SEASONALITY – what better examplar than the Calçot, that odd onion-leek hybrid that sets every Catalan salivating during its all too brief spring harvest?
Thanks to Lunya in the Barton Arcade we’ve developed the taste for this chargrilled veg, too. Hence a packed out Calçotada festival there on Sunday, March 17.
Good news is the Calçot (pronounced cal-sot) will remain on the special menu for a week or two further and, before imported supplies dwindle you might even persuade the in-house deli to sell you a bundle for you to tray and recreate the magic at home.
Calçots are traditionally charred over flames until soft and sweet on the inside, with a delightful smoky flavour. These are then served wrapped in newspape and eaten with the hands – picked up, peeled and dipped in romesco sauce (almonds, roasted peppers, olive oil & sherry vinegar). It is all rather messy, and quite delicious.
At Lunya’s Calçotada this homage was followed traditionally by a big plate of butifarra, lamb chops, chicken with rosemary, garlic and lemon and patatas bravas, followed by crema catalana and fresh oranges.
Lunya, Barton Arcade, Deansgate, Manchester, M3 2BB, 0161 413 3317.
