'Nduja spiced prawns, ricotta and fennel piadina

Combine 100g ricotta, 1/2 lemon zest, 1 tbsp basil leaves, 1 tbsp chopped chives and 1 tbsp chopped mint with a pinch of salt and black pepper.

Heat a frying pan over medium heat and add a dash of oil, followed by 50g ‘nduja. Let it melt away, then add 12 king prawns for a couple of minutes, or until completely pink. Finish with a small squeeze of lemon juice, then remove from the heat

Slice 1/2  fennel head very thinly.
 

Heat a clean, dry frying pan over a medium heat and add a piadina to the pan. Cook for 1 minute, then flip and cook for a minute more. Repeat with a second piadina. In my electric table grill it was just 30sec per piadina.

Spread each piadina with some of the herbed ricotta, top with the fennel and some prawns and spoon over the ‘nduja from the pan. Top each with a few basil leaves and little more lemon zest and fold

(Here the original GBK recipe)

Smoked eel mousse, caviar, brioche

Soak 1/2 leaf of gelatine in cold water for 10 mins

Bring 38g chicken stock to the boil, add the gelatine then blend with 100g smoked eel and a pinch of cayenne.

Whip 125g double cream and add to the eel mix.

Put the mouse in 7 cm moulds and freeze overnight.

Next day defrost in the fridge.

Use a 7 cm serving ring to cut out 2 discs from 1cm slices of brioche. Lightly brush with oil and brown on all sides in a 180°C oven, for about 10 mins.

Cover the brioches with the eel mousse, finish with  caviar, borage flowers  and some pieces of smoked eel

(Here Myriam Minne's original recipe in Flemish)

Mashed cucumber salad

Take two 1/4 cucumbers, peel and halve them lengthwise and remove the seeds. Crush with the underside of a small bowl. Season with fleur de sel, 3 tsp kalamansi vinegar and 2 tsp Mirin

Blend 10g mint leaves, 40 ml olive oil, 25 g toasted and salted pistachios and a pinch of salt into a pesto.

Slice 10g onion in brunoise, blanche for 30 sec, cool in ice water, dry and soak in a tsp kalamansi vinegar.

Mix 25g mayo with 1g lemon juice and the zest of 1/2 lemon, then add the onion.

Serve as shown, with the lemon mayo in the middle and drizzle with the pesto

(Original recipe was by Hiyar Dövmesi)