Method

• 1.
  For the puree, place potatoes in a medium saucepan and cover with cold water. Bring to the boil, then reduce heat to medium and simmer for 30 minutes, or until tender. Drain and set aside to cool slightly. Once cool enough to handle, use a small knife to peel the skins and discard. Chop potatoes and pass through a ricer or whiz in a food processor until smooth.
• 2.
  Melt butter with oil in a medium saucepan over low heat. Stir in potato. The puree will look a little split, but gradually stir in cream to bring it all together. You may need to add some more cream to bring the puree together. Season well with salt flakes, set aside and keep warm.
• 3.
  Place sherry in a small saucepan over high heat, bring to a simmer and cook for 5-6 minutes until reduced by 2/3. Set aside.
• 4.
  Thread alternating pieces of steak and liver onto 8 metal skewers. Drizzle with oil.
• 5.
  Heat a flat grill plate to high. Cook skewers, turning halfway, for 5 minutes or until golden brown and just cooked through. Season with salt flakes and set aside for 2-3 minutes to rest.
• 6.
  On a large plate, scoop a good dollop of puree down for each pincho. Brush skewers with sherry reduction, skewer a guindilla onto the end of each and pop them atop the puree. Sprinkle with chives and freshly ground black pepper. Drizzle with extra oil to serve.