Andalusia, the southernmost region of Spain, is a food-lover’s paradise, blessed with incredible produce and a richly colourful history, including several centuries under Moorish rule. In his latest cookbook, Recipes from Andalusia, award-winning Spanish chef, restaurateur and Big Green Egg aficionado José Pizarro takes readers on a journey through the culinary cultures and key dishes of the region’s eight provinces. Fire cooking is hugely important to Andalusia, and many of his recipes are perfectly suited to being cooked on an EGG. Try your hand at pork loin with pear and hazelnuts, or prawns baked in salt with mango, chilli and coriander salsa, and wash it all down with a rather boozy Barbary fig margarita.