Hailstones are falling from the sky today but I’ve ventured out to the fishmongers and bought a dover sole. It’s named after the English town of Dover, the biggest supplier of fish for London’s Billingsgate market in the 19th century. It is the ‘King of Sole’ and found across the Eastern Atlantic ocean as well as around the shores of Britain.

My mind has wandered back to being in Spain three weeks ago and sitting on the terrace having lunch in a restaurant in the village of Mijas Pueblo in Andalusia called La Reja. It sits on a cobbled, narrow, winding street in this dazzling white-washed hillside village. The terrace overlooks the Plaza Virgen de la Pena and one can watch the world go by whilst enjoying fine local food and wine.

One of my favourite dishes here is filettes de lenguado en salsa de Almendras which translates to sole fillets in almond sauce. It’s a delicate dish and simply served with local golden potatoes, a spoonful of vegetables and a sauce made from the much prized local almonds. It’s a fantastic dish and especially enjoyable with a chilled glass of white rioja.

Almonds are the world’s most popular tree nut, have many health benefits and are highly nutritious. Almond trees have been a part of the Mediterranean culture in Spain for millenia and their blossom fills the hillsides surrounding Andalusian villages in January and February. They are perfect for making a cream sauce to go with the dover sole.