What kind of home cook are you?
People expect very fancy food when they visit my house, but it’s nothing like that. I like very simple, home-cooked dishes. My family were farmers and my mum always helped my dad so she didn’t have lots of time to cook, but it was always very fresh and delicious.
Complete the sentence: ‘Music and food are the perfect match because ...’
They bring out the best feelings – or the worst, depending on what you get!
What classical music do you play when you’re entertaining?
Carmina Burana (Carl Orff) and Joaquin Rodrigo. I love the Spanish guitar and how Joaquin brings that into the orchestra. I love blues too; it all depends on the time of the day.
What piece of music reminds you of a particularly amazing meal?
I went to Thailand with my partner, Peter, for his birthday and we love Fly Me to the Moon. As we got to the villa, that song was playing. Then, when they brought dinner to the house, somebody played it on the guitar as we looked out to the sunset. That song seems to follow us in different places, it’s very special to us.
What’s your signature dish?
Anything with Iberico pork. I like to marinate it using paprika, pimento, cumin, garlic, white wine vinegar, olive oil and thyme.
What ingredient do you love to use in your cooking?
I use a lot of chorizo in my cooking, and olive oil too – I grew up picking olives and those smells were a big part of my childhood.
What would be your desert island meal?
My mum’s goat dish. She always cooked it for us on special occasions and it reminds me of my childhood and the family being together. Great memories.
What three songs would you always put on a dinner-party playlist – starter, main course and dessert?
El Bolero de Ravel to start, then something chilled like Canon in D Major by Johann Pachelbel. For dessert, Beethoven’s Moonlight Sonata – then a happier song to finish.
If your favourite song was a meal, what would that be?
Conchita Piquer, Ojos Verdes – it reminds me of my parents, and my favourite Spanish meal of goat.
In the Classic FM podcast you cooked Beautifully Simple chorizo patatas bravas salad (see recipe below) – what did you think?
It’s a really nice, simple combination of ingredients, with many flavours I grew up with.
Was it easy to cook?
It’s a really quick, easy dish – very fresh and full of flavour. I’d serve it for friends at lunchtime, with some Spanish guitar!
Listen to José as he cooks on the Classic FM podcast at campaign.classicfm.com/classical-kitchen
Chorizo patatas bravas salad
Serves 2
Prepare 5 minutes
Cook 30 minutes
Ingredients
75g Duchy Organic mayonnaise
1 tsp Cooks’ Ingredients smoked paprika
375g pack Seasoned Charlotte potatoes
60g pack Cooks’ Ingredients Iberico De Bellota diced chorizo
1 tbsp 100% Spanish extra-virgin olive oil
2 essential little gem lettuces (1 pack), each lettuce cut into 4 wedges
Method:
Preheat the oven to 200C/390F/gas mark 6. Mix together the mayonnaise and paprika and set aside, stirring occasionally.
Place the potatoes in a medium roasting tin with the butter discs from the pack and the diced chorizo, then toss in half the oil. Roast for 30 minutes, turning halfway through until golden.
Brush the lettuce wedges with the remaining oil and griddle for 2-3 minutes, cut surface facing down, until slightly charred, then transfer to 2 plates and top with the potatoes and chorizo, discarding any excess oil. Spoon over the paprika mayonnaise. Sprinkle with a little extra paprika to serve.
Per serving: 2561kJ/ 617kcals/ 48g fat/ 7.8g saturated fat/ 30g carbohydrate/ 5g sugars/ 5.5g fibre/ 13g protein/ 1.2g salt per serving/Gluten free
Waitrose & Partners know that music and food are the perfect pairing. Feeling inspired to cook your own masterpiece tonight? You’ll find lots of brilliant recipes and fresh ingredients in the Beautifully Simple chiller. In store and online at Waitrose & Partners
