Luckily, Berit is good at juggling conversation and instruction. She is passionate about food – âœI think about it all the timeâ – and she believes that cooking is about âœbeing creative and putting your own ideas into other people’s recipes. If you are a keen cook, sooner or later you will try the same recipe again with extra ingredients.â She likfes âœgutsyâ food. This is not a course for people who want to âœfiddle around making tartsâ. We are an unruly bunch, often interrupting to ask questions and taste recipes as they progress, but to Berit âœtasting is all part of cooking. As far as I am concerned one should taste and cook all the time.â Somehow all this is fitted in while preparing enough of each recipe to feed us all. In one two-hour session Berit demonstrates gravad lax, yellow pepper vichyssoise, melon granita and stir-fried chicken livers with juniper berries. Soon after midday we slope off to the pool, tempted by trays of sangria, DINING ZION LODGE before eating a late lunch consisting of our morning’s work. After a siesta, a few intrepid souls ride bicycles to the nearby town of Infantes, returning for the next two-hour demonstration in the early evening, in which Berit prepares dinner. We eat late, in the Spanish manner, at 10 pm after some tapas.