Adam byatt’s spanish michelin-level cookery course

Serves 8-10 Prep time 25 min, plus cooling, 2 hours smoking, overnight marinating and overnight brining Cook time 3-4 hours, plus resting Specialist kit Barbecue with lid MAKE AHEAD You need to start

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

A food stylist and dinner party revivalist, Rosie trained as a chef before spending two years working in London kitchens. Obsessed by cookery books and TV programmes, she turned her passion into a car

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

Going back to ‘fire school’ to learn how to barbecue better might conjure images of scorched sausages cooked over a fast and furious heat. However, as Paula Minchin discovers, long and slow is best

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