Celeriac, pesto and steak

Toast 50g pinenuts in a dry pan and cool. Blend them with 25g basil, 25g sea banana (or double the basil), 1 clove of garlic ,50g grated Parmesan and enough extra virgine olive oil to make a smooth pesto. Taste and season with salt and pepper

Peel 2  waxy potato, cut in 1,5 cm slices and use a round slicer to cut out 3cm rounds, boil them 7 min in salted water and reserve

Peel 1/2 celeriac, cut into chunks and cook them in salted water for 15 mins

Get some garden peas from the freezer and put them in hot water

Put 2 plates in a 70°C oven to warm. Finely slices some fresh mint. Once the peas are unfrozen add the mint and tsp olive oil and put them in the warm oven

Blend the cooked celeriac with 100ml double cream , a pinch of nutmeg and a pinch of salt

Panfry 200g steak in olive oil and butter and add the potato rounds.

After 4 mins turn the heat down and let the potatoes simmer for a couple more minutes, wrap the meat in tinfoil and move to the warm oven

Start plating with the celeriac, then the pesto.

Cut the meat and add to the plates. Finish with the peas and the potatoes.

(Click here for Harold's original recipe in Dutch)

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Chicken and mushroom vol-au-vent

Slice a chicken breast lengthwise in 3 parts, poach in 350 ml chicken stock for 15 min. Cool and pull apart with two forks

Pre heat the oven to 180°C

Clean 100g champignons and cut into small cubes, panfry them in 10g butter

Melt 30g butter in a saucepan, add 30g flour and stir well. Let it simmer for 1 mins to cook the flour. Then, bit by bit, add chicken stock. Stirring all the time, till you have a nice thick sauce

Add 1,5 tsp Dyon mustard, 2/3 tbsp Worcester, 1 tsp curry powder and 30 ml double cream and stir.

Slice 1,5 spring onion into thin rings and hack 1,5 tbsp parsley before stirring them into the ragoût

Taste and eventually season with salt and pepper

<Now put 2 store bought puff pastry shells (mine were from De Roset) in the hot oven for 7 mins

Add the pulled chicken and the mushrooms to the ragoût and warm trough, before spooning it into the hot puff pastry shells

Finish with some chervil

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Shrimp and sole vol-au-vent

Peel 500g brown shrimps. Roughly hack 2 shallots, Sweat them, with the heads and peel from the shrimps in a glug of olive oil.

Fillet 2 small soles

Pre-heat the oven to 180°C

Transfer the shallot and shrimp mix to a large pan, add the bones and heads of the soles and 700 ml water, a big peeled and hacked carrot and celery stick.

Softly boil for 15 mins. Cool a bit, then blend (1/4 at the time) into a pulp.

Put the pulp trough a sieve and press well with a spoon to get all the delicious liquid out

Poach the strips of sole in the stock, take out and keep warm

< Put 2 store bought puff pastry shells (mine were from De Roset) in the hot oven for 7 mins

Melt 30g butter in a sauce pan add 30g flour, stir well and softly cook for a minute or two.

Then laddle in 350 ml shrimp stock, bit by bit and stirring all the time, to create a nice thick ragoût.

Add 150g shrimps, the strips of sole and the juice of 1/2 lime.

Serve a shown, with some chervil on top. Freeze the rest of the stock

(Here Peter Goossens' original recipe in Flemish)

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Lobster tail, asparagus, mayonaise blanc

Preheat the oven to 195°C

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 4 white asparagus

Butterfly 2 lobster tails. Using kitchen shears cut down the center of top of 2 defrosted lobster tails down to the base. Next grab each side of the shell and gently pry the shell away from the meat- leaving the meat at the base of the tail attached.  Lay the meat back in the shell, season with salt and pepper 

Sweat 1 minced clove of garlic in 25g butter, add1 tsp thyme leaves and 1/2 tbsp hacked parsley and a knifepoint smoked paprika.

Place the tails in an oven safe pan and brush the top of each tail with herb butter

Boil some salted water, enough to cover the asparagus, once it boils put in the asparagus. Keep on the lid. 

After 5 mins put out the heat, at that moment put the lobster in the hot oven, 8 mins per 100g

Drain the asparagus after 7 mins

Serve as shown, with some lemon pearls 

(Here the original recipe by Bo in Dutch, mayonaise blanc recipe by Janneke Muileboom)

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Fish Fest

Quarter 400g small red-skinned potatoes, boil them in chicken stock 

Make an aioli from 4 tbsp mayonaise, 1 tbsp orange juice, 1 minced clove of garlic and a pinch of salt

Cut 2/3 fennel in small cubes.

Sweat 1 minced shallot in 1 tbsp olive oil, 2 mins. Add the fennel cubes and 1/2 tbsp fennel seeds and fry another 5 mins.

Deglaze with 60 ml Noilly Prat and let the alcohol evaporate 

Add 200 ml chicken stock and boil 5 mins, cool a bit, add 2 tbsp aioli, blend into a smooth sauce and keep warm

Cut the other 1/3 of the fennel in mini cubes, mix with 2 tbsp hacked parsley, the zest of 1/2 orange, 1/2 minced shallot and 2 tbsp orange juice. season with salt and pepper

Panfry 200g salmon, skinside down in 2 tbsp olive oil for 5 mins, then turn and do the other side 3 mins. The inside should stay nice and pink

At the same time put 500g vongole or clams in a saucepan, close with the lid and boil on a high heat till all the shells are open

Start plating with the potatoes, then spoon over the sauce. Add flakes of salmon and finish with the vongole. Sprinkle with the crunchy fennel/parsley mix

(Recipe by Hester de Goede in Delicious Magazine)

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Chicken and mushroom fricassee

Pre heat the oven to 180°C

Halve 3 chicken legs with a cleaver and season with salt and pepper. 

Mince 1/2 onion and sweat (don't brown) in 30g butter. 

Add the chicken and brown 3 mins per side

Remove the chicken and reserve, then stir in 20g flour and fry for 3 mins.

Slowly add 75 ml white wine, keep stirring.

Then add 300 ml hot chicken stock, a bouquet garni (thyme, laurel, rosemary, parsley), 200g sliced mixed mushrooms  and the chicken.

Cover with a lid and put in the hot oven for 50 mins

After 20 mins add 2 (store bought) frozen individual gratins dauphinois to the oven.

In the meantime whisk an egg yolk in 50 ml double cream to make what's called a liaison

When the time is there take out the pan with chicken and remove the chicken. Then, on a very low heat stir in the liaison to thicken the sauce. From now on you can't boil the sauce otherwise it will become lumpy!

Add a tbsp lemon juice and some nutmeg. Taste and season, if necessary ,with extra salt and pepper. 

Serve as shown, with the potatoes (Mine were French, from Picard) in the centre. Finish with parsley and chives 

(Recipe by Matthew Ryle in Delicious Magazine)

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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)

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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)

Or use 5x11 cm taco tubs and serve as a starter in een bigger menu

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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)

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Cole slaw and chicken meatballs

Mix 1 tbsp Greek yoghurt, 1 tbsp crème fraîche, 1 tsp Dyon mustard and the zest and juice of 1 lime.

Thinly slice 200 g white cabbage, cut 100g carrot in julienne, cut an orange in segments (en vife, without the membrane) and quarter 7 cherry tomatoes

Mix the slaw with the yoghurt dressing and marinate for at least an hour

Soak 25g Panko in 5 tbsp milk. 

Beat an egg and mix with 1 tbsp oyster sauce, a knifepoint of nutmeg, 7 hacked cherry tomatoes, the hacked leaves of 3 sprigs of parsley, then add the soaked breadcrumbs

Add 300g minced chicken meat, season with salt and pepper and mix well to firm up.

Pre heat the oven to 200°C

Line an oven dish with baking paper, use and ice cream scoop to make 6 balls from the meat, cover with some more Panko and bake in the hot oven for at least 30 min

(Here Sake Slootweg's original recipe in Dutch)

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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.

Pre heat the oven at 200°C

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

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.

Season the fish with salt and pepper, put in an ovendish with 20g butter, 1,5 tbsp capers and some sprigs of thyme and put in the hot oven for 20 mins 

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

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

Finish with grated fresh horseradish, the beurre noisette and of course the pickled onions and cucumber.

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

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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)

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Lamb and beetroot curry

Yes, I've seen better looking food, but believe me the taste is fabulous, so try it. Heat 1 tbsp vegetal oil in a large cast-iron or heavy-based saucepan over high heat. Cook 20 curry leaves for 1-2 minutes until crisp. Set aside on paper towel.

Season 350g lambs neck, cut into 3-4 cm pieces and cook, in batches, for 10 minutes until well browned all over. Set aside. Discard all but 1 tbs fat from pan.

Add a thinly sliced red onion and reduce heat to medium. Stir well, then cook for 10 minutes, stirring occasionally at first, but more often as the onion caramelises. 

Add 5 crushed garlic cloves, 25g grated ginger, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground turmeric and 3 smashed cardamom pods and stir for 1 minute.

Add 200 ml coconut milk and 150ml water and stir until combined, scraping bottom of pan with a spoon.

Return the lamb to pan with any resting juices and season. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered and stirring occasionally, for 1 hour 30 minutes. 

Add 500g peeled smallish beetroots, cut into wedges and 200g rinsed and drained chickpeas and simmer, covered and stirring occasionally, for a further 1 hour 30 minutes or until lamb and beetroot are tender when tested with a sharp knife. 

Stir through 2 tsp garam masala, then check seasoning.

Sprinkle with crispy curry leaves, top with a dollop of Greek yoghurt (which I forgot on the photo) and serve with warm naan bread to soak up the sauce. Feeds 2.

(Here Lucy Nunes original recipe in Delicious Magazine)

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Crunchy chicken in chipotle ketchup

Mix a marinade with 1 tsp light soy sauce, 1 tsp ketchup, 1 tsp chipotle sauce, 1 tsp tomato paste, a big pinch of onion powder, a big pinch of garlic powder and 1/2 tbsp sunflower oil

Cut 4 chicken thighs in chunks and marinate them for an hour

Panfry the marinated chicken in a bit of olive oil for about 10 mins, then sprinkle 3 tbsp Panko over the meat and mix well, lower the heat and fry for a couple more minutes till the Panko is nicely browned

Serve as shown with spring onions, coriander leaves, potato croquettes and a nice salad with yoghurt dressing. Feeds 2.

(Here Sake Slootweg's original recipe in Dutch)

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Spiced beef with aubergine

Preheat oven to 220°C. 

Line a baking tray with baking paper. Deeply score cut sides of 2 small aubergines, halved lengthwise, in a 1.5cm cross-hatch pattern. Place cut-side up on tray. Brush with 1 tbs oil, season and roast for 25-30 minutes until browned and tender.

Heat 2 tbsp oil in a frying pan, add 250g minced beef and cook, breaking up with a wooden spoon, for 7-8 minutes until browned. 

Stir in 1/2 onion, finely chopped, 1 crushed clove of garlic, 1 tsp coriander, 1 tsp ground cumin, 1/4 tsp of each ground cinnamon, allspice and chili flakes and zest of 1/2 lemon and cook for a minute until fragrant. 

Add 1 tbsp tomato paste and  175 ml beef stock, season and simmer for 10 minutes until sauce is thick. Take off heat and stir in small handful roughly chopped parsley and mint leaves and the  juice of 1/4 lemon.

Mix 100g Greek yoghurt, 1,5 tsp sumac and the juice of 1/4 lemon in a bowl. Season. 

Top eggplant with mince, drizzle with half the sumac sauce, top with pomegranate seeds, roasted pistachios and more parsley and mint leaves  and serve with rocket and remaining sauce.

(Here Shannon Bennets original recipe)

Stir-fried chicken in XO sauce

Mix 5 tbsp plain flour with 1/2 tsp Madras curry powder, a good pinch of salt and several grinds of the peppermill, and toss 400g boneless chicken thighs, cut into bitesize pieces, in it in a large bowl. Set aside while you chop the other ingredients. 

Cut the white parts of 4 spring onions into coins, and put in a bowl with 3 chopped garlic cloves. Cut the rest of the spring onions and 70g baby corn (which I did not have) into pieces on the diagonal.

Heat a couple of tablespoons of ground nut oil (or another flavourless oil) in a wok over a high heat, and fry the spring onion buttonss with the garlic for a few seconds until they start to give off their scent. 

Add the chicken to the pan and stir-fry for about 3 minutes, until there is no pink visible. 

Add the green parts of the spring onions, the baby corn and 125g sugar snaps to the wok, stir-fry for about 30 seconds and throw in 40ml dry sherry (or Chinese cooking wine) and 3 tbsp light soy sauce. 

Stir-fry for another 30 seconds and stir in 1 heaped tablespoon XO sauce. 

Put a lid on the wok and cook for another minute or so, until the chicken is cooked through.

Serve immediately with steamed rice.

(Here Liz Upton's original recipe)

Blackened salmon, avocado puree, little gem

Place the flesh of an avocado in a blender with 65 ml buttermilk, 1 tbsp chopped parsley, the juice of 1/2 lime, 2 anchovies, 1 clove of garlic and 1 chopped spring onion. Season and whiz to a puree. Set aside.

Combine 1 tsp cumin, 1 tsp ground coriander, 1 tbsp paprika, 1 tsp cayenne and 1 tbsp caster sugar in a bowl, then season. Brush the salmon with oil then rub all over with the spice mixture.

Whisk together 30ml olive oil with the juice of 1/2 lime. Season.

Preheat the grill to high and place the fish on a baking tray lined with foil. Grill for 5-6 minutes until blackened on the outside but just cooked in the centre. Set aside to rest, covered with foil, for 5 minutes.

Spread the avocado puree on serving plates. Top with grilled wedges of little gem and sliced radish then flake over the salmon. Drizzle with the dressing and garnish with chervil to serve.

(Here Vali Little's original recipe in Dutch)

Salmon, salsify, mash and pickled Hollandaise

Fill a pan with 1 l water, some salt, the juice of 1/2 lemon and stir in 1 tbsp flour

Peel 500g salsify, cut in 5 cm pieces and put in the lemon water asap before they start to colour.

Bring the water to the boil and boil the salsify for 12 mins, then  drain and rinse under cold water to remove the flour.

Peel 400 g floury potatoes and boil for 18 mins

Mix 1,5 yolk with 2 tbsp white wine then whisk au bain marie till foamy before adding 100g butter, bit by bit, to make the Hollandaise. Make sure it does not start to boil!

Finish with cayenne, salt, pepper, 1 tbsp lemon juice and 1 tbsp piccalilly

Panfry 2 fillets of salmon, skin side down in butter.                                                                                          In the meantime drain and mash the potatoes with salt, butter, milk, an egg yolk and hacked parsley                        Turn the salmon and fry for another couple of minutes                                Start plating with the mash, then the rest on top

(Here the video with Jeroen Meus cooking his recipe, in Flemish)

B'stilla (Moroccan chicken pie)

De-frost 10 sheets of filo pastry 2 hrs in advance.

Heat 2 tbsp oil in a large heavy-based saucepan with a lid over medium-high heat. In batches, cook 1 kg skinless, boneless  chicken thighs for 3-4 minutes on each side until browned. Remove from the pan and set aside.

Reduce heat to medium-low and add 1 finely chopped onion, 2 finely chopped garlic cloves, 25g grated ginger, 1 tbsp ras el hanout and 1 tsp turmeric, and cook for 5-7 minutes until the onion has softened.

Return chicken back to the pan with 500ml of water. Add 1/4 tsp saffron threads and season with salt and pepper. Cover with the lid and simmer for 15 minutes or until the chicken is cooked through.

Meanwhile, place 80g blanched almonds in the bowl of a small food processor and whiz until finely chopped. Set aside.

Remove the chicken from the pan and set aside to cool. 

Increase the heat to high and cook stock for 15 minutes or until reduced by more than half and thickened. Remove from the heat and slowly pour in 4 lightly beaten eggs, stirring the whole time. Return to a low heat and cook for 2-3 minutes until the mixture resembles soft scrambled eggs. Remove from the heat and transfer mixture to a large bowl.

Shred the chicken and add to the egg mixture with the almond, 1 tbsp icing sugar, the leaves of a bunch of parsley, zest and juice of 1 lemon. 

Season with salt and pepper and set aside to cool completely. This will cost you at leat another half hour!

Preheat the oven to 180°C. Melt 100g butter

Butter a 20cm springform cake pan. Brush 1 sheet of filo pastry and lay vertically in the pan, allowing the excess to hang over the edges. Butter another sheet and lay it over the first sheet horizontally, in a cross pattern, carefully pushing into the pan.

Repeat with 8 more sheets. 

Add the cooled filling, smoothing over the top.

Fold overhanging pastry in to enclose the filling. Brush the top with the remaining butter and sprinkle with 1/2 tsp black sesame seeds. Bake for 60 minutes or until the pastry is golden

Meanwhile, for the sweet and sour currants, heat the oil in a small saucepan over medium-low heat, add a small finely sliced  onion and cook for 15 minutes or until softened and starting to caramelise. 

Add 2 tbsp brown sugar and cook for a further minute. Add 35g currants and 125 ml red wine vinegar and simmer for 4-5 minutes until thickened slightly

Scatter b’stilla with extra parsley and serve with sweet and sour

currants alongside.

Feeds 6

(Here Kirsten Jenkins original recipe)

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Paella with sea bass, mussels and chorizo

Soak 1 tsp saffron in 500ml warm chicken stock.

Clean 500g mussels.

Remove the skin from 1 beef tomato and dice

Peel 2 carrots and cut in 3 cm pieces

Cut 65g chorizo into small cubes  

Finely slice an onion and a clove of garlic 

Softly fry the chorizo for 2 mins in a wide sauté pan in olive oil, then add the onion and garlic and fry for another 2 mins 

Add the carrots

After 3 mins add the tomato and 150g paella rice, stir well and then add the warm chicken stock 

Bring to the boil, lower the heat and softly boil for about 25 mins.

After 15 mins add 160g sea bass (cut in 3 cm pieces) and 80g frozen peas.

10 mins later add 3 green asparagus, cut into 3 cm pieces

Bring 100ml white wine to the boil in a big pan, then add the mussels. Add the lid and steam for 5 mins. Then drain and discard any shells that did not open.

Hack 10g parsley leaves.

When the rice has absorbed almost all the chicken stock add the mussels and the parsley to the paella

Feeds 2-3

(Recipe from Delicious Magazine and Sneakyveg website)

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