The island of Fuerteventura has a long history of successful agriculture, so what better way to sample some of that produce than to try some traditional Fuerteventuran dishes during your visit.

The main crops that flourish in the island's warm dry climate are various varieties of wheat, maize and barley. But the land mass is not huge, so other, more profitable crops are also prevalent, such as tomatoes, figs, onions and garlic. Also, being an island in the Atlantic, there are several native varieties of fish, but as a rule Fuerteventura does not have big fishing fleets. The valleys, meadows and mountain foothills are also perfect pasture for goats and some high quality cheeses are made from the island's goats milk.

The milk from the Majorera goat is used to make one of the best cheeses in Spain and one that is famous worldwide. Queso Majorero is a smooth firm cheese that strengthens with curing and is often flavoured by rubbing the rind with olive oil, paprika or roasted corn. In terms of fish, popular choices include sea bream and bass but also more exotic species found in the waters around the islands such as swordfish, tuna and even shark.

The corn crop is used to make the traditional Gofio Amasado, a cooked dough served in a Zurron bag, made of material or sometimes leather. The dough is made with gofio, water, milk, potatoes, honey and wine, all native crops and products of the island.

One of the best ways to sample these island delicacies is to eat at restaurants serving just local dishes or to seek out one of the many village festivals or fiestas. Villages which held festivals during November included Parque Holandes, Gran Tarajal in the south and Tetir, a village in the middle of the island to the west of Puerto de Rosario, which also hosts a monthly craft fair. Flythomascook.com offer at least 10 flights to Fuerteventura from various destinations each week.