“Without wishing to pigeonhole myself I’d say I was a classic chef. I’m open to new ideas but loyal to the classic styles”. Jesus Maria Becerra.Becerrita Restaurant (Seville)

Above all I remember family meals where we were all given our favourite dishes. The typical potato salad with dressing or a roast lamb were an absolute must for some of us.

I remember how when I came home from school at lunchtime the smell of the food filled the whole house.

I also think of all the different fiestas in terms of food.

Easter week: cod with tomato, spinach with chickpeas, rice pudding and torrijas. Christmas: turkey with stuffing, partridges and the traditional cakes and pastries of the festive season (polvorones, rosquillas and alfajores). The arrival of summer always coincided with gazpacho and the sound of ingredients being crushed in the mortar.

The care and generosity with which they cooked everything was the key to our grandmothers’ cuisine. Because there wasn’t the transport and mobility that we have today, there was no option but to use ingredients which were local and seasonal.