Salmon fillet steak served with baby fennel and courgettes

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Calzone

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Black pudding with apple

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Fried egg, wild asparagus and Bayonne ham shavings

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Warm red onion salad, thick tomato slices, Padron pimento peppers and wild green asparagus

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Stuffed Guernica pimento pepper and sweet red pepper ‘piquillo’ coulis

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Grilled hake, tomato salad and hot baby spinach leaves

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Pork shoulder chops [Prince Noir de Biscay from Gilles Pecastaing’s farm]

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Grilled panini sandwich with ham, rocket, pesto, mozzarella and basil

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