RECIPE FROM SPAIN:

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Iberico Lomo and Strawberries

Iberico cured tenderloin of lomo and fresh strawberries, a truly gourmet Spanish tapa in every sense of the word! Very easy to make and packed full of delicious flavour combinations as well as colour and aroma. A real treat for the summer fiestas and ideal for serving at any tapas party.

You will need:

100g Iberico Lomo de Bellota
8 Large fresh strawberries (halved)
Finely ground black pepper
Gourmet extra virgin olive oil
Cocktail sticks

Method

• If your Iberian lomo tenderloin is not already pre sliced cut eight wafer thin slices from the end of the loin.

• Prepare the strawberries by removing the stalks and cutting in half.

• Taking the lomo slices, fold into in thirds and place onto the cocktail sticks.

• Add a half strawberry to each stick.

• Present on a plate, drizzle with a very good extra virgin olive oil to compliment the lomo and sprinkle sparingly with the finely ground pepper concentrating on the fruit.

Fabulous flavour, highly aromatic and simple tapa. Strawberries actually go exceptionally well with finely ground pepper as does the olive oil complimenting the lomo. The key? Fresh strawberries and the finest oil you can buy.

Enjoy!

Serves 2 - 3