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Elle, along with Alan, is the owner of Spain Buddy and the busy web design business - Spain Web Design by Gandy-Draper. Born a "Norverner", she then spent most of her life "Dann Saff" before moving to Spain in 2006. Elle's loves are Alan, the internet, dogs, good food, and dry white wine - although not necessarily in that order.


  1. Nol Charlick
    December 3, 2016 @ 5:26 pm

    Wel, I’m almost there – it’s simmering slowly and just doing the potatoes. Smells delicious!


    • Elle Draper
      December 3, 2016 @ 5:58 pm

      Ooh enjoy! Cook it slowly for as long as possible until the meat is really tender.
      E x


  2. Alf
    September 6, 2017 @ 10:40 pm

    Hi Elle, long time no habla/o. I dunno about using chops. Most of the carniceros here in Lanza seem to think a chop is meant to be wedge shaped, very thin and qualifies as a chop even if it’s only got a sliver of bone attached! I’ve cooked this a few times using pork shoulder and it’s always turned out well. The shoulder meat lends itself more to slow cooking than chops and has more flavour I think. in the absence of a log burner, ( was that aimed at Jamie Oliver disciples?) a slow cooker would probably do a good job.
    PS. Spare rib pork chops work well too, and they’re cheaper.
    PPS. Red wine works very well.
    PPS. I use a cazuela too, they’re great.

    Alf xx


    • Elle Draper
      September 7, 2017 @ 12:13 pm

      Hello stranger! We were only talking about you the other day… wondering how you were.

      Yes we get some odd looks when we ask our local butcher (or indeed Mercadona) to slice things five times thicker than they’re used to. I’ve used lomo a few times for this… and although it’s lacking a bit of fat (for the flavour) it comes out really tender. I also use lomo for my Jamaican curry and for peposo (although of course that’s much better with its traditional beef).

      Don’t mention J.O. on here – he ruined Christmas for us… a story we shall share with you over good food and cheap wine one day.

      PS: Hadn’t thought of using spare ribs – good call!!

      PPS: Agreed – although I’ve found it’s worth spending more on a decent bottle… unlike white wine where any old cheapo stuff will do for cooking.
      PPS: Wouldn’t be without mine – I have to hold myself back from buying them in all shapes and sizes… although I do need a new one for our halogen oven – what we have is either too big or too small.

      Keep safe and keep in touch!

      E xxxx


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