Nieves Barragan served up a tasty Sabor Sandwich with Parsnip Crisps on James Martin’s Saturday Morning.

The ingredients are: Half a kilo of swiss chard, 200g tetilla cheese (a cow’s milk cheese from Galicia), 40g Cecina wind-dried beef (8 slices of about 5g each), Flour, for pane, Egg, for pane, Panko breadcrumbs, for pane, Olive oil and Rapeseed oil.

For the Parsnip Crisps: Parsnips, Rapeseed oil and Salt & Pepper.

See recipes by Nieves in the book titled: Sabor: Flavours from a Spanish Kitchen available from Amazon now.