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Ratte potatoes with Iberico ham and piquillo peppers
Simple, quick and full of flavour, this is a side dish that's guaranteed to steal the show. Sautéed potatoes and piquillo peppers are dressed in a little pimentón before being draped with intensely savoury slices of Spain's famous Iberico ham.
Heat a dash of olive oil in a frying pan. Add the potatoes, season with salt and sauté for 5 minutes. Add the pimentón and peppers and gently warm through, stirring regularly
After learning his craft in the UK’s best restaurants throughout the 1990s, Jun Tanaka utilises his rigorous classical training to create impeccable small plates of French and Mediterranean food at his relaxed neighbourhood restaurant in Fitzrovia.