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Food

A Spanish Easter: José Pizarro's spring menu

A Spanish Easter: José Pizarro's spring menu
José Pizarro

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.

With drinks: Artichoke, manchego, serrano ham and honey pintxos

With drinks: Artichoke, manchego, serrano ham and honey pintxos

‘Pintxos are about bringing loved ones together over delicious shared plates of food and a glass of dry sherry or wine. Some of my favourite flavours are brought together beautifully here.’

 

Get the recipe for artichoke, manchego, serrano ham and honey pintxos. 

Main: Braised shoulder of lamb with chickpeas, onions, garlic and oregano

Main: Braised shoulder of lamb with chickpeas, onions, garlic and oregano

‘This is a firm family favourite of ours, and always makes an appearance at Easter. At this time of year we’re approaching the end of the lamb season, so I recommend gentle slow cooking to make the meat deliciously tender.’

 

Get the recipe for braised shoulder of lamb.

Side: 'Catalan’ purple sprouting broccoli

Side: 'Catalan’ purple sprouting broccoli

‘This is a twist on the classic dish Catalan spinach, using instead one of my favourite vegetables: purple sprouting broccoli. Served with fragrant toasted pine nuts, sweet sultanas and a garlicky extra-virgin olive oil, this dish is bright, colourful and super tasty, and pairs perfectly as a lighter element with the other more substantial components of the meal.’

 

Get the recipe for 'Catalan’ purple sprouting broccoli.

Dessert: Crema Catalana with roasted rhubarb and thyme

Dessert: Crema Catalana with roasted rhubarb and thyme

‘I have experimented with flavours over the years, but this is one of the most delicious combinations I’ve come across – the tangy twist of the rhubarb and aromatic thyme lifting the creaminess of the custard.’

 

Get the recipe for crema Catalana with roasted rhubarb and thyme.

Don't miss!

We're giving away a meal for two at José Pizarro’s critically acclaimed Bermondsey Street restaurant, Pizarro - enter here!

 

You can also find lots more of José Pizarro's recipes from Sainsbury's magazine. 

Don`t miss

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