Lizzie is a good friend of ours and we worked together many years ago. We are godparents to each other’s daughters and have spent many really great holidays together. She is an accomplished artist, who has her own exhibitions from time to time in Wales, where she lives. This evening we take her to Philippe’s Bar for a meal and we sit and discuss the coming week. She is particularly interested to see Dali’s museum so we book up for a return visit.

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We have an early breakfast at Montserrat supermarket of coffee and croissants and leave for Figueres. Every time we go back to Dali’s spectacular theatre, we see something new. Today we discover more paintings and Installation Art that we didn’t have time to see before.

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Dali’s painting of Gala (his wife) seen from both the back of the artist as he paints, and from the back of Gala, with both reflected in the mirror. Painting measures 60cm X 60cm painted in 1973.

Figure seen from the back painted in temper and oil on cardboard measuring 74.5cm x 53cm painted in 1925

As you walk up the stairs, you disappear into the mouth of the figure at the top.

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We spend several hours in the museum and then drive back to Empuria where we sit by the water, having a drink. Joe and Jan will join us tonight and we decide to eat at La Tagliatelle, a great Italian restaurant in Empuria.

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It’s difficult to choose from their great menu so we order several dishes and share them between us.

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RECIPE FOR SEAFOOD SALAD

Assortment of lettuce, I use a combination of red and green lettuces, such as lollo rosso, baby gem and frisee, mixed with lambs tongue, rocket and watercress. You can buy a mixed bag of lettuce which contains most of these.

Smoked salmon

Fresh prawns (some peeled and others au natural)

Crab pate (see recipe)

Sun dried tomatoes

Put the mixture of lettuces on a large plate, along with the sun dried tomatoes. Use a good dressing, such as olive oil, mustard and sweet vinegar (Marc de champagne or similar).

Add the smoked salmon pieces (bite size), prawns and crab pate

Serve as a starter or main course. I usually make a salad for around 6 people and let them help themselves.

CRAB PATE

This will serve 6 on the salad

2 X 145gm tins of dressed crab meat (mixture of brown and white crab) OR 2 Cromer crabs if you can get them. Most supermarkets sell tinned crab. If you can’t get crab, use tinned salmon or tuna.

1 tbsp Creme fraiche

1 tbsp mayonnaise

1tbsp Chopped Chives

1 tsp tomato sauce

Pinch of chilli

Salt and pepper

Drain the crabmeat and remove any liquid with kitchen roll

Add the creme fraiche, mayo, tomato sauce and chives to the crab meat. Mix all together and add the chilli. Season with salt and pepper.

Form the mixture into small quenelles (use two teaspoons to shape these).

Place them in the fridge for a couple of hours to chill.

Serve on top of the salad or with toasted sourdough bread.

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Buen apetito