stay out and had to get back to the restaurant.

Why do you think Spanish cuisine hasn’t taken off in the UK in the same way that other European cuisines like French and Italian food has?

I think we tend to just travel to the coast where the food is geared up for the tourist industry, for the cliché Brit who only wants to eat fish and chips and pizza. Inland you discover a whole new cuisine using amazing olive oils, incredibly fresh fish, just beautiful ingredients cooked simply.

Britain’s food culture has adapted over generations as a result of new foods being brought in from overseas, is Spanish food culture the same?

No, not in anyway. The Spanish live and dream about food. They are obsessed with it. As a nation they wouldn't dream of buying into the ready meal lifestye we live over here. They love cooking and see it as a way of life, something to be done with friends, to socialise and relax. They cook extremely good food, but often with very inexpensive ingredients. They just know simple, delicious ways to cook them.

We saw you rustle up squirrel popcorn on Wild Gourmets, clearly you’re an adventurous eater. Is there anything you just can’t stand to eat?

I just love food, not that I've ever eaten sheep's eyes like in that Bond movie.

What’s your guilty food pleasure?

Dark chocolate, chips and mayonnaise, bloody steaks, but I don't think food should ever be guilty. Food should be a pleasure. In moderation nothing does you harm so you should be able to eat what you want, guilt-free and enjoying yourself. Good food is about having fun not giving yourself a hard time. The only thing I hate is processed food purely because I don't think it tastes of anything.

What would be your dream dinner party meal, who’d cook it and who would you share it with?

I think it would have to be cooked by American chef, Alice Waters. She'd cook something delicious with beautiful produce, locally sourced. She's a real cook's cook, full of recipes for preserving, pickling etc, the real type of cooking. I'd share it with friends who loved food as much as I do and we'd eat and drink into the night.

We’re used to you cooking on your travels, without a neatly stocked kitchen at your disposal, but what’s your cooking must-have?

A wooden spoon, a pair of tongs, a good non-stick, heavy frying pan and my beautiful new Kin knives.

Why should we be excited about Spanish food? What can we learn from it?

Spanish food is all about the quality of ingredients. The ingredients don't have to be expensive but the quality is everything. Other than that the secret is all in simple cooking and simple preparation. It's perfect cooking for us to learn as it really fast cooking so you don't need to spend hours over a hot stove, but the food is ultimately delicious. I think we should start learning more about produce and ingredients over here so we can learn more from our Spanish cousins and start making affordable, delicious food in not very much time.