1 garlic clove, peeled
1 garlic clove, crushed
1 lemon, juice only, to taste
4 piquillo peppers or roasted red peppers in oil, drained and sliced
2 large potatoes
2 large tomatoes
75²µ/2¾´Ç³ú plain flour
50²µ/1¾´Ç³ú plain flour
20²µ/¾´Ç³ú blanched almonds
sea salt and freshly ground black pepper
75²µ/2¾´Ç³ú breadcrumbs
20²µ/¾´Ç³ú hazelnuts
2 tbsp extra virgin olive oil
olive oil, for deep-frying
300ml/10fl oz light olive oil
1 tbsp sherry vinegar
2 tsp white wine vinegar
½ slice white bread, torn into pieces
2 free-range eggs, beaten
2 free-range egg yolks
50²µ/1¾´Ç³ú manchego cheese, thinly sliced
500g/1lb 2oz presa Iberica or pork loin, cut into 4 escalopes (ask your butcher to do this)
400g/14oz squid, cleaned and cut into rings