After a day exploring the mountains beyond Lanjaron -to Bercules, Beznar, Chite, Restabal and Pinos del Valle – the clouds started to build and we headed home for a late supper. Patatas Bravas (on another page in this blog), green beans with rock salt and wine vinegar and herb pie. A family favourite. Usually i cook it in a shallow terracotta dish but today its cooked swiftly in a frying pan. Chop courgette and onion and garlic and sweat in butter and olive oil. Add chopped chard stalks and cook with the lid on for five minutes. Then add shredded green chard leaves and loads of chopped mint, oregano and marjoram. Season lightly and add chopped salty goats cheese (or feta). Beat as many eggs as you need and pour over the vegetables, keeping it on a fairly high heat for a couple of minutes. Then turn the heat down and put the lid on. Cook for three or four minutes till just set. Take off the heat.
You can serve this hot or cold. I prefer it mid way! Enough time to drink a small beer or a glass of wine. Invert the pie onto a plate before serving.