José Pizarro

Tomato is always on my menu — summer, for me, is tomatoes. I like a very cold gazpacho, just to have in the fridge. And a white gazpacho — ajo blanco — which is a cold soup made of almonds, bread and garlic. I also make a lot of seafood salads, like salpicón de marisco, and sliced tomato with extra virgin olive oil and salt.

Last summer, I was in Andalucia, at a lovely place called Restaurante La Lonja in Sanlúcar de Barrameda. The chef, Togo Perez, made an amazing black rice, which I ate sitting outside, watching the sea — it was beautiful. You have tuna, you have langoustines, you have tomatoes with anchovy.

One of my other favourite restaurants is Casa Bigote [in Sanlúcar de Barrameda], where we saw the most incredible sunset. It’s where the river comes to end in the sea, looking over Doñana National Park.

I try to go to Aracena, a town in Huelva, southwest Spain, almost every year. I love Restaurante José Vicente, where the specialities are made with seasonal vegetables and mushrooms and the best ibérico pork ribs; and Restaurante Jacarandá, in the same area, Higuera de la Sierra.

UK summers aren’t so bad now, though. I like sitting outside with the barbecue, eating at amazing tapas bars, and I can feel the Spanish vibes. I love my sangria on a summer’s night. People often think it sounds tacky, but a good sangria made with good wine is incredible. That said, there’s nothing better than a cold beer.

Opposite, from top: mango lassi; mangos for sale in a Delhi market; roasted aubergine with yogurt sauce