Inside San Sebastián's new cookery school: Get Basque to basics
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I'm standing in a crowded room and my mouth is popping with tiny, almost fluorescently green peas warmed in a glug of olive oil. On the other side of the table, Jaime Burgaña, the peas' producer, is waiting to hear my verdict. In San Sebastián, even the humble pea is elevated to superstar ingredient.













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