From the windows, I see people move around in hoodies, their hands dunked deep inside their jacket pockets. It’s comfortably warm indoors, but not hot at all. Still beads of sweat crop on my forehead. The clink of pots brings my attention back to the present. Olive oil sizzles on the pan. Jars and bottles surround me. Herbs, vegetables, fresh fruits, dry fruits and animal proteins occupy the centre of the mammoth round counter in front of me. In the kitchen of Kuma, a restaurant in Segovia, the chef directs us on how to start our Spanish cooking adventure. Start with Spanish comfort food We are five novices, mere tourists…