Red mullet with sliced potatoes & black olives

José Pizarro has lived in the UK for 16 years and in that time has worked at some of London’s most prestigious Spanish restaurants including Eyre Brothers, Brindisa and Gaudi. In May 2011 he opened his first solo venture to great critical acclaim – José – his proudest moment yet. Later that year he opened Pizarro, a few yards away from José. 2015 saw him open his third restaurant, José Pizarro at the newly developed Broadgate Circle in the heart of the City of London. Jose has appeared on BBC1’s Saturday Kitchen many times – as well as on UKTVFood’s Market Kitchen, Channel 4’s Sunday Brunch and Rick Stein’s Christmas on BBC1. The first of his three books 'Seasonal Spanish Food' was published in Autumn 2009 by Kyle Cathie to great critical acclaim. His third book was released in March; 'Basque' sees him discover more about the food of this region, its heritage and its traditions with a focus on pintxos as well as on larger dishes to be shared. José has most recently been featured in many of the UK’s most well – known national news titles including The Times, The Telegraph and The Independent, and is even hosting his own lunch series in conjunction with The Guardian. He also regularly features in key food titles including Olive, BBC Good Food & Delicious.

• Red mullet with sliced potatoes & black olives