Braised venison, apple sauce, red cabbage, gratin dauphinois

Mince an onion and 2 cloves of garlic, slice a celery stick and cut a big carrot into small cubes

Sweat 3 mins in 50g butter.

Add 400g cubes of venison, dust with flour and and brown the meat on all sides.

Add a bottle of brown beer, 2 tbsp tomato paste, 200ml game stock, 2 sprigs of sage and tear 2 or 3 slices of ginger bread to add as well.

Bring briefly to the boil, then simmer for 2 hours.

After 1 hour add 6 sliced shiitake and 100g peeled pearl onions.

Taste and season with salt and pepper 

Take the lid of for the last 30 mins to thicken the sauce.

Serve with gratin Daupinois, red cabbage and apple sauce

(Based on a recipe by Janneke Philippi)

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

Caramelised chicory, scallops and a scallop crisp

Cut 400g chicory and caramelise in 40g butter during 30 mins. Season with pepper, salt and nutmeg. 

With your meat cleaver flatten 2 scallops till 1 mm thickness. Steam them during 5 mins and cool.

Warm 50ml jus de veau, add 2 tsp cognac and let de alcohol evaporate. Then add 20ml double cream and 1/2 tsp thyme leaves, bring to the boil and stir well to make the sauce.

Halve 8 hazelnuts and roast them in a hot pan.

Deep-fry the flattened scallops in 150°C arachide oil till golden brown,

Halve 4 scallops and panfry in a very hot pan in clarified butter, 30 sec per side

Use a serving ring to plate the caramelised chicory, cover it with the slices of scallop and finish with the scallop crisps.

Spoon the sauce around, with the hazelnuts.

Inspired by Peter Goossens

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

Cheeky pork, chanterelles and smoked eel..

Season 4 pig's cheeks with salt and pepper. Then brown them in a couple of minutes on both sides in butter.

Roughly hack 1/2 onion, 1/2 shallot, 1/2 celery stick, 1/2 leek and 1 carrot and add to the meat with a laurel leaf and a sprig of rosemary.

Deglaze with 125 ml white wine and add 1tbsp beef broth paste, bring to the boil for a minute and then simmer softly for 2 hours.

In the meantime hack 50g chanterelles, 1/2 clove of garlic, 1/2 shallot and cut 1/2 filet of smoked eel into small cubes. Season with salt and pepper and softly broil in butter for a few minutes.

Cut the green of 2 spring onions into rings and stir into the mushroom mix.

Then brown the white parts in butter.

After 2 hours take the cheeks out of the pan and use a sieve to remove and discard the veggies. Add 1 tbsp soy sauce and 1/2 tbsp balsamic cream to the stock and reduce a bit.

Use a serving ring to put the mushroom/eel/spring onion mix onto the plates.Then the cheeks.

Finish with a few slices of smoked eel, some enoki and himeji mushrooms, some foie gras and a fried spring onion. Finally some toasted sesame seeds, cress and a couple of spoonfuls of the sauce.

(Here a video of Piet Huijsentruijt making his recipe)

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

Yellowtail sashimi on papadum

20g raw Dutch yellowtail slices (sustainable tuna) on a crispy papadum, with sushi ginger, wakamé and wasabi mayonaise. Finished with wasabi sesame seeds.

Raw salmon can be used as an alternative. With wasabi furikake

(Here the original recipe)

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

Grilled king prawns with mango salsa

To prepare the prawns, bring a saucepan of lightly salted water to the boil. Blanch 6 prawns for 30 seconds, drain and cool in iced water. Remove the heads, peel and de-vein, and place them on a chopping board

Heat a large griddle pan over a medium-high heat. Grill the prawns for 1 minute on each side, then remove from the pan and allow to cool slightly

In the meantime, prepare the mango salsa. Peel and finely dice the mango, place in a bowl and add 1/3 finely chopped red onion, 1 tbsp pomegranate seeds, 1/2 deseeded and chopped tomato, 1 tsp grated ginger, 1 tbsp lime juice and 1/2 tbsp finely chopped coriander

Season with salt and pepper to taste and use metal pastry rings to create neat rounds on serving plates

Top with the grilled king prawns and sprinkle with lime zest and chopped coriander. Serve immediately, enjoy!

(Here Andrea Soranidis original recipe)

Follow me on Instagram: peterschoenmaker7

Green asparagus, scallops, romesco sauce

Preheat an oven to 170°C/150°C fan/gas mark 3. Place 50g blanched almonds in one baking tray and 25g fresh breadcrumbs in another. Place both in the oven for 8 minutes, or until golden brown, then leave to cool

Once cool, place the almonds in a food processor and blitz to a coarse powder (you could also do this in a pestle and mortar if preferred). Scoop a spoonful out to use as a garnish, then add the breadcrumbs and 1,5 chopped garlic cloves.

Blitz once again, then add 125g roasted piquillo peppers (from a jar), 1/2 tsp smoked paprika and 1,5 tbsp sherry vinegar and blitz once more to create a smooth paste.

With the motor still running, gently drizzle in 100ml olive oil until you have a yielding sauce trying to hold its shape. Season to taste with sea salt, then cover and set aside at room temperature

Serve with green asparagus and halved scallops, garnish with the almond powder


(Sauce recipe Charlie Hibbert)

Follow me on Instagram: peterschoenmaker7

Tofu 'prawn' cocktail

Begin with the oven-dried tomatoes. Preheat an oven to 150°C/gas mark 2. Mix 1/2 tsp finely chopped rosemary leaves with 1 tsp olive oil, salt and black pepper

Halve 10 cherry tomatoes and place cut-side up on a baking tray. Drizzle the oil over and place in the oven for 30–35 minutes. When ready, the tomatoes will have dried out a little and intensified in flavour. Set aside

Toast 1/2 nori sheet in a hot dry pan for a few seconds until it starts to change colour and crisp up. Snap into pieces then blitz into a powder using a spice grinder or blender. Tip the nori powder into a bowl and mix with 1/2 tbsp cornflour, 1/2 tsp smoked paprika and a pinch of salt.

Dice 100g tofu into 1x1cm cubes and drain well on kitchen paper. Then place in a bowl. Toss in a little lemon juice then set aside

To make the Marie Rose sauce, mix 1,5 tbsp mayonnaise, 1 tbsp ketchup and 1/8 tsp soy sauce together, then season to taste with a few drops of Tabasco, lemon juice, salt and pepper

Wash and chop a baby gem and dice an avocado. Place in a bowl with some dill sprigs and dress with a drizzle of extra virgin olive oil. Divide between 2 bowls

Place a frying pan over a medium heat and add a generous amount of olive oil – you want the base to be completely covered in oil. Working in batches, dust the tofu in the cornflour mixture, then fry until crisp on all sides

Lift out the tofu using a slotted spoon and drain on kitchen paper, then season with salt

Leave the tofu to cool a little – you want it to be warm rather than hot so it doesn't wilt the leaves. Top the bowls with a handful of tofu and some tomatoes, then dress with spoonfuls of the sauce

Finish with extra dill sprigs and a light dusting of smoked paprika

(Here the original recipe from The Kitchen)

Follow me on Instagram: @peterschoenmaker7