For the chutney: Dice the pears into small pieces and place them in a saucepan with the rest of the ingredients: brown sugar, apple cider vinegar, grated ginger, curry powder to taste, turmeric to taste, anise seeds to taste, one whole clove, sea salt, and black pepper.

Bring to a boil, then reduce the heat to low and simmer for about one hour, or until it reaches a jam-like consistency.

For the crisps: Shred the Manchego cheese and add two tablespoons of breadcrumbs for every 3 1/2 ounces (100 grams) of cheese.

Spoon the mixture into small mounds, spaced apart, on a baking sheet lined with parchment paper.

Flatten each mound into a circular shape.

Cover with another sheet of parchment paper and place a weight on top to keep them flat.

Bake for 5–6 minutes (or until golden) at 350°F (180°C).

Let cool so they become crisp.

For the parmentier: Boil the potatoes and heat the milk with the butter.

When the potatoes are cooked, mash them while gradually adding the hot milk and melted butter mixture.

Stop when you have a very smooth, creamy texture.

For the blood sausage: Simply slice the morcilla into rounds and sear them on a hot griddle or skillet on both sides. Remove the casing after cooking.

To assemble: Place a base of potato parmentier on the plate. Top with a slice of blood sausage. Add a teaspoon of pear chutney on top, and finish with a Manchego crisp.