JAMÓN, HAPPY PIGS & GOOD SHERRY: 48 hours in Andalucía with José Pizarro & Cinco Jotas.

+ a recipe for potatoes, jamón & eggs.

Hello,

Welcome back to How I Cook!

As Summer hurtles towards us, I’m keen to hear what you’d like to see on the newsletter over the coming months… Baking? Midweek meals? Meat? Fish? Desserts? What are you itching to learn about next? I’m open to suggestions, so drop me a comment down at the bottom of the newsletter!

For today’s issue, we’re headed down to…