Chicken and egg rice bowl (oyakodon)

Cut 400g chicken thighs into 1 cm strips, place in a medium bowl with 4 tbsp sake and toss to coat. Stand for 20 minutes.

Meanwhile, cook 100g sushi rice according to packet instructions. Set aside and keep warm

Meanwhile, mix an 8g sachet dashi stock in a jug with 125ml water until dissolved. Add 2 tbsp mirin and 1 tbsp dark soy sauce and stir to combine.

Crack 4 eggs into a medium bowl and beat with a fork until almost smooth.

Heat 2 tbsp vegetable oil in a large frypan over medium heat. Drain chicken, discarding marinade, and pat dry with paper towel. 

Arrange half the chicken in the pan in a single layer, and cook on one side only, untouched, for 3-4 minutes until well browned underneath. 

Transfer to a plate. Repeat with remaining chicken. Discard excess oil from pan.

Thinly slice 1 halved onion and place in same pan in a single layer. 

Pour over dashi mixture. Bring to a simmer over medium heat. Simmer for 3 minutes until onion has softened and stock has reduced. 

Return chicken to pan, arranging browned-side up in a single layer. 

Sprinkle over a thinly sliced spring onion  and simmer for 2 minutes to finish cooking chicken. 

Pour over the egg in a circular motion and reduce heat to medium-low. Cook for 4-5 minutes until egg is almost set. 

Remove from the heat and stand, covered, for 2 minutes.

Divide rice between 2 large serving bowls. 

Top with the chicken mixture and bimi's. 

Sprinkle with extra spring onion and shichimi togarashi to serve. Feeds 2

(Here Lucy Nunes original recipe in Delicious magazine)

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Octopus piperade, tarragon butter

Mince 1/2 onion and 1 clove of garlic, cut 1/2 Romano pepper (long paprika) into strips.

Sweat the onion and garlic 2 mins in 1 tbsp olive oil, then add the paprika and softly fry for another 8 mins.

Peel 2 truss tomatoes, quarter them and remove the seeds. Cut into 3 mm cubes

Add the tomatoes to the paprika-mix, add 2 tbsp white wine and braise in 10 mins nice and smooth

Hack the leaves from a sprig of tarragon, melt 25g butter with the tarragon and braise a couple of minutes

Brown pre cooked octopus tentacles in 2 tbsp olive oil for a couple of mins

Serve as shown, pour the tarragon butter over it

(A Janneke Philippi recipe from het book Canapé)

Lebanese chicken livers, hummus and flatbread

Pre heat the oven to 180° C

Boil a clove of garlic till soft. Open a 200g can of chickpeas, rinse and put in the blender with 1/2 tbsp tahin, 50ml olive oil, a pinch of both cumin and smoked paprika and the juice of 1/4 lemon.

Add the boiled garlic and 1,5 tbsp sour cream and mix into a smooth hummus

Clean 300g chicken livers, dry them with kitchen paper and put on a plate. Then grate another clove of garlic and 10g ginger over the meat. Mix well.

Take the leaves from 1 sprig of parsley, 1 sprig of mint and 1 sprig of coriander and hack them

Lightly moisten 2 Lebanese flatbreads and toast them in the hot oven for 2 mins

Quickly fry the livers in butter and olive oil.  Season with ground cinnamon, salt and pepper.

Once nicely browned pour over 1 tbsp pomegranate syrup and the juice of 1/4 orange

Spoon the hummus on plates, making a ring. Put the chicken livers in the middle.

Finish with the green herbs and a tbsp pomegranate pips.

Serve with the flatbread. Feeds 2

(Here Jeroen Meus' original recipe in Flemish)