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Ask these three cooks and they’ll tell you ...

In his new book The Spanish Pantry , José Pizarro celebrates the ingredients and recipes at the heart of Spanish cuisine

Are your cupboards groaning with half-used bottles and jars? We have just the solution: the food team’s favourite condiment hacks

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By Thomasina Miers Serves 4 | Prep 20 mins | Cook 30-40 mins 5 cloves of garlic,2 left whole and3 finely chopped1 tsp sea salt1 tsp cumin seeds1 tsp fennel seeds3 tbsp harissa paste2 tbsp tomato purée

This recipe is inspired by my much-loved fried gordal olives stuffed with manchego, a big favourite at Pizarro restaurant. Here, the creamy, nutty manchego is fried until perfectly golden and crisp, b