HOMEMADE FLAMENQUIN WITH AVOCADO SAUCE AND DELUXE LEKUE POTATOES

FOR THE FLAMENQUIN: We stretch the chicken fillet and if necessary we beat it a little to flatten it. Season with salt and pepper and add the spices you want (I have put a little salt and mustard powder). Place a slice of cooked ham, a slice of cheese and a bit of goat cheese roll on top. Twist the flamenquín and wrap it in cling film. Set aside.

FOR THE DELUXE POTATOES: We cut the potatoes more or less into pieces of the same size. We also cut onion strips. Add the spices (I used garlic powder, paprika de la Vera, a little salt and Provencal herbs). Mix everything well with a drizzle of oil and let it cook for half an hour so that it takes flavor. Set aside.

FOR THE AVOCADO SAUCE: It is best if we use a ripe avocado. I used about a quarter to a half of it. Mash it with a fork. Add a small splash of milk to soften and stir well until the lumps disappear. Add the spices (I used a little salt and black pepper). Set aside.

MICROWAVE: POTATOES: put the potatoes in the lékué and cook for 8-10 minutes (depending on the microwave), stopping halfway through to stir. FLAMENQUIN: once wrapped in cling film, put in the microwave and cook for 2 minutes. Serve the avocado sauce on top.