Iberico Pork Presa with Chimichurri and Red Pepper Purée

1. Mix half the sweet paprika and half the cumin with a teaspoon of salt and set aside.

2. To make Chimichurri, mix the Chimichurri with 50ml of red wine vinegar and 100ml of the extra virgin olive oil.

3. To make the purée, sweat the shallots and garlic in olive oil for 5 minutes, then add the red and Piquillo peppers, followed by 25ml of vinegar and 50ml of white wine. Cook for 10 minutes.

4. Meanwhile, heat a small saucepan full of oil to 180°C and deep-fry the chickpeas for 2 minutes. Drain, then toss in the spiced salt

5. Once the purée has been cooking for 10 minutes, transfer to a blender and blitz for a few minutes until completely smooth. Season to taste.

6. Lightly oil the pork on both sides and place on a very hot griddle pan. Cook for 3 minutes, then flip over and cook for a further 2-3 minutes. Iberico pork can be served pink, but if you prefer it well-done cook for a few more minutes.

7. To serve, slice the pork and place on a plate. Spoon the chimichurri over the top then add a spoon of purée to the side. To finish, scatter the chickpeas over the pork