Razor clams with jamón and cava vinaigrette and warm duck, pumpkin and pardina lentil salad

By Jose Pizarro From Saturday Kitchen Ingredients For the salad olive oil, for shallow frying knob of butter 700g/1lb 9oz pumpkin, peeled, deseeded and cut into small pieces 300g/10½oz Spanish pardina lentils ½ cinnamon stick 1 garlic clove, peeled 500ml/18fl oz chicken stock 2 duck breasts, skin …

Mushroom, chestnut and jamón ibérico wellingtons

By Jose Pizarro From Saturday Kitchen Ingredients For the mushroom, chestnut and jamón ibérico wellingtons 20g/¾oz unsalted butter 2 tbsp olive oil 1 banana shallot, peeled and finely chopped 2 cloves garlic, crushed 200g/7oz seasonal mushrooms, finely chopped 200g/7oz cooked chestnuts, finely chopped …