During a recent gastronomic trip in Scotland, as I savoured each bite of a full Scottish breakfast complete with crispy tattie scones, haggis and rich, flavoursome black pudding, my mind travelled back to the warm, fragrant kitchens of Spain where morcilla – another variety of blood pudding – is a staple in many regional cuisines. Each, with its unique preparation and ingredients, offers a glimpse into the culinary traditions that have been cherished and nurtured through centuries.

The Origins and Cultural Significance

Scottish Black Pudding

To uncover the heritage of Scottish black pudding, one must venture to the rugged landscapes of Scotland where this dish holds a place of pride. Thought to have been made by the Celts, this traditional food was a pragmatic way of utilizing every part of the butchered animal. The Scots, known for their thrifty use of ingredients, found that mixing blood with oats and fat could result in a nourishing food source that helped them through the harsh winters.

Not just a breakfast component, in places like Stornoway, black pudding has achieved Protected Geographical Indication (PGI) status, affirming its cultural and historical importance to its place of origin.

Spanish Morcilla

Across the seas in Spain, morcilla speaks volumes about the diversity of Spanish cuisine. Dating back to the times when the Moors occupied Spain, the variations found across the regions – from Burgos to Andalucía and beyond – underscore the local adaptations and the influence of various cultural dominances over time. In Spain, blood sausages like morcilla were also an ingenious solution to the same problem – using all parts of butchered animals. Morcilla, typically seasoned with onions, rice, or sweet spices, varies not just in flavour but in the philosophy of preparation from region to region.

Ingredients and Preparation

Crafting Scottish Black Pudding

The primary components of Scottish black pudding are pig's blood, oatmeal, and fat, seasoned with spices such as salt and pepper. The mixture is often stuffed into a casing – traditionally the cleaned intestines of an animal, though nowadays synthetic options are common – and then boiled until it solidifies. The inclusion of oatmeal, a staple in Scotland due to its robustness in the cool, damp Scottish climate, not only thickens the pudding but provides a distinctive texture that is heartier compared to its European cousins.

Creating Spanish Morcilla

Spanish morcilla might also begin with pork blood, but its secondary ingredients provide the regional flavours that define each type. In Burgos, for example, it is customary to add rice, onions, and sometimes sweet spices like cinnamon or clove, creating a different texture and flavour profile from its Scottish counterpart. Other variations might include almonds, pine nuts, or even orange zest, each contributing to a unique tasting experience. The meticulous preparation and regional ingredient choices such as the use of local onions or specific rice types, cooked in a style befitting its area, highlight the diverse culinary landscape of Spain.

Culinary Uses

From Breakfast to Supper: Scottish Black Pudding

In Scotland, black pudding is traditionally served as part of a hearty breakfast. However, its uses in modern Scottish cuisine have expanded. Chefs are now incorporating black pudding into everything from sophisticated starters to main dishes. It can be crumbled over salads, baked into pies, or even served alongside scallops, demonstrating its versatility.

A Spanish Staple: Morcilla

In Spain, morcilla is similarly versatile. It can be found in stews and casseroles, adding depth and flavour. It is often served fried or grilled as a tapa, with pieces of it cooked until crispy on the outside but still tender inside. In some regions, it's even used as a stuffing in other meats, blending seamlessly with local ingredients to create dishes that are hearty yet distinctively Spanish.

Nutritional Content and Health Considerations

While both black puddings are rich in iron and protein, thanks to their blood content, they are also high in fat and cholesterol. However, the Scottish version, with its significant oat content, offers the added benefit of fibre, which helps in digestion and sustained energy release – essential for the physically demanding lifestyles of its original consumers.

A Tale of Two Puddings

Whether it's the oat-laden, hearty Scottish black pudding or the richly diverse Spanish morcilla, each tells a story of survival, culinary ingenuity, and cultural significance. Tasting them not only offers an insight into the gastronomic histories of Scotland and Spain but also showcases how regional ingredients and traditional methods can craft products that, while similar in concept, are distinctly unique in experience.

My reminiscing about morcilla while eating black pudding in Scotland was more than just a culinary comparison – it was a reflection on how food brings us closer to our roots while letting us appreciate the wider world's flavours. And perhaps, that's the most delicious discovery of all.

Hiding inconspicuously in the heart of El Raval (Barcelona) is a small wooden inlet that was once attached to the House of Mercy. Although it looks like ornamentation, or a small shrine of sorts, the inlet was in fact a rotating wooden, turntable used to anonymously drop off donations for the church, including unwanted infants.

Originally founded in the late 16th century, the building at 17 Ramelleres became an orphanage in the 19th century. Like many other orphanages and convents at the time, a main feature of the building was its wooden turntable, which allowed the destitute to place their babies on it and anonymously spin them into the arms of a staff member inside the home.

Active from 1853-1931, the turntable saw hundreds of babies come through its portal into the orphanage. Other donations were occasionally dropped off including money and groceries, but mostly, babies were left by parents that did not or could not take care of them. Today, a small wooden inlet is the only remnant of Barcelona's walk-up orphanage and baby drop-off. 

While beautiful and richly diverse, Spain's fauna presents some urgent warnings to the unassuming tourist and luscious nature lover. Among them, the dizzying world of arachnids, specifically a dwelling danger lurking in the form of Spain's most dangerous spider. We delve into the life of the Mediterranean Black Widow spider, known scientifically as Latrodectus Tredecimguttatus. Let's take a look at the spider's habitat and its identifying characteristics, venom potency and the criticality of an antidote.

Habitat – The Mediterranean Underworld

The Mediterranean Black Widow is predominantly found in the Mediterranean Region of Spain, naturally. Their fondness for warm climates leads them to inhabit vineyards, forests, and rural dwellings such as barns, sheds, and stone walls. Wherever you are, always remember to approach unfamiliar areas with caution!

These spiders are not keen on confrontation and prefer to stay hidden, keeping to the shadowy nooks and crevices. However, their elusive nature doesn't undermine their potential threat. So, let's delve into how to recognise this silent predator.

Recognising the Danger

Identifying the Mediterranean Black Widow can be unnerving, but it’s essential for your safety. Typically, these spiders embody a glossy, black exterior adorned with thirteen red or occasionally yellow spots on the dorsal side of the abdomen, hence the name "Tredecimguttatus" (Latin for thirteen-spotted).

Female spiders are significantly larger than males, reaching sizes up to 1.5cm while males stand smaller at 0.5cm. The females' size is not just to assert dominance, but it also houses a more potent venom. However, both genders pose critical risks to humans, especially children, the elderly, and those with allergies.

An additional identifier is their web. Characteristically messy and unstructured, the web serves as a functional trap rather than a display of arachnid artistry. So, if you stumble upon such a web, keep your distance, and be vigilant!

Potency of Venom 

It isn't their menacing appearance that awards these spiders their dangerous reputation, but rather the potency of their venom.

A Mediterranean Black Widow’s venom is fifteen times more potent than a rattlesnake's, gramme for gramme. This deadly cocktail is a neurotoxic toxin, causing severe muscle pain, cramps, abdominal pain, tachycardia, and, in rare cases, seizures. The venom is quite dangerous because, rather ironically, it is a painless bite, often leaving victims unaware until the symptoms start showing up—a silent bullet, if you will.

The persistent pain and discomfort, known as Latrodectism, can last from a few days to weeks. This lethargic aftermath often results in hospital stays. However, contrary to popular belief, the spiders aren’t aggressively venomous; they only bite in self-defence when provoked or threatened.

Nevertheless, should you ever be bitten, it is essential to seek medical attention promptly due to the venom's potency.

The Antidote – A Race Against Time

Addressing the bite immediately is critical, especially if severe symptoms start to manifest. Most Mediterranean Black Widow bites are manageable with general pain relief and muscle relaxants. These are mainly to control the pain and cramping caused by venomous toxins.

However, for high-risk individuals or severe bites, an antivenom is available for use, known as the Black Widow Spider Antivenin. This antivenin can nullify the effects of the venom, leading to a rapid improvement of symptoms.

Yet, acquiring the antivenom can be challenging due to its limited manufacturing following adverse reactions reported in rare instances. Therefore, the use of antivenom is generally reserved for severe and life-threatening cases. Hydration and rest, accompanied by medications, usually carry the patient through the worst of it.

While the Mediterranean Black Widow keeps to itself, it surely isn't a spider to be taken lightly. Understanding its habitat, identifying the spider securely, recognising the threat of its venom and knowing the importance of prompt action with the antidote - all work towards securing your safety in your next Spanish venture.

Let’s remember, all creatures, dangerous or not, have as much right to live as we do. Practice caution, enjoy the astounding beauty of Spain, and remember, a spider is more afraid of you than you are of it! So, let's respect their space and stay safe.

Venturing into the world of Spanish cuisine brings us face to face with its tapestry of flavours, textures, and colours that speak volumes of its rich cultural heritage. Among the plethora of Spanish delicacies, the empanada stands out as a dish that captures the essence of Spanish culinary tradition with its simplicity, versatility, and sheer deliciousness. The empanada, with its origins going as far back as the Egyptians and Greeks 1600 BC, is essentially a stuffed bread or pastry baked or fried, with a plethora of fillings ranging from meats to vegetables, and even sweet concoctions for those with a penchant for desserts. The word "empanada" stems from the Spanish verb "empanar", meaning to wrap or coat in bread, which eloquently hints at the preparation process of these delightful turnovers.

The Ingredients 

Creating Spanish empanadas can be a therapeutic process, allowing for personal creativity within the bounds of traditional recipes. Here, we share a classic recipe which serves as a foundation upon which you can build and modify to cater to your palate.

Ingredients for the Dough:

• 500g plain flour

• 1 teaspoon salt

• 120ml water (you might need a bit more, depending on the flour)

• 120ml olive oil or melted butter for a richer dough

• 1 egg, for the egg wash

Ingredients for a Traditional Tuna Filling:

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 1 red bell pepper, diced

• 2 garlic cloves, minced

• 1 tomato, peeled and diced

• 1 teaspoon sweet paprika

• 200g canned tuna, drained

• 2 hard-boiled eggs, chopped

• Salt and pepper to taste

• Chopped parsley, a handful for freshness

Feel free to adjust the quantity of the filling based on your preference or to explore other fillings.

Preparation Instructions:

1. Making the Dough:

   • In a large mixing bowl, combine the flour and salt.

   • Gradually add the water and olive oil/butter, mixing until a soft dough forms. If the dough seems dry, add a little more water.

   • Knead the dough on a floured surface until smooth. Let it rest covered for about 30 minutes.

2. Preparing the Filling:

   • Heat olive oil in a pan over medium heat. Sauté the onions and red bell pepper until soft.

   • Add the garlic, stirring until fragrant, then incorporate the diced tomato and paprika. Cook until the tomato breaks down.

   • Stir in the tuna, and hard-boiled eggs, season with salt, pepper, and add the parsley. Combine well and set aside to cool.

3. Assembling the Empanadas:

   • Preheat your oven to 200°C.

   • Roll out the dough to about 2mm thick on a floured surface. Using a round cutter or a small bowl, cut out circles.

   • Place a spoonful of the filling in the centre of each dough circle.

   • Fold the dough over the filling to create a half-moon shape, pressing the edges together. Use a fork to crimp and seal the edges.

   • Place the empanadas on a baking sheet lined with parchment paper. Brush them with a beaten egg for a golden finish.

4. Baking:

   • Bake in the preheated oven for 20-25 minutes, or until golden and crisp.

Let them cool slightly before serving. These empanadas are delicious warm or at room temperature, making them perfect for gatherings or a tapas-style meal.

Popular Fillings:

While the tuna filling is traditional and widely enjoyed, empanadas are celebrated for their versatility. Here are some popular variations:

• Pork and Pepper: Pork mince cooked with a mix of spices and bell peppers, offering a succulent filling with a bit of a kick.

• Chicken and Chorizo: A hearty combination where the smoky flavour of chorizo complements the tender chicken pieces.

• Spinach and Cheese: Ideal for vegetarians, this combination of wilted spinach with tangy cheese like feta or goat cheese is both refreshing and satisfying.

• Ratatouille: A delightful veggie option filled with the goodness of zucchini, eggplant, and capsicum, simmered with tomatoes and herbs.

• Apple or Peach: Empanadas need not be savoury! A sweet filling of cinnamon-spiced apples or peaches can turn them into a delectable dessert.

Whether you stick to the traditional fillings or embark on a quest to find your unique combination, the process is as rewarding as the taste.

Their versatility makes empanadas a perfect dish for any occasion, from casual get-togethers to festive celebrations. Plus, experimenting with different fillings and dough types (including gluten-free options) can cater to a wide array of dietary preferences, making sure no one misses out on the joy of a freshly baked empanada So, roll up your sleeves and get kneading!

Spain, with its rich biodiversity and variegated landscapes, is home to a variety of snake species, yet none inspires as much caution and respect as the Seoane's viper (Vipera seoanei). This serpent, albeit not large, packs a significant punch with its potent venom, making it Spain's most dangerous snake. Here, we delve into the characteristics of the Seoane's viper, including size, the speed at which its venom acts, available antidotes, habitats, and identification tips, to better acquaint you with this fascinating yet formidable reptile.

The Seoane's viper, while not the largest snake you might encounter in Spain, has a notable size for a viper. Adults generally reach lengths between 50 and 70 centimetres, with exceptional individuals stretching up to 80 centimetres long. This size enables the viper to prey on a range of animals, including small mammals, birds, and amphibians.

One of the reasons the Seoane's viper is considered so dangerous is the efficacy of its venom. The venom of this snake is haemotoxic, affecting the blood and tissues of the victim. Symptoms of a bite can include immediate pain, swelling, and discolouration at the bite site, followed by nausea, vomiting, and in severe cases, haemorrhaging and necrosis around the wound.

The speed at which the venom acts can vary depending on a number of factors, including the amount of venom injected, the location of the bite, and the victim's size and health. Generally, symptoms can manifest quickly, within minutes of the bite, necessitating prompt medical attention.

Fortunately, fatalities from Seoane's viper bites are rare, thanks partly to the availability of effective antivenoms. It is crucial for anyone bitten by a Seoane's viper to seek immediate medical help. In hospital settings, doctors can administer antivenom to neutralise the effects of the venom. The sooner the antivenom is given, the greater the chances of a full recovery, highlighting the importance of swift action in the event of a bite.

Seoane's vipers are predominantly found in the northern regions of Spain, favouring cool, moist habitats. They are adaptable and can be encountered in a variety of environments, including woodlands, meadows, and even semi-urban areas where their natural habitats intersect with human habitation. Their preference for such areas means that encounters with humans, while still relatively rare, can and do occur, especially in rural locales.

Identifying a Seoane's viper and distinguishing it from other snakes in Spain is vital to avoiding unwelcome encounters. Key characteristics include:

• Colouring and Pattern: Their colouration varies from grey to reddish-brown, with a distinct zigzag pattern running down the length of their back. This pattern can be useful in distinguishing them from other, non-venomous snakes.

• Head Shape: Like other vipers, Seoane's vipers have a distinctive triangular head shape, with a short, stubby nose. Their eyes have vertical slit pupils.

• Size: Considering their moderate size, any large snake encountered is unlikely to be a Seoane's viper.

While the Seoane's viper is indeed Spain's most dangerous snake, encounters leading to bites are uncommon. To minimise risks, it is advisable to:

• Remain vigilant while walking in their habitats, especially during warmer months when snakes are more active.

• Avoid reaching into areas where visibility is limited, such as dense underbrush or piles of rocks and leaves.

• Wear protective clothing, such as long trousers and boots, when moving through areas known for viper presence.

The Seoane's viper, with its distinctive appearance, potent venom, and specific habitat preferences, stands out as Spain's most dangerous snake. Armed with knowledge about this species, including how to identify it, the symptoms of its bite, and the immediate steps to take if bitten, individuals can better navigate Spain's natural landscapes with confidence and safety. Remember, respect for this snake and its environment is key to coexisting peacefully with one of Spain's most remarkable wild inhabitants

Don Quixote, often hailed as the first modern novel, is a groundbreaking work of Western literature. Written by Spanish author Miguel de Cervantes and published in two parts, the first in 1605 and the second in 1615, the novel has become a timeless classic.

Who was Miguel de Cervantes?

Miguel de Cervantes Saavedra (1547-1616) was a Spanish writer, poet, and playwright who is widely regarded as one of the most important literary figures in history. Born in Alcalá de Henares, Spain, he lived a life full of adventures and hardships. At a young age, Cervantes worked as a chamber assistant for a famous cardinal and later enlisted in the Spanish army. It was during his time as a soldier that he lost the use of his left hand in the Battle of Lepanto (1571), resulting in his nickname, "the one-armed man of Lepanto."

In 1575, Cervantes' life took a dramatic turn when he was captured by Barbary pirates and spent five years in captivity. Upon his release, he struggled to find success as a playwright and eventually turned to writing prose. His masterpiece, Don Quixote, was born from this transition, proving to be an immediate success.

The Underlying Meaning of Don Quixote

"Don Quixote" is a comical and poignant story that follows the adventures of the titular character, an eccentric hidalgo (nobility) who becomes obsessed with chivalric romances. Believing himself to be a knight-errant, the delusional Don Quixote sets out on a series of chivalric quests, accompanied by his loyal squire, Sancho Panza. The novel can be read on various levels, providing a nuanced exploration of human nature, society, and the quest for truth amidst a world full of illusion and deception.

One interpretation of the novel focuses on the theme of reality versus illusion. Don Quixote's fervent belief in a world of chivalry and knightly valour leads him to misinterpret everyday situations, causing a series of absurd and comical misadventures. This delusional behaviour serves as a stark contrast to Sancho Panza's practical and down-to-earth nature, symbolising the different perspectives people occupy in the face of the world's realities.

The novel also provides a satirical critique of contemporary society through the fantastical adventures of its protagonists. As Don Quixote traverses the Spanish countryside, he encounters various individuals from different social classes, revealing the deficiencies and hypocrisies of his time. By exposing the folly of mankind and the moral decay of society, Cervantes encourages readers to question their own values and beliefs.

Finally, at its core, Don Quixote is a meditation on the power of literature and its ability to shape our beliefs, desires, and perceptions. The protagonist's obsession with chivalric tales serves as both a cautionary tale and a celebration of the imaginative and transformative power of storytelling.

Where is the Oldest Known Copy Stored?

The oldest known copy of the first part of "Don Quixote" is held in the Biblioteca Nacional de España (National Library of Spain) in Madrid. This institution serves as the primary repository for Spain's cultural and literary heritage and houses the first edition of the book published in 1605. Furthermore, the British Library contains the oldest known copy of the novel's second part, printed in 1615.

Over the centuries, "Don Quixote" has been translated into numerous languages and remains a vibrant part of the literary canon today. As the first modern novel, it has inspired countless adaptations, interpretations, and homages in art, music, theatre, and film. Through the timeless appeal and rich depth of Cervantes' masterpiece, the legacy of Don Quixote continues to enchant and inspire readers around the world.

While taking an afternoon nap, or siesta has been a long-standing tradition in Spain, the changing landscapes of work and life have challenged this custom in recent years. The siesta is no longer as prominent as it once was, leading many to wonder — has the siesta died a death in Spain?

The siesta is a centuries-old tradition in Spain, in which people take a break from their busy schedules to rest, relax and recharge during the hottest hours of the day. This custom is deeply rooted in Spanish culture and offers several practical benefits, including improved mood and productivity, reduced stress levels, and enhanced mental clarity.

Siestas are typically taken after the midday meal, around 2 or 3 p.m., and last anywhere from 20 minutes to a couple of hours. This break provides shelter from oppressive heat and allows the body to recover following a hearty lunch — the biggest meal of the day in Spain.

The traditional practice of taking a siesta appears to be under threat due to shifts in work culture and increasing demands on time and efficiency. In the past, businesses across Spain used to close down for a few hours during the afternoon, allowing their employees to enjoy a leisurely lunch followed by a siesta. However, global market competition, modern work schedules, and the 24/7 economy have contributed to the decline of this practice.

Nowadays, many businesses in Spain maintain a continuous workday or operate under split-shift schedules, with a shorter lunch break and a late evening finish. This new system mirrors the typical work patterns found in other European countries and the United States, leaving little room in the day for a peaceful afternoon siesta.

The traditional siesta is not the only form of an afternoon nap. The concept of the power nap — a brief 10 to 20-minute rest period — has become increasingly popular. Several studies have praised the benefits of a power nap in boosting energy, creativity, and alertness.

In response to this trend and the demands of modern life, some companies in Spain and other countries have implemented power nap rooms or lounges within their offices. Workers can take advantage of a quiet and comfortable space to recharge during their workday. This approach helps address employee wellness and productivity issues, without disrupting the flow of the workday.

Though the siesta may be less embedded in daily life, it still remains a cherished Spanish custom for some. On weekends, public holidays, and in rural areas, you can still experience the hallmark of the Spanish lifestyle through a longer, leisurely meal followed by a relaxing siesta.

However, the practice of siestas during the workweek is indeed waning as work schedules evolve and the expectations of the global market shape the Spanish business landscape. While the traditional siesta may be fading, the emergence of power naps suggests a new way of preserving this valuable custom and adapting it to the demands of our modern lives.

The Alcazar de Segovia, a magnificent castle nestled atop the confluence of two rivers in the heart of Spain, is an architectural wonder that gracefully transports visitors back in time. Rich with history and boasting a plethora of intriguing features, this captivating destination has stood the test of time. This post will delve into the fascinating story of the Alcazar de Segovia, exploring the reasons behind its construction, chronicling its evolution, and shedding light on the diverse roles it has played over the centuries.

The strategic position of the Alcazar de Segovia, resting on a rocky crag with steep edges on three sides, offered natural protection and ensured easy defence – a key consideration for its construction. It was primarily built as a fortress, serving as an essential element of the region's defence network during its establishment under the Christian Reconquista.

The Evolution of the Alcazar

The Alcazar de Segovia's origins can be traced back to the early 12th century when the ruins of an ancient Roman fort were used to build the first iteration of the Alcazar under King Alfonso VI of León-Castile.

The Reign of Alfonso VIII (1158-1214)

Under the reign of King Alfonso VIII, significant expansions were made to the castle, marking an era of transformation. Not only did the Alcazar become an essential military stronghold, but it also began to take on the appearance of a regal palace.

The Reign of John II (1405-1454)

The Alcazar saw another architectural overhaul during the reign of King John II with the introduction of a robust design characterized by a multitude of Gothic-style elements. As a result, the Alcazar de Segovia earned a reputation as one of the most striking castles in Europe.

The Reign of Philip II (1527-1598)

King Philip II added remarkable enhancements to the Alcazar during his reign, including a wooden gallery in the courtyard, the construction of two large towers, and a grand staircase. The new additions boasted Renaissance-style architecture with intricate Italianate detail, further elevating the Alcazar's elegance.

Roles of the Alcazar de Segovia

Over the centuries, the Alcazar de Segovia has played various roles, demonstrating its versatility and importance:

1. Royal Residence: While initially built as a fortress, the Alcazar de Segovia soon became a favourite residence for Spanish monarchs, hosting several lavish royal events, including the wedding of King Philip II and Princess Anne of Austria.

2. Military Academy: In 1764, the castle was converted into a military academy, symbolizing the respect it commanded as a symbol of military might.

3. State Prison: Throughout its existence, the Alcazar housed a state prison, instilling fear in the hearts of criminals and making it an indomitable symbol of power.

4. Museum and Cultural Landmark: In 1953, the castle was declared a historical-artistic monument, paving the way for it to assume its current role as a museum and cultural landmark.

Interesting Facts about the Alcazar de Segovia

• Architectural Styles: The Alcazar de Segovia displays a unique blend of architectural styles including Romanesque, Gothic, and Renaissance, reflecting the evolving tastes of Spanish royalty.

• Inspiration for Disney: Reportedly, Walt Disney found inspiration in the Alcazar de Segovia's fairy tale appearance while designing the iconic Cinderella Castle.

• Fire of 1862: A devastating fire consumed much of the Alcazar de Segovia in 1862, prompting extensive restoration efforts to restore its former magnificence. Fortunately, many of the priceless artefacts and artwork had already been moved to the Royal Palace of Madrid and were saved from damage.

The Alcazar de Segovia's rich history truly brings the castle to life for every visitor. The reasons for its construction, its architectural transformations, and the various roles it has played culminate in a narrative that is nothing short of fascinating

https://www.terranostrum.es/turismo/alcazar-de-segovia

Twelfth Night is the festival marking the coming of the Epiphany and concluding the Twelve Days of Christmas. In medieval and Tudor England, the Twelfth Night marked the end of a winter festival that started on All Hallows Eve — now more commonly known as Halloween. The Lord of Misrule symbolises the world turning upside down. On this day the King and all those who were high would become the peasants and vice versa. At the beginning of the Twelfth Night festival, a cake that contained a bean was eaten, and the person who found the bean would rule the feast. Midnight signalled the end of his rule and the world would return to normal. The common theme was that the normal order of things was reversed.

 The origins of the Three Kings' Cake appear to date back to the 2nd century BC, when the Romans celebrated the Saturnalia – also known as the Slaves' Festival as they didn't have to work – with a round pastry that concealed a bean. The bean symbolised the imminent arrival of prosperity thanks to the Spring and to Saturn, the god of agriculture. Its symbolism has changed greatly since then, and the recipe even more-so. The Romans spread it across Europe, but its consumption died out with the arrival of Christianity. However the French preserved the tradition and it was common among bourgeois families to eat the cake, which they prepared with a coin inside it.

Food and drink are at the centre of the celebrations in modern times, and all of the most traditional ones go back many centuries. Around the world, special pastries and bread, such as Roscón de Reyes, La Galette des Rois and King cake are baked on the Twelfth Night and are eaten for the Feast of the Epiphany celebrations. In English and French customs, a Twelfth Night cake was baked to contain a bean and a pea, so that those who received the slices containing them should be designated king and queen of the night’s festivities. 

Over the centuries this tradition has changed. Gold coins began to be introduced as a reward to whoever found the Roscón treasure, it was later decided to hide a figurine of  King and a bean at the same time to find out who was the 'lucky one' and who was the fool with the bean ... until today. Nowadays most Roscón have the figurine of a King and dehydrated bean, only now the person who finds the bean is not only the fool but also has to pay the cake!

Traditionally, however, there was a time in Spain when whoever found the trinket (which would have been a figurine of baby Jesus) had to take it to the nearest church on February 2, Día de la Candelaria (Candlemas Day), which celebrates the presentation of Jesus in the Temple. According to the Jewish tradition, an infant was to be presented to God in the Temple forty days after his birth. The use of candles on Candlemas represents the light of Christ presented to the world. The Kings’ cake (Roscón) in Spain is traditionally eaten after lunch on the 6th of January and if you fancy making one this year, here is a simple recipe:

Ingredients:

Sourdough mix:

100 g of strong flour
60 ml of warm milk
2 g yeast

Decoration:

1 beaten egg
Glacé fruits
Almonds
Sugar

For the final dough:

162 g of sourdough 
330 g of strong flour
60 ml of milk cooked with cinnamon and the peel of 1 orange
2 eggs
80g sugar
30 ml of honey
110 g butter
15 g of pressed yeast (or 5 g of dry baker's yeast)
3 teaspoons of rum
2 teaspoons of random water
Zest of half a lemon
5g salt

Preparation:

The day before, prepare the sourdough. To do this, mix the flour, milk and yeast and knead it sufficiently so it is well mixed.

Let it ferment for 30 minutes at room temperature and then leave it in the fridge for at least 12 hours.

The night before you also have to make the milk infusion with, cinnamon and the peel of 1 orange without the white part. Heat the milk with the ingredients to just before boiling point and then remove from the heat and cover. Let it cool and then refrigerate.

The next day, mix all the ingredients for the final dough, except the sugar and butter.
You will have to knead it in 3 steps:
 1) 5 minutes as is. 
 2) 5 minutes in which the sugar is incorporated in 2 batches until you can see no lumps are left each time.
 3)Now the cold butter is added and kneaded for another 10 or 15 minutes until the dough has absorbed all the butter and is smooth.

Let it ferment for about 2 hours. Form into a ball. Wait 15 minutes and then form into an even ring

Ferment for another 2 and a half or 3 hours: it almost triples its volume (then hide the figurine and the dehydrated bean).

Brush, decorate and bake in an oven at 180 ° C. Baking time is about 20 minutes (if fan assisted;  if not, slightly longer).

Let cool on a rack. Once cold, the roscón can be cut in two halves and filled with sweetened whipped cream or truffle cream, as you prefer.

However, if this seems like too much effort they are available in all supermarkets across the country. According to one of Spain's leading consumer organisations, the OCU, after analysing Roscones in nine major supermarkets, the best value-for-money Roscón de Reyes comes from Día and retails at €11.71 for a kilo.

The OCU looked at Roscones sold in Eroski, Carrefour, Alcampo, El Corte Inglés, Ahorramás, Mercadona, Lidl, Aldi and Día, and said the best quality ones were the cream-filled versions from Eroski and Alcampo, followed by those sold at El Corte Inglés, although in terms of price and quality combined, Día's cream-filled one came out top.

They retail at between €6 a kilo in Carrefour, Aldi and Lidl, and €17 a kilo in El Corte Inglés, although the OCU warned that in most cases, the cheapest prices reflected the quality of what you're buying.

Those with the lowest price tags, in general, had a greater quantity of vegetable oils and fats – coconut and palm oil – compared with the higher-priced ones, which contained cream and butter.

This said those seeking to avoid animal-based produce would find the cheaper ones suited them better.

Whatever you decide to do - Happy New Year!

In a world replete with lotteries, Spain's Christmas Lottery, also known as "El Gordo" (The Fat One), stands out as particularly unique, special, and different from the others. This lottery's exceptional characteristics stem from its long history, massive prize pool, and widespread participation, demonstrating how much more than a mere lottery it truly is.

Historical Importance

Founded in 1812, El Gordo is one of the oldest lotteries still in operation globally. It played a significant role in Spain's history, enduring through political upheavals, civil war, and cultural shifts. The Lottery tickets, featuring unique codes and artwork, even served as a covert communication method during the Spanish Civil War. This historical importance imparts the El Gordo Lottery a remarkably special status and indicates its cultural significance in the Spanish community.

Pioneering Economic Structure

Spain's Christmas Lottery differs from many others due to its pioneering economic structure. Instead of a model wherein a single person wins an astronomical sum, the prize pool in El Gordo, typically abundant, is distributed across thousands of winners. The likelihood of winning, therefore, is much higher than in other lotteries. This structure was designed to spread wealth among as many people as possible during the Christmas season - embodying the spirit of sharing and goodwill.

High Participation Rate

The El Gordo Lottery enjoys an incredibly high participation rate, with over 75% of Spain's adult population purchasing tickets. Even children participate enthusiastically in this event. Selected students from Madrid’s San Ildefonso school traditionally sing the winning number, adding to the lottery's distinctive charm.

The high participation rate doesn’t stop within the Spanish borders. The lottery is open to international participants, with millions of people worldwide joining in, making it a truly global event.

Social Impact

The lottery system is structured in a way that allows groups, families, or colleagues to purchase tickets collectively. This kind of communal participation fosters unity and camaraderie and effectively turns the lottery into a social event. Sharing winning tickets has turned into an eagerly anticipated tradition for many Spaniards, fueling a sense of community and shared prosperity.

A Cultural Phenomenon

The special allure that makes El Gordo so unique, however, transcends its economical, social, and historical schemes. This lottery is truly ingrained in Spain's culture, marking a significant moment in their holiday season. For many Spaniards, Christmas wouldn’t be complete without it, making this lottery more of a cultural phenomenon than a simple chance at winning money.

Through its historical significance, unique economic structure, high participation rates, social impact, and cultural importance, El Gordo has become more than a lottery. It is a testament to the Spanish spirit of unity, camaraderie, and shared prosperity. Not only is it different from other lotteries around the world, but it also offers a fascinating insight into Spain's rich culture and traditions.