Remove skin from cold melon and cut it in thin slices. (If you have a mandoline use it!) Wash the fennel and also slice it very thinly with a mandoline. 

For the dressing mix olive oil, white wine vinegar, lemon and season to taste with salt and pepper.

Arrange melon and fennel on plates and sprinkle with dill and thai basil. Drizzle dressing over melon and fennel slices and add chopped pistachios and aleppo pepper to taste. Bon appetit!

Cut the zucchini in halves and rub them with salt. Set them aside and let them water. 

In the meantime mix ricotta with lemon zest and 1 tbsp olive oil. Season to taste with lemon and salt. 

For the dressing mix 2 tbsp olive oil, white wine vinegar, rice syrup and season to taste with aleppo pepper.

When the zucchini are ready, pad them dry with a kitchen paper. Heat up 3 tbsp of olive oil in a pan and arrange zucchini cut side down in the pan. Keep an eye on them and move them around so they are even browning. After about 5 minutes reduce the heat and put a lid on top of them. Let the zucchini cook for about 15 minutes and afterwards let them cool down on a chopping board. 

Wash, pad dry and roughly chop your mint. 

When your zucchini have cooled down spread the ricotta over a serving plate. Arrange marinated zucchini on top, drizzle with remaining zucchini juices and dressing, sprinkle with mint and hazelnuts. Serve with bread! Yummy!

For the sweet potato crostini wash the sweet potato and cut into 1 cm slices. Preheat the oven to 180°C. Coat the slices with olive oil and arrange them on a baking tray. Season to taste with salt. Put them in the oven and let them roast for 30 minutes. Turn them over after 15 minutes. 

In the meantime prepare all your topping. Wash and prepare your asparagus and broccoli. Bring some water to a boil in a saucepan and cook the asparagus and broccoli for 3 minutes. Drain under cold water and set aside. 

For the avocado cream mix avocado with juice of half a lime, pepper, salt and chili flakes in a high speed blender. For the sour cream sauce mix sour cream with juice of half a lime, salt and pepper. 

Bring water in a small saucepan to a boil. Add a tablespoon of salt and add your quail eggs as soon as it is boiling. Let them boil for 2,5 minutes for a soft quail egg. 

Now start assembling your sweet potato crostini. Also, add all your favourite extra ingredients!

Open the vintage sardines and let the excess oil drip off a bit. 

Peel the potatoes and with a melon baller cut out balls. Put them in a saucepan and fill it up with water. Put in some salt and bring to a boil. Cook them for about 10 minutes or until the ball potatoes are ready to eat. Drain them under cold water. 

For the vinaigrette mix juice of a lime, white wine vinegar, mustard, rice syrup, chopped parsley, salt and pepper and olive oil in a big salad bowl. Add the cooked potatoes and let them marinade in the dressing. 

Heat up the oven to 180°C. Prepare a baking tray with some baking parchment and put the bacon on it. Put the tray into the oven and let the bacon get crispy. Will take about 5 minutes but keep an eye on it!

Wash and pad dry the lamb’s lettuce. Wash the fennel and slice it thinly with a mandoline. Also use the fennel green! Wash the cucumber and cut out balls with a melon baller. Just before ready to serve add fennel, cucumber and lamb’s lettuce to the marinated potatoes. 

Divide salad to your plates and top with vintage sardines, crispy bacon and drizzle the rest of the vinaigrette over it. Serve with some baguette!

Peel the papaya and using a mandoline or fine slicer, slice the papaya into fine matchsticks. Also peel the carrots and slice them thinly. In a bowl, add sliced papaya and carrots and season with 1 tsp salt and let it rest for about 5 minutes. 

For the dressing mix rice vinegar, fish sauce, juice of fresh lime, rice syrup, sesame oil and water. Mix together until rice syrup is dissolved. 

Add the dressing to the papaya and carrot slices and mix gently. Add the prawns prawns and herbs and season to taste with salt or if you prefer soy sauce. 

We are now going to prepare the bird’s eye chilis, if you have disposable gloves please wear them. Remove the seeds from bird’s eye chilis and finely chop them. Add as much chili slices to the salad as you can handle. 

Let the salad marinade for 10 minutes. Serve with roasted peanuts on top! Bon Appetit!

Add your chicken stock to a medium size pot and add the chicken. Peel and cut the ginger and add it to the pot. Heat it up and let it simmer over medium heat for about 15 minutes, until your chicken breast is done. Put it aside and let it cool down.

In the meantime bring a small pot with salted water to a boil and blanch the sugar snaps and peas. After about 4 minutes drain the sugar snaps and peas and cool down under cool water. Put them aside until you are ready to serve. 

Wash and pad dry the radicchio and the Thai basil. Wash the radishes and cut them in thin slices with a mandoline. 

For the tahini dressing mix tahini, rice syrup, lime juice, greek yoghurt, white wine vinegar and olive oil. Season to taste with salt and pepper

In a big bowl mix together radicchio, peas, sugar snaps, Thai basil and radishes. Pull the chicken breast into small pieces and add to the bowl. Give it another stir and arrange the salad on your plates. Drizzle with tahini dressing and serve with toasted bread. Bon Appetit! 

Fillet the grapefruit and keep the grapefruit juice and fillets. 

For the dressing mix grapefruit juice white wine vinegar, rice syrup, salt, pepper and olive oil. Stir well and put aside.

Wash the fennel and radishes, and slice them very thinly with a mandoline. Keep the fennel green for decoration. Now wash and pad dry the radicchio. Roast your roughly chopped walnuts in a non-stick pan. Wash and pad dry the fresh mint and coriander.

In a bowl mix together fennel, radishes, radicchio, mint, fennel green and coriander with your dressing.

Wash and pad dry your salmon filets. Season with salt and za’atar. Heat up a pan with coconut oil and put the salmon filets in skin-side down. Let it fry over medium heat until skin is crisp (3-4 minutes). Turn and fry until medium rare about 1-2 minutes.

Add the salad to your plates and put the salmon on top of it. Drizzle with some olive oil, sprinkle the roasted walnuts over it and serve! Bon appetit!

Bring a pot of salted water to a boil. Peel and cook prawns in boiling water until they are pale pink, takes about 5 minutes. Take them out, drain them under cold water and set aside. 

Bring another small pot of salted water to a boil and blanch the sugar snaps for about 4 minutes. Take them out, drain them under cold water and set aside.

Peel the sweet potato and cook in a small pot for about 15 minutes. When soft, drain the water add butter and the milk and mash the potatoes with a potato masher. If you prefer a more delicate puree, press through a sieve. Season to taste with salt and a pinch of nutmeg. Put a lid on your sweet potato puree and set aside. 

Wash and cut the cucumber in 2 cm cubes. If you have a rotary cutter, cut little balls out of the cucumber. Wash the tomatoes and remove seeds inside. Cut the tomato in 2 cm cubes and set aside with the cucumber. 
Prepare the avocado and also cut into 2 cm cubes. 

Wash the coriander and pad dry. Chop half of the bunch and keep the rest for decoration. Chop the habanero chili. 

Sqeeze the limes with lemon squeezer. 

Now take out the fish of the fridge. Clean, wash and pad dry the fish. Cut it in 2 cm cubes and add it to a metal bowl with your prawns. Now season with salt and pepper. Mix together properly for a minute and then add 3/4 of the lime juice. Again give it a good stir. Now add the avocado, tomatoes, cucumber and sugar snaps. Mix together. Now season to taste with your chopped chili (careful), salt, pepper and chopped coriander. If needed add a bit more lime juice. 

Put some of the sweet potato puree on your plates and add the ceviche. Decorate with fresh coriander and serve with tortilla chips! Bon Appetit!

Prepare the dressing. Mix juice of a lime, soy sauce, fish sauce, sesame oil, grated ginger, chopped coriander (leave a few twigs for decoration), chopped lemon grass, rice sugar and chopped chili in a bowl. 

Wash and remove the seeds of your cucumber. Cut the cucumber into 5 mm cubes and put it into a sieve. Season with salt and set aside. 

Wash and peel your beetroot. Slice it with a mandoline into very thin slices. 

Now for the tartare: Remove any fat or sinews from the steak. Use a sharp knife and cut the steak into small pieces, about 5 mm. 

Place the steak tartare to the bowl with your dressing and mix well. Shake dry your cucumber cubes and add them to the tartare. Now add the egg yolks and sesame seeds and mix together. 

Arrange your beetroot carpaccio and ivide the tartare between your four plates. Sprinkle with a few leftover cucumber cubes, sesame seeds and coriander leaves. Serve with toasted ciabatta. Bon Appetit!