Jose Pizarro served up a tasty lentils stew with goats’ cheese and walnuts on Saturday Kitchen.

The ingredients are: 2 tbsp olive oil, 1 onion, finely chopped, 1 carrot, peeled and finely chopped, 1 celery stalk, finely chopped, 1 garlic clove, crushed, 1 bay leaf, few sprigs oregano, 300g Spanish pardina lentils or other green lentils, 600ml fresh vegetable stock, 2 ripe vine tomatoes, skins removed and chopped, 75g caster sugar, handful shelled walnuts and 100g soft goats’ cheese.

See recipes by Jose in his book titled: Basque (compact edition): Spanish Recipes from San Sebastian and Beyond available from Amazon now.