Welcome the bold flavours of Spain into your home this Easter with our sumptuous menu from godfather of Spanish cooking José Pizarro

José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts. Here, he shares a delicious menu serving six for Easter lunch.

'I am from a small town in the region of Extremadura in rural Spain, and food is a huge part of our culture and my family life,' says José. 'My parents had a farm, and each morning they would go to collect the produce that we would then eat at home. I return four or five times a year to visit, which is a highlight for me. Easter is huge in Spain – a time to enjoy with friends and family – and it really is a time of celebration in my hometown of Talaván.

'On Easter Sunday, we love to have goat – my mum does a delicious stew; it’s so lovely and so simple. The goat is stewed with onion, garlic, dried pepper, a bay leaf, white wine and pimento. It was a favourite of my dad’s, who is no longer with us, but when we eat this together, we feel close to him. We have patatas fritas with it. We have seafood, too, and a beignet that’s made from stale bread and egg, which are combined to make a dough and fried, then dipped into milk infused with a little sugar, orange zest and cinnamon (and delicious served hot or cold).

'We also love lamb at Easter! The lamb recipe I’ve suggested for this Easter menu is delicious, as it’s cooked for such a long time; it’s wonderful with the chickpeas. For me, the pintxos to start are a way of life; they’re such a Spanish flavour – artichoke, serrano ham and manchego pintxos, all drizzled with a rosemary and lemon honey. Serve with a sherry – the artichoke is difficult to match with wine, but a sherry goes perfectly.'

You can find José's full menu below - each dish serves six.