Iberian pork jowl with squid salad recipe
 This exciting dish is packed with flavour, from the pork jowl with anchovies to the squid salad with chorizo, but is quick and easy to make. 200g/7oz Iberian pork jowl, thinly sliced6 anchovies1 tbsp olive oil 10g flatleaf parsley leaves, finely chopped100g/3½oz croûtons 200g/7oz Iberian pork jowl, thinly sliced 6 anchovies 1 tbsp olive oil 10g flatleaf parsley leaves, finely chopped 100g/3½oz croûtons 4 black or red tomatoes, cut into thin wedges3 spring onions, chopped½ shallot, peeled and thinly sliced2 medium squid, cleaned, cut and scored 100g/3½oz sweet chorizo, cut into cubes6 tbsp olive oil, preferably Spanish2 tbsp Moscatel or white wine vinegarsalt and freshly ground black pepper½ bunch chervil, finely chopped, to garnish 4 black or red tomatoes, cut into thin wedges 3 spring onions, chopped ½ shallot, peeled and thinly sliced 2 medium squid, cleaned, cut and scored 100g/3½oz sweet chorizo, cut into cubes 6 tbsp olive oil, preferably Spanish 2 tbsp Moscatel or white wine vinegar salt and freshly ground black pepper ½ bunch chervil, finely chopped, to garnish Method For the Iberian pork jowl, place the slices on four plates and cover with the anchovies. Drizzle with the olive oil and scatter over the parsley and croûtons. Set aside. For the squid salad, place the tomato, spring onion and shallot in a bowl. Cook the squid in a frying pan for 60–90 seconds on each side over a medium heat. Season with salt and pepper, cut the squid into 2cm/¾in thick rings and set aside. Add the chorizo to the pan with 1 tablespoon of the olive oil and sweat for 30–40 seconds. Add the squid and chorizo to the bowl of tomato salad. Mix together the remaining oil and the vinegar in a small bowl and season with salt and pepper. Pour the oil dressing over the salad, stir and then divide the salad between the four pork jowl plates. Garnish with the chervil and serve immediately. For the Iberian pork jowl, place the slices on four plates and cover with the anchovies. Drizzle with the olive oil and scatter over the parsley and croûtons. Set aside. For the Iberian pork jowl, place the slices on four plates and cover with the anchovies. Drizzle with the olive oil and scatter over the parsley and croûtons. Set aside. For the squid salad, place the tomato, spring onion and shallot in a bowl. Cook the squid in a frying pan for 60–90 seconds on each side over a medium heat. Season with salt and pepper, cut the squid into 2cm/¾in thick rings and set aside. Add the chorizo to the pan with 1 tablespoon of the olive oil and sweat for 30–40 seconds. For the squid salad, place the tomato, spring onion and shallot in a bowl. Cook the squid in a frying pan for 60–90 seconds on each side over a medium heat. Season with salt and pepper, cut the squid into 2cm/¾in thick rings and set aside. Add the chorizo to the pan with 1 tablespoon of the olive oil and sweat for 30–40 seconds. Add the squid and chorizo to the bowl of tomato salad. Mix together the remaining oil and the vinegar in a small bowl and season with salt and pepper. Pour the oil dressing over the salad, stir and then divide the salad between the four pork jowl plates. Garnish with the chervil and serve immediately. Add the squid and chorizo to the bowl of tomato salad. Mix together the remaining oil and the vinegar in a small bowl and season with salt and pepper. Pour the oil dressing over the salad, stir and then divide the salad between the four pork jowl plates. Garnish with the chervil and serve immediately.