Oven baked onions, Taleggio sauce

Bring a large, deep pan of water to the boil. Set the oven at 200C/gas mark 6.

Peel 4 medium sized onions, keeping them whole. Add 2 bay leaves and 6 black peppercorns to the boiling water, then lower in the peeled onions. Leave them at a brisk simmer for about 30 minutes, until they are soft and yielding.

Lift out the softened onions with a draining spoon and place them in a baking dish. Pour a little olive oil over the onions, add 30g butter, the leaves from 4 thyme sprigs and a little black pepper, then bake for about 40 minutes, basting once or twice as they cook.

Warm 125ml double cream in a small saucepan over a low heat. Cut 100g Taleggio cheese into small pieces, then leave to melt, without stirring, in the cream, adding 2 sprigs of thyme.

Serve two onions per person together with some of the taleggio thyme sauce

(Recipe from Nigel Slater's A Cook's Book)

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Vegetable fritters, rucola mayo

Grate 100g carrots, 100g parsnips and 100g courgette. Finely slice 50g leek.

Mix 1 tsp coarse salt with the veggies and put them in a colander to drain during 30 mins.

Then press out as much water from the mix, put in a bowl and mix with 1,5 tsp dried oregano, 1,5 tsp ground cumin, 1 tsp paprika powder, 1 tsp black pepper, 1/2 tsp cayenne pepper, 3 finely hacked cloves of garlic, the zest of 2 limes, 3 tbsp almond flour, 3 eggs and salt.

Then use a stick blender to puree 50g sugar free mayo, 50g creme fraiche, 1 clove of garlic, 1/2 seedless green chili, 15g rucola (or watercress), the juice of 1/4 lime, salt and pepper.

Pan fry small (ca 7 cm) burgers from the veggie 'batter' in oil, 3 mins per side. Feeds 2

A Janneke Vreugdenhil recipe

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Avocado fries

Mix 1 finely sliced red onion with 180g tomato frito, 2 tbsp hacked coriander leaves, 1 tsp ground cumin, the juice of 1/2 lime, salt, pepper and some Tabasco

Beat 2 eggs. Mix 74g almond flour with 75 grated Parmesan and some black pepper.

Halve 2 avocados. Remove the stones and take out the flesh with a spoon. Then slice each half lengthwise in 3 parts

Pour a thumb of archaide oil in a wok and heat the oil to 180°C

Drag the avocado parts through the beaten egg, then through the almond&cheese mix before frying nice and crispy for 3 mins

Dry on kitchen paper.

A Janneke Vreugdenhil recipe

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Red wine-poached monkfish with corn, mushrooms and black garlic

Slice 1 onion, 2 garlic cloves and place them with 5g thyme in a saucepan and cover with 375ml red wine and 250ml port. Place over a medium heat and reduce to a syrup – this will take several hours

Add 1/2 l chicken stock and reduce until thick and glossy, then strain into a clean saucepan and set aside

Peel 1/2 head of black garlic and place the cloves into a small saucepan and add enough water until they’re only just submerged. Bring to the boil and cook for 10 minutes, or until the cloves are very soft. Transfer the mixture to a food processor or blender and blitz until smooth, then stir in 5ml sherry vinegar and 5ml soy sauce. Transfer to a squeezy bottle and reserve in the fridge until needed

Boil 1/2 cob of sweetcorn in salted water for 10 minutes, then drain. Place a griddle pan over a very high heat and add the sweetcorn, grilling until lightly charred all over. Use a serrated knife to remove the kernels from the husk, then set aside

Warm the red wine poaching liquid until just below boiling, then lower 2 trimmed fillets of monkfish (ca 175g each) into it and cook for 12-15 minutes

Meanwhile, heat 1tbsp rapeseed oil in a frying pan and add 50g mushrooms (small, trimmed and washed). Cook for a few minutes until soft, then add 50g baby spinach and allow it to wilt. Add the corn to warm through, then season and drain on kitchen paper

To plate, drain the monkfish and slice each fillet in half. Serve as shown. Place dots of the black garlic around the plate, then finish with a little drizzle of the cooking liquid and picked tarragon leaves

(Here Tom  Anglesea's recipe)

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Tuna tartare, horseradish cream

Slice 150g very fresh tuna in small cubes. Hack 1/2 spring onion and 5 physalis berries finely.

Mix everything with 1 tbsp soy sauce, 1 tbsp olive oil, 1/2 tsp yuzu juice and black pepper.

Mix 75ml whipped cream with 1 tbsp grated horseradish.

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.

Use a serving ring to plate. Crushed toast at the bottom, followed by the tartare, then the cream and finish with 1/2 physalis.

(Here the video with Jeroen de Pauw making his recipe)

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Salmon tartare

Slice 200g very fresh salmon into small cubes

Mix with 1 tbsp very finely cut red onion, 1/2 tbsp finely sliced ginger, 1 tbsp soy sauce, 1/2 tsp sesame oil, 1/4 tsp wasabi, salt, pepper and some lime juice.

Use a fork to mash an avocado and stir in some lime juice and a pinch of salt

Serve as shown, with toasted sesame seeds and some chives

Another Janneke Vreugdenhil recipe

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Asparagus, miso butter, furikake

Pre heat the oven at 200°C

Mix 20g miso, 40g butter (room temperature) and 1/2 tbsp grated ginger, season with black pepper.

Sprinkle some olive oil and sea salt on 6 green asparagus and bake them in the oven for 10 mins. Shake after 5 mins.

Serve with the miso butter and furikake (or roasted almond slivers)

Recipe by Janneke Vreugdenhil

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Dukkah haddock with coarse pea purée

Pre-heat the oven at 160°C

In my larder I still had a jar of dukkah, bought at Ottolenghi's, so for me it was very simple to make this recipe.

Put 300g frozen peas in boiling water for 2 mins, drain and reserve.

Season 2 fillets of haddock (schelvis) with salt, put 4 tbsp dukkah in a soup plate and press the fish in it. Repeat with the other side.

Fry the fish in 3 tbsp olive oil and 1 tbsp butter, 2 mins on each side. Then transfer to a warmed plate, spoon the dukkah that's left in the skillet over the fish and put the plate in the oven.

Wipe the pan clean, then softly fry a finely sliced clove of garlic in 3 tbsp olive oil, with 1 tsp cumin seeds and 1/4 tsp ground cumin. Add the peas, stir well and crush with a fork.

Add 1/2 tbsp tahin and warm through for 2 mins. Season with salt, pepper and lemon juice.

Put on warmed plates, top with the fish. Finish with some lemon.

(Recipe by Janneke Vreugdenhil)

PS To make 250g your own dukkah pre heat the oven at 200°C. Mix 75g hacked hazelnuts, 75g hacked almonds, 2 tbsp sesame seeds, 1 tbsp coriander seeds, 1/2 tbsp cumin seeds, 1/2 tbsp nigella seeds, 1 tsp dried oregano, 1 tsp aniseed, 1 tsp fennel seeds, 1 tsp sumak, 3/4 tsp salt.

Pour evenly on a baking tray and roast for 10 mins. add 1 tsp black pepper, cool down and store in 300ml glass jar.

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Crispy veal sweetbread, mustard sauce

Overnight soak 250g sweetbreads in cold water, refreshing the water from time to time, till all the blood is gone, then trim away any membrane or unappetising looking tubes from the outside

Place the sweetbreads in a pot with a dash of vinegar, a chopped shallot and some pepper. Cover with water, then top with a circle of greaseproof paper and bring to the boil. Simmer gently for 3 minutes, then remove from the heat and leave to cool.

Remove the sweetbreads from the pan and cut them into thick, even slices and season with salt and pepper

Meanwhile, make the mustard dressing. Whisking together 1tbsp Dijon mustard, an egg yolk and 1tsp white wine vinegar and gradually whisk in 100ml sunflower oil and 100 ml olive oil until emulsified

In a small saucepan heat 100 ml water with 1 tbsp chopped shallot, 1 tbsp capers and 1 tbsp chopped parsley until it reaches boiling point. Remove from the heat and drain. Stir the veggies in the mustard dressing 

Pour some flour and Panko separated into two different bowls. Crack an egg and beat it lightly a third bowl. Now cover a piece of meat with the flour and shake to discard the powder in excess. After that, soak the floured meat quickly into the beaten egg, and finally, bread with Panko. Repeat with the rest of the  veal.

Heat 50ml oil and 1 tablespoon of butter in a large nonstick skillet. Add the sweetbread slices, and cook over high heat for about 4 minutes on each side, or until each side is nicely browned and crisp.

Serve as shown, with a spoonful of sauerkraut. 

(Here Shaun Hill's original recipe)

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