Some like it hot!

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

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

If summer had a flavour, it would be citrus: bold, bright, and unapologetically zingy. Bursting with colour, crunch and that unmistakable lip-smacking freshness, these four joyful recipes from recipe

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

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