José Pizarro’s Spanish pork and potato recipes

Baby back ribs braised till they fall off the bone, then topped with herby crumbs, and a comforting stew of lentils and black pudding cooked in chorizo oil

Food, for me, is about memories and family, and today’s two pork-and-potato recipes are cases in point. The rib dish was one of my dad’s all-time favourites, and the way my mum still makes it is very simple indeed: she slow-cooks the meat until it’s really tender, then adds the potatoes and cooks them until they’re just starting to break down. The lentil dish is likewise steeped in our home life in Spain. When I was a kid, I couldn’t stand lentils, and remember a big drama one day when I turned my nose up at a bowl of them one lunchtime. Mum made me have them for dinner, too, and again for breakfast the next morning! Anyway, fast-forward to today and I love lentils so much, this is now my death row dish.

Recipes extracted from The Spanish Home Kitchen: Simple, Seasonal Recipes and Memories from My Home, by José Pizarro, published by Hardie Grant at £27. To order a copy for £23.49, go to guardianbookshop.com

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