Oven roasted beetroots, goat's cheese

Pre heat the oven to 225°C

Peel 2 yellow and 2 chioggia beetroots and cut each into 6 segments.

Quarter 1 red and 1 white onion

Put the veggies in an oven dish, sprinkle with 1,5 tbsp olive oil and 1,5 tbsp balsamic vinegar. Season with salt & black pepper.

Finish with 1 tbsp fresh oregano leaves

Bake for 30 mins

The recipe was for quinoa but I cooked 75 g of a 6-grain mix (spelt, red rice, black rice, barley, oats, buckwheat and wheat) in 250 ml water, in 10 mins.

Serve as shown, with goat's cheese and extra oregano leaves

(Here the original njam recipe in Dutch)

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Traybake from drumsticks, baby potatoes and cauliflower

Pre heat the oven at 200 ° C.

Quarter 2 red onions. Make slices in 4 drumsticks. Put the onions, chicken and 200 g  baby potatoes in a baking tin, dust with 1 tbsp garam masala, sprinkle with 2 tbsp olive oil and mix well.

Bake for 20 mins.

Quarter 2 tomatoes, mix with 200 g cauliflower florets, 1/2 tbsp garam masala and 2 tbsp olive oil. Mix well.

Add to the baking tin and bake for another 20 mins.

Finely slice 4 g mint leaves and mix with 100 ml yoghurt.

Serve as shown, with the sauce on the side. Maybe not very good looking, but simple and delicious :)

An AH recipe

Sardine on Mozarella on puff pastry

Pre heat the oven at 180° C

Bake 2 circles of puff pastry for 15 mins

Then add 2 slices of tomato, a slice of mozzarella and 2 filets of sardine

and bake for another 5 mins.

Serve with fresh thyme leaves 

(Here the original recipe in Dutch from njam)

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Red mullet, aubergine and chilli and garlic oil

Start this red mullet recipe by working on the aubergine purée. Preheat the oven to 220°C/Gas mark 7. Prick an aubergine several times with a fork and bake until the flesh is soft and the skins are blackened, about 30 minutes. Allow the aubergine to cool then scoop out the flesh with a spoon. Put in a colander, weigh it down with a plate and leave for 1 hour to drain.

Take 150 g of the aubergine flesh and put it in a food processor with 1 clove of garlic, the juice of 1/8 lemon, 1/4 tsp ground cumin and 1/4 tbsp tahini. Purée the mixture, slowly adding 25 ml olive oil, then taste and adjust the seasoning

To make the chilli and garlic oil, finely chop 2 cloves of garlic and put it in a saucepan with 1 anchovy,  1/4 tsp chilli flakes and 1 tbsp sunflower oil. Heat, stirring occasionally, until the anchovy melts, then remove the pan from the heat. 

Add 30 ml olive oil and set aside to cool

Fillet 2 red mullets, then season the fillets with salt and pepper. Place them skin-side down on a lightly oiled grill-pan and grill on one side only until the fish is just cooked – about 2-3 minutes 

To plate, heat the aubergine purée and place a spoonful on each serving plate. Mix some chopped parsley into the chilli and garlic oil and pour a little around the aubergine purée. Sit the cooked fish on top and serve

(Here Bryan Webb's original recipe)

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Sea Trout, mussels, ginger and lemongrass broth

Generously butter 2 flameproof gratin dishes

Heat a large, deep saucepan over a medium heat. Add 2 tbsp olive oil, 1/2 chopped shallot, 1 bruised lemongrass and 25 g grated ginger and fry for 2–3 minutes until just softened but not coloured. 

Turn the heat up higher, add 125 ml white wine and cook until reduced by one third, allowing the alcohol to evaporate. Strain through a fine sieve and reserve.

Heat in another pan 200 ml mussel liquid (I had in the freezer) add 250 g of sea trout fillet in chunky pieces to the hot stock and allow to poach in the residual heat for 2 minutes. After this time, carefully remove from the stock and arrange in the gratin dishes with a couple of (defrosted) mussels on top

Preheat the grill to high. 

Pour 100ml mussel liquid into a sauté pan and add the reduced stock and 100 ml cream. Place over a low heat and bring to a gentle simmer until reduced by half and thickened enough to coat the back of a wooden spoon. Season with pepper to taste and add a little salt if necessary

Ladle the creamy broth over the mussels and trout in the gratin dishes, finish with some lemongrass stalks and heat gently under a grill or salamander before serving with coriander leaves 

(Here Daniel Galmiche's original recipe)

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