We eat a spiced-up ploughmans for lunch here quite often. Manchego, crusty bread and Nigella’s Spiced Peaches. Her recipe is meant to be eaten at Christmas with cold ham, but we are non-meat eaters and it is still summer. This is our adaptation of her recipe from Nigella Express. 2 x 400g cans of peach halves in syrup 1 x 15ml tbsp white wine vinegar 2 short cinnamon sticks 1 x 4cm piece of raw ginger, peeled and sliced thinly into rounds [or 1 tsp of chopped bottled ginger, we can’t get fresh root ginger here] ½ tsp dried chilli flakes ½ tsp sea salt ¼ tsp whole black peppercorns 3 cloves Empty the cans of peaches and syrup into a saucepan. Add the vinegar, cinnamon, sliced ginger, salt, peppercorns and cloves. Bring the pan to the boil, let it bubble for a minute or so, then turn off the heat and leave to cool. Bottle in a sterilised jar and keep in the fridge. 5 to remember el melocotón – peach el plato de queso, pan y encurtidos – Ploughman’s Lunch crujiente – crusty condimentado/a – spicy el vinaigre – vinegar