The Flexible Chef at Casa Adora

The Flexible Chef at Casa Adora Food, van life and travel with The Flexible Chef at Casa Adora

It's the 3rd of September in Andalucía. 41°C. The internal patio has shade by early evening — and this is what got eaten...
04/09/2026

It's the 3rd of September in Andalucía. 41°C. The internal patio has shade by early evening — and this is what got eaten on the ornate cast iron table last night.

Icelandic cod loin poached at 60°C in Montetucci early-harvest olive oil, infused with confit garlic and lemon peel. Rested on warm black beans with flat leaf parsley and pimentón. White asparagus alongside. The confit lemon peel — amber and glossy from the oil — laid on top as the garnish. A spoonful of Nearly K-Salat Danish remoulade on the plate.

The first tin from a case of twelve Eat Wholesome Organic black beans that arrived the same morning. The oil did everything: confit, poaching medium, dressing. Nothing wasted.

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A homemade Danish remoulade — inspired by a yellow plastic bottle from a Copenhagen supermarket in 1992.My colleague Den...
04/09/2026

A homemade Danish remoulade — inspired by a yellow plastic bottle from a Copenhagen supermarket in 1992.

My colleague Denis Hampson asked me to bring one back. I found K-Salat, threw it in my bag, and forgot about it until I got home to England, where Lynda came running down the stairs demanding to know who I'd bought the moisturiser for.

It was not moisturiser. It was the national condiment of Denmark. And it turns out, one of the best things you can put on a piece of fish.

Wholegrain mustard, capers, cornichons, red onion, spring onion, ACV and a pinch of turmeric for the K-Salat yellow. Denis got his bottle. This is the recipe. See comments for link.

Ottoman origins, Lebanese soul, olive wood at Casa Adora. Chicken breast marinated in yogurt, lemon and garlic, grilled ...
02/09/2026

Ottoman origins, Lebanese soul, olive wood at Casa Adora. Chicken breast marinated in yogurt, lemon and garlic, grilled on a skewer and served with toum. Proper fire cooking.



Link in the comments:-

Mackerel salad. Tinned fish, feta, cherry tomatoes, piquillo peppers, white asparagus, leftover potatoes, a hard boiled ...
01/09/2026

Mackerel salad. Tinned fish, feta, cherry tomatoes, piquillo peppers, white asparagus, leftover potatoes, a hard boiled egg. Built on a daydream outside La Buena Vida after coffee with Issy.

Greek psarosalata, made in Andalucía. Ten minutes.

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Mushrooms in a paper bag at the back of the fridge. A memory of a trattoria in Northern Italy — no menu, no choices, jus...
31/08/2026

Mushrooms in a paper bag at the back of the fridge. A memory of a trattoria in Northern Italy — no menu, no choices, just what was good that day. Trompette de la Mort, penne rigate, butter and cream. Eaten on the patio. Sunday sorted.

Sometimes I stand in the Casa Adora kitchen wondering what to have for breakfast. If I don't feel like wandering into th...
29/08/2026

Sometimes I stand in the Casa Adora kitchen wondering what to have for breakfast. If I don't feel like wandering into the village for a tostada, the decision tends to drift. By the time I've settled on something, it's closer to brunch — which is, frankly, fine by me.

This morning it was sauerkraut scrambled eggs on sourdough toast. Soft scrambled eggs folded with live homemade sauerkraut off the heat — never in the pan, never heated, because heat kills the live cultures and that's the whole point. Cooked in ghee with red onion and garlic. On a thick slice of toasted sourdough. Twenty minutes, one pan, one very good breakfast.

Three gut-friendly ingredients. One plate. Casa Adora kitchen, August. Link in comments.

The temperatures dropped at Casa Adora this week. Not dramatically — they'll be back above 35°C next week — but enough f...
28/08/2026

The temperatures dropped at Casa Adora this week. Not dramatically — they'll be back above 35°C next week — but enough for a chilly August morning in Andalucía to feel like a good reason to make soup.

This is avgolemono — Greece's egg and lemon soup, finished with a whisked free-range egg tempered back into the broth until it turns pale and silky. Pearl barley instead of the traditional rice. Shredded chicken from a carcass stock. Proper gut-healthy comfort food.

Link in comments.

Twenty jars into the Nearly Series — homemade versions of the condiments that are unavailable, eye-wateringly expensive,...
28/08/2026

Twenty jars into the Nearly Series — homemade versions of the condiments that are unavailable, eye-wateringly expensive, or just not the same in rural Andalucía.

Number twenty: Nearly McCormick's Umami Seasoning. Built around a mushroom called the Trumpet of Death.

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My sister is in Montrose, Scotland, saying farewell to our Uncle Bert. She sent me a photograph of a packet of Comptons ...
27/08/2026

My sister is in Montrose, Scotland, saying farewell to our Uncle Bert. She sent me a photograph of a packet of Comptons Gravy Salt and a single line:

"This is why your stovies don't taste like Granny Morrison's. X"

She was right. So I made my own.

Link in comments.

Bubble and squeak is not a recipe you plan. It's what happens when there are cold potatoes and leftover cabbage in the f...
23/08/2026

Bubble and squeak is not a recipe you plan. It's what happens when there are cold potatoes and leftover cabbage in the fridge and you can't think of a single reason not to fry them. Topped with a fried egg and rustic bread — Sunday brunch sorted.

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