Beef short rib, daikon and miso pot pie

Cover 1 kg beef short ribs with water and bring to the boil, skimming off the scum. Once the ribs have boiled for a couple of minutes, drain and add back to the pan

Add 4 slices of fresh ginger, 1 clove,  5 garlic coves, 1 tbsp light soy sauce, 1 tbsp brown miso paste, 2 tbsp sugar, 700 ml beef stock, 500g daikon and 2 carrots, chopped into thick chunks and 1 onion, cut into large dice onion and bring to the boil. 

Reduce to a simmer, cover and simmer for 3 hours, or until the beef ribs are very tender 

Once the filling has finished cooking, remove the ribs, vegetables and ginger slices, discarding the ginger slices

Reduce the liquid over a high heat until reduced by one third

Combine 1 tbsp cornflour with 1 tbsp of water to make a slurry, and add it to the pie filling bit by bit until you are happy with the consistency

Preheat the oven to 180°C/gas mark 4

Transfer the filling to a 12-15cm pie dish (don’t worry too much about the size unless it differs drastically)

Roll out puff pastry on a lightly floured surface, cutting it into a lid that’s slightly larger than your dish. Roll the pastry gently around a rolling pin, starting at one edge, using it to pick up the pastry and place it on top of the pie dish. Use your fingers to crimp the edge to seal it, or press it onto the side of the dish

Brush the pastry all over with egg wash and transfer the pie to the oven to finish cooking for 40 minutes, or until the pastry is evenly golden

Rest for 10 minutes before serving

(Here GBCK's original recipe)

Crispy cheese, Serano, manchego and fig

Grate 40g Gouda cheese and press into 2 silicone flan moulds (7 cm)

Put in the microwave: at first on 900W for 1 min, then on 630W for 40 sec and finally on 450W for 50 sec. or till the bubbling stops. Cool and reserve.

Cut a fig in 4 parts, sprinkle with kalamansi vinegar.

Cut thinly sliced Serano ham into strips, then turn in small roses.

Cut Manchego cheese into 3 mm slices, then into small triangles.

Whisk 50g sour cream and 50g double cream together and season with salt and pepper.

Use a piping bag to put small dots of sour cream on the crispy cheese bottoms, then cover with fig, Manchego and Serano

Finish with green herbs, edible flowers and crumble from popped quinoa.

(Here Hap-en-Tap's original recipe in Flemish)

Salmon tartare, apple& kalamansi vinaigrette

Slice 70g smoked salmon and 170g fresh salmon into small cubes.

Mince 1/2 red onion and hack the leaves of 1 sprig of basil and add to the salmon, with 1 tbsp olive oil and the zest of a lime

Bring 120 ml apple juice to the boil and add a pinch of corn flour to thicken, then add some kalamansi (Asian lemon that looks like a mandarin) vinegar to your taste.

Finally add 2 tbsp dill/lavas oil*. 

Place a 5 cm serving ring in a 10cm serving ring and fill the space between them with the salmon mix.

Remove the rings and pour some vinaigrette in the middle, with a tsp salmon roe on top

Finish with edible flowers, dill and lime zest (and if you can get it with the pulp of finger lime a.k.a finger lime caviar)

(Here the original Hap & Tap recipe in Flemish)

* Blitz 15g dill, 10g lavas, 10g spinach and 150g grapeseed oil during 2 mins. Warm the oil in a 90°C oven during 2 hrs, sieve through a muslin cloth. Keep in a jam jar.

Ricotta, paprika and basil tart,

Set the oven at 200°C/gas mark 6. Put 5 red paprikas in a roasting tin, leaving a little space between them, then roast for a good 45 minutes until they are blackened and have started to collapse. Remove the tin from the oven, cover and leave the peppers to soften in their own steam. This will make removing their skins easier.

Roll out 320g puff pastry on a lightly floured board and line the base and sides of a prepared baking tin. Trim where necessary. Place a layer of baking parchment on top of the pastry and fill it with baking beans, then chill for 20 minutes.

Place a baking sheet in the oven and turn the heat up to 220°C/gas mark 7. Place the pastry case in the oven and bake for about 15 minutes until the edges are dry and lightly crisp. Carefully remove the beans and paper. Lower the heat to 200°C/gas mark 6.

Put 400g ricotta in a bowl, season with freshly ground black pepper. Peel a large clove of garlic, then add a large pinch of salt and pound to a paste using a pestle and mortar, then add to the ricotta. Finely grate and add 50g parmesan. Remove 10g basil and 10g parsley leaves from their stems, finely chop and add. Stir in 2 lightly beaten eggs, then 150 ml cream and 2 heaped tsp flour.

Spread the mixture over the pastry in the baking tin and smooth the surface. Bake for 35-40 minutes until just firm. The filling should still wobble a little.

Peel the skins from the peppers, remove the stems, cores and seeds, then place on top of the tart. Tuck the basil leaves among the peppers, then trickle over any juices left in the roasting tin from cooking the peppers. 

Leave the tart to settle for 20 minutes before slicing.

(Here Nigel Slater's original recipe and more)

Whiting fillet with golden beet and radish salad

To make the beetroot salad, cook 150g yellow beetroot in their skins in boiling salted water until you can pierce them easily with a knife. This should take about 40 minutesRefresh in ice water, peel, then cut into a 2cm dice and put into a salad bowl

Mix the beetroots with 1/2 tbsp cider vinegar, 1/2 tablespoon of rapeseed oil and 6 sliced radishes. Fold in 1 tbsp yoghurt, 1,5 tbsp mayonnaise and 5g parsley, 2,5g fresh mint and 2,5g chives and season with salt and pepper

Rinse whiting filets, ca 100g pp, under cold water and dry on paper towels. Season on both sides

Heat 1 tablespoon of rapeseed oil in a large frying pan, and fry the fish for 2-3 minutes on one side. Flip it over and cook for 30 seconds on the other side

Place a mound of salad in the middle of a plate and position the fish on top

Finish by scattering over some fresh watercress and a drizzle of rapeseed oil

(Here Simon Rogan's original recipe)

Weever, cockles, miso-sake

Bring 1 l water to the boil with 60g salt, then cool for at least 2 hrs.

Then add 2 filets of weever (Pieterman, vive) to pickle for 10 mins. 

Take out and dab dry.

Bring 100g sake and 100g chicken stock to the boil with 3,5 tbsp minced shallot and 150g cockles. Boil under a lid for 3 mins.

Drain and catch the cooking liquids.

Reduce the liquids till 50% and use the stick blender to mix with 1 tbsp miso, 2 tbsp whipped cream, 1/2 tsp lime zest and 1/2 tsp lime juice.

Halve 3 green asparagus, lengthwise and marinate in olive oil, lime juice, salt and pepper.

Pan fry the weever filets, skin side down, in olive oil and brush with miso

Serve as shown. Finish with lime zest (which I forgot), some Sweet Cicely (Roomse kervel) and a few spoonfuls of the miso-sake sauce

(A Blend Brothers recipe)

Cockles escabeche

Sweat a minced onion and thin slices of 8 cloves of garlic in 2 tbsp olive oil.

Peel and de-seed a red paprika, cut into small cubes and add to the onion mix, sweat a few more minutes.

Then add 200g sushi vinegar, 200g white wine, 700g chicken stock, 5 sprigs of thyme and a rich of cayenne pepper.

Simmer for 30 mins, cool and reserve.

Put 850g cockles in a pot with a spoonful of minced onion and a glug of white wine.

Bring to the boil under a lid.

Give a good shake once the cockles are open and add to the escabeche.

Marinate for an hour.

Serve as shown

(A Blend Brothers recipe)