Gurnard with shrimp and tarragon sauce

Pour 200ml of prawn bisque, the zest of 1/2 an orange, 2 tbsp orange juice with a chopped clove of garlic into a large saucepan and add 20g unsalted butter. Bring to the boil over a medium heat and then let it bubble to reduce down to about 150ml

Then add 2 tbsp cognac, 1 tsp tomato paste and 2 tbsp tomato frito.

Cook for 5 mins, then add 3g hacked tarragon.

For the fish, preheat an oven to 240°C/gas mark 9. Trim the edges of 2 gurnard fillets (poon) to neaten and season them with salt. Heat a large non-stock ovenproof frying pan over a medium heat.

When the pan is hot, add a drizzle of olive oil and carefully add the fish fillets skin-side down. Cook for 2 minutes, then transfer the pan to the oven and cook for a further 2–3 minutes. Remove the pan from the oven; the fish should still look a little translucent on the top

Carefully turn the fillets over and leave them to finish cooking in the residual heat for 30 seconds or so.

While the fish finishes cooking, give the sauce a good whisk and pour it equally into 2 warmed bowls. Using a palette knife, carefully lift each fish fillet from the pan and place on top of the sauce. 

Finish with a drizzle of extra virgin olive oil and serve straight away

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Escargots served on a coulis of watercress with garlic crisps

To make the watercress coulis, pick 2 bunches of watercress (saving the branches for the sauce) and save some nice leaves for plating. Wash carefully
Bring a large pan of salted water to the boil and cook for 5 minutes, until the watercress is soft. Refresh in iced water then drain well

Blend the watercress in a blender until smooth, season with salt and pepper and set the purée aside

To make the garlic chips, peel 3 cloves of garlic and slice finely on a mandoline, or carefully with a sharp knife

Place 80ml milk and an equal quantity of water in a small pan, and bring to the boil. Add the garlic and cook the garlic for 1 minute. Repeat this process twice more with fresh milk and water

Drain the garlic and dry on kitchen paper

Heat 250ml vegetable oil in a small pan to 140℃ and fry the chips until golden brown, then drain on kitchen paper

To make the emulsion, sweat 1/4 chopped onion and the leftover watercress stems in 3g butter until soft then add 50ml milk and 10ml cream
Bring to the boil then remove from the heat. Infuse for 1 hour

Strain the emulsion then season with salt and add 3g butter

For plating, warm the emulsion and blend with a hand blender to create a foam

Just before serving, finish the watercress coulis. Heat a small saucepan and add 25g butter, cook until it reaches a nut brown colour then add the reserved watercress purée. Cook for a couple of minutes until the purée has reduced slightly

To warm the snails, melt 1tbsp butter in a frying pan, when it begins to foam add 12 pre cooked snails from a tin. Simmer for 2-3 minutes
Finish with 1tsp chopped garlic, 1tsp chopped parsley, 1tsp chopped shallots, salt and pepper

To plate, place a spoon of the watercress coulis on the bottom of the plate and using a ladle, push to the edges. Arrange the snails and garlic crisps on the plate and finish with the watercress emulsion. 

Garnish with rocket leaves, borage flowers and croutons

(Here Xavier Boyers original recipe)

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Squid salad with 'nduja and crème fraîche

Buy cleaned squid tubes and cut one of them into evenly sized 0.5cm ringlets. Bring a pan of salted water to the boil and add the juice of a lemon. Drop the squid in for 30 seconds, strain and refresh in ice cold water. Remove from the water and store in the fridge until required.

For the 'nduja balls, mix 1/2 grated shallot with 40g 'nduja and 100g porc mince. Add 15g breadcrumbs, mix well and form into 8 (ca 20g) balls

Place a frying pan over a medium-high heat with a small amount of olive oil. Fry the balls until golden brown on all sides, remove from the pan, season with salt and allow to rest

Cut or tear a slice of sourdough bread into bitesize chunks. Mix with 1 tbsp olive oil, season with salt and place into a preheated oven set to 180°C/gas mark 4 for 10-12 minutes until crunchy and golden brown. Remove from the oven and store in a warm place

For the vinaigrette, combine 13ml Chardonnay vinegar, salt and 40ml good olive oil in a bowl, or container with lid. Whisk or shake until combined. Taste and adjust the seasoning accordingly

To prepare the salad, pick out 15g bright green frisée leaves and combine in a bowl with a sliced spring onion, 3g picked chervil leaves and 10g pea shoots. 

Just before serving, add the croutons and dress to taste

Pan-fry the squid in a very hot pan with olive oil for 10-15 seconds, remove. Reheat the 'nduja balls in the same pan. Serve the hot squid and 'nduja on the dressed salad with some dollops of créme frâiche to finish

(Here Dominic Chapmans original recipe)

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Traybake with chicken, fennel and chorizo

It'll never win first price in a 'the art of plating' contest, but this is a delicious meal, full of flavours. And only 10 mins of work!

Pre heat the oven at 200°C

Quarter a red onion. Slice 2 fennel bulbs in 6 segments. Cut a 50g chorizo sausage in small cubes.

Put 2 chicken legs in a baking tray, surrounded by the onion, the fennel and the chorizo. Season with pepper salt, 1 tsp dried thyme and the zest of an orange.

Add 2 tbsp olive oil and the juice of 1/2 orange. Shake well to cover everything.

Put in the hot oven for 35 mins.

Take out and add 125g cherry tomatoes and bake for another 15 mins.

In a small bowl pour 1 tbsp of boiling water over a pinch of saffron and set aside. Put 2 crushed cloves of garlic, 2 egg yolks and 1 tbsp Dyon mustard into a food processor or blender. Blitz into a paste and very slowly dribble in 150 ml grapeseed oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and the juice from 1/4 lemon, then season to taste. 

Serve with this aïoli.

(Recipe by Janneke Vreugdenhil in her Low-carb Bible) 

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Soba noodles, salmon and cucumber bowl

Peel 1/4 cucumber, remove the seeds and slice thinly.

Peel a celery stick* and slice

Slice a spring onion

Mix 2 tbsp lime juice, 2 tsp sesame oil and 3 tbsp soy sauce to make a dressing

Toast 1 tbsp white and black sesame seeds.

Slice 150g fresh salmon in sashimi-bites

Bring 1l water to the boil, add 90g soba noodles and boil 4 mins. Rinse under the cold tap.

Serve as shown in bowls.

(Recipe from Janneke Vreugdenhil's Low-carb Bible)

* Use the celery leaves for a nice and crispy tempura:

Tomato tartare

Halve 120g small tomatoes, sprinkle with salt, pepper, sugar, olive oil end lemon juice and bake in a 100°C oven for 4 hours. Peel and hack (or use 120g sun-dried tomatoes). 

Mix with 7g capers, 14g finely sliced cornichons, 7g Dyon mustard, 7g finely sliced parsley, 7g finely sliced shallot, 1/2 egg yolk, 3 drops of Tabasco, 3 drops of Worcestersauce, salt and pepper.

Sprinkle 3 pieces of Melba toast with olive oil, salt and pepper and bake in a 150°C oven during 5 mins

Then crush them

Serve as shown, the tartare on top of the crushed Melba, finish with edible flowers

(A Niven Kunz recipe)

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Courgetti with anchovies, sun-dried tomatoes and pine nuts

Slice 4 anchovies and 2 cloves of garlic very finely. Sweat them in 4 tbsp olive oil with a pinch of chili flakes till the fish have melted.

In the meantime slice 4 sun-dried tomatoes into strips, hack 12 black olives. Add to the pan with 2 tbsp pine nuts and 3 tsp capers. Warm in 2 mins.

Add 300g courgette pasta for 1 more minute.

Serve with grated Parmesan.

(Another Janneke Vreugdenhil recipe from her Lowcarb Bible)

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Sea bass with Chinese five spice

For the sauce, bring 250ml fish stock to the boil with a knob of finely sliced fresh ginger, 1 thinly sliced garlic clove, 1/2 deseeded, chopped red chilli and 2 trimmed and sliced spring onions. Once boiling, add 1tsp soy sauce

Remove the skin from 2 sea bass fillets and place on a waxpaper in a steam basket. Season with salt and 1/2 tbsp Chinese five-spice then add thin strips of 2 spring onions and matchsticks of 1 carrot to the tray

Drizzle the fish in a few drops of sesame oil. Place into a steamer until cooked through, approximately 5-7 minutes

To serve, divide the fish into shallow bowls and ladle the hot sauce  and veggies over the top

(Here Shaun Hills original recipe)

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Yuzu scallops

Make the marinade by putting 2tsp yuzu paste into a deep saucer. Spoon 1,5tbsp water over the yuzu paste, and use the back of a teaspoon to mix it together

Place 2 scallops in the marinade for 10 minutes, turning them over half way through

Next, bloom 5g dried wakame by putting it in a dish and covering it with warm water
Make a dressing for the seaweed by mixing together 1tbsp rice wine vinegar, 1/2tbsp sake, 1/2tbsp soy sauce and 1/4tbsp caster sugar

Heat 1tbsp oil in a cast iron skillet. When it's just starting to smoke, put the scallops on the pan and cook for 2 minutes either side. Before you finish cooking, tip the remaining marinade over the scallops in the pan

To serve, toss the seaweed in the dressing and divide it between 2 plates. Place a scallop on each seaweed bed and garnish with 1tsp black sesame seeds. Serve immediately

(Here Rachel Walkers original recipe)

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Bowl with kidney beans, coffee and chocolat

Sweat a chopped onion for 10 mins, the add a sliced red chili and 3 finely sliced cloves of garlic.

After 1 min add 1/2 red and 1/2 green paprika, sliced in strips

After another 3 mins add 3/4 tbsp cumin powder, 1/2 tbsp dried oregano, 3/4tsp cayenne, 1/2 tsp smoked paprika and 1/2 tsp salt.

A minute later add 100ml vegetable stock, 40ml strong espresso, 10 halved cherry tomatoes and 200ml tomato frito. Bring to a boil, put a lid on the pan and then simmer during 1 hour.

Then add 225g kidney beans from a can, simmer for another 15 mins, then stir in 15g grated chocolate (80% or more, mine was 94%)

Taste and season.

Serve as shown with red onion, grated cheese, avocado, little gem and coriander. 

(Recipe by Janneke Vreugdenhil)

 

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'Wraps' with pulled chicken, cole slaw and coriander mayo

Marinate 400g chicken thighs overnight in 1 tbsp olive oil, 1 tbsp soy sauce, 1 and 3/4 tsp cumin, 1 tsp paprika powder, 1/2 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp black pepper, 1/8 tsp salt, 1 tbsp white wine vinegar and 1 finely sliced clove of garlic.

Pre heat the oven at 100°C and bake the chicken in the marinade for at least 1 and 1/2 hour. 

In the meantime make a cole slaw from 150g white cabbage, 100g grated carrot, 1 finely sliced red onion, 1/2 tbsp rice vinegar, 1 tsp olive oil, taste and season with salt and peper

Then put 50g mayo, 25g creme fraiche, 15g coriander , 1 clove of garlic, 1 tbsp jalapeño relish in the blender to make coriander mayo. Taste and season with salt and pepper. Add 2 tbsp to the cole slaw.

Pull the succulent meat apart with two forks

Use leaves of little gem as wraps, spoon in the chicken, then the slaw and finish with the mayo

(From the Koolhydraatarme Bijbel van Janneke Vreugdenhil)

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