For the Iberian pork jowl, place the slices on four plates and cover with the anchovies. Drizzle with the olive oil and scatter over the parsley and croûtons. Set aside.
For the squid salad, place the tomato, spring onion and shallot in a bowl. Cook the squid in a frying pan for 60–90 seconds on each side over a medium heat. Season with salt and pepper, cut the squid into 2cm/¾in thick rings and set aside. Add the chorizo to the pan with 1 tablespoon of the olive oil and sweat for 30–40 seconds.
Add the squid and chorizo to the bowl of tomato salad. Mix together the remaining oil and the vinegar in a small bowl and season with salt and pepper. Pour the oil dressing over the salad, stir and then divide the salad between the four pork jowl plates. Garnish with the chervil and serve immediately.