West isn't always best
A holiday is a time to rest, reflect and recharge, but more importantly to experience and learn from other cultures.
People don't generally go to Cuba for the cuisine of the three Ps: pescado, puerco and pollo (fish, pork and chicken).
I would compare the Cuban approach to meal preparation to that of maintaining their old cars. They may not have the diversity of parts or ingredients at their disposal but it's the resourcefulness, creativity and hospitality that formulate a memorable experience.
Food is still rationed on this amazing island but what can be guaranteed is that it's fresh, home produced and cooked to order. Parallels can be drawn from this developing nation to what is happening in the food marketplace of Britain. We are encouraged by retailers, celebrity chefs and the media to go back to basics, use store cupboard ingredients, support regional and seasonal produce in order to create meals.
On returning home it was tempting to go out and purchase a large variety of ingredients to allow me to compensate for the simplicity of meals over the past three weeks. Instead, I resisted this urge and looked to my cupboards, freezer and fridge for inspiration to be experimental.
I have also taken the Cuban approach to meal times and my friends have been subjected to some interesting suppers. Food is just one aspect of dining; the addition of music, laughter and the odd shot of rum can turn a meal into a memorable experience.
Certain things in the Western world should not be aspired to. It was refreshing not to have fast food outlets or supermarkets on every high street. Consumers want to revert back to basics, but they are lacking the time and skill to cook from scratch, so let's give them the choice to try a few more simplistic dishes. There is no right or wrong way to prepare food so why not rediscover the fundamental elements of a dish and have some fun along the way?
Becky Sparks is director and food technologist at Sparkling Innovation
