José Pizarro's first head chef job was at El Mesón de Doña Filo, a Michelin-starred restaurant in Spain. He then worked as Head Chef at Eyre Brothers restaurant in London and now runs Tapas Brindisa in London, named after the main supplier of our Spanish foods.

Pizarro's infectious enthusiasm for Spanish cooking permeates every page. His message couldn't be simpler: use fresh, good-quality, seasonal ingredients and they will speak for themselves. Season by season, he explores his favourite ingredients from different Spanish regions, the culture and history behind them and how best to use them with his exceptional and yet simple recipes. With anecdotes about typical Spanish pastimes and stories from his youth growing up on a farm in Extremadura, this is a truly Spanish approach to the cuisine, which has integrity and charm. From Scallops with Serrano Ham in autumn to Chocolate Pimenton Puddings in spring, you will turn to this book again and again for recipe ideas for any occasion.