javier fesser
My five favourites
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For producing this article, Javier Fesser and Consum have given 500€ worth to Food Bank of Albacete.
Javier Fesser is a director and scriptwriter within Spanish cinema, and is particularly well-known for directing productions such as El milagro de P. Tinto, two adaptations of Mortadelo y Filemón, Camino and Campeones, among others. Due to his films, he has received seven Goya awards from the Film Academy, three of which were for the best film category. Moreover, his short film, Binta y la gran idea, was nominated for the best short film at the Oscar Awards in 2007. He is co-founder of the production company Pendleton Films, he has also worked in the advertising world and is deeply committed to various social causes.
Here are his “five”:
LEEKS
I don’t know why, but all my shopping trips always begin with leeks. I use them instead of onions most of the time, I love them baked with a trickle of oil, and they are completely indispensable in the miso soup that I often tend to have for breakfast. I also like to use leeks as a garnish for roast chicken or fish and, cut into thin slices, they are the basis of my favourite pizza: leek and pear.
BROCCOLI
I have become such a fan of this vegetable that, on the many occasions in which I have bought broccoli, when I go to put it in the fridge I realise that I have bought enough to feed a regiment. I love to cook the buds one way and the stalks another. The former, boiled and sautéed in oil; and the stalks, sliced very finely and fried so that they become very crunchy. This combination is amazing!
ORANGES AND LEMONS
A bag of juicing oranges and another of lemons always end up in my shopping trolley. In the mornings, I like to put oranges in the juicer along with carrots, celery, ginger and apple. This juice tops up your batteries for the whole day. And I also love to enjoy an orange, segment by segment. I use lemon for almost everything. In fact, it’s essential for one of my favourite dishes: steamed mussels. Recently, I’ve discovered chicken soup with lemon.
GINGER
I like its flavour so much, and it seems so original to me, that I use it to cook anything. You can’t have chicken without it, or oven baked fish, or morning juices, in tea or even in gin and tonic.
OLIVE OIL
Not just any oil will do for me. I’m more demanding with oil than a sommelier is with wine. I use extra virgin olive oil for everything, even for frying, although I have it raw practically all the time. If an oil is good, I don’t need vinegar in my salads. I particularly like the Picual variety and often use the oil with white truffle added to pasta or with fried eggs.
