Spanish salt cod meatballs in a chickpea soup (Albóndigas de semana santa)

By Jose Pizarro From Saturday Kitchen Ingredients For the soup salt cod skin (see below) 150g/5½oz dried chickpeas, soaked overnight in cold water and drained 150g/5½oz dried white beans, soaked overnight in cold water and drained 1 garlic bulb, cloves peeled …

Pork carnitas with sweet potato fries and pico de gallo

By Andi Oliver From Saturday Kitchen Ingredients For the pork carnitas 1½ tsp salt ¾ tsp freshly ground black pepper 1 tsp ground cumin 1 onion, peeled and halved 5 garlic cloves, peeled and bashed 1 red chilli, finely chopped 1 green chilli, finely …