Kläpphagen's skrei, beurre noisette and horseradish

Start 2 days in advance making pickled red onion and cucumber.

Peel and quarter 3 small red onions. Halve 1/2 cucumber lengthwise, deseed and cut into small cubes. 

Bring 50ml white wine vinager and 150 ml water to the boil with 100g caster sugar.

Put the onions and cucumber in a mason jar and cover with the sweet and sour liquid.

Cool and keep in the fridge for 2 days.

Then cover two 160g filets of skrei (skin on) with sea salt. Rinse and dry after 20 mins

Put them, skin side down in and oiled and hot grill pan and grill for 2 mins. Take out and reserve

Clean 8 bimi and 10 green beans and blanche 2 mins in boiling salted water, cool in ice water and reserve

Put 200g cauliflower florets in a pan with 200ml milk and 200 ml double cream, boil 15-18 mins.

Transfer the florets to the blender, with a couple of tbsp of the liquid and some smoked Maldon salt and make a smooth, almost liquid mash

Melt 40g butter in a saucepan till it smokes and is lightly burned. Take off the fire.

Panfry the fish, skin side down in 20g butter with 1,5 tbsp capers and some sprigs of thyme till the fish is no longer transparent 

In the meantime cover the beans and bimi with a bit of olive oil and grill 2 mins in the grill pan

Start plating with a circle of cauliflower mash, then add pickled onions and cucumber.

Proceed with the bimi and beans and put the fish on top

Finish with grated fresh horseradish and the beurre noisette.

(Recipe by Johan Sköld and Martin Nilsson in Delicious Magazine)

Sardines paté

Carefully open a (120g) can of sardines. Drain the sardines well and remove the bones.

Put the meat in the chopper attachment of your stickblender with 73g butter and 1tbsp Madera (or port) and make a smooth paté.

Mix with some hacked parsley. Season with Tabasco and salt

Spoon the paté back in the tin.

Serve with toasted bread 

(Recipe found in Delicious Magazine)

Pasta alla Norcina

Yes, it is not an award winning picture of an amazing looking dish. The kitchen from Umbria is called cucina povera (poor kitchen) but the simple dishes like this one taste great. The best reason to give you the recipe:

Cover 15g dried porcini with boiling water and soak 20min

Remove the skin of 250g pork sausages and stir-fry the minced meat 10 min till nicely browned 

Drain the porcini (keep the water), hack them finely and add to the meat with 2 finely hacked cloves of garlic. Fry for 4 mins, then add 5g flour and mix well

After 10 min add 200 ml double cream and 100 ml of the porcini water,

Simmer 10 mins 

In the meantime boil 120g penne

Taste the sauce and season with salt and pepper

Serve as shown with grated Parmesan.

(Here the original recipe in Delicious Magazine) 

Squid in tomato and paprika coulis

Pre-heat the oven at 200°C. 

Peel 2 ripe tomatoes and 1/2 red paprika.

Halve the tomatoes and put them in a roasting tin with the paprika, 1/3 onion, 1 clove of garlic, 1/8 red chili. Sprinkle some olive oil over it and put in the hot oven for 15 mins

Cool a bit and blend with the inside of a white bun (pistolet), 1/2 tbsp tomato paste, a glug of olive oil, a glug of red wine vinegar, salt and pepper.

Blend into a smooth sauce

Clean 10 baby squid, brush with olive oil en season with salt and pepper.

Panfry them in 15 sec per side

Serve a shown, finish with hacked coriander and some drops of olive oil

(Recipe by Flemish chef Bart Desmidt)

Lemon curd and merengue tart

Melt 75g butter, crush 220g Bastogne biscuits and mix the crumbles with the butter. 

Cover the bottom of a 17x 27 cm baking tin with baking paper and brush the sides with butter, before putting the biscuit mix in. Press well ,then keep in the fridge for an hour to firm up

Split 3 eggs, use the yolks for something else and whip the whites till firm, then carefully spoon in 50g icing sugar

Bring 150g caster sugar to the boil in 50 ml water and use a thermometer to see it reaches exactly 121°C

Ask somebody else to pour the sugar mix slowly, slowly onto the beaten egg whites, while you keep whisking into a merengue

Take the bottom from the fridge and cover with 1,5 jar Chives lemon curd

Then spoon the Merengue on top

Keep chilled till serving.

Use a kitchen burner to make nice brown edges on the merengue and finish with strawberries

(A Janneke Muileboom recipe)

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)