Start with the minty pea mayo. Mix peas, mint, mayo and a drizzle of lemon juice in a high speed blender. Season to taste with salt and pepper and set aside. 

Wash and half the radishes. Wash and pad dry the spinach. 

Heat up some vegetable oil in a saucepan or grill pan. Season your fish fillets with salt, pepper and a drizzle of lemon. Grill the fish for about 3 minutes on each side on medium heat. Take it out of the pan and let it rest in some tinfoil. Now sautè your radishes for 2 minutes in the pan and also char-grill the lemon halfs in your pan. 

Now assembly your fish burgers. Put some minty pea mayo on the bottom bread roll, add some spinach and top with fish. Now add your sautè radishes and serve with charred lemon. Bon Appetit!

For the matcha rice: Put rice, 250ml water and a pinch of salt in a saucepan, bring to a simmer and reduce heat. Now cover with lid and cook without opening the lid for about 15 minutes. Remove the saucepan from the heat and let it rest for another 10 minutes. Afterwards stir in the smooth matcha mix. 

Cook edamame in salted water for about 2 minutes and then drain under cold water. 

Wash and slice the radishes and cucumber with a mandoline. Wash the grapefruit with warm water and finely grate the rind. Fillet the grapefruit and keep the grapefruit juice and fillets.

For dressing mix grapefruit juice, tamari, rice vinegar, sesame oil, soy sauce, juice of a lime, vegetable oil and rice syrup. 

Just before you are ready to serve take out your fresh salmon and cut it in 2-3 cm cubes. Put it into a bowl with your grapefruit dressing and let it coat with dressing. 

Arrange the warm matcha rice among your bowls, top with salmon, cucumber, radishes, grapefruit fillets, edamame, drizzle with dressing to taste, put some salmon caviar and coriander on top and Bon Appetit!

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!

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!

In a small pan roast the pepper corns, juniper berries and coriander seeds. This takes only a few minutes and they are ready as soon as you start smelling the wonderful flavour of juniper and coriander. Put the seeds and berries in a mortar and slightly crush it. 

In a bowl mix together gin, salt, grape sugar, lime zest and the crushed juniper mix. 

Wash and pad dry the salmon. I usually wrap the salmon in clingfilm and put it in a tupperware box to cure . So, prepare a clingfilm square big enough to wrap around the salmon. Now the salmon skin-side down on it. Put the gin mix on your salmon and quickly wrap it in clingfilm. Put it in a tupperware box, close the lid and let it cure over night in your fridge. Turn the fish after 12 hours.

Wash and peel your cucumber. Cut it in half and remove the cucumber seed with a spoon or melon baller and cut in 2 cm slices. In a small pot bring salted water to a boil and quickly blanch the cucumber slices. Drain under ice water and set aside in a little bowl. 

Wash and trim the radishes. Cut them in slices or if they are small enough leave them whole. Wash and trim all your other herbs and leaves so they are ready to arrange on the plate. 

In a bowl mix wasabi paste and cream and whip up with a mixer. Also, in a little glass mix together olive oil and lime juice.

Take your cured salmon out of the fridge. Unwrap the salmon and reserve some of the liquid. Add some some of the liquid to your blanched cucumbers and let them marinade for 30 minutes. Meanwhile very thinly slice salmon on the diagonal, discarding skin and arrange on a serving platter.

Scatter with cucumber, mint leaves, edible flowers and herbs. Add little dots of wasabi cream with a decoration tube. Drizzle with olive oil & lime mix and serve with fresh bread and butter. Enjoy! 

Preheat your oven to 200°C. Peel the sweet potatoes and cut dem in 2 cm high slices. Put them on a baking tray lined with baking parchment and cover with coconut oil. Season with salt and pepper and put into the oven for about 25 minutes. Turn the slices every 10 minutes. 

Meanwhile wash and cut the tomatoes in small pieces. Wash and chop the coriander and the chili. Peel the avocado and mash it in a bowl. Add the tomatoes and coriander to the avocado mash and mix together. Season to taste with salt and chopped chili. 

Wash the lamb’s lettuce and pat dry. Wash and cut the radishes in slices. Prepare the dressing for the lamb’s lettuce. In a little bowl mix together soy sauce, sesame oil, lime juice, 1 tbsp of sesame seeds and a pinch of pepper. Wait until you are ready to arrange everything on the plates with marinating the lamb’s lettuce and radishes (or it will get soggy too quickly).

5 minutes before your sweet potatoes are ready start preparing the poached eggs. Bring a pot of water to a boil and add 2 tsp of salt and 2 tbsp white wine vinegar. Crack eggs individually into a ramekin or cup. Create a gentle swirl in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water. Leave to cook for three minutes. Remove with a dipper and drain onto kitchen paper.

Take your sweet potatoes out of the oven and arrange on your plates. Top with spicy avocado cream, add your marinated salad, the smoked salmon and poached egg. Drizzle with left over soy marinade and sesame seeds. Enjoy your breakfast for dinner! 

Wash and trim all your veggies and salad. Wash and chop your tuna into 2 – 3 cm squares. 

Chop the anchovis until smooth and mix with mayonnaise. 

Mix olive oil, lime juice, salt and pepper for your simple vinaigrette.

Now prepare your poached eggs: Bring a pot of water to a boil and add 2 tsp of salt and 2 tbsp white wine vinegar. Crack eggs individually into a ramekin or cup. Create a gentle swirl in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water. Leave to cook for three minutes. Remove with a dipper and drain onto kitchen paper.

Now to your salad: Arrange all the veggies, tuna and salad on a large serving platter or plates; Leave some space for the potato crisps. Place the poached egg on top. Drizzle dressing over all ingredients, add a few dots of your anchovi mayonnaise, season with salt and pepper. Now add the potato crisps and serve! Bon Appetit!

Prepare the sushi rice according to packet instructions. In a big bowl mix the rice vinegar and grape sugar and add the cooked sushi rice. Gently mix and let it cool down. 

For the avocado filling: crush the avocado until smooth and season to taste with wasabi and lime juice. Put the avocado filling in a piping bag and let it chill until you are ready with the rest of the preparations. 

Wash and prepare all the toppings. Cut the fish, chop the radishes, cucumbers and all your other favourite toppings. Cut nori sheets into squares.

Shape your sushi doughnuts: (If you don’t have a non-stick mould lightly coat the doughnut pan with oil.) Fill up your moulds half with sushi rice, press down with your hands and add the wasabi-avocado filling. Then top up with sushi rice and press down. Turn the silicone mould over a plate and transfer each rice doughnut to the center of a nori sheet.

Now decorate your sushi donuts with your favourite toppings and serve with gari, soy sauce and wasabi.