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)

Baked feta and dill frittata

Heat the oven to 180°C (160°C fan). Break 4 eggs into a medium bowl, add a half-teaspoon of salt and a good grind of pepper, whisk well and set aside.

Use a ruler to measure the thickness of a 100g block of feta – if it’s thicker than 1½cm, carefully trim it down to this thickness and crumble any offcuts into the egg mixture. Keep the rest of the feta block whole.

Place a small (roughly 17cm-wide), nonstick, ovenproof saute pan on a medium-high heat and add 30 ml oil. Once it’s hot, add 1/2 teaspoon of cumin seeds, cook for a minute until fragrant, then add 90g finely chopped onion and a pinch of salt and cook, stirring occasionally, for three minutes, until the onion is translucent. Stir in 120g baby spinach and 20g finely chopped dill, and cook for two minutes, until the spinach has wilted and the dill is fragrant.

Pour the beaten egg into the pan and stir to combine with the onion, spinach and herbs. 

Nestle the feta in the centre of the egg mixture, so it’s three-quarters submerged, then drizzle a teaspoon of oil and 1/4 teaspoon of cumin seeds over the top. 

Transfer the pan to the oven, bake for 15 minutes, then remove and turn the oven grill to its highest setting. 

Once the grill is hot, pop the pan on the top shelf of the oven closest to the grill and cook for two minutes until the frittata is golden brown and the top of the feta slightly coloured.

Using a spatula, release the frittata from the bottom of the pan, then carefully slide it on to a serving plate. 

Sprinkle over a tbsp chopped dill and a pinch of aleppo chilli, and serve warm or at room temperature with lemon wedges on the side. 

Serves 3-4

(Here Ottolenghi's original recipe)

Crispy stuffed courgette flowers

Remove the stalks inside courgette flowers because they are bitter, at the same time look for insects

Grate 40g Parmesan and mix with 125g ricotta. Add the zest of a lemon.

Hack 4 anchovies and stir into the cheese.

Taste and season with pepper.

Spoon into a piping bag.

Fill the flowers, but make sure there is enough room on top to twist them shut

Mix 125g flour (preferably Japanese tempura flour) with about 130 ml ice-cold sparkling water and some salt.

Pour 1 cm arachide oil in a frying pan, bring to to 180°C, dip the flowers in the batter and then fry on one side till nicely coloured and crispy, then the other side.

For 6-8 flowers

Crispy gamba's, Asian salade and a sesame vinaigrette

Start with the dressing: mix 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp sushi vinegar and some grated ginger and garlic

Beat a lemon grass with the back of a knife, then cut into small pieces and add to the vinaigrette, with 1/2 tbsp oyster sauce, 1/2 tbsp chili sauce, 1/2 tbsp sesame oil, the juice of 1/4 lime and 1 tbsp sunflower oil

Toast 1/2 tbsp sesame seeds in a dry pan

Clean 4 gamba's, remove the intestinal tract and pickle them in 50gr sea salt for 4 mins

Rinse, dry and leave in the fridge for 2 hrs to become glassy

Then dust with curry powder and pepper

Remove the seeds of 1/2 red chili and cut into a brunoise, briefly boil the red pepper in boiling water

Slice 1/2 shallot into a brunoise

Warm 1 tbsp agave syrup, then add the red chili and the shallot to become glassy

Add a dash of sake, 1/2 tbsp sushi vinegar, 1/2 tbsp Mirin and 1/2 tbsp vinegar, boil for a couple of seconds and cool in the fridge

Peel 50g cucumber, remove the seeds and slice into matchsticks

Do the same with 50g carrot, the wine of a paksoy leaf and 50g leek

Remove both ends of 50g beansprouts

Mix all veggies with with 1 tbsp sushi vinegar, 1/2 tsp sesame oil and a few drops of lime juice

Bring a pan with sunflower oil to 190°C

Beat an egg, crush 50 g Panko

Pass the gamba's trough the beaten egg, then through the Panko. Repeat this.

Deep fry the gamba's till golden brown

Start plating with the mixed veggies, then put the gamba's on top

Cover the gamba's with the shallot compote, then drizzle the dressing over it

Finish with some coriander leaves and the sesame seeds

(Here Myriam Minne's original recipe in Flemish)

Teriyaki salmon, misomayo, asparagus

Pre-heat the oven at 140°C. Slice the skin from 200g salmon, halve, brush with arachide oil and season with pepper and salt. 

Put on greaseproof paper on a baking tray, cover with an other sheet of paper and press down with a second tray.

Bake for 15-20 mins, cut the crispy skin into strips, to be used as decoration on the dish. 

Then set the oven on 150°C.

Slice a green asparagus very thinly with the mandoline.

Soak a tbsp seaweed in cold water for 20 mins, drain and season with pepper.

Mix 1/3 tbsp white miso with 2/3 tbsp water, then mix with 2 tbsp mayo, season with lime juice and -zest.

Brush the salmon with arachide oil, season with salt and pepper and briefly grill in a hot griddle pan

Cover the salmon with teriyaki sauce (from a jar) and transfer to the oven for 2 mins.

In the meantime spoon the miso mayo on 2 plates, then the warm salmon.

Put a tbsp salmon eggs on the salmon, followed by the sliced asparagus

Finish with  the sea weed, the salmon skin and some wasabi furikake

(Here Myriam Minne's original recipe in Flemish)

Hasselback tomato tonnato with anchovy and herb crumbs

This is a fun riff on a modern classic. The tuna sauce is traditionally served with sliced veal, but works very well with the salinity and fragrance of fresh tomatoes. 

The tomatoes are cut ‘hasselback’ and stuffed with a herb and anchovy breadcrumb mixture - you could also chop through some wild garlic if it’s in season. Serve this with some crusty bread, or as part of a larger spread. 

 Preheat oven 200ºC/180ºC fan

Make the crumb by whizzing 40g breadcrumbs, 3 anchovy fillets, finely chopped 

1/2 handful each basil, chives and parsley leaves, 1 clove garlic and the zest of 1/2 lemon in a small blender and seasoning with salt and pepper

Make cuts in 2 San Marzano tomatoes at 1/2 cm intervals, but don’t cut all the way through (placing a tomato between 2 flat chopsticks helps)

Place the tomatoes into a roasting dish and stuff them with the crumb. Drizzle with olive oil and roast for 30 minutes, or until the tomatoes are soft and the crumb is turning golden

Once the tomatoes are cooked, set aside to cool a little while you make the sauce

Make the tonnato sauce by combining 1/2 tin tuna in oil, drained (60g drained weight), 1 anchovy fillet, 2 egg yolks, 1/2 tsp Dijon mustard  and the juice of 1/4 lemon in a small blender. Whizz to a paste, then stream in 75ml light olive oil slowly until you have a smooth sauce. 

Season with salt and black pepper

To serve, spread the tonnato sauce onto a plate and top with the tomatoes. Dot around 1/2 tbsp capers and drizzle with a little more olive oil to serve

Serves 2

(Recipe by Great British Chefs Kitchen)

Oven-to-table sausage traybake

Heat the oven to 200°C (180°C fan) 

Put 2 tbsp olive oil, 4 garlic cloves (unpeeled) and 4 sausages in a large roasting dish or tin, then roast for 15-20 minutes, until the sausages start to turn golden on all sides.

Meanwhile, prepare the vegetables, and pop them into a large bowl as you do so. Quarter an onion and remove the outer skin; cut a celery stick into 2½cm lengths; peel a carrot and cut into 5mm slices; cut 6 small new potatoes in half (there’s no need to peel). Peel and quarter an apple then core and cut each quarter in half widthways.

When all of the vegetables are in the bowl, add 1 tbsp brown sugar, 1 tbsp soy sauce and 1 tbsp mixed fresh herbs (chopped parsley, sage, thyme), and give everything a good mix (I find it easier to use my hands).

Remove the roasting dish from the oven, squash the garlic cloves with the back of a fork to release the pulp inside, then lift out the skins. Stir the vegetables into the dish, then return it to the oven for 30 minutes, until the veg are tinged brown at the edges and just tender when spiked with a knife.

Meanwhile, spoon 1 heaped tsp cornflour into the base of a measuring jug, then whisk in 125 ml apple juice and 100 ml water a little at a time, so there are no lumps, then stir in 1/2 tbsp apple vinegar.

Remove the tin from the oven, sprinkle over 1/2 cup frozen peas then pour over the apple juice mix and pop it back in the oven for 15 minutes, so the peas heat through and the sauce bubbles up and thickens. 

Remove from the oven, sprinkle over more parsley (if using) and serve on warm plates

(Here Nancy Birtwhistle's original recipe for 4)

Yellowtail tartare, mango, tomato, coriander

Start with the dressing: mix the juice of 1/2 lime, 1 tsp soy sauce, 2 tbsp olive oil, 1/2 tbsp grated ginger, 1 tsp caster sugar. Taste and season with salt and pepper

Add 1/2 cm slices from 10 cherry tomatoes and 1cm cubes from 1/2 mango.

Then the leaves from 5 sprigs of coriander.

Thinly slice a filet of yellowtail and mix with the rest.

Put in the fridge for 30 mins -1 hour to marinate.

Plate as shown and finish with deep-fried Asian onions

(Here Myriam Minne's recipe in Flemish)

Roast pork tenderloin with cherry and chipotle salsa

Plump, in-season cherries make a glorious salsa that works wonderfully with spiced pork. If you like, make this an even quicker midweek meal by swapping the loin for some chops.

First, marinate 1 pork tenderloin (trimmed of any excess sinew, then cut in half widthways). In a small bowl, combine 1/2 tsp ground piment, 1 tsp smoked paprika, 1 tsp garlic powder with 1/4 tsp caster sugar and half a teaspoon of salt, rub the mix evenly all over both pieces of pork, then leave to marinate at room temperature for 20 minutes (or in the fridge overnight). 

Stone 250g cherries (by putting each cherry on top of an empty wine bottle and then pushing the stone out with a chopstick), roughly chop them and mix with 1/4 tsp caster sugar, 1 tsp whole grain mustard, 1/4 tsp chipotle (or chili) flakes, 1 peeled and finely diced banana shallot 1 finely diced red chili, 2 tbsp lime juice and 10g roughly chopped coriander in a small bowl with an eighth of a teaspoon of salt and set aside. 

Heat the oven to 200°C (180°C fan), and put a large, ovenproof frying pan on a high heat. Once it’s hot, pour in 2 tsp sunflower oil, then sear the pork on all sides for four minutes in total. Add 25g unsalted butter to the pan, then baste the pork with the melted butter until it’s foamy and caramelised.

Transfer the pan to the oven for five minutes, turning over the pieces of pork once halfway, then remove, cover with foil and leave to rest for eight to 10 minutes. (If you prefer your meat medium to well done, leave it in the oven for another minute or two). 

Cut the pork into ½cm-wide slices, arrange these on a lipped platter, then spoon over the butter from the pan and the cherry salsa

(Here Ottolenghi's original recipe and more)

Grilled, spiced lamb with yoghurt and mint

Maybe it does not look pretty, but the taste is great. Sizzling, aromatic lamb with cool, crunchy yoghurt. 

First of all, crack open 8 green cardamom pods and remove the little black-brown seeds. Crush them to a powder with 1 tsp of cumin seeds with a pestle and mortar.

Stir in 1 tsp of ground turmeric. Mash 2 fat cloves of garlic to a paste with a ½ tsp of salt and mix with the powdered spice.

Add the spice paste to 100ml of natural yoghurt, stir, then spread it over both sides of 6 lamb cutlets and set aside for 20 minutes or so – longer will not hurt.

Finely chop 15 mint leaves and 6 radishes, then mix together and stir into a further 100ml of yoghurt and add a little salt. 

Warm a griddle pan.

Remove part of the yoghurt. Cook the lamb for 2 minutes or so, until one side is nicely browned then turn and cook the other for 2 minutes. The exact timing will depend on how you like your lamb done. This will produce a cutlet that is rose pink inside. The most delicious results will come from a little charring.

Serve the cutlets with the mint and radish yoghurt and grilled Turkish bread. Enough for 2

(Here Nigel Slater's original recipe)

Lamb, mussels and cockles paella

Soak 1 tsp saffron in 500ml warm chicken stock.

Soak 500g cockles in ice-cold salted water to have them remove all sand.

Season a 300g slice of boneless leg of lamb with salt and pepper and cut in 2x2 cm cubes.

Clean 500g mussels.

Remove the skin from 2 tomatoes and dice them 

Remove the beans from 500g broad beans, then boil them for just 2 mins. Drain and cool in ice cold water to stop the cooking process. 

Then gentle squeeze each be a until the inner section pops out. Discard the outer skins

Finely slice an onion and a clove of garlic and softly fry in a wide sauté pan in olive oil.

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

Lower the heat and softly boil for about 25 mins.

After 15 mins brown the meat in 2 tbsp olive oil, then cook for 5 mins.

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

When the rice has absorbed almost all the chicken stock add the mussels, the cockles, the tomatoes, the broad beans and 60g brown shrimps (that I clearly forgot)

(Recipe from Delicious Magazine and Sneakyveg website) 

Red mullet with aubergine purée and chilli and garlic oil

Start this recipe by working on the aubergine purée. Preheat the oven to 220°C

Prick an aubergine several times with a fork and bake until the flesh is soft and the skins are blackened, about 30 minutes. Allow the aubergine to cool then peel. Put the flesh in a colander, weigh it down with a plate and leave for 1 hour to drain

Take 250g of the aubergine flesh and put it in a food processor with 2 cloves of garlic, the juice of 1/4 lemon, 1/4 tsp ground cumin and 1/2 tbsp tahini. Purée the mixture, slowly adding 50 ml extra virgin olive oil, then taste and adjust the seasoning

To make the chilli and garlic oil, finely chop 2 cloves of garlic and put it in a saucepan with 1 anchovy filet, 1/4 tbsp chilli flakes and 1 tbsp sunflower oil. Heat, stirring occasionally, until the anchovy melts, then remove the pan from the heat. Add 37 ml olive oil and set aside to cool

To cook the fish, heat the grill to maximum. Fillet 2 red mullets, then season the fillets with salt and pepper. Place them skin-side up on a lightly oiled baking tray or grill-pan and grill on one side only until the fish is just cooked – about 4-6 minutes

To plate, heat the aubergine purée and place a heaped spoonful on each serving plate. Mix some chopped parsley into the chilli and garlic oil and pour a little around the aubergine purée. Sit the cooked fish on top and serve as shown

(Here Bryan Webb's original recipe)

Summer salad

Pre-heat the grill. Put 6 (unpeelded) shallots under a very hot grill for 20 mins, turn halfway. Then slice open lengthwise and scoop out the soft center. Keep warm.

Halve 8 baby potatoes (unpeeled) and boil for 20 mins in salted water.

Warm 50 cl olive oil, then add 1 tbsp mustard seeds, let them pop like popcorn, for a minute, then take the pan from the heat and whisk in 1 tbsp Dyon mustard, 1 tbsp brown sugar and 20 ml red wine vinegar 

Once the potatoes are done, mix them with half the dressing, then add the shallots, 1/2 tbsp hacked parsley, 1/2 tbsp hacked dill and 1/2 tbsp hacked chives.

Put some nice mesclun leaves on a plate, followed by the potatoes, shallots and herbs.

Then crumble 70g Stilton over the salad and finish with some edible flowers.

Eventually add more dressing

(An Yvette van Boven recipe)

Griddled halloumi, tomato and spring onion

Start making the dressing: put 1 tbsp sesame seeds in a dry, shallow pan and toast over a moderate heat till fragrant.

Thinly slice a red chilli pepper, removing the seeds if you wish. In a small bowl, mix together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp caster sugar and 1/2 tsp mild chilli powder. 

When the sugar has dissolved, stir in the toasted sesame seeds, the sliced chilli and 1 tsp chilli paste. 

Finely chop 2 spring onions and add to the dressing.

For the halloumi, slice 250g cheese horizontally to give 4 thick pieces. 

Warm a griddle pan, brush the cheese with a little oil, then place it on the pan ridges, pressing down firmly with a heavy weight. Leave for 5 minutes or so until the underside is nicely browned, then turn and cook the other side. Remove the cheese from the griddle with a palette knife and keep it warm.

While the halloumi cooks, thinly slice 500g tomatoes and place them, slightly overlapping on a serving dish. 

Place the warm halloumi on the tomatoes then spoon over the dressing, leave for 10 minutes before eating 

(Here Nigel Slater's original recipe for 3)

Steamed asparagus with jamón and crispy fried egg

Trim the woody ends of 16 green and 4 purple asparagus, then steam the green spears for three to four minutes, until tender to the tip of a knife and the purple for just 1 min.

Meanwhile, put 75 ml olive oil in a nonstick pan on a medium-high heat, until it starts to shimmer. Add 2 free range eggs and fry until the whites are bubbly and crisp at the edges but the yolks are still runny. Remove with a spatula and pat their bottoms dry on a sheet of kitchen roll.

Arrange the asparagus on two warmed plates, top each portion with an egg and 3 slices of Serano jamón, then drizzle with extra-virgin olive oil and scatter with flaky sea salt and black pepper. 

Brush thick slices of Turkish bread with olive oil and panfry in a hot griddle pan.

Sprinkle over some chives , decorate with the purple petals of a chives flower and serve as a lovely starter or light lunch.

(Here José Pizarro's original recipe)

PS In the end I decided to panfry some more Serano slices and the crispness added extra flavour (not on the photo)

Smoked duck breast, marinated white cabbage and a curry sauce

Start early to have time to marinate and cool the cabbage.

Bring 1/2 l water to the boil, with 1 dl white wine, 1/4 l rice vinegar, 1,5 tbsp caster sugar, 1 star anise, 1 cove and 1/2 tsp salt. Simmer for 5 mins.

In the meantime grate 100g white cabbage and put in a bowl, pour over the hot marinade, cover with clingfilm and cool for at least 1 hour

Cut the green from 3 spring onions (keep the rest in the fridge for later use).

Stack the green leaves and slice into very thin long strips, put in ice water and keep in the fridge, where they should curl nicely.

Mix 2 tbsp mayo, 1/2 tbsp yoghurt, a pinch of curcuma, a pinch of curry, finish with lime juice.

Start plating with circles of sliced smoked duck breast (ca 15 slices pp)

Sieve the cabbage, remove the star anise and the cove, drain well.

Drain the spring onion curls and mix with the cabbage, drip with sesame oil and sprinkle with 1/4 tsp black sesame seeds. Mix well

Put some cole slaw in the center of the duck

Finish with the curry sauce

(Here a video with the original recipe in Flemish)

Poached lobster with cauliflower and butter sauce

Defrost a frozen lobster.

Put a big pan of water on to blanch the lobster, 1 min per 30g weight. Then rinse under cold water to stop the boiling process.

Remove the tail meat from the shell and place in the fridge. Take the claws out of the water and remove the meat from the shell

In another pan sweat a large onion, 4 carrots, 2 cloves of garlic, 3 celery sticks and a leek in olive oil until soft. Add 2 tbsp tomato purée and cook a little longer.

Crush the lobster bones. Add the lobster shells to the veggies and cook until the protein has started to set

Add 5 tbsp brandy and reduce. Add just enough water to cover the bones and add 6 sprigs of thyme. Bring to the boil and cook for 10 minutes. Add 6 sprigs of fresh tarragon and cook for 3 minutes

Remove the pan from the heat and leave to stand for a couple of minutes. Then pass through a fine sieve into a small pan, bring back to the boil and put to one side

For the sauce take 200ml of lobster stock and add 20g of butter

Reduce this very quickly until it starts to thicken, then whisk in 2 tablespoons of cream. Put to one side

For the caramalised cauliflower, take 1/2 large cauliflower and section it up into florets. Cut the florets into 2-3mm thick slices

Select all the well-shaped pieces for the caramelised cauliflower, reserving the less attractive pieces for the purée

Blanch the slices of cauliflower in boiling water until half cooked. Refresh in iced water and drain. To serve, caramelise in 50g butter

For the cauliflower purée, finely chop all the cauliflower trimmings and place into a pan. Add a little salt and enough water to just cover

Boil very quickly until nearly all of the water has gone and add 25 ml double cream. Boil for a couple of minutes until it starts to thicken slightly. It will burn easily so you need to keep it moving around the pan

Purée in a liquidiser and pass through a fine sieve

To serve, place the caramalised cauliflower in a round on the bottom of a plate. Place the purée in the centre with the poached lobster meat on top.

Pour the butter sauce over this and serve immediately

(Click here for William Drabble's original recipe, with fresh lobsters)

Red onion tarte tartin with goat's cheese and smoked beef

Pre-heat the oven to 180°C

Peel 2 red onions and halve them horizontally, then cut of the ends to finish with 2 cm high parts.

Bring a splash of water to the boil with 20g caster sugar and caramelise, as soon as the caramel is golden brown add some more water to stop the process, then add 20g butter.

Once the combination is nicely bubbling ad the onions and stew for a couple of minutes.

Butter some ramequins, add a bottom of caramel, them put in the onions, broad side down.

Use a serving ring to cut out 2 discs of puffed pastry, slightly bigger then the ramequins. Brush them with egg yolk and put over the onions, push down the ends into the caramel.

Make a hole in the center and bake in the hot oven for 30 mins.

Mix 50g fresh goat's cheese with a splash of double cream, add a tsp of finely sliced thyme and basil leaves. Add 1/2 tbsp runny honey and a splash of lemon juice. Tast and season with salt and pepper.

Season 2 tbsp of parsley leaves with walnut oil and balsamic vinegar.

Empty the ramequins onto 2 plates. Put a heaped tbsp of the goat's cheese on top, followed by 2 slices of smoked beef and finish with the parsley salad on top

(Here the video with Jeroen Meus making this recipe in Flemish)

Swordfish tataki, cucumber salad, nori-mayo and fried sushi-rice

Rinse 50g sushi rice under cold water, add to 100ml water  and some salt. Bring to the boil, softly boil for 10 mins. Then leave under the lid for 15 mins.

Roast a leaf of nori in a dry pan

Make a mayo in the blender from 1 egg yolk, 1/2 tbsp sushi ginger, 1 tsp wasabi, some salt, 1 tbsp water and (bit by bit) 150 ml grape seed oil. Finely slice 1/4 red chili and 1/2 leaf of nori, add to the mayo with the juice of 1/2 lime and blend again

Transfer the rice to a bowl and mix with 1/2 tbsp sushi vinegar and some salt, cover with clingfilm and keep in the fridge

Peel 1/2 cucumber and remove the seeds. Slice lengthwise into thins strips. Mix with 1 tbsp sushi vinegar and 1/2 tbsp fish sauce

Season 250g sword fish with salt and pepper, lightly oil and briefly grill in a very hot grillpan on both sides

Make golfballs from the cold rice, roll them in Panko and panfry them in hot oil.

Slice the fish and brush with ponzu 

Serve as shown with dots of the mayo and the leftover nori.

(Here the video with Jeroen Meus demonstrating this recipe in Flemish)

'Sushi' from fregula, avocado and tuna

Boil 100 g fregula al dente in salted water in 9 mins and cool under cold water.

Add 1 tbsp finely sliced mint leaves and 1 tbsp coriander leaves.

Put the meat of a ripe avocado in the blender with 1 tbsp sushi vinegar, 1/2 tbsp olive oil, 1/2 tbsp ginger syrup, the juice of a lime, 1 tbsp mascarpone, 25 ml double cream, salt and pepper. Turn into a creamy sauce.

Add 4 tbsp of this avocado creme to the fregula.

Serve as shown, with thinly sliced raw tuna, a slice of avocado and a chive on top.

A bit of soy sauce adds a nice touch

(Here a video in Flemish with Jan Tournier demonstrating this recipe)