Christmas turkey with forest fruits Ingredients: 1 whole turkey of 5 kg. 20 g. fresh rosemary sticks 5 leaves of fresh sage 5 bay leaves the skin of a half-orange

Flatbread with zucchini, onion and goat cheese Ingredients: 1 tbsp flatbread dough 2 medium spring onions 2 small zucchini 1 piece of goat roller cheese 1 tbsp oregano leaf 1

Artichoke, octopus, parmentier of black garlic, beef jerky and mango Ingredients: Artichokes of Tudela de Duero Parsley Beef jerky Potato Cream Butter Black garlic Octopus Sprout of peas Mango Extra

Brioche Saint Genix Ingredients: Brioche 1 kg. flour 32 gr. salt 150 gr. sugar 55 gr. baker’s yeast 400 gr. whole eggs 500 gr. of butter 1 kg. red pralines

White pork tenderloin with crunchy corn, ginger and Port wine Ingredients: 2 white pork tenderloins 250 ml. of Port wine 30 g. ginger 100 g toasted corn 12 baby carrots

Vacuum packed ‘chilindrón’ chicken Ingredients: 1.5 chicken units 200 g. onion 300 g. red pepper 3 cloves of garlic 3 eggs 150 g. flour 250 cl. olive oil 1.5 l

Baked potato omelette Ingredients: 900 g. of potatoes 2 large onions 1 clove of garlic 1 glass of white wine 1 tablespoon of sugar 2 tablespoons of salt 6 eggs

Cod poached in its juices with peas and black catalan sausage Ingredients: 1 cod loin 1 clove of garlic 1 chilli 250 g peas ½ onion 150 g black butifarra

Crispy tuna-belly cornet Ingredients: Nori seaweed Tuna Mahonesa with ceviche and rocoto flavours Lime scratch Quinoa suffered fried Tobiko Chive Cooking Setting: Mode: convection Temperature: 120 ºC Time: 60 minutes