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Recreate a classic plate from the latest Italian restaurant to hit the Bristol fo
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
In his new book The Spanish Pantry , José Pizarro celebrates the ingredients and recipes at the heart of Spanish cuisine
Serves 3Prep time 10 minCook time 20 min MAKE AHEAD Make to the end of step 4; keep in the fridge for up to 3 days. Add the sesame seeds to serve. EASY SWAPS To make this gluten-free, use gluten-free
SERVES 4 | PREP 20 MINS COOK 45 MINS | EASY | GF 2 tbsp extra-virgin olive oil,plus extra for drizzling1 onion, chopped1 red pepper, chopped2 garlic cloves, crushed1 tbsp finely chopped oregano leaves
This dish proves that just a few humble ingredients can become something extraordinary with a little bit of love. Caponata is Sicily’s tangy answer to ratatouille – a glossy aubergine stew that balanc
With food director Jen Bedloe