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The ghostly outlines of enormous greenhouses can be seen throughout much of the province. The main crops are tomatoes and capers (of which Murcia is the world’s largest producer), but the fertile lands of the Segura and Ricote valleys produce a dazzling array of fresh fruit and vegetables, which always feature prominently in local dishes.

The Costa Blanca has long been known as the “orchard of Spain”; it produces vast quantities of fruit and vegetables, including oranges and lemons, the deliciously tart nísperos , almonds, olives and grapes. Head for any local market for a taste of the incredible variety on offer.

This market features local crafts (particularly wicker furniture – (see Gata de Gorgos)), as well as food stalls.

Murcian gazpachos are thick stews, unlike the popular chilled Andalucian soup of the same name. This one is made with rabbit and vegetables, and is served hot.

A few islets are strewn around the entrance to the enormous port at Cartagena; a lighthouse, visible from the cape below Escombreras, gives early warning to ships.

These tiny, rocky islets off Cabo de Palos are topped by another lighthouse – a beautiful sight at dusk.

Almost at the tip of “the sleeve” (La Manga), this enormous lighthouse sits above the biggest marina on the Mar Menor, and looks out over the Mediterranean and a pair of miniature islands.

A colourful market with lots of art and antiques takes place in the old town on Sunday mornings.

Murcia’s lush interior produces excellent local meat and game, and many dishes feature rabbit, hare, venison, partridge and quail. The most famous dish is chuletas de cordero al ajo cabañil – lamb chops served with a piquant dressing of garlic, vinegar and bay leaf.