Spaghetti, artichokes, Gorgonzola and pumpkin seeds

Panfry 390g grilled artichoke hearts (from a jar) 3 mins in 2 tbsp oil, then add a minced onion and a minced clove of garlic      

After another minute crumble 120g Gorgonzola over the artichokes, 1 min later add 120g double cream and stir well.

Keep warm on a low flame.

Tear a slice of brown bread and crumble in the kitchen machine, then panfry crispy in 1 tbsp oil with 2 tbsp pumpkin seeds and 1 minced clove of garlic

Boil 100g spaghetti al dente, drain and add to the Gorgonzola sauce, taste and season with black pepper.

Serve as shown, with the breadcrumbs and pumpkin seeds on top. Feeds 2

(Here Janneke Philippi's original recipe in Dutch)

Spicy Korean lamb chops

Make a marinade from 1 tbsp sake, 1 tbsp soy sauce, 1 tbsp Mirin and 50g gochujang. Add 1 minced clove of garlic, 1/2 tbsp grated ginger and 1/4 tsp sesame oil. 

Marinate 6 lamb chops overnight

Toast 1 tbsp sesame seeds in a dry pan, use a mortar to make a paste. Add 1/2 tbsp caster sugar, 1/2 tbsp rice vinegar, 1/4 tsp sesame oil, 1 tsp grated ginger, 1/2 tbsp light soy sauce, 1 tbsp boiling water and 1 tsp sesame seeds

Panfry the lamb chops, 2 mins per side. Cover in alu foil and rest 3 mins in a 70°C oven

Stir fry 250g spinach, drain and wring to remove as much water as possible.

Start plating with the spinach, pour some sesame dressing over it.

When I was just doing that.... 4 friends came in, so I had to make 6 portions, hence the photo:)

(Recipe Foodiesmagazine)

Artichoke and goat’s cheese frittata with cherry tomatoes

Preheat oven to 200°C. 

Heat oil in a 22cm round non-stick frypan over medium-low heat. Add 3 sliced spring onions , 2 crushed garlic coves and 150g quartered grilled artichoke hearts (in oil, from a jar) and cook, stirring, for 3-4 minutes until onions are softened but not coloured. Remove from pan and cool slightly.

Whisk 6 eggs and 120 ml double cream together in a bowl, then stir in 3 tbsp hacked herbs (dill, chives, parsley, chervil), the zest of a lemon, the artichoke mixture and 60g crumbled soft goat’s cheese. Season. 

Pour mixture into the frypan, top with 200g cherry tomatoes and brush them with oil. 

Place another 200g tomatoes on the vine on a small tray, season and brush with oil.

Bake frittata and tomatoes for 20-25 minutes until edges of the frittata are puffed and cooked and the centre is just set. 

Scatter with 60g goat’s cheese, roasted tomatoes and extra herbs to serve, with crusty bread, olive oil and sea salt

(Here Helena Moursellas' original recipe)

Quails, estragon, grapes

Put 8 sprigs of tarragon in 2 quails, season with pepper and salt

Brown on all sides in 2 tbsp clarified butter, add 150 ml white wine and boil for 30 sec, then add 350 ml chicken stock and 150g white grapes. Bring to the boil again, put a lid on the pan and boil for 9 mins.

Remove the bird and the grapes and keep warm in a 70°C oven, then reduce the cooking liquid till syrupy 

Serve as shown

(Great Recipe from The Food In France)

Cockles steamed in sake

Thinly slice 1/2 leek.

Wash 500g cockles, or vongole, thoroughly under cold water. The put them in 1 liter water with 20g rock salt, put a lid on and keep in a dark plate for 1 hour. They will open slightly, so rinse them again to get out the sand,

Drain, then cook in 50 ml sake. As soon as they open drain and keep the cooking liquid. Keep the cockles warm in a 70° oven.

Add 20g butter, the leek and 1 tbsp light soy sauce and reduce for about 2 mins.

Serve as shown

(A Hokkai Kitchen recipe)