Spanish classics

Chef José Pizarro says just 12 ingredients form the backbone of Spanish cookery. His latest book showcases them all, including these recipes for Manchego, chickpeas and jamón...

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Grispy fried Manchego salad

SERVES 4

READY IN 30 MINS

• 150g rocket • 2 oranges (or blood oranges, when in season), segmented • 250g Manchego cheese, cut into cubes • 2tbsp plain flour • 1 egg, beaten • 100g panko breadcrumbs • 300ml olive oil, for deep-frying • 1tbsp honey • 1tsp Dijon mustard • juice of 1/2 lemon • 3-4tbsp extra virgin olive oil

1 Put the rocket and orange segments in a large serving bowl.

2 Dust the Manchego cubes in flour. Dip in the beaten egg, then coat all over in panko breadcrumbs.

3 Heat the olive oil in a small, deep pan to 170C (use an instant-read thermometer for an accurate reading). Fry the cubes of Manchego cheese a few at a time until golden and crispy. Drain on paper towels.