Marinated grilled Romano peppers

Halve 500g Romano peppers (long paprikas) and remove the seeds, Preheat a grill to a high heat and grill the Romano peppers, skin side up for about 10 mins, until the skins are blistered and blackened all over

Cool and remove the blackened skins,  tear the peppers into large strips

Mix 25ml of sherry vinegar, 25ml of balsamic vinegar, 150ml of extra virgin olive oil, 50g of garlic cloves, whole cloves lightly crushed in the skins, 25g of fresh thyme, 25g of fresh rosemary, whole sprigs

Transfer the peppers to a large bowl and add marinade. Cover the bowl with cling film and leave to marinate for at least 45 minutes

Strain the marinade through a sieve and discard the garlic and herbs. Dress the pepper strips in the strained marinade liquid and set aside until required. Feeds 2.

F.i. to accompany grilled lamb

(Here Luke Holdens original recipe)

Crunchy chicken in chipotle ketchup

Mix a marinade with 1 tsp light soy sauce, 1 tsp ketchup, 1 tsp chipotle sauce, 1 tsp tomato paste, a big pinch of onion powder, a big pinch of garlic powder and 1/2 tbsp sunflower oil

Cut 4 chicken thighs in chunks and marinate them for an hour

Panfry the marinated chicken in a bit of olive oil for about 10 mins, then sprinkle 3 tbsp Panko over the meat and mix well, lower the heat and fry for a couple more minutes till the Panko is nicely browned

Serve as shown with spring onions, coriander leaves, potato croquettes and a nice salad with yoghurt dressing. Feeds 2.

(Here Sake Slootweg's original recipe in Dutch)

Crunchy egg and chervil salad

Boil 2 small eggs 4 mins, then cool them under cold water

Whisk 1.2 tsp Dyon mustard and 2 tsp white wine vinegar, then add 2 tbsp olive oil and then 1 tbsp mayonaise. Season with pepper and salt

Make a batter from 50g Tempura flour, a bit of salt and 60-70 ml ice cold fizzy water

Put 50g flour on a plate and 50g Panko on another plate

Heat arachide oil to 180°C

Start plating with the dressing, then add 1/2 minced shallot, a teaspoon capers and chervil

Peel the cold eggs carefully and roll them trough the flour, then cover them with the batter and finally with the Panko, before deep frying them in the hot oil for a minute.

Serve as shown

(A Janneke Philippi recipe from her book Canapé)