Joe, Jan, Abi, Dot and Pierre arrive at the villa for tonight’s celebrations. We start with cocktails at home and then walk down to El Capitan for the evening.

We are seated at one of the best tables in the restaurant and Ali brings us olives, fresh bread and aioli, with champagne cocktails. We sip them as we look at the menu. The choice is incredible – lobster ravioli, goats cheese salad, smoked salmon, white asparagus, iberico ham, carpaccio of beef are just a few of the starters. Then the main courses – steak tartare, fresh lobster, whole turbot, parilla de pescado (platter of grilled fish), steak with peppercorn sauce, olive rolls and paella. We make our selection and add some side dishes of patatas bravas (see recipe) and colourful salads.

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The evening is great fun with memories and stories from Ed’s earlier years and we present him with a new registration plate for his precious Corvette. He is delighted. After dinner, we decide that none of us can manage a dessert so we have coffee and finish the wine, then walk up to Viv’s Pub for a nightcap. We spend another couple of hours in there before making our way home.

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As we arrive at the villa we realise that although we have a front door key, we have no key to the entrance gate which is over 8ft high. Joe decides to scale the railings next to the gate and with a hand up from Ed, over he goes. Unfortunately the gate key is not in the house as the cleaner has taken it and as it’s now 2am we don’t feel we can call him out. So we decide to follow Joe’s example and climb over. One by one Joe and Ed help us over the railings – a somewhat difficult exercise with a short dress on! Once inside, we quickly forget the drama and everyone is either drinking, dancing or singing (some doing all three!). We get to bed in the wee small hours.

A really great night.

RECIPE PATATAS BRAVAS

Serves 2

4 medium potatoes (King Edwards or similar) and 1 tbsp sunflower oil

For the sauce

2 garlic cloves chopped

1 Medium onion chopped finely

3 tbsp olive Oil

1 tbsp Tomato puree

1 tin of chopped tinned tomatoes (I use the ones with garlic and olive oil added)

2 tsp sweet paprika

1 tsp sugar

2 tsp of sweet chilli sauce

Pinch of chilli powder

Parsley or coriander to garnish

Peel the potatoes and cut into cubes around 2cm size. Put a dish in the oven with 1 tbsp sunflower oil to heat and then add the potatoes. Cook for around 55 minutes until crispy on the outside and soft inside. Temperature 200ºC/180ºC FAN.

For the sauce, put the onion and garlic in the saucepan with the olive oil and cook until onion is transparent. Add the rest of the ingredients and bring to the boil, stirring occasionally. Turn the heat down and cook for around 15 minutes until the mixture is thickened. You can process the mixture to a fine sauce but we prefer a thicker consistency.

When the potatoes are browned and crispy, put them in a bowl. Pour some of the sauce over them and add a sprinkle of parsley or coriander. Put the rest of the sauce in a jug and serve with the patatas.

Buen apetito

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VRUISE CRUISE

Today Phil meets some new friends and they sit enjoying the weather. Later Phil invites them for the evening – Jude goes to the buffet.

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Phil spends the next couple of days in bed