The Spanish are renowned for throwing a fiesta at the drop of a sombrero - and in Catalonia, the peak of the calçot season gets its own street party (or calçotada). These larger cousins to the spring onion merit the fuss: cooked over a barbecue and then wrapped in newspaper to steam, they become smoky and tender, and are made even more delicious with a coating of nutty, tangy romesco sauce.
Sound good? Then you'll be pleased to hear that calçots will take pride of place on a special menu at Shoreditch restaurant Tramontana Brindisa, which is serving them every weekend throughout February and March, when they're at their most tasty.
The three-course menu costs £35 per person and includes a glass of cava, a meat platter laden with Spanish delicacies such as butifarra sausage, grilled chorizo and presa iberica (a juicy, tender cut from the shoulder of the pig), plus plenty of sides and the all-important calçots with romesco sauce.
This is a no-holds-barred feast so tuck in your tie or help yourself to a bib, eat with your hands and expect to get messy - it's all part of the fun!
To book, call Tramontana Brindisa on 020 7749 9961 or visit the website.