Add 12 cleaned baby new potatoes into a stockpot, fill it with cold water to just cover the potatoes (do not over fill), add in 2 tbsp of sea salt, pour it over the potatoes, heat with a high heat, meanwhile make the mojo picon, add 4 jarred roasted red bell peppers into a food processor, along with 2 thick slices of toasted baguette bread, 2 roasted cloves of garlic, 1 clove raw garlic, 1 tsp sweet smoked paprika, ½ tsp cumin powder, 1 tsp white wine vinegar, ⅓ cup extra virgin olive oil & ¼ cup cold water, season with sea salt & black pepper, run the food processor on a low speed for 3 to 4 minutes or until you end up with a creamy sauce, transfer to a bowl and set aside, after 25 to 30 minutes all the water should be incorporated into the potatoes and there should be no water left in the pan, you should be able to hear the salt crackling in the pan because the water just ran out, turn off the heat, lightly shake the stock pot, this helps wrinkle the potatoes, transfer to a serving dish, add the mojo picon next to the potatoes and sprinkle with fresh parsley

Thinly slice 4 cloves garlic, roughly dice ½ onion, finely chop a handful of fresh parsley and remove the stem from 12 button mushrooms that have been cleaned, heat a large fry pan with a medium-high heat and add in ¼ cup extra virgin olive oil, after 1 minute add in the sliced garlic and diced onion, mix with the olive oil, after 2 minutes and the garlic & onions are developing a light golden color, add the mushrooms in a single layer into the pan, hole side up, after 2 minutes flip the mushrooms, add ¼ cup white wine, 1 tbsp finely chopped parsley and season with sea salt & black pepper, gently shake the pan so everything cooks evenly, after a total cooking time of 4 minutes since adding the mushrooms, remove the pan from the heat, transfer to a serving dish and sprinkle with fresh parsley

Begin by making the romesco sauce, add 5 jarred roasted red bell peppers into a food processor, along with ¼ cup canned tomato concentrate, 1 clove raw garic, 8 toasted blanched almonds, 8 toasted hazelnuts, ½ tsp red wine vinegar and a ¼ cup extra virgin olive oil, season with sea salt & black pepper and run the food processor for 3 to 4 minutes or until you end up with a creamy sauce, transfer to a bowl and set aside, heat a grill pan with a medium heat, after 3 minutes add a drizzle of olive oil and add a bundle of fresh asparagus into the pan, make sure they´re all in a singel layer, move them around so they´re all coated in the olive oil, after 4 minutes the asparagus should be perfectly cooked, do not over-cook, transfer the grilled asparagus into a serving dish, season them with sea sat & black pepper and add the romesco sauce to the dish

Cut 2 yukon gold potatoes into ½ inch pieces, first cut each one into 4 evenly sized quarters, then cut each quarter down the middle and then into ½ inch pieces, add the cut potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer, drizzle a kiss of extra virgin olive oil over the potatoes and season with sea salt & black pepper, add into a preheated oven, bake + broil option 250 C - 475 F, meanwhile heat a small pan with a medium heat, add in 2 tbsp extra virgin olive oil and a ¼ tsp saffron threads, after 2 minutes remove from the heat, add in 1 tsp sweet smoked paprika and 1 ½ tsp cornstarch, whisk together until well combined, heat the pan with a medium heat and start whisking as you slowly add in ½ cup vegetable broth, once all the broth has been added, add in ¼ tsp white wine vinegar and a little sea salt, continue to cook & whisk for 4 to 5 minutes on a medium heat or until you end up with a creamy sauce, turn off the heat and set aside, about 25 minutes after adding the potatoes into the oven, they should be perfectly roasted, transfer to a serving dish, whisk the sauce in the pan and pour over the potatoes, sprinkle with fresh parsley