Chef Tiago Bonito

Poached pear
Peel the pears and place them in the oven under a low heat with the rest of the ingredients for 15 to 20 minutes.
After they are cooked leave them to cool in the sauce.
Cut the pears into quarters, remove the pips and slice finely.

Truffle egg yolk
Whisk the egg yolks and cider vinegar in a bowl using, place in a sealed bag.
Cook sous vide at 66C for one hour. Cool in iced water.
Crush the egg yolks with the salt and truffle olive oil until they emulsify.

Roast almonds
Put the almonds in a bath of olive oil and place in a 200C oven for 5 minutes.
Remove from the oven and season with flor de sal and black pepper.
Chop roughly.

Serving 
Lightly roll the presunto and pear slices
Add watercress salad to decorate and season with olive oil and vinegar.

Roast lamb
Debone the leg of lamb and place in a pan with water, salt, white wine, lemon, orange, rosemary, thyme, mint and parsley for 1 to 2 hours.
Make a marinade with butter, olive oil, garlic, paprika, white wine, salt, pepper, tabasco and parsley and grind everything into a paste.
Spread the paste on the lamb and leave it to marinade for 8 to 10 hours, sauté in olive oil and place on a tray with the vegetables and white wine and place it in the oven at 85ºC for 5 hours.
When cooked, place in a container and cover with film then place another container on top to weigh it down and put in a cold place.
Pass the remaining sauce through a sieve, add the veal stock and reduce.

Lamb crackling
Toss the spinach in olive oil and garlic and drain then cool.
Toast the hazelnuts in the oven then chop them.
Cut the lamb into triangles.
Cut the filo pastry sheets in half (half a sheet for each piece of crackling), brush the pastry with clarified butter, place a little spinach on the top of the lamb at one end and in the centre and roll, brush the roll with clarified butter and cover with grated hazelnut.
Place in a 180ºC oven for 8 minutes.

Pumpkin purée
Peel the and chop the pumpkin then bake in the oven with olive oil, honey, salt and thyme.
Cover the tray with tin foil and roast at 170ºC for 30-40 minutes.
Drain the roasted pumpkin and shred it with butter, season then pass the purée through a sieve.

Roast tomato
Place the tomatoes with olive oil, garlic and rosemary in a 200ºC oven for 5 minutes.
Season with Fleur de sel.