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)

Sushi from parsley root and goat's cheese

Bring 1 l water to the boil with 15g musterd seeds, 7g caster sugar en 3/4 tbsp white wine vinegar and simmer to give them a caviar structure

Hack 100g parsley root and 25g hazelnuts in the foodprocessor to create a rice structure

Mix with 2,5 tbsp sushi vinegar, 1,5 mirin and salt and pepper. Keep in de fridge for at least 2 hours, the salt and vinegar will make the 'rice' softer

Mix 100g ripened goat's cheese and 1/2 tsp wasabi and put in a piping bag.

Put +/-3 tbsp 'rice' on 2/3 from a leaf of nori followed by a cilinder of goat's cheese in the middle. Finish with coriander leaves, then roll up tightly. Wet the last strip of nori with water to make it stick

Repeat with more nori leaves

Slice another 100g parsley root in julienne and deep fry golden and crispy in 180° arachide oil. drain on kitchen paper and season with salt

Serve as shown with the mustard caviar and coriander leaves. 

(Here the original recipe in Flemish)

Spicy burnt aubergine flatbreads with tahini sauce

Turkish pepper paste (biber salçasi) brings a deeply savoury and spicy flavour to these flatbreads. It’s widely available, but can be swapped for tomato paste or harissa, if need be. While there are a few components here, everything can be prepared ahead of time. Make and shape dough the day before, cover and pop in the fridge to prove slowly.

Put 70g strong bread flour, 1/3 tsp fast-action dried yeast, 1/4 tsp caster sugar, 1/2 tbsp olive oil for the dough in a stand mixer fitted with a dough hook. Add 40ml lukewarm water and a sixth of a teaspoon of salt, and mix on a medium speed for about six minutes, until it forms a smooth dough (alternatively, knead by hand for about 10 minutes). Shape the dough into a ball, return to the bowl, coat with 1/4 tsp olive oil, cover (I use reusable kitchen wrap) and leave in a warm place for an hour, to prove and double in size.

Meanwhile, set a griddle pan over a high heat and ventilate the kitchen. Char an aubergine (300g) and 300g vine tomatoes for 25 minutes, turning occasionally, until blackened all over and cooked through, then set aside. When they’re cool enough to handle, carefully cut the tomatoes into quarters, skin and all. Peel off and discard the aubergine skin, then cut or tear the flesh into large chunks. Put both in a large bowl with a quarter-teaspoon of salt and a good grind of pepper.

Put 1/8 tsp ground cinnamon and 1/8 tsp ground cloves, 1/3 tsp toasted cumin seeds, 40 ml olive oil, 4/4 tbsp biber salçasi, 1/4 tsp caster sugar and a pinch of of salt in a small saucepan on a medium heat, bring up to a simmer and cook, stirring occasionally, for four minutes. Take off the heat, leave to cool for 15 minutes, then stir 2 tablespoons of this oily mixture and a tsp lemon zest into the aubergine bowl.

Mix 3/4 peeled shallot, sliced into very thin rounds, in a small bowl with an eighth of a teaspoon of sumac and 1 tsp lemon juice and set aside to soften.

In another small bowl, whisk 25g tahini and 0,5 tsp lemon juice with 15ml cold water and a sixteenth of a teaspoon of salt, until smooth, then cover with a plate.

Put the griddle pan back on a medium-high heat. Lightly dust the worktop with flour, halve the ball of dough and, using a rolling pin, roll out each ball  into a 12cm circle about 3mm thick. 

Depending on the size of your griddle, lay one or two round flatbreads in the pan and cook for 45-60 seconds, until bubbles appear and the bread is nicely charred in places. Flip over, cook for another 15-20 seconds on the other side, until it, too, is nicely charred, then brush both sides with some of the reserved oil mixture and put on plates.

Divide the aubergine mixture between the flatbreads, scatter over mint and parsley leaves and the shallots, and serve with the tahini sauce drizzled over the top.

Feeds 2

(Here Ottolenghi's original recipe)

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Aubergine with herb cream on sourdough

Cut a large aubergine (about 250g) into 2cm cubes, tip into a colander placed over a bowl and scatter with a little salt. Set aside for 30 minutes. This will help the aubergine flesh to relax and take up less oil.

In a large, preferably nonstick sauté pan, warm 100ml of olive oil, then add the aubergine. Peel 2 cloves of garlic, then slice them thinly and add them to pan. Let the aubergine cook with the oil and garlic for about 10 minutes, partially covered by a lid, turning the pieces over from time to time so they colour evenly. Roughly chop 10 basil leaves and about 15 of parsley. Add them to the aubergine and set aside.

Make the herb paste: mix together 2 tbsp of mayonnaise with 75ml of sour cream. Stir in 1/2 tsp of Dijon mustard, 1 tsp of capers, 10 parsley leaves, a dash of white wine vinegar or tarragon vinegar and a little salt and black pepper. Taste and sharpen the flavour with more vinegar if you wish. Butter 2 slices of a sourdough loaf, panfry them and then spread with the herb cream. Pile the aubergine on top and serve. 

Feeds 2.

(Here Nigel Slater's original recipe)

Grilled pear and pickled walnuts with cheddar on toast

To begin the grilled pears, preheat the grill to a medium to high heat

Make the dressing by adding 1/2tbsp mustard, juice of 1/2 lemon, 1tsp walnut vinegar, paste of 1/2 clove of garlic, salt and black pepper. Whisk together and slowly add 50ml rapeseed oil. Reserve until required

Take a grill tray, drizzle a little oil over it and season the tray with salt and pepper. Peel and slice 2 pears across widthways. Lay them on the tray and gently grill them for 2 minutes

Remove the pear slices and then toast one side of 4 slices of sourdough bread. 

Turn the bread over and lay the pears onto the bread, followed by a few pieces of pickled walnut and 75g grated Cheddar cheese. Return to the grill until the cheese is golden

Serve topped with a handful of rocket and drizzle with the dressing

(Here Nathan Outlaws original recipe)

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Mushroom & prawn okonomiyaki

Place 200 g finely sliced shiitake and chestnut mushrooms, 100g finely shredded Chinese cabbage and  100 g finely chopped prawn meat in a large bowl.

Sift 180 g flour over mushroom and cabbage mixture and toss gently to coat evenly with flour. Add an egg, 120 ml milk and 60 ml water, stir gently to combine. Season with salt and pepper.

Heat a non stick pan to medium-high and drizzle with 2 tbs oil. Scoop per pancake 4 tbsp mushroom mixture in the pan. Fry for 2-3 minutes on each side until golden and cooked through. Transfer to a plate and keep warm. Repeat with remaining mixture.

To serve, top each pancake with a 1 tsp Kewpie mayonnaise, drizzle with soy sauce and garnish with green onions and dancing bonito flakes

(Here the original recipe from Australian Mushrooms)

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Torta de pescado – fried fish sandwich with chipotle mayo and coleslaw

To make the batter for the fish (like cod), place 75 gr flour and 100 ml beer in a medium-sized bowl and whisk together until smooth. Season with a pinch of salt and set aside

Mix together 75 gr red cabbage, finely shredded, with 75 of pineapple cubes, chopped coriander and lime juice to taste.

Mix 3 tbsp mayo with 2 tbsp chipotle from a jar.

Make the guacamole by slicing an avocado into cubes. Season with lime juice, a tbsp jalapeño relish, salt and a pinch of dried chilli flakes

Heat a pan of oil (or switch on a deep-fryer) to 180°C. Sprinkle some flour onto a plate and lightly dust the fish portions evenly. Dip the fish into the batter then carefully lower into the oil. Cook for 3–4 minutes on each side until perfectly golden. (By the way I bought mine ready fried from the fish shop, much easier)

Remove the battered fish and place on a plate lined with kitchen paper to drain any excess oil. Sprinkle with sea salt and a squeeze of fresh lime juice

Now assemble the sandwiches; spread a spoonful of guacamole on the base of each roll, top with two or tree pieces of fish and add a generous helping of the coleslaw. Finish with a dollop of punchy, smokey chipotle mayo and the top of the roll

(Recipe by The Kitchen with Great British Chefs)

PS Or use fish fingers from the freezer:

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Piadina chicken

Start with making tomato/ginger chutney (thank you, Martha Stewart): In a medium saucepan, heat oil over medium. Add 1 chopped onion, 2 minced garlic cloves, and 1 tbsp grated ginger. Cook, stirring, until onion is softened, 5 to 7 minutes. Add a tin of diced tomatoes, 50 ml red wine vinegar, 50 gr brown sugar, and 35 gr raisins. Simmer, stirring occasionally, until thick and jamlike, 35 to 45 minutes. Cool completely.

Grill 2 chicken thighs. Finely cut a shallot into rings, grate 50 grs cheese. Wash rucola.

Spread 2 tbsp tomato/ginger chutney over a panini. Then put some chicken meat on one half, plus shallot rings, a handful of rucula and some grated cheese .

Fold the flatbread and bake in an electric grill for a couple of mins.

If your supermarket does not stock these Italian flatbreads it's easy to make your own with 250 gr flour, 1 g soda bicarbonate, 50 to 75 g lard (you can substitute this with some extra virgin olive oil)
1/2 tsp salt, Water and white wine in equal quantity, enough to make a smooth dough

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And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

Smoked mackerel paté (in a Melba beach chair)

Cut 200 gr smoked mackerel as fine as possible. Mix it with 50 gr cream cheese, 30 gr sour cream, the juice of 1/2 the lime lime and 2 tsp dill. Put in the fridge.

Toast bread on 2 sides. Use a pointed sharp knife to slide the bread carefully and horizontally through the middle, into that thin strip of uncooked bread, cut the crusts off and then cut into strips. Place the untoasted sides back under the grill and make sure you keep an eye on the them, they will toast and curl quite quickly

Take the mackerel pâté out from the fridge and spoon a healthy dollop on the ends of each Melba slice. Add some cranberry compote on top and then a pinch of sliced sushi ginger. Finish with chervil or bean sprouts

PS Next time I'll use small cubes of beetroot instead of the  cranberry.                                                            

Recipe Food Urchin, Great British Chefs

Follow me on Instagram: peterschoenmaker7. And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

Phototitle: Lounging at the beach