To make the wild garlic butter, put all of the ingredients into a blender or food processor and blitz until smooth. Scrape into cling film and roll tightly to form a neat log. Store in the fridge until required.

Wash the clams under cold running water for a few minutes. Heat a wide shallow pan until it's really hot. Put in the razor clams and pour over the wine. Cover with a lid straight away to trap in the steam. Leave the clams to cook for 1 minute then drain through a colander. Keep the juices. Once the clams are cool enough to handle, remove them from their shells. Cut away the intestinal tract and foot of the clam, retaining only the nice white firm fleshy bits. Slice diagonally.

Heat a grill pan or barbecue. Coat the presa in a little olive oil and season with fine sea salt. Place on the pan or barbecue and cook for about 5 minutes on each side, turning occasionally, making sure it doesn’t burn. Remove to a warm place and leave to rest for 10 minutes. It’s at its best served medium rare or no more than pink. You could probe the thickest part if you have a meat thermometer. I find 59°C is about right. If the thought of eating pork cooked any other way than well done freaks you out, then I suggest cooking something else. Iberico pork is expensive.

To serve, quickly blanch a few pieces of sprouting broccoli for about a minute. Put them on the grill to finish cooking and give them a charred flavour, then season with fine sea salt and freshly ground white pepper. Warm a little clam juice in a small pan, add a couple of slices of garlic butter and the sliced clams to gently warm.

Carve the pork into slices and place on warm plates with the broccoli. Spoon the clams and buttery juices over the pork.