71.   Pour remaining oil mixture over salad and serve immediately, garnished with lemon wedges.

72.   Process and gradually add remaining oil until the mixture resembles mayonnaise.

73.   Place on plate, place thyme on top, drizzle with remaining oil and the lemon juice.

74.   Remove chicken from the casserole and discard remaining oil.

75.   Remove from oven and drizzle with remaining oil.

76.   Repeat with remaining oil, butter and tortillas.

77.   Remove the garlic, and add the remaining oil.

78.   Repeat process with remaining oil and chicken.

79.   Repeat the process with the remaining oil and fish.

80.   Rub one plate with a garlic clove, and drizzle with half the remaining oil.