INGREDIENTS (serves 4):

Pepper and ñora jam:

1 red pepper

2 ñoras (dried peppers), washed and soaked

100 ml. water

10 gr. sugar

6 gr. raspberry pulp

2 tbsp raspberry vinegar

2 tbsp olive oil


Potato and garlic crisp:

200 gr. whole potatoes

Water and salt

3 cloves garlic

Sunflower oil

Smoked asparagus:

12 asparagus tips 8 cm long, blanched

smoked salt

3 tbsp extra virgin olive oil


Slices of potato en confit

Strips of turnip, cooked in water then roast

Fried wafers of parsnip

Cherry tomatoes, blanched and peeled 

Celery, blanched and sliced

Cucumber, peeled, seeded and diced

Segments of orange cooked in orange juice

Salt, black pepper and extra virgin olive oil

Dried bonito



Pepper and ñora jam: Roast the red pepper in the oven, peel and seed. Cook the soaked ñoras in the water with the sugar in the microwave at medium temperature, covered with kitchen film (approx. 3 min. at 1-min. intervals). Scrape the flesh from the skin using a spoon. Blend the red pepper with the ñora flesh, the raspberry pulp and the vinegar. Season with salt and form an emulsion with the oil.


Potato and garlic crisp: Cook the potatoes in their skins in salted water. Peel and crush while hot with the garlic. Push the purée through a chinois and spread onto a silpat. Leave to dry, then fry in sunflower oil at 55ºC (131ºF). Leave to cool.


Smoked asparagus: Place the asparagus in a vacuum pack and cook in steam (or in the microwave) together with the smoked salt and oil until "al dente".



Place the celery, cucumber, orange in pieces, asparagus in pieces and potato en confit in a bowl. Remove the heart and seeds from some of the cherry tomatoes, season with salt and pepper and add extra virgin olive oil. Pour this mixture onto the ingredients in the bowl and leave to marinate for a minutes.


Make a semi-confit of the roast strips of turnip and the remaining tomatoes in warm oil.

Peel the dried bonito and cut into wafer-thin slices using an electric slicer, allowing them to curl a little.


Arrange all the ingredients on the plate, and top with the slices of dried bonito, the parsnip wafers and the potato and garlic crisps. Decorate with a few strips of pepper and ñora jam.