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Digital Subscriptions > Delicious Magazine > March 2016 > José Pizarro’s FOOD FROM THE HEART

José Pizarro’s FOOD FROM THE HEART

For the people from the Basque Country of northern Spain, food isn’t just fuel, it’s a way of life. Chef José Pizarro’s latest book is a celebration of the region’s flavours, tastes and textures. When we say these recipes are irresistible, we mean it

FOOD STYLING LIZZIE KAMENETZKY STYLING POLLY WEBB-WILSON

Spinach and goat’s cheese croquetas

MAKES 25 CROQUETAS. HANDS-ON TIME 45 MIN, PLUS CHILLING

Spinach and goat’s cheese croquetas
PHOTOGRAPHS LAURA EDWARDS

“Many people tell me they make a beeline to my restaurants for the croquetas and tortillas. This is one of the most popular flavour combinations for croquetas in the Basque Country – they’re so creamy and moreish. They freeze well, too.”

MAKE AHEAD

At the end of step 5, put the balls on a tray in the freezer, not touching, until frozen, then transfer to a freezer bag and store for up to 3 months. Defrost a little, then continue from step 6.

FOOD TEAM’S TIPS

The filling can take a lot of seasoning so taste as you season. We liked the croquetas served with a squeeze of lemon juice and more sea salt flakes.

500g baby leaf spinach

400ml full-cream whole milk

100ml strong fresh vegetable stock

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About Delicious Magazine

The March issue has inspirational ideas for the Easter Bank Holiday: gifts, chocolate eggs and the best brunches, lunches and family feasts. Enjoy recipes from Nathan Outlaw, José Pizarro and Vivek Singh – then dive into 16 pages of the best chocolate recipes ever. Plus there’s plenty of light and healthy recipes to help power you through the cold weather and our guide to making scotch eggs and the GBBO bamboozler, sweet flaky kouign ammans.