Escabeche of gunnard

Bring 1 l of water to the boil and dissolve 60g of salt. Cool for at least 2 hrs, then pickle 200g gunnard fillets (rode poon) for 10 mins. Remove the fish and pat dry. 

Slice the fish very thinly.

Braise 1/4 finely cubed onion in olive oil with 2 finely sliced cloves of garlic 

Add a brunoise of 1/2 red paprika, 75 ml sushi vinegar, 75 ml white wine, a few sprigs of thyme, 200 ml chicken stock and a whiff of cayenne. Simmer for 20 mins. Cool in the fridge.

Start plating with the fish. Pour over the cold escabeche. Leave for 10 mins. 

Finish with thin slices of 2 radishes and sweet cicely

(A Blend brothers recipe)

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Anchovies, sourdough bread, chives

Pre-heat the oven at 160°C

Cut 100g sourdough bread in 2x8 cm soldiers

Brush them with olive oil and bake in the oven for 10 mins.

Add anchovies and finish with hacked chives

(A Blendbrothers recipe)

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Chargrilled mackerel with warm new potato, lemon and caper salad

Halve 300g small new potatoes (or cut them into equal-sized pieces), put in a pan of cold, salted water and bring to a boil. Turn down to a simmer and cook for 11 minutes, until a skewer or sharp knife easily pierces the flesh. Drain, season with a splash of olive oil and a little salt and pepper, then pan fry them

Meanwhile, heat a griddle (or barbecue) to a very high heat; it should be smoking hot. Griddle 2 lemon quarters until lightly blackened and caramelised. At the same time, griddle a red chili, turning it so it chars all over.

While those are cooking, finely chop 1 fat clove of garlic, then put 1 tbsp capers on the chopping board and chop them both together. Once the chili is blackened all over, cut away and discard the stalk, add the flesh to the board and finely chop with the capers and garlic. 

Roll up the leaves of 1/2 bunch of basil and finely shred. Put the caper mix and basil in a small bowl with three or four tablespoons of olive oil. 1/4 tsp smoked paprika and a few grinds of pepper, squeeze in the juice of 1/2 lemon and stir.

Season 4 filets of  mackerel with salt and pepper, drizzle a tablespoon of olive oil over them and rub all over. Cook the fish on the griddle (or barbecue) for three to five minutes on each side, until a skewer slides easily into the thickest part of the fish.

Serve the fish with the potatoes alongside and the caper dressing drizzled over everything. Finally squeeze 1/2 ripe tomato over each plate

(Click here for Thomasina Miers' original recipe)

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Grilled cabbage, sweet and sour chili sauce and cashew nuts

Toast 40g cashew nuts in a dry pan, then hack them

Remove the outer leaves from the (oxheart) cabbage and quarter it lengthwise.

Lightly oil every side and dust the cutting sides with isot biber.

Place them in a very hot grill pan, 3-4 mins per side.

Serve as shown, with sea salt, the hacked cashew nuts and sweet and sour chili sauce. A rosemary and sea salt foccacia on the side

PS Barbecue is even better

(Recipe by Jigal Krant)

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Homemade hummus with sweet and sour aubergine.

Choose first: do you want to make the hummus in the original way it's done in Tel Aviv? Then soak 100g chickpeas in water water with 1/2 tsp baking soda, for at least 12 hrs

Cut 1,5 aubergines in big dices, sprinkle with 1/2 tbsp sea salt, and mix well with your hands, leave for 35 mins to get out as much liquid as possible.

Dry on kitchen paper and deep fry, batch by batch in 180°C sunflower oil. Drain on kitchen paper 

Peel and deseed 2 ripe tomatoes, cut into small cubes.

Finely slice 1/2 red chili, 1 big clove of garlic and 1,5 cm ginger. Sweat them in a tbsp olive oil for 3 mins.

Add 25ml red wine vinegar and 1 tbsp brown sugar, 200g tomato pulp from a tin, 1 tsp tomato paste and 1 tsp Turkish ground tomato. Softly boil for 5 mins.

Add the aubergine and 2 sliced spring onions and simmer for another 5 mins. Taste and season with salt and paper. Cool and keep in de fridge overnight, to improve the taste.

For the original hummus heat the next day your highest (soup)pan, drain the chickpeas that have been soaking overnight, put them in the hot pan with 1/2 tsp baking soda and a little bit of water. Bake them for 3 mins, keep stirring and if necessary add water to avoid burning.

Transfer the pan to the sink and fill with2 liters of cold water. As soon as the peas are cold enough massage them between your hands to remove the skins. 

Turn the tap at full power, the peas will stay at the bottom and the skins will float to the surface. Pour out the water to remove the skins. Repeat this a few times

Transfer the peas to a low pan, refresh the water, the peas should be under 3 cm of water, and bring to the boil.

Skim off the foam and add a clove of garlic. Put on the lid and boil on a low fire till you can crush a ckickpea between 2 fingers, which will be after 30-35 mins.

Take of the lid, set the fire on high and, stirring, reduce the liquid, till you're left with a thick pea paste, add 1.2 tsp salt. Cool.

Transfer to the kitchen machine with 90g tahine and the juice of 3/4 lemon.

Let the machine do the work for the next 10 mins. Add a bit of water from time to time

Taste and season with salt and maybe some more lemon juice.

When the taste is perfect add more water till the humus has the consistency of Greek yoghurt.

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(The alternative: use Simon Hopkinsons recipe. Open a can or bottle of chickpeas, save the cooking liquid and rinse the peas before tipping them on a clean tea towel. Cover with a second towel and rub the peas with 2 hands to remove the skins.

Put 150g peas in the food processor with 50g tahin, 2 tbsp cooking liquid, 2 tbsp lemon juice and 1/4 tsp ground cumin

Again let the machine do the work for the next 10 mins. Add a bit of water from time to time)

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Scoop 4 heaped spoonfuls  thinned hummus onto 2 plates, turning the plates with one hand during the pouring to create a circle.

Fill the 'crater' in the middle with the sweet and sour aubergine.

Garnish with chopped parsley and baharat. Serve with toasted pita bread, cut into soldiers.

(Another Jigal Krant recipe)

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Grated potato pancake with chicken livers and yoghurt dip

Warm a 25cm nonstick pan or skillet over a low-medium heat and add 25g butter. Coarsely grate 300g peeled potato, then stir half of it into the melted butter along with a sprinkle of salt and pepper.

Spread the potato out so it covers the entire base of the pan, then fry for four to five minutes, until it turns chestnut brown underneath. Carefully flip the potato cake over and fry for another four to five minutes, until browned on the other side. 

Put on a plate in a 70°C oven.

Repeat with the remaining grated potato and 25g butter.

While the potato cakes are cooking, mix 70g Greek yoghurt and 2 tbsp finely chopped dill in a small bowl. The original recipe asked for the juice of a lemon but I decided not to.

To prepare 250g chicken livers, cut away and discard any gristly bits, then cut into 2cm chunks and season with salt and pepper

In a second frying pan, fry 175g diced red onion in a little oil over a medium heat for three minutes, then reserve and keep warm in the oven

Add the livers to the warm pan and turn up the heat to medium-high. Fry for about four minutes, until the livers are dark brown on the outside but still have a faint trace of pink within. Turn off the heat, then stir in 30g butter and 1,5 tbsp balsamic cream.

To serve, scatter the livers over the potato cakes, followed by the yoghurt and dill dip, 75g finely diced cucumber and 1,5 tbsp capers

(Click here for Tamal Ray's original recipe)

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Bread salad with tomato, watermelon and fresh herbs.

Pre heat the oven at 100°C

Cut 100g bread into big dices and dry them in the oven for 30 min.

Finely chop a red onion. Mix the onion with a grated clove of garlic, 15 ml red wine vinegar and 1tsp capers. 

Rest for 10 mins., then add 200g hacked cherry tomatoes, 200g cubes of watermelon and some sea salt.

Pan fry the bread crispy in olive oil

Slice some mint, basil and 7g coriander leaves and add, with the bread,  to the tomato salad,

Taste and season with sea salt pepper and olive oil.

(A Jigal Krant recipe) 

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Dog cockles gin sour

Open 6 dog cockles (coques d'amandes, amandelschelpen) like oysters and clean them.

Whisk 15 ml gin, 30 ml lemon juice, 20 ml sugar syrup and 2 tbsp egg white into a foam

Pour over the cockles with some dill

(A Blendbrothers recipe)

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Tomato bread-and-butter pudding with ricotta and mustard

If daubing day-old focaccia with mustard butter on one side and thick clouds of ricotta on the other, before baking it with an egg custard with cherry tomatoes and sage sounds up your street, then this is the recipe for you. Serve it warm, not piping hot, so the flavours fuse and the various components settle and slump all together as one. 

Heat the oven to 165°C (145°C fan) and butter a 25cm baking dish. In a bowl, beat 1 tbsp Dyon mustard and 30g butter. Butter 4, day-old, focaccia or baguette slices on one side with the mustard butter, then spread the other side with a layer of ricotta. Arrange the bread buttered side up in overlapping rows to fill the baking dish.

In a bowl, whisk 175ml milk, 150ml double cream, 4 chopped sage leaves and 3 beaten eggs, and season with plenty of pepper and a good pinch or two of salt. Pour over the bread and leave to soak for 15 minutes.

Scatter 200g halved cherry tomatoes evenly on top, sprinkle over 100g grated cheese (cheddar, gruyere or comté) and bake for 40–45 minutes, until the custard is set, but still a bit wobbly in the centre, the top is golden brown and the sides are bubbling.

Leave to rest for 10–15 minutes and serve with extra dijon on the side, if you like.

A green salad, dressed with a light vinaigrette, or steamed vegetables (green beans would be nice) make a fine serving suggestion to compensate for all the dairy. 

(Click here for Claire Thomsons original recipe)

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Vietnamese beef carpaccio

Dissolve 1 tbsp palm sugar in 1 tbsp lime juice and 1 tbsp fishsauce. Add 1/2 tsp minced garlic and 1/2 tsp finely sliced red chili

Serve as shown, with finely sliced Asian basil and the vinaigrette on a thin slice of carpaccio.

Then finely sliced spring onion and mint, hacked roasted peanuts and a slice of lime 

(Here Quyen Truong Thi's original recipe) 

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Aubergine 'carpaccio', tahini, thyme and pine nuts

Blacken 2 big aubergines (on the hob or under the ovengrill), cool a bit and peel the burned skin off. Lightly dust with fine salt and put in the fridge for a while to dehydrate.

Pre heat the oven to 190C. Cut the underside from bulb of garlic, lightly oil a piece of alu foil, place the garlic upright on the oiled foil and close the packet and put in the oven for 40 mins.

For the techina use the stick blender to mix 50g raw tahini with 1 tbsp lemon juice and add cold water, bit by bit, till the thickness of mayo.

Add a bit of salt and squeeze 3 or 4 garlic cloves in to the mix.

Toast 1 tbsp pine nuts in a dry pan and reserve.

Slice the green part of 2 spring onions.

Remove the stalk and cut the aubergines lengthwise in 4 slices and arrange them on 2 plates. Then cover with cling film and press or beat them to cover most of the plates.

Season with sea salt 

Squeeze 1/2 tomato empty upon each plate and use a piping bag to create nice circles of the techina. Add 1/2 tbsp young, hacked thyme, the pine nuts and the onion.

Take a tsp date syrup and use the tip of a knife to flick splatters on a place, then repeat with the 2nd plate.

Finally sprinkle some pul biber (Turkish pepper) on top

(Vegan recipe by Jigal Krant)

Sea bass and pickled strawberry

Start by making a light pickle using one part sugar to two parts rice wine vinegar and two parts water, and boil with peeled ginger and deseeded chilli, then chill. 

Thinly slice strawberries and add to the pickle mix for 4-5 hours – it’s a quick pickle to keep the fruit’s acidity and colour.

Puree 2 strawberries and blend with 2 tbsp olive oil, 1 tsp grated ginger, 1 tbsp mirin, 1 tbsp rice vinegar, a pinch of salt, a squeeze of lime juice and 1/2 tsp yuzu kosho to make a dressing. 

Then, finely slice and score raw sea bass, top with the dressing followed by the strawberry pickle and serve.

Khanh Tran-Thanh, chef at Angelina London

Janneke's quiche Lorraine

Heat the oven to 185°C

Put 450g (store bought, butter based) puff pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.

Butter a 28 x 2,5cm pastry case, then line with the puff pastry, then cover with baking paper, fill with dry beans or coins and bake for 12 mins.

Remove the filling and the paper and bake the pastry for 7-8 mins more until pale golden. 

While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 240g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels.

Slice a 5 shallots and use the same pan to sweat them.

Stir 200ml crème fraîche to slacken it, then add 4 eggs and season (you shouldn’t need much salt) and add a pinch of ground nutmeg

Start filling the pre-baked base with the shallots, then scatter over the bacon.

Continue with thick slices of a 225g Camembert and crumble some blue cheese in-between. Finally pour in the egg mix and bake for 30 mins. 

Let the quiche settle for 4-5 mins,then remove from the tin. 

Serve freshly baked, with a nice salad although it’s also good cold.

You can easily freeze the rest.

(A Janneke Muileboom recipe)

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Seabream, fig leaves, macadamia, capers

Mix 5 young, green fig leaves (I have a fig tree in the garden), 30g spinach leaves and 200 ml grape seed oil and blitz with the stick blender during 3 mins.

Then put in a 90°C oven during 2 hrs. Drain through a muslin cloth, put in a jam jar and refrigerate.

Mix 1 tbsp capers, 4 tbsp fig leaf oil, 1 tbsp salmon roe, 3 tbsp hacked macadamia nuts and 1 tbsp hacked anchovy and warm on a low heat.

Then panfry 2 dorade filets  skin side down for 3 mins, then turn and fry for 2 more mins.

Season with salt and pepper.

Serve as shown, decorate with fennel flowers, rucola flowers and small basil leaves.

(Recipe by Blendbrothers)

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Flash fried baby squid, tomato-oil, garlic

Pre-heat the oven on 180°C

Put 10 cherry tomatoes in boiling water for 10 sec, then quickly cool in icewater and peel

Mix them with 150 ml mild olive oil, 8g basil, 10g crushed garlic, 2g rosemary, 3g thyme and 2g sea salt and put in a covered oven dish in the hot oven for 40 mins to create tomato oil.

Clean and peel 200g baby squid, slice into rings, rinse again and dab dry.

Flash fry them in a tbsp oil and season with pepper, salt, a few drops of lemon juice and lemon zest 

Serve with the cherry tomatoes, a few tablespoons tomato oil and parsley

(Recipe by Blendbrothers)

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Gin Cured Salmon with Cucumber Ketchup

Place 70g salt and 40g caster sugar into a bowl and mix. Line a  baking tray with several layers of cling film. Pour half of the sugar and salt mixture into the tray, making sure it is spread evenly over the tray.

Place 300g salmon on top then cover it with the remaining mixture and sprinkle over 10 ml Hendricks gin.

Wrap tightly in cling film and leave in the fridge for 24 hours. Remove the cling film and rinse under cold running water to wash away the sugar and salt; pat the salmon dry with a tea-towel.

For the ketchup, put 1/2 cucumber, 25ml rice vinegar, 1/2 tsp sugar and 1/2 tsp salt into a food processor, blitz then add 1 tsp xanthum gum until thickened.

For the pickle, warm 10g sugar and 20ml rice wine vinegar in a pan, add slices of 2 small snack cucumbers and dill, then leave to infuse.

To serve, slice the salmon thinly and place around a pile of the pickled cucumbers and a spoonful or two of ketchup. Decorate with borage flowers and dill.

(Here James Martins original recipe)

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Sushi behind the dikes

Boil 200g sushi rice.

Finely slice a small (snack) cucumber and a big radish.

Bring 75ml rice vinegar to the boil with 1tbsp caster sugar and tsp salt, cool and reserve

Once the rice is cool, mix with 4 tbsp of the vinegar and 1 tsp black sesame seeds.

Put the rest of the vinegar in 2 small bowls and add cucumber in one and the radish slices in the other. Keep in the fridge for an hour.

Start the sushis with rice, the cucumber and 1/2 salted raw herring.

Cover with rice.

Continue with radish slices  and another 1/2 herring

Finish with wakamé, wasabi mayo, green wasabi sesame seeds and a crispy triangle of toasted nori.

(My version of a recipe by Karin Luiten)