Pan de pollo is possibly the most entertaining dish in this book. It is a wonderful cold cylinder of tender chicken, encasing a rich centre of soft jamón and olive-infused terrine. It can be the centre of attention on a buffet table, or you can slice it up and add it to a tapas plate. It is also very simple to make. If you can’t bone a whole chicken, ask your butcher to do it for you. Tell them you want the bones removed but the skin left on in one whole piece. A friend of a friend encourages special service from her butcher by bringing him little treats she has made from his meat. Although there could be something else going on there, I would encourage you to have a good professional relationship with your butcher so they’ll go the extra yards to look after you.