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!

Prepare the pork fillet. Clean the pineapple, remove the core and cut lengthwise into slices. Wash and cut the celery into 5 cm sticks. Heat up coconut oil in a pan and cook the pork, pineapple and celery in a char-grill pan over medium heat. Keep on turning occasionally, it will take about 15 minutes until pork is perfect. Take out the pork fillet and let it rest in foil for about 5 minutes. 

For the curry sauce mix coconut milk, curry powder, grated ginger, lime juice, rice syrup and kaffir lime leaves in a high speed blender. Season to taste with salt and pepper.

Cut the pork fillet in slices and arrange it with pineapple slices on a big plate. Sprinkle with thai basil and drizzle curry sauce over it. Serve with delicious jasmine rice!

Cook the jasmine rice according to the package instructions. 

Combine minced meat and bread crumbs chopped ginger and chopped coriander in a bowl. Season to taste with sambal oelek and soy sauce and mix well with your hands. Add sesame seeds and divide into 4 same size patties. Let them rest for about 30 minutes in your fridge. 

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

Meanwhile peel and cut the pineapple into small slices. 

For the dressing mix the ingredients well together and season to taste.

Before serving marinade green papaya and pineapple in the dressing. 

Heat up some vegetable oil in a pan over medium-high heat and add patties once hot. Fry them on each side for about 2-3 minutes, or until browned and cooked through. Put the patties out and wipe out pan with paper towels. Add some more vegetable oil and fry the eggs over medium heat until cooked to your liking. 

Divide some jasmine rice on your plates, add patties and fried egg and top with green papaya pineapple salad. Drizzle with the rest of the dressing and sprinkle with coriander and sesame seeds. Bon Appetit!

Heat bbq to high and lay the cheese on grill, then grill for 2 mins on each side until golden. 

For the dressing mix olive oil, rice syrup, juice of lime, mustard, salt and pepper. 

Wash the sugar snaps and bring a pot with water to a boil. Add the sugar snaps and blanch in boiling salt water for about 3 minutes and tthen rinse them with ice water. Cut the watermelon and avocado in thin slices. 

In a big bowl marinade watermelon, sugar snaps, avocado and mint in dressing. Then layer on plates with the slices of halloumi. Top with roasted pine nuts a drizzle of olive oil and serve with a slice of baguette. 

Cook your fresh corncobs in a large pot with salted water for about 20 minutes. 

In the meantime wash and chop your fresh mint. Chop the chili but be careful and wear some disposable gloves.  

Place corncobs on your bbq and grill for about 10 minutes or until done, turning frequently. Place corn on a serving plate and brush with butter, top with mint, chili and parmesan and add wedges of lime. 

I prefer precooking the spare ribs, so prepare a big pot. Bring water in a big pot to a boil and add the spare ribs. Let them simmer for about 15 to 20 minutes. Take the ribs out of the water and let them cool off.

Meanwhile prepare the marinade. Mix together ketchup, ginger, chopped chili, rice syrup, Worcester Sauce, Cholula Hot sauce, salt and olive oil. Put 1/3 of the marinade aside and with the rest brush the spare ribs and let them marinade for at least 2 hours. 

Heat up your BBQ and when ready place ribs on the grill. Grill them on medium heat and keep an eye on them. Turn them after a while and keep brushing them with the marinade. As the ribs are precooked it will take about 30 minutes to grill them. 

When ready, take them off the BBQ and let them rest for 5 minutes. Cut them and arrange them nicely on a plate. 

I serve the ribs usually with some ice cold spicy cucumber salad. 

Start with marinating your lamb chops: Put 4-5 tbsp olive oil, grated ginger, cumin, pepper and a twig of rosmary into a container with a lid. Add the lamb chops and coat them with marinade. Cover with lid and let it chill for at least 2 hours or overnight. 

Prepare your mint yoghurt. Wash and chop the fresh mint and add it to your yoghurt. Add 2 tsp of olive oil, a dash of lime juice and season to taste with salt and pepper.

Prepare your BBQ for medium-high heat. Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Let them rest for about 5 minutes, sprinkle with fleur de sel and a drizzle of olive oil before serving.

Wash the vegetables gently in cold water. Put the vinegar and water in a saucepan with 1 tablespoon of salt and 1 tabelspoon of rice syrup. Bring it to boil and then remove from the heat. Cut the cabbage and carrots julienne (stripes) and the radishes into slices. Place the cabbage and carrots together in a bowl, pour over 2/3 of the salty liquid and set aside to soften for 20 minutes. Pour the remaining liquid over the radishes and also set aside for 20 minutes. 

Put some olive oil on your corn cob and place in your preheated cast-iron grill pan or on your bbq. Chargrill for 10-12 minutes, turning so that all sides get some colour. Remove from the heat and let it cool down. Afterwards  shave off the corn in big chunks and add to a large salad bowl.

Rinse the quick pickled vegetables, dry and place them together in your salad bowl. Cut the avocado into slices and also add to your salad bowl. Wash the mint and coriander and chop them roughly. 

Mix all the dressing ingredients: mayonnaise, olive oil, 1 teaspoon sesame oil, lime juice, 1 teaspoon rice syrup, 1 teaspoon mustard and pour over your salad and mix gently. Add the chopped chilli, sesame seeds, coriander and mint, along with some salt and pepper and give it another gentle stir and serve. Bon Appetit!