The juiciest cuts: Mark Hix cooks with succulent and nutty acorn-fed Iberico pork

In the UK, unfortunately, we don't have an annual pig slaughter, but in Spain the animal is a little more revered and many Andalucian families still carry out the traditional celebratory matanza. This involves killing the animals humanely and dissecting the various cuts and curing and brining them to ensure that the family has a supply of good-quality meat to last through the year.

Morcilla on toasted sourdough

Morcilla on toasted sourdough

Serves 4

Tender: Loin of pork with chicory and orange

Loin of pork with chicory and orange

Serves 4

Presa with romesco sauce and shaved fennel

Presa with romesco sauce and shaved fennel

Serves 4

The Three Horseshoes, High Street, Madingley, Cambridge

This tranquil former village pub is far from the madding Cambridge crowd.

Cod with braised lentils and prosciutto

Ingredients to serve 4

Chicken piccatas with polenta, black olives and rosemary
Gilberto Valle

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Rigatoni with artichokes, anchovies and bacon by Neil Perry
Chorizo-stuffed squid with potatoes, capers and sage by Ben Tish

Chorizo-stuffed squid with potatoes, capers and sage

Ingredients to serve 4 (6-8 as tapas)

Flapjacks are a quick and easy snack or dessert - it might not come out looking quite as perfect as this, though

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April Bloomfield: 'If you think you've added enough butter, just add a bit more'

My earliest food memory… Waking up on a cold frosty morning at my Nan's house and my Grandad cooking porridge on the hob with milk and the tiniest bit of sugar melted on top. Then he'd pour the cold milk around the bowl so it would set like custard. It's the best start to the day for energy. It's better than Red Bull – porridge gives you wings.

French onion soup by Rosie Lovell

French onion soup

Ingredients to serve 4

André Hoinkis: Master blender, Douwe Egberts

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Ham, mustard and parsley tartiflette

A little oil, for greasing
1kg waxy potatoes, peeled
1 large onion, peeled
Approx. 3 thick slices of ham (200g), torn
1 whole 250g camembert cheese, torn into 2cm chunks
3 tablespoons roughly chopped flat-leaf parsley, plus 1 tablespoon to serve
1 tablespoon Dijon mustard
200ml hot vegetable stock
300ml double cream (not single as it will split during cooking)
Sea salt and freshly ground black pepper

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