Start by cooking the sweet potato with the skin on, after cooking remove the skin with a fork, mash the potato, add butter, black pepper, salt, and flour, knead until a dough forms small balls and cook in boiling water, toast the broccoli, after cooking sauté the mushrooms, the leek and the broccoli.
For the sauce, make an embamata (butter and flour) add the broccoli water, season with salt, cayenne pepper, parsley, thyme and basil, let it cook and serve.

Cut all the ingredients for the pico de gallo in brunoise and reserve them in a bowl, add oil, salt and lime. Reserve.
Blend 150g of spinach with 30ml of water. In a bowl, put 150 g of wheat flour and combine with the blended spinach. Once they are unified, make balls and reserve.
Crumble the cooked chicken carcasses and reserve.
We put baking paper on a cutting board, on the baking paper put a ball of dough passed with a little flour, cover with the paper, stretch with a rolling pin, once the desired size is achieved and mark on the pan. Mix the chicken with the pico de gallo and fill the tortilla.

Elaboration:
For the hummus: add the legumes together with the tahini, garlic, lemon juice, water, sweet paprika and hot paprika along with salt and olive oil crush to make it homogeneous
For tortilla chips: cut tortillas into triangles, fry in plenty of oil,

This recipe it´s made with vegetables leftovers.
1º- First, cut the parmessan rinds into approximately 1cm cubes and place them on a plate.
2º- Then we put it in a microwave and program 3 minutes at maximum power.
3º- While the popcorn is cooking, poach the vegetables. Once poached, crush and reserve.
4º- In a bowl add the vegetables cream and the Grana Padano flakes.
We dispose the parmesan popcorn with the vegetable cream into a bowl in a harmonic way.

Trim the tenderloin, fry it  in oil and set aside. Cut the vegetables into julienne and sweat, Drizzle red wine,add the tenderloin and water and bring it to boil.
Remove the tenderloin when tender. Blend the vegetables and drain the stock and bring to the boil.
Boil the potatoes in a pot with water and teaspoon of salt for 20 minutes.
Drain the potatoes and peel them.
Shred the potatoes and add it to a bowl.
Add butter and mix.
Add milk and mix.

Elaboration : Add the leek, carrot, garlic and oil. Add the water and blend. add the chicken, parsley and pepper, on top of the crispy leek for decoration

Season the fish fillets with salt, orange and herbs.

Bring small circles of courgette and carrot to make the false scales of the fish.

Make a fish smoke with the fish and vegetable trimmings (used to cook couscous and make the sauce for the dish)

Smoke the fillets with the peel of the oranges in a perforated tray over a flat one and cover with foil.

Using the carrot and courgette from the stock, puree with a fork to finish the couscous.

It is a vegetable hamburger made with chickpeas and various local vegetables from the island of Mallorca such as white onion, green and red peppers, courgette, carrot, extra virgin olive oil, salt and spices (sweet pepper, oregano, sweet paprika to taste).

It is a dough made with leftover bread, milk and eggs.
This dough is fried in portions and then soaked in a syrup of Albariño wine.