Pasta alla Norma

Slice 1 big aubergine in 2 cm cubes, sprinkle with salt and rest voor 10 mins.

Rinse and dry, then panfry in 3 tbsp olive oil for about 10 mins, till soft and nicely browned.

Take out and reserve

Add another tbsp oil to panfry 1/2 minced onion, 1 tsp caraway seeds and 1 tsp fennel seeds.

After 5 mins add 1 minced cove of garlic and fry another minute before adding 35g tomato paste

After 1 min add 400g tomato cubes from a tin, 1 tbsp balsamic vinegar and the reserved aubergine

Softly boil for 15 mins to thicken the sauce

In the meantime boil 150g orecchiette pasta, 

Mix the pasta into the sauce, with some of the cooking liquid.

After plating sprinkle 40g grated goat's cheese over the pasta and some rucola

Feeds 2

(Here Julie Teekens original recipe in Dutch)

Asparagus, black tiger gamba's, light red curry sauce

Peel 2 thick asparagus, boil them 5 mins in salted water, shut off the heat and leave them, under a lid, another 6 mins

Mix 1/2 tbsp Thai red curry with 75mk creamed coconut and the juice of 1/4 lime and warm

Pan fry 6 black tiger gamba's in olive oil

Start plating with 3 tbsp curry, put the asparagus on it and then fold the gamba's over the asparagus

Finish with lime zest (Feeds 2)

(Here Onno Kleyn's original recipe in Dutch)

Gratin of red fruit

Defrost 2 scoops of vanilla ice cream and mix with 1 tbsp whipped double cream, 1 egg yolk and 1 tsp Amaretto

Divide over 4 plates and add 16 halved strawberries and 16 raspberries

Then put the plates under a hot grill till the ice is firmed up and nicely browned. Feeds 4

(Recipe by Bart Desmidt)

Burrata, artichoke and tomatoes

For starters fill a pan with 5 cm cold water and add the juice of 1/2 lemon, then trim down 2 big fresh artichokes down to their meaty hearts

(Click here to see how Molly Watson does it)

She writes: cut off and discard the stem end of the artichoke, cut close to the base so the artichoke can stand up on its own.

Pull off and discard the artichoke leaves, starting with the outer ring and working your way around and in the entire thistle. Most of the leaves will snap off, leaving the meaty bit at their ends still attached to the heart. Don't worry if you end up pulling the whole leaf off.

Keep going. Pull off and discard the artichoke's leaves—as you get to the inner leaves, they are more tender, flexible, and yellow. Grab the tops of the center leaves and pull up to remove them. This will reveal the fuzzy, choke underneath. These leaves are often a bit stiff at the ends and depending on the specific variety, may have lovely purple tips.

Use a spoon to dig in and scrape off the fuzzy (and inedible) choke.

Use a paring knife to cut off and discard any tough, fibrous, dark green parts clinging to the outside of the artichoke heart. Be aggressive. You only want the tender, light flesh of the heart when you're finished.

Now you have a fully trimmed and cleaned artichoke heart. It is ready to cook and eat. To keep the hearts from oxidizing and turning brown rub them first with the other 1/2 lemon, then add them in the pan with lemon water. 

Add salt, bring to the boil and cook for 15 mins

Quarter them and marinate for several hours in 70ml olive oil, 1 grated clove of garlic, 3 sprigs of thyme and 2 sprigs of rosemary

Halve 10 cherry tomatoes and mix with the artichokes

Halve a burrata (room temperature) and sprinkle with olive oil, balsamico vinegar, salt and pepper

Start plating with the burrata, then add the artichokes and tomatoes. Finish with Cornish sea salt with garlic and pea shoots

(Recipe by Luca Piscopo in Delicious Magazine)