nduja dressing

Finely dice shallot
Gently render all ingredients, finishing with white balsamic

Gentleman’s relish

Bring the garlic cloves to a very gentle simmer with the first 150 milk, then drain and discard the milk and wash the garlic with cold water
Return the rinsed garlic to a clean pan again bring to just below a gentle simmer, this time simmering on the very lowest heat for around 20- 30 minutes until the milk has reduced and close to evaporated and the garlic is completely tender
Stir in the breadcrumbs until absorbed and you have a porridge like slurry cool down (panade)
Blend garlic clove panade with with anchovy , mustard and white balsamic until smooth
Emulsify oil through the top of the blender in a steady stream as per mayo, if it gets to thick and the vortex stops then stop the blend scrapping down the sides, avoid adding water Finish with lemon zest

Dill oil

Blend all ingredients in thermo at 80 ° for 4 minutes at speed 6, then 30 seconds at speed 10. Chill instantly over an ice bath, then allow ingredients to infuse for 6-10 hours. Hang pulp over muslin overnight to extract the oil

Crispy caper & Crispy chorizo

heat oil on the stove and cook until crispy.