Jose Pizarro served up bomba – a Spanish potato croquette – on Sunday Brunch

The ingredients are: 1 kg (2 lb 3 oz) desiree potatoes, sea salt and freshly ground black pepper, 4 tablespoons olive oil, 2 onions, finely chopped, 1 large garlic clove, finely chopped, 2 good pinches of chilli flakes, 400g tin tomatoes, 160g minced (ground) pork, 75g plain (all-purpose) flour, 2 free-range eggs, beaten, 100g dry breadcrumbs and olive oil for deep-frying.

For the alioli: 1 free-range egg yolk, ½ teaspoon white wine vinegar, 75ml vegetable oil, 75 ml olive oil, 1 garlic cloved, crushed and lemon juice to taste.