1 large garlic clove, crushed
2 garlic cloves, sliced
2 large leeks, washed and finely diced
150g/5陆oz piquillo peppers, finely diced
500g tin or jar roasted piquillo peppers, drained
3 large fresh thyme sprigs, leaves picked
450ml/16fl oz good brown chicken stock (use milk if you don鈥檛 have good stock)
140g/5oz plain flour, sifted, plus extra for coating/breading
1 bay leaf
sea salt and freshly ground black pepper
陆 tsp grated or ground nutmeg
light olive oil, for frying
75ml/2陆fl oz extra virgin olive oil
40ml/3 tbsp extra virgin olive oil (preferably Arbequina)
sea salt
1 tbsp sherry vinegar
陆 tsp mild smoked paprika
150g/5陆oz salted butter, roughly chopped
75g/2陆oz salted butter, roughly chopped
5 free-range eggs, beaten
250g/9oz black truffle Manchego
spare Manchego, finely grated, to serve
450ml/16fl oz full-fat milk
900ml/1陆 pint full-fat milk
180g/6oz Ib茅rico ham, finely diced (Serrano ham is a good alternative), plus extra to serve
200g/7oz panko breadcrumbs, or regular breadcrumbs
200g panko breadcrumbs, or regular breadcrumbs