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

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

Ingredients (Serves 2) ◆ 2 x 250g pouches microwaveable Spanish-style grains ◆ 150ml vegetable stock ◆ 200g frozen cooked mixed seafood (prawns, squid, mussels) ◆ 1tsp paprika (optional) ◆ 200g mussel

Proper paella is a labour of love but this one-pan version is less needy and still delivers a delicious, crispy base. SERVES 4 PREP 15 MINS COOK 1 HR ✱ 125g cooking chorizo, sliced ✱ 1 onion, chopped

If there’s anyone more obsessed with growing, cooking, eating and writing about food than Mark, we’re yet to find them. His books, such as Sour (2019), have won awards, so he knows a goodie when he se