Chicken and egg rice bowl (oyakodon)

Cut 400g chicken thighs into 1 cm strips, place in a medium bowl with 4 tbsp sake and toss to coat. Stand for 20 minutes.

Meanwhile, cook 100g sushi rice according to packet instructions. Set aside and keep warm

Meanwhile, mix an 8g sachet dashi stock in a jug with 125ml water until dissolved. Add 2 tbsp mirin and 1 tbsp dark soy sauce and stir to combine.

Crack 4 eggs into a medium bowl and beat with a fork until almost smooth.

Heat 2 tbsp vegetable oil in a large frypan over medium heat. Drain chicken, discarding marinade, and pat dry with paper towel. 

Arrange half the chicken in the pan in a single layer, and cook on one side only, untouched, for 3-4 minutes until well browned underneath. 

Transfer to a plate. Repeat with remaining chicken. Discard excess oil from pan.

Thinly slice 1 halved onion and place in same pan in a single layer. 

Pour over dashi mixture. Bring to a simmer over medium heat. Simmer for 3 minutes until onion has softened and stock has reduced. 

Return chicken to pan, arranging browned-side up in a single layer. 

Sprinkle over a thinly sliced spring onion  and simmer for 2 minutes to finish cooking chicken. 

Pour over the egg in a circular motion and reduce heat to medium-low. Cook for 4-5 minutes until egg is almost set. 

Remove from the heat and stand, covered, for 2 minutes.

Divide rice between 2 large serving bowls. 

Top with the chicken mixture and bimi's. 

Sprinkle with extra spring onion and shichimi togarashi to serve. Feeds 2

(Here Lucy Nunes original recipe in Delicious magazine)

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Octopus piperade, tarragon butter

Mince 1/2 onion and 1 clove of garlic, cut 1/2 Romano pepper (long paprika) into strips.

Sweat the onion and garlic 2 mins in 1 tbsp olive oil, then add the paprika and softly fry for another 8 mins.

Peel 2 truss tomatoes, quarter them and remove the seeds. Cut into 3 mm cubes

Add the tomatoes to the paprika-mix, add 2 tbsp white wine and braise in 10 mins nice and smooth

Hack the leaves from a sprig of tarragon, melt 25g butter with the tarragon and braise a couple of minutes

Brown pre cooked octopus tentacles in 2 tbsp olive oil for a couple of mins

Serve as shown, pour the tarragon butter over it

(A Janneke Philippi recipe from het book Canapé)

Lebanese chicken livers, hummus and flatbread

Pre heat the oven to 180° C

Boil a clove of garlic till soft. Open a 200g can of chickpeas, rinse and put in the blender with 1/2 tbsp tahin, 50ml olive oil, a pinch of both cumin and smoked paprika and the juice of 1/4 lemon.

Add the boiled garlic and 1,5 tbsp sour cream and mix into a smooth hummus

Clean 300g chicken livers, dry them with kitchen paper and put on a plate. Then grate another clove of garlic and 10g ginger over the meat. Mix well.

Take the leaves from 1 sprig of parsley, 1 sprig of mint and 1 sprig of coriander and hack them

Lightly moisten 2 Lebanese flatbreads and toast them in the hot oven for 2 mins

Quickly fry the livers in butter and olive oil.  Season with ground cinnamon, salt and pepper.

Once nicely browned pour over 1 tbsp pomegranate syrup and the juice of 1/4 orange

Spoon the hummus on plates, making a ring. Put the chicken livers in the middle.

Finish with the green herbs and a tbsp pomegranate pips.

Serve with the flatbread. Feeds 2

(Here Jeroen Meus' original recipe in Flemish)

Stracciatella, ovendried cherry tomatoes, Parmesan crumble

Pre-heat the oven to 125°C

Cut the top 1/3 from 6 (or more) cherry tomatoes. Season with salt, pepper, sugar and lemon juice.

Put in an oven dish, add 2 tbsp olive oil and thinly slice a clove of garlic, put the slivers between the tomatoes and and dry in de hot oven for 2 hrs.

Take them out to cool and put the oven on 180°C

Use your fingers to mix 15g flour, 15g unsalted butter and 10g grated Parmesan and crumble this dough onto a paper covered oven dish

Bake for about 8 mins till golden brown (check from time to time  to avoid burning) and cool.

Serve as shown, starting with the stracciatella, then the cheese crumble and finally the tomatoes.

Finish with some garlic oil from the tomatoes and a pea shoot.

(PS next time I'll use a wider glass and 5 tomatoes pp)

Feeds 2

(Recipe by Janneke Philippi in her book Canapé)

Tomato tartare, cornichon tapenade

Quarter 400g peeled Roma tomatoes, remove the seeds and cut into small cubes. Mix with 1/2 finely sliced shallot, 25g hacked sweet&sour cornichons, 1/2 tbsp rinsed capers, 1/2 tbsp Dyon mustard, 2 tsp mayonaise, 1/2 tbsp ketchup, 1 tsp Worcester sauce, 1 tsp Tabasco, 3g hacked parsley.

Toast 1/2 tbsp mustard seeds in a dry pan. 

Put 1 tbsp Taggiasche olives in the cutter of your blender with 20g sweet&sour cornichons, 3g parsley and 1 tbsp olive oil. Grind into a nice tapenade and add the toasted mustard seeds

Deep fry 2 sheets of rice paper for 10 sec in 180°C arachide oil

Serve as shown with mustard cress,  pea shoots and the crunchy rice paper 

(Recipe by Julie Teeken for Delicious Magazine)

Lamb chapli, labneh and fried rice

Mix 25g cornflour with 2 tbs water in a large bowl until smooth. 

Add 250g lamb mince, a coarsely gated small carrot, a halved coarsely grated potato, 1/2 red paprika (finely  chopped), 1/2 green paprika (finely chopped), 1/4 red chili (finely chopped), 15g fresh coriander (finely chopped, incl stems), 2 crushed cloves of garlic, 1 tsp grated ginger, 1 small egg (beaten), 1/2 tsp dried mint and 1 tsp ground chili

Season and, using hands, mix well to combine (mixture will be a little sticky). Divide into 6 portions. With oiled hands, roll portions into balls and place on a tray lined with baking paper.. Refrigerate for 1 hour to firm up slightly.

Heat a large frypan with 2cm arachide oil over medium heat to 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough). Flatten chapli slightly in the palm of your hand, then shallow-fry, in batches if necessary, turning occasionally, for 6-8 minutes until crispy, golden and cooked through. Drain on paper towel and season to taste. Cover with foil and rest for 10 minutes before serving.

Spoon 6 tbs labneh (or thick goat's yoghurt)  on 2 plates and top with chapli. 

Serve with fried rice, scatter with extra coriander, drizzle with olive oil and serve with lime wedges alongside. Feeds 2

(Here Roya Moeen's original recipe in Delicious magazine)

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Lamb and beetroot curry

Heat 1 tbsp vegetal oil in a large cast-iron or heavy-based saucepan over high heat. Cook 20 curry leaves for 1-2 minutes until crisp. Set aside on paper towel. 

Season 350g lambs neck, cut into 3-4 cm pieces and cook, in batches, for 10 minutes until well browned all over. Set aside. Discard all but 1 tbs fat from pan.

Add a thinly sliced red onion and reduce heat to medium. Stir well, then cook for 10 minutes, stirring occasionally at first, but more often as the onion caramelises. 

Add 5 crushed garlic cloves, 25g grated ginger, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground turmeric and 3 smashed cardamom pods and stir for 1 minute.

Add 200 ml coconut milk and 150ml water and stir until combined, scraping bottom of pan with a spoon.

Return the lamb to pan with any resting juices and season. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered and stirring occasionally, for 1 hour 30 minutes. 

Add 500g peeled smallish beetroots, cut into wedges and 200g rinsed and drained chickpeas and simmer, covered and stirring occasionally, for a further 1 hour 30 minutes or until lamb and beetroot are tender when tested with a sharp knife. 

Stir through 2 tsp garam masala, then check seasoning.

Sprinkle with crispy curry leaves, top with a dollop of Greek yoghurt and serve with warm naan bread to soak up the sauce. Feeds 2.

(Here Lucy Nunes original recipe in Delicious Magazine)

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Salmon, red curry, Thai basil

Slice 1/2 red onion in half rings and softly fry in 1 tbsp olive oil for a couple of minutes, then add 1 heaped tbsp red curry paste, stir well and fry another minute.

Add 200ml coconut milk, 2 lime leaves, 40 ml water and 125g green beans, cover and softly boil 5 mins.

Boil jasmine rice

Add 2 tbsp lime juice, 1 tbsp fish sauce and 1 tsp palm sugar. Stir, cover and softly boil another 5 mins.

In the meantime panfry 2 salmon filets, 200g each, skin side down for 4 mins, till crisp and golden brown.

Add, skin side UP to the curry sauce, cover and boil another 2 mins.. The inside should still be pink

Remove the lime leaves and stir in 2 tbsp thai basil leaves and 2 tbsp coriander leaves.

Start plating with the rice, then the curry and the fish. Serve with extra leaves on top and some sea cucumber, and lime wedges on the side. Feeds 2.

(Here Lucy Nunes original recipe in Delicious Magazine)

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Marinated grilled Romano peppers

Halve 500g Romano peppers (long paprikas) and remove the seeds, Preheat a grill to a high heat and grill the Romano peppers, skin side up for about 10 mins, until the skins are blistered and blackened all over

Cool and remove the blackened skins,  tear the peppers into large strips

Mix 25ml of sherry vinegar, 25ml of balsamic vinegar, 150ml of extra virgin olive oil, 50g of garlic cloves, whole cloves lightly crushed in the skins, 25g of fresh thyme, 25g of fresh rosemary, whole sprigs

Transfer the peppers to a large bowl and add marinade. Cover the bowl with cling film and leave to marinate for at least 45 minutes

Strain the marinade through a sieve and discard the garlic and herbs. Dress the pepper strips in the strained marinade liquid and set aside until required. Feeds 2.

F.i. to accompany grilled lamb

(Here Luke Holdens original recipe)

Crunchy chicken in chipotle ketchup

Mix a marinade with 1 tsp light soy sauce, 1 tsp ketchup, 1 tsp chipotle sauce, 1 tsp tomato paste, a big pinch of onion powder, a big pinch of garlic powder and 1/2 tbsp sunflower oil

Cut 4 chicken thighs in chunks and marinate them for an hour

Panfry the marinated chicken in a bit of olive oil for about 10 mins, then sprinkle 3 tbsp Panko over the meat and mix well, lower the heat and fry for a couple more minutes till the Panko is nicely browned

Serve as shown with spring onions, coriander leaves, potato croquettes and a nice salad with yoghurt dressing. Feeds 2.

(Here Sake Slootweg's original recipe in Dutch)

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Crunchy egg and chervil salad

Boil 2 small eggs 4 mins, then cool them under cold water

Whisk 1.2 tsp Dyon mustard and 2 tsp white wine vinegar, then add 2 tbsp olive oil and then 1 tbsp mayonaise. Season with pepper and salt

Make a batter from 50g Tempura flour, a bit of salt and 60-70 ml ice cold fizzy water

Put 50g flour on a plate and 50g Panko on another plate

Heat arachide oil to 180°C

Start plating with the dressing, then add 1/2 minced shallot, a teaspoon capers and chervil

Peel the cold eggs carefully and roll them trough the flour, then cover them with the batter and finally with the Panko, before deep frying them in the hot oil for a minute.

Serve as shown

(A Janneke Philippi recipe from her book Canapé)

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Stuffed meaty artichoke hearts with Roquefort and pumpkin seeds

For starters fill a pan with 5 cm cold water and add the juice of 1/2 lemon, then trim down 2 big fresh artichokes down to their meaty hearts

(Click here to see how Molly Watson does it)

She writes: cut off and discard the stem end of the artichoke, cut close to the base so the artichoke can stand up on its own.

Pull off and discard the artichoke leaves, starting with the outer ring and working your way around and in the entire thistle. Most of the leaves will snap off, leaving the meaty bit at their ends still attached to the heart. Don't worry if you end up pulling the whole leaf off.

Keep going. Pull off and discard the artichoke's leaves—as you get to the inner leaves, they are more tender, flexible, and yellow. Grab the tops of the center leaves and pull up to remove them. This will reveal the fuzzy, choke underneath. These leaves are often a bit stiff at the ends and depending on the specific variety, may have lovely purple tips.

Use a spoon to dig in and scrape off the fuzzy (and inedible) choke.

Use a paring knife to cut off and discard any tough, fibrous, dark green parts clinging to the outside of the artichoke heart. Be aggressive. You only want the tender, light flesh of the heart when you're finished.

Now you have a fully trimmed and cleaned artichoke heart. It is ready to cook and eat. To keep the hearts from oxidizing and turning brown rub them first with the other 1/2 lemon, then add them in the pan with lemon water. 

Add salt, bring to the boil and cook for 15 mins

Pre-heat the oven to 200°C

Toast 1/2 slice of white bread.

Beat 1/2 egg and add 65g crumbled Roquefort,1/2 tbsp hacked pumpkin seeds, 1/2 tbsp drained and hacked capers, 1 tbsp hacked parsley, 1 small minced clove of garlic and the crumbs of the toasted bread

Once the artichoke hearts are done, drain and dry them and put the in an oiled oven dish

Spoon the stuffing on them and cover with Panko and 1 tbsp olive oil

Put in the hot oven for 15 mins

Serve as shown with chervil leaves

(Here Philippe van den Bulcks orinal recipe in Flemish)

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Dorade sashimi on cold risotto

Cover 50g risotto rice with 1 cm water and softly boil for about 15 mins, drain and rinse with cold water.

Reserve in a sieve.

Cut the green from 4 spring onions in 4 cm tubes, cut them open on one side and then cut into matchsticks. Keep in ice water

Mix the rice with 1 tbsp white miso paste and 1 tsp hacked coriander.

Dry the sliced spring onion and mix with a tsp olive oil and lime juice

Use 2 spoons to make two quenelles of the rice, Put 2 slices of dorade on top and 1 tsp caviar

Serve with soy sauce, wasabi and the spring onion salade

(Here Jan Tourniers recipe in Flemish)

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Jeruzalem artichoke and potato tartare on Delice de Bourgogne crème

Blend during 7 mins 15g leaf celery with 2 tbsp water, 100 ml extra virgine olive oil and 1 tsp salt, pour through a fine sieve and keep the green oil in the fridge

Peel 75g waxy potatoes and cut into 5mm cubes, boil them in salted water for 4 mins and cool

Do the same with 75g Jeruzalem artichokes, panfry them softly in 2 tbsp olive oil for about 8 mins, nice browned on all sides. Set aside to cool.

Spoon 75g Delice de Bourgogne cheese (without the rind), 2 tbsp water and 60g sour cream in the food chopper of your stick blender to make a smooth cream, season with black pepper.

Take the leaves from some sprigs of parsley, chervil, tarragon, mint and dill and mix them with 1/2 tbsp olive oil, 2 tsp white wine vinegar and a pinch of salt

Peel a Granny Smith and cut 75g in 5 mm cubes

Mix the apple, potato and Jeruzalem artichoke cubes with 1,5 tbsp of the celery oil, season with salt and pepper.

Spoon the cheese cream in 2 coupes, add the tartare and finish with the herb salad and a thin cracker. Feeds 2.

(Recipe by Merijn Tol for Delicious Magazine)

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Juicy tiger prawns, crispy kohlrabi and dill mayo

Blend 7g dill, the juice of 1/4 lime and 1 tbsp water. Add an egg yolk and use the mixer to start a mayonaise, slowly adding about 75 ml grapeseed oil.

Season with salt and pepper, keep cool in the fridge

Peel and devein 4 tiger prawns

Peel a kohlrabi and use the mandolin to have 8 very thin 6 cm slices, put them in ice water to become crispy, then dry and sprinkle them with salt, lime juice and lime zest

Toast 1/2 tbsp fennel seeds and 1/4 tbsp chili flakes in a dry pan for about a minute or two. Then add 50 ml olive oil, a star anise, 1/2 finely cut shallot, 3 finely hacked cloves of garlic and some salt. Simmer a while till the garlic is nicely browned.

Brush the prawns with olive oil and panfry them in a dry pan till they are just done.

Spoon dill mayo in 2 wide champagne glasses, followed by the kohlrabi, the prawns and a tbsp of the chili oil.

Finish with dill and some more lime zest 

(Recipe by Merijn Tol for Delicious Magazine)

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Whipped goat's cheese, blackberries, pancetta on sourdough toast

Use the blender to turn 25g blackberries, 1,5 tbsp mascarpone, 60g soft goat's cheese, 25g grated Parmesan into a smooth créme. Season with 1/2 tsp peperoncino (or chili flakes) and some salt

Keep in de fridge for 30 mins

Halve another 25g blackberries and marinate 10 mins in 1 tbsp red wine vinegar, do the same with 1/3 celery stick, thinly sliced

Panfry 2 slices of pancetta in a dry pan till golden and crispy, drain on kitchen paper

Deepfry 4 sage leaves crispy in oil, drain and sprinkle some salt on them

Use a serving ring to cut 2 6 cm circles from a thick slice of sourdough bread, butter them and then panfry on both sides. 

Cool the toasted bread then cover them thickly with the cheesecrème

Put the blackberries, celery, pancetta and sage on top

(Recipe by Merijn Tol for Delicious Magazine)

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Beetroot and potato rösti, smoked wild salmon and horseradish cream

Peel and roughly grate 200g Nicola potatoes and 1 big cooked red beetroot, add 1 finely hacked garlic, 1 tbsp flour and 1 beaten egg. Mix well and season with pepper and salt

Divide in two heaps and flatten. Melt 20g butter and pour over the cookies. Put in the fridge for at least one hour. 

In the meantime mix 50g mascarpone, 1 tbsp mayo, 1 tsp Dyon mustard,  the juice of 1/4 lime and 1 tbsp horseradish cream, season with salt and pepper. If you have one, grate some fresh horseradish into the mix.

Panfry the cookies in 3 tbsp olive oil, 3-4 mins per side, until browned and crispy.

Serve with slices of smoked wild salmon

Finish with lime wedges and dill

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Lamb chops, sea aster, corn

Panfry 4 lamb chops in a little butter, 2 mins per side. In the meantime wok a handful of sea aster in a little olive oil

Serve as shown with some corn from a tin

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle

Carne crude with anchovies and lemon zest

Slice 200g fillet of beef in 4x4 mm cubes. Roughly hack 50g hazelnuts and toast them in 1 tbsp olive oil. Drain and finely hack 4 anchovies.

Mix the meat with 2/3 of the hazelnuts, 2 tbsp good olive oil, the anchovies and the zest of 1/2 lemon. Taste and season with salt and pepper 

Serve as shown with watercress, finish with olive oil, fresh pepper, the last of the hazelnuts and more lemon zest.

(Here Dosia Brewers original recipe in Dutch)

Nori “Fish Finger” Tacos with Tartar Sauce

Start by making the tartar sauce by mixing together 1  crushed garlic clove, one 1,5 cm piece ginger (peeled and finely chopped), 1 spring onion (finely sliced), 10g capers (drained, roughly chopped), 10g cornichons (finely chopped),

1/2 tbsp lime juice, 1/2 tbsp green nori sprinkle (or nori sheets blitzed finely), 100g mayonnaise and freshly ground black pepper

To make the fish fingers remove the skin and bones from 4 sea bass fillets, slice them into finger-size pieces.

Whisk together  30g plain flour, 1 tbsp cornflour, 1/4 tsp baking powder, 1 tbsp green nori sprinkle, or nori sheets blitzed finely and  put in a plastic bag. Then add 1/3 of the fish fingers and shake well. Repeat with the rest of the fish. 

Place a medium deep frying pan over medium high heat and add in 300ml vegetable oil. 

When the oil is hot enough (when a drop of batter immediately sizzles), place 3 fish fillets into the batter, then drop each carefully into the oil and cook for 2-3 minutes, flipping halfway through. 

Drain onto a paper towel lined plate and sprinkle with some flaky sea salt. Continue with the rest of the fish fillets.

Serve the fish alongside the tartar,  wedges of a lime, 10g fresh coriander leaves, pickled sushi ginger, extra nori, and warm tortillas. Feeds 2

(An Ottolenghi recipe)