La Fabada

This is a great national dish in Asturia, and is a meal in itself. It is usually made in large quantities. Spanish people are very fond of sausages, and each province boasts its own local sausages, few of which are obtainable in England. The best substitute we have here are the chipolata.

I give a simplified version of this most elaborate recipe, as it includes the head and feet of salted and cured “cow.”