pinch ground coriander
3 garlic cloves, finely chopped
50²µ/1¾´Ç³ú kale, shredded
¼ tsp English mustard powder
300–350 ml/18fl oz chicken stock
100g/3½oz tinned chickpeas, drained
200g/7oz quinoa, rinsed
75g/2½oz blanched almonds
75g/2½oz blanched hazelnuts
olive oil, for brushing
3 tbsp olive oil
2 tbsp fresh oregano, leaves removed and finely chopped
40²µ/1½´Ç³ú pumpkin seeds
1 tbsp sherry or red wine vinegar
20²µ/¾´Ç³ú sesame seeds
40²µ/1½´Ç³ú sunflower seeds
2 x 250–300g/7–10½oz pork shoulder steaks, ideally Secreto Ibérico