Spanish Home Kitchen Feast jose-pizarro
Spanish Home Kitchen Feast jose-pizarro
Spanish Home Kitchen Feast jose-pizarro
Spanish Home Kitchen Feast jose-pizarro
Spanish Home Kitchen Feast jose-pizarro
Spanish Home Kitchen Feast jose-pizarro
Spanish Home Kitchen Feast jose-pizarro
Spanish Home Kitchen Feast jose-pizarro
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Spanish Home Kitchen

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José Pizarro’s latest menu features some of his favourite summer dishes from his new cookbook Spanish Home Kitchen, starting with cherry gazpacho. “People are often surprised when they learn that gazpacho can be made with ingredients other than tomatoes,” says José. “ I love using cherries because I grew up with some of the best in the world, from Jerte, near my home village in Spain.” José’s refreshing, cold summer soup is made with a blend of cherries, red peppers and tomatoes, pepped up with sherry vinegar and olive oil. It’s finished with cucumber, fresh thyme and tangy goat’s cheese, as well as crunchy croutons.

Next, croquetas are filled with creamy béchamel sauce and hake then served with allioi for dunking – “This is my mum’s recipe, and I think they’re the best croquetas in the world!” There’s also squid, slow-cooked with caramelised onions and fennel until soft and sweet, then finished with a lemon and parsley dressing.

For the main event, José gives a fresh summer twist to a classic Catalan dish. Canelones are cylindrical pasta shapes (the Spanish equivalent of cannelloni) traditionally stuffed with a rich meat filling then baked with béchamel sauce. Here, José makes a light crab, garlic and parsley filling, in a nod to his partner Peter’s favourite pasta dish, crab linguine.

Rounding off the meal is one of José’s childhood favourites. “Natillas is a creamy custard dish served with biscuits on top that you often find in roadside restaurants in Spain”, explains José. “It always makes me happy, because it reminds me of opening the fridge at home when I was younger and being excited to see we had natillas in there.” He makes a thick, glossy custard, gently scented with cinnamon, then tops it with a buttery biscuit.