Griddled Baby Gem Salad with Manchego Mustard Dressing

• Rinse the capers and pat them as dry as you can with kitchen roll. Heat the oil in the pan and fry the capers until deeply crispy. Drain onto paper.
• Blend the vinegar and mustard with plenty of seasoning and add the extra virgin olive oil to form a thick dressing and stir in the Manchego.
• Brush the lettuce with oil and griddle on a high heat until lightly charred. Arrange on a plate, drizzle over the dressing and scatter with a little extra cheese and chives before serving.

Manchego and anchovy spiced chicken escalope

Put the chicken breasts between two pieces of baking parchment and bash them with a rolling pin until they are about ½ cm thick. Press two anchovy fillets and some oregano leaves onto the top of each one.

Season the flour and dredge each of the fillets in the flour then dip each one in the beaten egg. Mix the panko and Manchego together and coat the fillets all over.

Heat the oil in a large non-stick frying pan over a medium high heat and fry the breaded fillets (in batches if necessary) for 3-4 minutes each side until deep golden brown. Drain on kitchen paper and keep warm whilst you fry the others. Serve sliced with sliced tomatoes or a bitter leaf salad.