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

Let’s face it, when the sun pops out from behind the clouds, we don’t always have the luxury of abundant free time to try an array of intricate new recipes for outdoors. Sometimes we need recipes that

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

Pastes are your storecupboard secret star that will transform any dish into a taste marvel, with recipes from food writer Gurdeep Loyal