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Arrange the slices of meat on a large decorative platter. Intersperse the smoked olives and baby corn throughout the meat.

To create more contrast on the platter, leave the Mahon cheese in a large wedge and dice the Manchego. Cut the quince paste into cubes and sprinkle the almonds around.

Place both the romesco sauce and tuna salad into bowls on the platter. Serve with sliced baguette.