Roast red pepper salad with white fish and almonds

Put 10g raisins, 1/2 tsp red wine vinegar and 1/2 tsp white wine vinegar and 1/2 tsp runny honey in a medium bowl and mix to combine.

Set a large cast-iron pan on a high heat and ventilate the kitchen. 
Lay in 2 red peppers and char, turning every few minutes, for 20-25 minutes, until they are blackened all over (alternatively, char them under a very hot grill). 

Transfer the blistered peppers to a small bowl, cover with a plate and leave to steam for a few minutes. When the peppers are just cool enough to handle, peel off and discard the skin, and discard the stems and seeds. 

Peel the flesh into petals, add to the raisin bowl, then gently stir in 1/4 tsp sesame oil, 1/2 clove of garlic, peeled and crushed, a tablespoon of olive oil, a quarter-teaspoon of salt and a good grind of pepper. Leave to marinate and cool for about 40 minutes.

Add 1/2 tbsp chopped parsley and 1/2 tbsp chopped basil to the bowl and give everything one last gentle tumble. 

Spoon the pepper mix and all of the marinade on to a large plate, drape 4  anchovies over the top, then scatter with 13g roasted and chopped almonds and drizzle on a tablespoon of olive oil. Grind some more black pepper on top.

Serve with crusty bread. Or with lamb, roasted chicken or like I did, with fried white fish

(Here Ottolenghi's original recipe and a few more)

Lightly grilled salmon slices with pomegranate

Preheat the oven to full heat on grill function

Lightly oil 2 plates and sprinkle with salt and pepper

Thinly slice 300g salmon and put on the plates

Finely chop a clove of garlic and sauté in a 1/2 tbsp butter

Add 2 tbsp soy sauce and taste with some lemon juice.

Cut a radish in thin slices and 1/4 carrot in strips. Mix the vegetables with olive oil and season with salt and pepper

Quickly grill the salmon on the top shelf of the oven under the hot grill, for about 20-30 sec.

The inside of the fish should remain raw

Pour the sauce over the fish, finish with the seeds of 1/4 pomegranate and the veggies

(Recipe by Norwegian Seafood Council)

Salmon mi-cuit, asparagus, Hollandaise

Peel 3 asparagus, slice in 3. Put in salted water, bring to the boil, boil for 4 mins, then turn of the heat. Keep the lid on

Peel and grate 1 potato. Rinse well, then dry.

Mix 2 egg yolks with 2 tbsp white wine and 1 tbsp water. Whisk au bain marie into a sauce. From the heat whisk in 50 g cubes of cold butter. Add a few drops of lemon juice and a whiff of cayenne. Keep warm

Pre heat the grill

Lightly oil 2 plates and season them with salt and pepper

Thinly slice 300g salmon and cover the plates with the salmon slices.

Put under the hot grill till just done, inside the salmon should remain raw.

In the meantime deep fry the grated potato in 150°C arachide oil till crisp. Season with salt.

Add the asparagus and the crispy potato to the salmon.

Finish with the Hollandaise and some chives

(Here the original recipe in Flemish)

Pani puri stuffed with sea bass, curry mayo and wakamé

Deep fry 2 pani puri in 170°C arachide oil, for about 20 sec, turn all the time.

Slice a sea bass fillet into very small cubes, mix with a splash of olive oil, the zest of 1/2 orange and 1/2 lime, some chives, a bit of red chili and grated ginger. Season with salt and pepper.

Warm 1/2 tsp curry powder in a bit of olive oil, then mix with 2 tbsp mayonaise.

Make a small hole in de pani puris and fill them with the tartare of sea bass, a tsp of the curry mayo and finish with some wakamé

Guinea fowl, beurre Café de Paris

Begin a day in advance with the beurre café de Paris:

Place 1 tbsp ketchup, 1 tsp Dyon mustard, 40g finely diced shallot, 1/2 minced clove of garlic, 2 tsp hacked capers, 2 finely hacked anchovies, 1 tsp red port, 1 tsp cognac, 1 tsp Worcestersauce, 1 tbsp hacked parsley, 10 hacked sprigs if chives, 1 tbsp hacked estragon, 1 tsp paprika powder, 1/2 tsp curry powder, 1/2 tsp cayenne pepper, 1 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp salt and 250g butter in a bowl until combined. 

It might take a bit of effort because we’re mixing water-based ingredients (Worcestershire sauce, lemon) with fat (the butter). Mash / mix / smear as needed to make it happen!

Place on cling wrap – Place the butter on a piece of cling wrap and roughly shape into a 20cm/8″ log.

Roll up in the cling wrap.

Twist ends to tighten the cling wrap around the log. The tighter the ends twist, the firmer and neater the log will become!

Secure ends as needed to hold the log shape. Usually, the cling wrap holds itself in place well enough to not worry about doing knots, or you can tuck the ends under the log so the weight of the log stops them unravelling. But if it is loosening, just tie the ends tightly.

Refrigerate for 3 hours or overnight until firm.

The next day pre heat the oven at 170°C and remove the butter from the fridge and slice while firm and cold. Let it come to room temperature, so it melts easily on the hot meat.

Peel white asparagus.

Cover with water and bring to the boil. Boil for 4 mins, then turn off the heat, leave for 9 mins.

Pan-fry 2 guinea fowl breasts in butter, softly so the don't dry out, about 4 mins on the skin side, then turn and fry for another 2 mins. Then put in the oven for 12 mins.

During the last 5 mins boil 4 green asparagus

Serve as shown.

Or with crispy crushed baby potatoes.

Boil baby potatoes and cool them thoroughly. Then crush them with a glass. Brush with olive oil and lightly dust them with paprika powder, onion powder and curry powder before baking them in a 220°C oven for about 25 mins.

(Here the original recipe in Flemish from Hap&Tap)