Fiambre de San Miguel

Step 1: Put 1 ⅓ lb boneless skinless chicken breasts, 2 bay leaves and 1 tsp salt in a pan, cover with cold water and bring to a gentle simmer over a medium heat. Poach until the chicken reaches 165°F in the thickest part, then cool in the liquid.

Step 2: Blanch 2 carrots and 5 ½ oz green beans in a pan of boiling salted water until just tender but still bright and crisp, then drain and plunge into cold water.

Step 3: Whisk ½ cup cider vinegar, ½ cup olive oil, ¼ cup fresh orange juice, 1 clove garlic, 1 tsp dried Mexican oregano, 1 tsp sugar, ½ tsp ground black pepper and 1 tsp salt in a large bowl.

Step 4: Slice the cooled chicken into strips. Add it to the dressing with 10 ½ oz cooked pork tongue or thick-cut ham, 14 oz pickled pig's trotters (patitas en escabeche) if using, the carrots and beans, 10 ½ oz cooked beetroot, 10 ½ oz jícama, 1 red onion and 2 ⅛ oz pickled jalapeños, and turn gently to coat.

Step 5: Cover and leave to marinate in the fridge for at least 4 hours, or overnight, turning once or twice; the vegetables absorb the dressing and turn pink at the edges from the beetroot.

Step 6: Just before serving, line a large platter with 1 head romaine lettuce. Pile the marinated meats and vegetables in the middle and arrange 2 oranges, 1 crisp apple and 1 firm banana around them. Don't add the lettuce and soft fruit earlier: that is the usual reason fiambre turns soggy and brown.

Step 7: Spoon over the dressing left in the bowl, finish with 1 ripe avocado and 2 ⅞ oz pomegranate seeds if using, and serve cold. Keep leftovers covered in the fridge and eat within 2 days.