Serves: 2

Time: 20 min

Ingredients:

2 Iberico Secreto steaks (about 200–250g each)

Salt and pepper

1 tbsp olive oil

 ½ cup membrillo (quince paste), roughly chopped

3 tbsp sherry vinegar

2 tbsp water

1 tbsp butter

Shaved manchego, to serve

Handful of rocket, to serve 

Method:

Take the secreto from the fridge 20–30 minutes before cooking to come to room temperature. Pat dry and season generously with salt and pepper.

Heat a heavy pan (cast iron ideal) over high heat on the stovetop until smoking. Add a touch of olive oil.

Sear the secreto for 2–3 minutes per side, until well browned outside and still pink and juicy in the middle — secreto is well marbled and best cooked medium, not well done.

Remove and rest on a warm plate, loosely covered with foil, for 5 minutes.

While it rests, make the glaze in the same pan: add the membrillo, sherry vinegar and water. Cook over medium heat, stirring and breaking up the membrillo, until melted and glossy, about 3–4 minutes. stir in the butter to finish.

Slice the rested secreto against the grain.

Spoon the membrillo glaze over the sliced meat, scatter with shaved manchego and rocket if using.

Chef's notes & hacks:

Secreto is well marbled and cooks fast — treat it like a steak, not a slow-cook cut, and don't take it past medium or it'll toughen up.

Use the same pan for the glaze — all those browned bits left from searing the meat add extra flavour.

No membrillo? Apricot jam works as a substitute, just add an extra splash of sherry vinegar for sharpness.

Shave the manchego with a vegetable peeler for the thinnest, prettiest curls.

Serves 2

Time 30 min

Ingredients:

• 2 pieces beef marrow bone, split lengthways ("boats")
• ½ tsp flaky sea salt
• 50g fresh breadcrumbs (panko or torn stale bread)
• 2 tbsp 'nduja
• 1 tbsp olive oil
• 2 tbsp parsley, finely chopped
• 80ml red wine vinegar
• 2 tbsp honey
• 2 thick slices sourdough
• olive oil, for brushing

Method:

Preheat the oven to 220°c (425°f / gas mark 7)

Lay the marrow bones on a baking tray, marrow-side up, season with the salt. Roast for 15–20 minutes, until the marrow is soft and just starting to bubble at the edges.

While the bones roast, heat the olive oil in a small frying pan over medium heat. add the 'nduja and break it up with a spoon until it melts and turns the oil red, about 2 minutes.

Tip in the breadcrumbs, stir to coat, and fry, stirring often, until deeply golden and crisp, about 5 minutes. take off the heat and stir through the parsley.

In a small saucepan, combine the red wine vinegar and honey. bring to a simmer and cook until reduced by about half and syrupy, 5–6 minutes.

Brush the sourdough slices with olive oil and toast in a hot pan until charred at the edges, about 2 minutes per side.

Spoon the sweet red wine vinegar over the hot marrow, scatter generously with the 'nduja pangrattato, and serve immediately with the charred sourdough alongside.

Chef's notes & top tips:

Ask one of out butchers to split the bones lengthways for you rather than trying it at home.

Once the marrow looks glossy and just starts bubbling at the edges, it's ready — leave it too long and it melts away into the tray.

Make double the pangrattato and keep the extra in the fridge for up to 3 days, it's excellent over pasta too.

Swap the 'nduja for chorizo if you want something milder.

Finish with a squeeze of lemon if you want extra brightness against the richness.

Serves 4

Ingredients:

800g iberico collar

salt

black pepper

Burnt apple glaze:

100g sherry vinegar

60g maple syrup

20g olive oil

10g salt

2 pink lady apples, blackened and chopped

To finish:

Watercress

Method:

Blacken the apples on the grill, chop them, and mix in vinegar and maple until a syrupy consistency is achieved. Whisk in the oil and set aside. 

Season the pork and grill it over medium-high heat until it caramelizes on the outside and cooked to an internal temperature of 70deg c. 

Let it rest and then slice it.

Toss the slices with the glaze and apples and serve them over fresh watercress.