Lemon waffles with coconut and meringue ice cream

Transfer 1l ice cream from a tub to a mixing bowl and soften for about 50 mins.

Then fold 135 ml creamed coconut and a crumbled meringue into the ice

Spoon back into the tub, cover with cling film and close with the lid

Freeze for 4 hours

Toast 4 Liège waffles untill golden and crispy again, the cover 2 with lemon curd and small marshmallows.

Use a kitchen blowtorch to brown the marshmallows

Cover with another waffle and push gently

Put a scoop of the coconut/meringue ice on top, drizzle some more lemon curd over it and sprinkle with toasted coconut flakes

Finish with some more crumbled meringue

Feeds 2

(Here Kim Coverdals's original recipe in Delicious Magazine)

Gurnard, sea lettuce, chistorra

Dissolve 30g coarse salt in 500ml boiling water. Cool and  reserve

Rinse 30g sea lettuce under running water to remove the salt

Remove the skin from 50g chistorra and pull the meat apart

Put the fillets of 2 gurnards and some sprigs of fresh thyme in the, now cold, salted water for 10 mins

Hack the sea lettuce and blanche 1 minute

Panfry the chistorra till nicely browned and crispy

Panfry the fish in olive oil, about 2 mins per side

Squeeze the water from the sea lettuce and mix with the sausage meat

Start plating with the fish, season with pepper and lemon juice, then put the chistorra mix on top

(Recipe by the Blend Brothers)

Flaky cod, salsa verde

Yes, it doesn't look great, but boy the flavours are soo wonderful I have to give you the recipe

Start with the salsa: blend 40 ml olive oil, 15g flat parsley, 5g oregano, 1 tbsp drained capers, 1 clove of garlic, the juice of 1/4 lemon, 1 tsp honey, a knifepoint chili flakes, salt and pepper

Cut a tomato in small pieces, tear the leaves of a romaine salad and take the bitter roots from 50g taugé (bean sprouts)

Defrost and dry 250g cod loin. Rub with  1/2 tsp ground cumin, 1/2 tsp ground coriander and 1/2 tsp paprika, then with corn flour

Slice a red onion into half rings, panfry in olive oil till nicely brown and crispy, at the end add 1/2 sliced red chili

Take out and reserve, add some extra olive oil and panfry the fish in 6 mins, turn halfway. It now falls apart in flakes if you push it. Mix the flakes with the fried onion

Start plating with the salad, put the fish on top, finish with the salsa and taco chips

Serve with some créme fraîche on the side

(Recipe by Tallina van den Hoed in De Volkskrant)

Scallop, orzo, XO sauce

Orzo tossed in umami XO sauce and topped with a scallop. A Chinese-Italian fusion pasta dish. XO Sauce is an iconic Chinese condiment traditionally made from dried seafood such as scallops and meats such as cured ham. It is known for its intensely rich, umami flavors. 

Prepare 70g orzo according to the directions on its packet. When the pasta is 2 minutes from being done, heat up 1 tbsp XO sauce from a jar (mine is Lee Kum Kee) in another pan.

Add the cooked orzo, a tablespoon of pasta water, and toss to emulsify. 

In another pan, heat up a tbsp vegetable oil on high heat. Sear 4 scallops. Flip when one side is crispy and golden

Once you flipped the scallops, baste them with chili oil. When both sides are golden-brown, they are ready. Take off the heat and set aside.

Start plating with the orzo, then the scallops and top everything with thinly sliced spring onion and shredded nori.

Créme of raw cashews , green peas and grapes

Pre heat the oven to 190°C

Boil 150g raw cashews in water for 20 mins.

Drain and put in the blender with 2 cloves of garlic and salt and pepper

Slowly add 120 ml water to create a smooth cream

Roast another 50g cashew nuts 5 mins in the hot oven till  golden brown

Warm 120g frozen peas in boiling water, drain and mix with 1 shallot, sliced into thin rings, 2 tbsp red wine vinegar, 2 tbsp olive oil and seasoned with salt and pepper.

Halve 100g white grapes and mix with the peas

Boil 1 egg, 6 mins

Start plating with the cashew cream, spoon the pea salat on top and finish with 1/2 egg, some dill and the roasted cashews

(Recipe by Sake Slootweg)

Roasted avocado, brown shrimps and sea lettuce

Rinse 50g sea lettuce to remove salt and sand, dab dry with kitchen paper and slice into 3 cm pieces

Mix 50g brown shrimps with 1 tbsp crème fraîche, 1/2 tbsp mayo, 1/2 tsp grated horseradish, 1/2 tbsp lemon juice. season with salt and pepper

Toast 1 tsp mustard seeds in a dry pan, briefly, otherwise they become bitter

Halve an avocados, brush with olive oil and fry in a hot grillpan

Fill with the sea lettuce, cover with shrimps.  Finish with the mustard seeds and edible flowers and/or cress

(Here Njam's original recipe in Flemish)

Grilled flat iron steak with peperonata and salsa verde

For the peperonata, heat 40 ml olive oil in a large saucepan over medium heat. Cook 1 thinly sliced red onion and 2 thinly sliced cloves of garlic, stirring occasionally, for 5 minutes or until garlic just begins to colour.

Add 1 red en 1 yellow paprika, sliced in strips, and 2 hacked anchovies, if using, and toss to coat in oil. Add a peeled and hacked tomato. Stir continuously for 5 minutes or until starting to simmer.

Reduce heat to low and cook, stirring occasionally, for 1 hour or until the paprikas are very tender but the skin is still intact. Add 1 tsp capers and check seasoning.

For the salsa verde, finely chop the leaves of 2 sprigs of basil, 2 sprigs of mint, 2 sprigs of parsley, 2 sprigs of oregano and combine with 1 crushed garlic clove, 1 tbsp Dyon mustard, 3 finely chopped anchovies, 1/2 tbsp red wine vinegar and 40 ml robust extra virgine olive oil

Season with salt flakes and freshly ground black pepper.

Heat a chargrill pan over medium-high heat. Brush two 250g flat iron steaks with oil and season with salt flakes and freshly ground black pepper. Grill steak for 4 minutes each side for rare, or until cooked to your liking.

Rest, loosely covered, for 5 minutes. Carve steak across the grain. Spoon peperonata into a serving dish, top with steak and drizzle with salsa verde. 

Serve with chargrilled sourdough and remaining salsa verde alongside. Delizioso for 2.

(Here Glenn Lauries original recipe in Delicious Magazine)