Casareccia, prune sauce and crispy pork belly

Rub some salt in four 1 cm slices of pork belly (ca 250g) and rest for 20 mins

Pre heat the oven to 200°C

Line an oven dish with baking paper, cut each slice of pork in 3 and stack them like roof tiles in the tray. Put in the hot oven for 35 mins

Thinly slice 2 cloves of garlic and softly fry them in 2 tbsp olive oil till translucent (not brown).

Add 3 hacked anchovies and melt them, Add 1 tsp tomato paste and fry for another minute

Add 250g prunes (pitted and in parts) and 250g tomatoes (in parts)

Softly fry for 5 mins

Add the leaves of 2 sprigs of thyme and 100 ml water and boil for another 10 mins. 

Add 2 tbsp double cream and season with salt and pepper

Boil 150g casereccia (or fossili or penne)

Serve a shown with the crispy pork belly on top

(Recipe by Sake Slootweg)

Langoustines, tangerine and soy sauce

Clean 6 langoustines. You only need the tails. Don't forget to take out the intestinal tract

Mix 315ml good soy sauce, 10 ml Mirin, 1/4 tsp ginger syrup, 1/4 tbsp honey, 1/4 tsp grated garlic and brush it on  the langoustines to marinate

Now make a vinaigrette from the juice of 2 tangerines, 2 tbsp extra vierge olive oil and a pinch of salt

Cut another tangerine à vif to remove a few segments without the membrane

Panfry the langoustines, 1 min per side whilst brushing with the marinade

Start plating with the vinaigrette,  then place 1 langoustine in the middle, followed with two more as shown

Finally put the tangerine segments inbetween

Here Harold Kookt's original recipe in Dutch)

Open ravioli, pulled neck of lamb, artichoke, bagna cauda jus

Cut 200g neck of lamb into 2 cm cubes, then dust them with 1/4 tbsp vadouvan and flour, season with salt and pepper, then panfry them in 30g butter till nicely browned on all sides. Take out and reserve

Cut 1/4 winter carrot into mini cubes and sweat them with a minced clove of garlic, 1 finely chopped shallot and 1/2 tbsp tomato paste in the same butter, for 2 mins

Then deglaze with 100 ml brandy

Return the meat to the pan, then add 125 ml white wine and 125 ml lamb stock, add a leaf of laurel, bring to the boil, put on a lid and softly stew for 2 hrs

Cool before taking the meat from the sauce and pulling it apart. Hack 2 cooked artichoke bottoms and mix them with the meat, 4 tbsp of the sauce, 7g finely hacked parsley and finely hacked peel of 1/4 preserved lemon 

Taste, eventually add salt and pepper, plus sauce if you think its too dry

Now for the bagna cauda jus panfry 1/2 minced red onion, the zest of a lemon and the leaves of 5 sprigs of thyme in 25g butter for about 3 mins

Deglaze with 25ml white wine, 50 ml lamb or beefstock and the juice of 1/2 lemon

Add 6 anchovies and let them melt before adding 1/2 tbsp Dyon mustard

Keep stirring whilst adding, bit by bit, 50ml double cream and 1/2 tsp sugar.

Finally on a low heat, prevent boiling, whisk in 75g cubed cold butter 

Halve 4 sheets of fresh lasagna and cook them in boiling water for 4-5 mins or until soft 

Mix a handful of parsley, coriander, chervil, mint and dill with the zest of 1/2 lemon, 2 tbsp olive oil and 1/2 tsp toasted cumin seeds

Start plating with the bagna cauda.

Then a lasagna sheet, scoop the meat on one half, then fold over. and add another scoop of meat. Cover with a second lasagna and repeat the process. Repeat this on the second plate

Finish with the herbs and 1 tbsp capers

(My interpretation of a recipe by Karin Gasterland in Delicious Magazine)