Directions

1. Take all the contents out of the fridge (except from the churros) and keep them at room temperature at least 1 hour before cooking.

2. Pre-heat your oven to 200 degrees, and choose a pan or grill where you will cook your meat (preferably a cast iron or thick-bottom pan).

3. For your chimichurri, in the same pot where you get the dry mix, add a third of warm water, and rehydrate all the herbs and spices, then add a third of oil and a third of vinegar. Combine all together and keep aside.

4. Open your salchichón and place it in a plate or board - charcuterie benefits from breathing a bit before consuming. Drain your olives and place them in a bowl or over your charcuterie.

5. With the Piquillo Peppers, it's your choice whether to have them cold or warm. They are already slow roasted, so if you prefer to have them warm just place them flat in a tray and place them in the oven for 5-6 minutes. To finish drizzle some olive oil and salt flakes over them.

6. Remove all packaging from your meat and pat dry to remove any moisture. This will help to create better caramelisation on the outside of your meats, and season all your meats with salt flakes.

7. With the oven at 200 degrees, place your Anna Pommes Potatoes on a baking tray and also place the amount desired of cheese bread on the tray so they don't stick together when baking. (You can keep the rest in the fridge for up to 5 days). You can also precook now your churros for 6-8 minutes, take them off and just reheat them for 2-3 minutes at the end of your meal.

8. Place the above tray in the oven for 10-12 minutes. In the meantime we are going to cook our meats.

9. For the cooking of the meats, make sure your pan/grill is pipping hot. Let's start searing the Lamb and Pork Tomahawk in all the sides for about 4 minutes, then take those two meats to the oven for another 8-10 minutes.

10. Remove any fat excess from the pan, and let's now cook the chorizos. Grill them turning them around for about 8 minutes, and place them in the oven to finish the cooking and keep them warm.

11. Finally for the Wagyu Skirt/Picanha, make sure that the pan is clean if you are not using a different one, and that the pan is smoking hot. We recommend each side of the Skirt/Picanha for around 3 minutes for a medium-rare cooking point, but extend or reduce timings depending on your preference.
    
    Please note that Wagyu meat benefits from a medium cooking point due to the high level of fat that characterises it. This will allow time for the fat to melt and render beautifully, otherwise it might be a bit chewy or tough.

12. Once the meats are cooked to your preference, take them out of the oven and leave them to rest for a few minutes, covered with foil. This step is what is called resting the meats and it's key to ensure tender and succulent meats.

13. At this stage our potatoes and cheese bread in the oven will be ready so take them out and plate them up (you can turn off the oven too). To enjoy your churros just put them back in for 2-3 minutes as they will finish baking with the residual heat from the oven.

14. When slicing the meats for sharing, remember it's always better to slice against the grain and with your knife at a 90-degree angle.

15. Now it's time to sit back and indulge in your Fazenda experience at home, enjoying your Catena Paraje Altamira Malbec or your preferred drink of choice, in the company of those you love.