Asparagus, sauce Maltaise and scampi

Reduce the juice of a blood orange till 50%. Cool a bit.

Peel 6 asparagus. Bring salted water to the boil, put in the spears and boil for 5 mins.. Turn off the heat, keep the lid on and wait 7 mins to finish the asparagus.

Make an Hollandaise by mixing 2 egg yolks with 2 tbsp white wine and 1 tbsp water. Whisk au bain marie into a frothy sauce. From the heat whisk in 50 g cubes of cold butter. Add a few drops of lemon juice and a whiff of cayenne. Finish with the orange juice. Keep warm

Panfry 8 scampi in olive oil, season with salt and pepper

Serve as shown. Finish with some chervil

(Here Amylia de Schepper's original recipe in Flemish)

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Oyster Harold

Panfry 10g Panko in a dry pan. The moment it starts to brown add 1 tbsp butter. Followed by 1/4 finely minced shallot, 1/2 grated clove of garlic, 1/2 tbsp hacked parsley, 1/2 tbsp hacked spinach.

Cook for 1 min, reserve and add the zest en juice of 1/4 lemon

Open 2 oysters, let go of the liquid. Add the Panko mix and grated Pecorino

Put under the grill till the cheese is nicely brown. Finish with some cress 

(Here Harolds original recipe in Dutch)

Baked Alaska / Omelette Sibèrienne

Cover the inside of an 18 cm bowl with cling film, with enough hanging out to cover the top later on

Cut a 400g buttery pound cake into thin slices and cover the inside of the bowl with them.

Brush with Grand Marnier, before filling half the bowl with a good quality, slightly soft strawberry ice cream

Then fill the rest with vanilla ice cream till 1 cm from the top

Cover with the rest of the cake. Brush with Grand Marnier, then fold the overhanging wrap over it

Put in the freezer for 6 hrs

15 mins before serving get the bowl from the freezer and the Baked Alaska from the bowl (the cling film makes this very easy)

Put on a plate.

Beat 2 egg whites, 75g sugar and a pinch of salt in a mixing bowl until stiff peaks form.

Quickly spread this meringue over the cake dome, swirling in decorative patterns if desired. 

Use a kitchen blowtorch to caramelize the meringue

Serve with strawberries:

 

(Here the original recipe in Dutch)    

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Cherry tomatoes confit, baby squid, coriander oil

Dip 6 cherry tomatoes 10 sec in boiling water, then into ice water, then remove the skins.

Bring 150 ml olive oil to the boil, with 8 crushed cloves of garlic, 3 sprigs of thyme, 1 sprig of rosemary, 1/4 chili pepper and the zest of 1/4 lemon.

Add the tomatoes and softly boil for 5 mins. Then kill the fire, but let the tomatoes in the hot oil

Roughly hack 20g coriander and blend with a good glug of olive oil and salt and pepper

Clean 6 baby squid, make 5 slices on one side and panfry them briefly in olive oil

Take the tomatoes from the marinade and serve as shown, with 1 tbsp of the marinade and the coriander oil. Feeds 2.

(Here Jeroen de Pauw's original recipe for pulpo)

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Asparagus, ham, mayonaise blanc

Cut a waxed potato in small cubes, rinse under cold water, dry well then deep-fry in 180°C sunflower oil till light brown.

Drain on kitchen paper

Whisk a mayonaise from 1 egg yolk, 1 tsp Dyon mustard, 1 tsp warm water, 1 tsp sushi vinegar and about 75 ml grapeseed oil

Whisk the remaining egg white in a second bowl till you can turn the bowl over while the beaten egg white stays firmly in place

Then, bit by bit, carefully spoon 2 tbsp of the beaten egg white into 3 tbsp mayonaise. This way you can double the amount of mayonaise without having to use more oil, which is much healthier.  Taste and season with pepper and salt. 

Peel 6 asparagus, Cut off 3 cm from the top and 6 cm of the rest

Bring salted water to the boil, add the asparagus and boil for 5 mins. Then kill the heat and keep the asparagus under the lid for another 7 mins.

Deepfry the potato cubes a second time till nicely browned and crispy. Season with sea salt.

Roll the long asparagus parts in ham

Serve as shown, finish with black pepper and chives

(Here Harold's original recipe in Dutch)

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Red mullet with purple asparagus, mayonnaise, gin and lemon

To make the salsa verde, finely chop  7g olives, 4g capers and 4 anchovies, then mix in 12g  extra virgin olive oil. Transfer to a piping bag. 

For the mayonnaise, whisk 2 egg yolks, 1 tbsp Dyon mustard, 10g white wine vinegar and a pinch of salt together in a bowl. Whilst continuing to whisk, slowly drizzle in 125 ml grapeseed oil until a thick, pale yellow emulsion forms. Add more salt if needed. Transfer to a piping bag.

To make the pea purée, blanch 100g frozen peas in boiling salted water for 1 minute then blend with 20g olive oil. Transfer to a piping bag.

Steam 8 asparagus for 2 minutes, then refresh in iced water.

Select 20 leaves of baby salad

Whisk together 1 tbsp gin, 1 tbsp lemon juice and 3 tbsp extra virgin olive oil and use to dress the asparagus and salad leaves

When ready to serve, place 4 on a piece of baking paper and steam in a bamboo steamer for 3–4 minutes. Season with a little salt

Place 2 red mullet fillets on each, warmed, plate and arrange the salad around them. Add dollops of mayonnaise, pea purée and salsa verde. 

Serve immediately. Feeds 2.

(Here Andrea Sarri's original recipe for 4)

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