Duck breast with witloof & orange sauce

For ➍ 

4 heads of witloof 

1 tbs sugar (or honey) 

3 oranges, juiced & zested 

English orange marmalade (optional) 

butter 

½ ts cornstarch (optional, for thickening the sauce slightly) 

salt & pepper 

fresh parsley 

croquettes or fried potatoes 

 Halve the heads of witloof lengthwise and remove the hard core.  Heat a knob of butter in a deep pan.  Place the witloof cut-side down in the butter and add 1 tbs of sugar; sauté for about 5 m.  Deglaze with a small splash of water, cover the pan, and let the witloof braise over low heat for about 10 m, or until tender.  Season with salt and pepper. 

Preheat the oven to 180°C. Score the fat layer of the duck breasts in a crosshatch pattern (cutting down to the meat, but not into the meat itself). Season with salt and pepper.  Place the duck breasts, skin-side down, in a cold, dry pan (this allows the fat to render out nicely).  Turn on the heat and cook until the skin is golden brown and crispy.   Turn the meat over and briefly sear the other side.  Transfer the duck breasts to a baking sheet or ovenproof dish and roast in the preheated oven for about 15 m (for medium-rare/rosé).  Remove the meat from the oven, wrap it loosely in aluminum foil, and let it rest for 5 m. 

Pour off the excess fat from the pan in which the duck was cooked (leaving behind a thin coating of fat or pan drippings).  Juice the oranges and grate a little of the peel (zest). Add the orange juice and zest to the pan with the drippings and let it reduce briefly. Dissolve the cornstarch in a drop of water and stir it into the sauce to thicken it slightly.   Season with salt and pepper, and optionally add a little English orange marmalade.  

Slice the duck breast into neat portions. Arrange the witloof and the duck slices on warm plates, spoon the orange sauce over the top, and garnish with some finely chopped parsley, if desired. Serve with croquettes or fried potatoes. 

 *You can replace the duck with guinea fowl.

Guinea fowl has a mild, gamey flavour that pairs perfectly with the slight bitterness of the witloof and the sweet-and-sour orange sauce. Because guinea fowl is leaner than duck and lacks a thick layer of fat, the preparation method for the meat changes slightly. Ideally, choose guinea fowl fillets with the skin on; this helps the meat stay nice and juicy during cooking. Heat a knob of butter with a dash of oil in the pan (unlike duck, which starts in a dry pan). Sear the guinea fowl fillet skin-side down until golden brown, then turn it over and briefly sear the other side. Guinea fowl cooks faster than duck and is also more prone to drying out. After searing, place the fillets in an oven preheated to 180°C for about 10 to 12 m. The internal temperature should be around 70°C (the meat may still be very slightly pink and juicy, but not raw—unlike duck). Since guinea fowl releases less of its own fat into the pan, you can enrich the orange sauce with a splash of poultry stock, or add an extra knob of cold butter at the end of the cooking time to give the sauce a beautiful sheen.

♥︎ Sea bream tagine

For ➍ 

1 tomato 

1 yellow onion 

425 g waxy potatoes 

25 g fresh coriander 

3 cloves of garlic 

1 ts cumin 

1⅓ ts turmeric 

1 ts ground ginger 

1 ts paprika 

1 ts salt 

1 ts black pepper 

75 ml olive oil 

1 sea bream (500 g), cleaned 

2 red or green peppers 

20 cl water 

Peel the tomato and dice the flesh. Finely chop the yellow onion. Peel the potatoes and cut them into 1 cm thick slices. Finely chop the coriander and garlic cloves. Place the potato slices in a deep bowl. Add the cumin, turmeric, ground ginger, paprika, salt, black pepper, garlic, and fresh coriander. 

Heat the olive oil in a tagine over medium-high heat. Sauté the onion for 3 m. Arrange the potato slices, diced tomatoes, and peppers. Mix well. Add the water. Bring to a boil over high heat, then reduce the heat to low. Cook for approx. 20 m. 

After approx. 20 minutes, place the sea bream (cut into large pieces, if desired) on top of the onion mixture and cook, covered, for another 10–20m. (Cooking times may vary depending on the thickness of the pieces.)

Roasted salmon & broccoli bowl

For ➍ 
4 tbs toasted sesame oil 
2 tbs soy sauce or tamari 
1 tbs rice vinegar 
1 tbs honey 
1 5 cm piece fresh ginger, peeled and finely grated (about 1 tbs) 
1 garlic clove, finely grated 
500 g broccoli, trimmed & cut into florets, thick stems discarded 
2 scallions, trimmed & cut diagonally into 3 cm segments, plus thinly sliced scallions for garnish 
1 tbs olive oil, plus more for brushing the salmon 
salt & black pepper 
4 175 g skin-on salmon fillets 
½ lime, for serving 
sesame seeds, for serving 

Heat oven to 220 °C. Rub the salmon fillet with 1 tbs olive oil and season with salt and pepper on all sides. Set aside. 
Rinse the rice until water runs clear. In a small lidded saucepan, combine the rice, 1 ¼ cups water and 1 tbs olive oil. Season the water to taste with salt and bring to a boil over high heat. Cover and reduce to a gentle simmer over medium-low and cook for 12 to 15 minutes, until the rice is plumped. Remove from heat and let rest, covered, for 5 minutes. Meanwhile, on a large sheet pan, toss the broccoli, red onion and remaining 2 tbs olive oil. Season generously with salt and pepper. Roast in the oven for 15 to 20 minutes, tossing once, until tender-crisp and lightly browned. In a large salad bowl, combine the cooked rice, roasted broccoli and onions. To the same sheet pan, add the salmon fillet skin side down (if present) and roast until just cooked through, 10 to 14 minutes. While the salmon roasts, add the lemon juice, mustard and anchovies to the bowl with the broccoli mixture and toss. Season with salt and pepper to taste. Flake the salmon (discarding any skin) and add to the bowl. Fold in three-fourths of the watercress. Top with the remaining watercress and serve.

♥︎Sheet-Pan & salmon & broccoli with sesame & ginger

For ➍ 

4 tbs toasted sesame oil 

2 tbs soy sauce or tamari 

1 tbs rice vinegar 

1 tbs honey 

1 5 cm piece fresh ginger, peeled & finely grated (about 1 tbs) 

1 garlic clove, finely grated 

500 g broccoli, trimmed & cut into florets, thick stems discarded 

2 scallions, trimmed and cut diagonally into 3 cm segments, plus thinly sliced scallions for garnish 

1 tbs olive oil, plus more for brushing the salmon 

salt & black pepper 

4 175 g skin-on salmon fillets

½ lime, for serving 

sesame seeds, for serving 

Heat the oven to 220°C degrees. In a small bowl, whisk 3 tbs sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside. 

Place the broccoli florets and 1 ½-inch scallion segments on a sheet pan. Drizzle with 1 tbs olive oil and the remaining 1 tbs sesame oil. Sprinkle with ½ ts salt and ¼ ts black pepper, toss well and roast for 5 m. 

While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
 

Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. 

Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.


Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 m.
 Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.
 

+Cook in the air-fryer. Adapt times.

Orzo risotto with flat green beans & dill

For ➋

3 large shallots 

250 g orzo (or kritharaki) 

400 g flat green beans 

50 g Parmigiano 

1 bunch of dill 

olive oil 

pepper & salt 

1 l stock 

Finely chop the shallots. Add a generous splash of olive oil to a heavy-bottomed pot and sauté the shallots until translucent. Season with salt. Add the orzo and cook with the shallots for 2 m. Add 2 tbs of stock and stir regularly. Continue adding more stock as the previous batch is absorbed, stirring constantly. Taste occasionally and stop cooking when the pasta is perfectly *al dente*. Taste and adjust seasoning with pepper and salt. 

Meanwhile, bring a pot of salted water to a boil. Trim the ends off the flat green beans and cook for about 5 m until tender-crisp. Drain and cut into thin strips. Finely chop the dill and grate the Parmigiano. 

Mix the flat green beans, finely chopped dill, and half of the Parmigiano into the orzo. Serve with the remaining Parmigiano sprinkled on top. 

Mediterranean fregola & mushrooms

For ➋

200 g fregola sarda

300 g bite size chopped cremini, baby bella or fresh porcini mushrooms or a mix

1 medium sized shallot

2 garlic cloves, finely chopped

5 cl olive oil

5 cl balsamic vinegar

1 tbs  marjoram (of thyme or oregano.)

2 tbs unsalted cold butter (or plant-based)

To cook  the fregola, the trick is to have enough water for the fregola to boil freely to avoid sticking, so salt and bring 0,5 - 0,75 cl of water to a gentle boil.

Cook Fregola as you would pasta for about 13-15 m and taste for firmness. You want it to be al dente.

Scoop a cup of water and set aside to water down the mushroom sauce.

Strain and keep fregola warm in the pan off the fire.


Clean mushrooms with a damp paper towel. Washing them under water can make them turn slimey.

Heat a large skillet or frying pan on a low flame. Cut the mushrooms to small bite size pieces without or without the stems.  If you do decide on using the stems, cut off the bottom third. It is usually drier and more fibrous than the rest of the stem.
 Finely chop the shallot.
Add olive oil, shallots and mushrooms to the pan and increase to medium heat and cook for 5-7 m stirring occasionally until the mushrooms are still crunchy but not raw.
 Add the chopped garlic and sauté for 1 m.

Add the balsamic vinegar, mix well and simmer the vinegar liquid until it is nearly gone. The idea here is cook off the tangyness of the vinegar until it is sweet. 
Stir in the half cup of the water from the boiling pasta, add half the marjoram and give a little stir.

On a very low fire finish off the mushrooms by quickly blending in cold butter 1 tbs at a time. You do this by using the tip of fork to gentle stir the butter through the mushrooms. You are not cooking but gently emulsifying the butter with the liquid.
 Salt to taste.


Add the cooked fregola, increase heat to medium and cook for a couple of minutes to allow the pasta to absorb the liquid and butter. If too dry add a little more pasta water.
 Garnish with rest of herbs and serve with freshly grated Parmigiano cheese.

Open lasagna with melon & ham

For ➍ 

stracciatella (or burrata)

green pesto

lemon (juice)

flesh tomatoes

cantaloupe melon

lasagna sheets

dried ham

pine nuts

balsamic cream

Mix the stracciatella with pesto and some lemon juice. Cover briefly and store in the refrigerator.

Slice the tomatoes into thin slices. Remove the seeds from the melon and peel the melon. Then slice it into thin slices.

Cook the lasagna sheets until done. It is best not to cook them all at once, as they will stick together. Cook them in batches of 3 or 4 and then drain them on a kitchen towel

Assembling the lasagna is best done just before serving. Place a lasagna sheet on a plate. Spoon some of the stracciatella-pesto sauce, a few slices of tomato, melon, and dried ham onto it. Place another lasagna sheet on top, followed by sauce, minced meat, and cherry tomatoes.

Divide this among the plates and finish with some roasted pine nuts and balsamic cream if desired.

Gnocchi with mushrooms & sage

For ➍

2 ts ground black pepper 

olive oil 

1-2 tbs white balsamio vinegar 

300 g mixed mushrooms, torn into large pieces 

15 sage leaves 

sea salt 

250 g gnocchi 

100 g Parmigiano, finely grated 

50 g Pecorino, finely grated 

Toast the peppercorns in a large, hot, dry skillet over medium heat until fragrant. Then crush them coarsely in a mortar and set aside. Place the skillet back on the heat and heat a deep layer of olive oil in the skillet. Add the sage leaves and fry for 1 m, until nice and crispy. 

Remove the sage leaves from the pan and add the mushrooms. Fry them for about 5-10 m. Season with salt. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook them for 2-3 m until they float to the surface. Scoop them out with a slotted spoon and reserve 10 cl of the cooking water. 

Add the roasted ground peppercorns to the mushrooms. Add the white balsamico vinegar. Also add (part of) the pasta water and let simmer for 2 m, until the liquid has reduced by half. 

Add the drained gnocchi to the pan and toss them in the sauce. Also add the cheeses immediately and mix until the sauce is smooth. Divide the mushroom gnocchi among the plates and finally sprinkle with extra cheese. Serve the mushroom gnocchi with a salad. 

Smoked trout with oyster mushrooms

For ➋

200 g smoked trout / or trout fillets*

½ bunch chives

piece of ginger / 1-2 ts ginger powder

150 g rice

150 g oyster mushrooms

2.5 tbs sunflower oil

4 tbs soy sauce

½ tbs chilli sauce

Preheat the oven to 200 °C. Cook the rice according to the package instructions.

Peel the ginger and cut into 3 cm matchsticks. Place the fish on a piece of aluminum foil and distribute the ginger over it. Fold the package closed and place on a baking sheet or rack. Cook the fish for 6 to 8 m in the (preheated) oven.*

Slice the oyster mushrooms.

In the meantime, fry the oyster mushrooms in half of the sunflower oil for approx. 3 m. Mix with half of the soy sauce and the chilli sauce and fry for another 1 m.

Finely chop the chives. Place the fish on a plate and scatter the chives over it. Heat the remaining half of the sunflower oil in a small pan until the oil starts to smoke. Pour the hot oil, along with the rest of the soy sauce, over the chives on the fish. Serve the fish with the oyster mushrooms and some rice.

*Or rub the trout fillets with a light seasoning made from ½ tbsp oil and 2 ts ginger powder. Microwave for 1 m in a closed container.

♥︎Sheet-pan salmon & broccoli with sesame & ginger

For ➍
4 tbs toasted sesame oil

2 tbs soy sauce or tamari

1 tbs rice vinegar

1 tbs honey

1 5 cm piece fresh ginger, peeled & finely grated (about 1tbs)

1 garlic clove, finely grated

450 g broccoli, trimmed and cut into florets, thick stems discarded*

2 scallions, trimmed & cut diagonally into 3 cm-inch segments, plus thinly sliced scallions for garnish

1  tbs olive oil, plus more for brushing the salmon

salt & black pepper

4 170 g skin-on salmon fillets

½ lime, for serving

sesame seeds, for serving

Heat the oven to 220°C. In a small bowl, whisk 3 tbs sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside

Place the broccoli florets* and 1½-inch scallion segments on a sheet pan. Drizzle with 1  tbs olive oil and the remaining 1tbs sesame oil. Sprinkle with ½  ts salt and ¼  ts black pepper, toss well and roast for 5  m.

While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.

Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.

Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12  m.

Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

*Boil or microwave the broccoli until semi-soft, ensuring it does not remain hard. Optionally, add the spring onions and oil for 1 m. Then add the fish and fry for 12-15 m.

♥︎Skrei & leek

For ➍

4 pieces of skrei (180-200 g each)

3 leeks 

1 shallot 

20 cl oat cream 

10 cl white wine saffron 

1 tbs olive oil 

20 g butter 

salt & pepper 

Peel the leeks and cut them into pieces. Melt the butter and oil in a sauté pan. Add the chopped shallot. Simmer for 2 m without browning. Add the leeks and let them melt for 10-12 m. Deglaze with white wine and reduce for 2-3 m. 

Add the oat cream and saffron. Mix and simmer gently for 5 m. 

Add the leeks to the sauce. 

Cover and simmer for 8-10 m over low heat. 

Do not boil again after adding the fish. The fish should remain pearly.

Risotto & oyster mushrooms

For ➋

120-180 g risotto rice

200 g small oyster mushrooms

1.5 shallots

1 clove of garlic

10 g sage

30 g flaked almonds

10 cl almond milk

20 g grated Parmigiano

75 cl vegetable stock (or poultry stock)

4 cl white wine (or mirin)

2.5 cl soy sauce

2 tbs butter/olive oil

Salt & pepper

Heat the olive oil in a non-stick pan. Fry half the sage leaves in the olive oil for 1 minute until crispy. Remove and drain on paper towels.

Bring the vegetable stock to a boil and season with the soy sauce. Peel and finely chop the shallots and garlic. Sauté them together in hot butter until translucent. Deglaze with the white wine and add the rice. Cook briefly, stirring well. Gradually add the chicken stock, stirring regularly. Add a ladleful of stock each time the previous one is absorbed. Remove from the heat when all the stock has been absorbed and the rice is al dente. Stir in the almond milk, a little butter, and the Parmesan cheese. Stir in the remaining sage. Clean the mushrooms and sauté them in a little olive oil in a separate pan. Season with salt and pepper. Serve the risotto with the sage and the sautéed oyster mushrooms. Toast the flaked almonds in a pan without oil and garnish the risotto with them.

Read the tip on making a quick risotto.

Herb-crusted cod

For ➍

4 cod fillets (180 g each)

20 cherry tomatoes (preferably with a sprig)

1 garlic clove

2 tbsp parsley

2 tbsp dill (chopped)

1 tbs capers

3 tbs panko

olive oil

butter

pepper

fleur de sel

800 g potatoes (boiling)

½ lemon zest

80 ml buttermilk (unsweetened)

30 g butter

salt

Preheat the oven to 180°C (350°F).

Peel and crush the garlic. Mix it with the herbs. Finely chop the capers and add them. Add 3 tbsp olive oil and stir. Season with salt, pepper, and the panko and mix until crumbly.

Rinse the cod fillets and pat dry. Cover them with the crumble. Butter a baking dish and place the fish in it.

Rinse the tomatoes and add them to the fish. Drizzle with olive oil and season with pepper and fleur de sel. Bake for 20 to 25 minutes.

Boil the potatoes in salted water until tender. Mash them through a food processor. Add the lemon zest, buttermilk, and butter. Stir with a wooden spoon until a creamy, smooth purée is formed. Add more buttermilk if you prefer the purée a little thinner. Season the purée with a little salt.

♥︎Roasted pumpkin & fregola

For ➋

2 small round pumpkins* (Hokkaido type) or 1 large one (approximately 1 kg unpeeled weight)

3 white onions

200 g pearl couscous*** or fregola Sarda

100 g Parmigiano

20 sage leaves

olive oil

lemon juice

salt & pepper

chili flakes (optional)***

Preheat the oven to 210°C. Meanwhile, cut the pumpkin(s) into wedges about 2 cm wide, after scooping out the seeds. You don't need to peel the pumpkin; roasting softens the skin, making it perfect to eat.

Toss the pumpkin wedges with olive oil, salt, and pepper. Peel the onions and cut them into six wedges. Toss the onions with olive oil, salt, and pepper. Roast the onion and pumpkin in the oven for about 30 minutes, or until the pieces are tender and browned at the edges. Place the pumpkin pieces far enough apart in the oven so they roast well (and don't steam through). Keep the onions separate: they can go on the same baking sheet, but don't mix them with the pumpkin; we'll use them separately later.

For the pasta sauce, blend half the roasted pumpkin with 65 g grated Parmigiano. You can do this with an immersion blender or a food processor. Deglaze the empty pumpkin baking sheet with a splash of water and scrape up any browned bits with a wooden spoon. Add this juice to the sauce, along with a squeeze of lemon juice. Taste and season with salt and pepper. Set the other half of the roasted pumpkin pieces aside.

Simmer the pearl couscous in salted water for about 8 minutes, until tender. Taste regularly (and reserve a cup of the cooking liquid when draining the pearl couscous). Meanwhile, heat a generous amount of olive oil in a large pan. Sauté the sage leaves over medium heat (not too hot, otherwise the leaves will brown and become bitter). Turn them over and season with salt. Remove them from the pan and place them on a paper towel to drain and cool.

Mix the pearl couscous into the pumpkin sauce. Add a little more cooking liquid, if necessary, to loosen the sauce. Serve with the remaining roasted pumpkin and the onion on top, and garnish with the sage leaves and the remaining Parmigiano cheese.***

*Don't use butternut squash for this dish; that silky squash is delicious in soups or stews. But for roasting, I prefer a firm, round squash. It holds its shape better and roasts beautifully brown.

**Other small pasta such as shells, spiralized or short macaroni, or nutty whole wheat pasta.

***the sweet, mild flavors of pumpkin and onion are enhanced by a bit of heat. A generous pinch of mild chili flakes (like Aleppo flakes) is also delicious.

Fregola Sarda alla vongele (fregola with clams)

For ➋

200 g fregola Sarda

500 g vongele clams

3 cloves of garlic, pressed or chopped

1 sweet onion, finely chopped

2 stalks of celery, finely chopped

15 cl white wine

100 g Parmigiano

2 tbs mascarpone

zest of 1 lemon

handful of parsley, finely chopped

salt & pepper

olive oil

Fry the onion and garlic in a dash of olive oil over medium heat until they start to colour. Add the celery and let it stew a little. Rinse the clams well under cold water and let them drain. Add them to the pan and deglaze with the white wine. Let them cook for 3-4 m with the lid on until the clams open. Remove them with a slotted spoon, so that the cooking liquid remains in the pan. 

In the meantime, cook the fregola as indicated on the packaging (probably 10 m). 

Let the clam juice in the pan simmer for another 2-3 m for extra flavour. 

Add the cooked fregola to the pan with the reduced clam juice. Stir in the mascarpone, salt and pepper, chopped parsley and grated Parmigiano. Add the clams (either shelled or with shells). Finish with some extra pepper, a drizzle of olive oil and some more parsley.

♥︎Spicy Moroccan carrots

For ➍-➏
500 g carrots

marinade:

juice of ½ lemon (2 tbs)

3 large garlic cloves

¼ cup fresh parsley, finely chopped

¼ cup fresh coriander, finely chopped

4 tb olive oil

1 ts honey

1 ts sweet paprika

½ ts hot paprika

½ ts ground cumin

½ ts salt

Peel carrots. Cut into 1.5cm slices. Cover with hot salted water. Bring to the boil. Reduce heat and cover. Simmer for 15m. Drain and steam.

Crush garlic with salt to a paste. Thoroughly mix all marinade ingredients in a bowl.

Add warm carrots to marinade. Toss gently to coat

Cover and refrigerate for 1-2 h, stirring occasionally.

♥︎Cod & celeriac brandade

For ➋ 

400 cod fillets without skin or bones, in equal pieces* 

500 g celeriac, peeled, in small pieces (3 x 3 cm) 

6 cloves garlic, peeled 

small bush of fresh thyme 

25 cl fish stock 

olive oil 

Mix the celeriac and garlic in a pan, cover with fish stock. Cover and cook for 15 m. 

Add the cod, and poach for 5 m. 

Scoop the fish, celeriac and garlic out of the stock and mash them in an oven dish. Add a dash of olive oil, pepper and sea salt. 

Place the dish in a preheated oven at 180°C for 5 m. 

If necessary, grill for 1-2 m to brown a bit. 

*Or sea bream. Or  dried stockfish soaked in milk.

Coniglio affogato alla Ligure (rabbit stew Ligurian style)

For ➍
1 rabbit, 1½ kg, cut into pieces

15 cl extra virgin olive oil

1 large onion, thinly sliced 

1 clove of garlic, coarsely chopped 

rosemary sprigs 

sage leaves 

small thyme sprig 

100 g black (taggiasca) olives 

2 glasses of dry white wine* 

8 tbs tomato pulp (polpo di pommodore with pieces) 

salt & pepper 

flour 

50 -100 cl stock*

Wash the rabbit pieces. Pat them dry and roll them in the flour. Beat them off. 

Heat the oil in a casserole. Brown the rabbit. Add the onion, garlic, herbs and olives. Cook the onion on a low heat. Stir in the wine and let it evaporate by half.* Mix in the tomatoes, salt and pepper. 

Stew the rabbit for 1½ h on a medium heat. 

If necessary, add stock to keep it moist. Serve with gnocchi or polenta.

*If wanted, replace some wine with some stock. 

♥︎Quiche without pastry

For ➍

2 sweet potatoes, finely mandoline sliced

bag baby spinach

4 eggs

2 tbs Greek yoghurt or whipped cottage cheese

1 clove garlic, crushed

100 g smoked salmon

100 g fresh goat cheese or 1 goat cheese slice

olive oil

salt & pepper

Spread thin slices of sweet potato in a pie dish to make a good base. Drizzle with olive oil, salt and pepper. Place in a preheated oven at 200°C for 10-15 min until edges are lightly golden.

Whisk the yoghurt, garlic, salt and pepper

Pour over the sweet potato. Divide the spinach over the dish. Add pieces of smoked salmon and crumbled goat cheese. Place in a preheated oven at 200°C for 30 min.

Serve with green salad.

♥︎Tajine with cod & sweet potato

For ➋ 

 500 g skinless cod fillet 

2 onions, in half rings 

1 sweet potato, cubed 

15 cl fish stock 

15 cl passata 

2 cloves of garlic, finely chopped 

½ red pepper, in strips 

½ orange pepper, in strips 

1 red chili pepper 

1 tin of chickpeas 

olive oil 

 marinade: 

1 handful of coriander, finely chopped 

1 handful of flat-leaf parsley, finely chopped 

1 tsp baharat (Arabic spice mix) 

1 dash of olive oil 

½ preserved lemon, finely chopped peel 

Put the coriander, parsley, baharat, olive oil and preserved lemon in a bowl.  Stir everything well. Marinate the cod fillets in the oil for a while. Or put them together in the fridge for 30 m. 

Put some olive oil in the tajine and fry the onion in it. Add the sweet potato cubes and season with salt and pepper. Deglaze with the fish stock and the passata. Put the lid on the tajine and let it cook for 10-15 m. After 5 m, add the pepper strips. 

Then add the garlic, the chili pepper and the pieces of fish, together with the marinade (optional). Let it cook covered for the rest (depending on the thickness of the fish, 15-20 m). 

Pat the chickpeas dry between two pieces of kitchen paper. Put a pan on the stove and heat a dash of olive oil in it. Fry the chickpeas with, if desired, some more coriander, mint and baharat. Put the chickpeas in a jar and serve with the tagine on the table.