2 Yellow Zucchinis, 1 Eggplant, 2 French Courgettes, 2 medium tomatoes, few asparagus to roast at 220°C for 30 mins

2 medium carrots

1 celery

2 shallots

3-4 gloves of garlic

Oregano

Thyme

Rosemary

Tomato paste

150 ml white wine

700ml chicken stock

3-5 HEADS of garlic (based on your preference) to roast at 215º Celsius for 45 mins

Half an onion

1/4 a leek

2 small potatoes

150 ml white wine

450ml stock of your choice

Parsley

6 HEADS of garlic to roast at 210º Celsius for 1 hour

1 big onion

1 big potato

1 carrot

10 gr of butter

250ml of white wine

500ml chicken stock

50ml water

rosemary

Thym

Parsley

Croutons (optional)

1kg of mushroom of your choice

1 shallot

1 leek

1 medium potato

3 cloves garlic

Thyme

Salt

10 grams butter

100 ml white wine

700 ml chicken stock (or of your choice)

500-600 grams of mushroom of your choice

1 onion

3 cloves garlic

Thyme

Rosemary

Salt

Pepper

10 grams butter

150 ml white wine

500 ml chicken stock (or of your choice)

1kg of assorted tomatoes of your choice. Roast them for 50mins at 210ºC.

2 shallots

1 head of garlic

2 bell pepper

Basil

Thyme

Rosemary

Salt

Pepper

350ml stock of your choice ( or water)

Assorted tomatoes of your choice 6 big ones and 2 bunches of cherry tomatoes works best. Roast them for 30-40min at 215ºC.

1 onion

1 head of garlic

1 bell pepper

1 chilli pepper

Thyme

Salt

Pepper

350ml stock of your choice (I use chicken)

1 medium sized pumpkin. Roast for 45min at 210ºC.

1 onion

3-4 cloves garlic

Thyme

Oregano

Salt

Pepper

150 ml white wine

500 ml stock of your choice

A handful of Hazelnuts

80 grams butter (combined)

A drizzle of cream

1kg of sweet potatoes. Roast for 30min at 210ºC.

1 onion

1 carrot

3-4 cloves garlic

3-4 mushrooms (optional)

10 grams butter

Salt

Pepper

Gochugaru

Samjang

Gochujang

Sugar

Soy sauce

150 ml white wine

500 ml stock of your choice

500ml coconut milk

2 Acorn Squash. Roast for 30min at 210ºC.

1 whole onion

1 carrot

3-4 cloves garlic

Thyme

Rosemary

Salt

Pepper

Cinnamon

Nut Meg

Tomato paste

150 ml white wine

500 ml stock of your choice

150ml water (optional)

1 medium sized pumpkin. Roast for 45min at 210ºC.

1 onion

3-4 cloves garlic

Thyme

Oregano

Salt

Pepper

150 ml white wine

500 ml stock of your choice

A handful of Hazelnuts

80 grams butter (combined)

A drizzle of cream

1 butternut squash. Roast for 40min at 215ºC

3 cloves garlic

1 onion

Thyme

Rosemary

Salt

Pepper

100ml white wine

500 ml stock of your choice

500-600 grams asparagus

1 onion

3-4 cloves garlic

Salt

Pepper

Thyme

150 ml white wine

500 ml stock of your choice

25 ml cream

2 whole head of cauliflower. Roast for 30 min at 220°C

1 onion

1 chili pepper

3-4 cloves of garlic

Thyme

100 ml white wine

750ml chicken stock

Salt

Pepper

Chilli flakes

Cinnamon

Cumin

Smoked paprika

Ginger

Turmeric

1 head of cauliflower. Roast for 30 min at 205°C

1 onion

3-4 cloves of garlic

Thyme

Salt

Pepper

100 ml white wine

350ml chicken stock (or any stock)

40 grams pine nuts

Double cream to serve

200 grams Hazelnuts

2 parsnips

1/2 butternut squash

1 shallot

1/4 a leek

3-4 cloves garlic

1 sprig of each rhyme and Rosemary

Salt

Pepper

60 grams butter

1 TBSP double cream

500 ml chicken stock

300 ml water

2 heads broccoli

1 head garlic

1 shallot/onion

1 stalk celery

2 carrots

Thyme (optional)

Chives

500 ml Stock (I used chicken)

470 ml whole milk

500 -600 grams cheese of your choice

3 large leeks

4 large potatos

1 onion

3 cloves garlic

Salt

Pepper

Rosemary

1 liter chicken stock

Chives

4 large leeks

3 large potatos

4 cloves garlic

1 shallot

40 grams butter

Olive oil

Salt

Pepper

Paprika

2 table spoons double cream

1 liter chicken stock

Chives

5 large white onions

2 sprigs of thyme

Salt and pepper

80 grams butter

500 ml beef stock

100 ml red wine

Gruyère to taste

1 baguette

Chives to serve

2.5 cups red lentils

1 onion

2 cloves garlic

1 carrot

1 potato

Salt

Pepper

Cumin

1.5 liters of stock of your choice

2 lemons

Arabic bread

Parsley

500 grams whole chestnuts or 250 grams peeled chestnuts. Roast them in the oven for 30min

1 shallot

3 cloves garlic

Salt

Pepper

Thyme

50 ml double cream

450 ml veg stock

Bacon

Olive oil

5 red bell peppers. Roasted at 215ºC for 30min.

1 onion

1 head garlic

500 ml vegetable stock

10 ml sour cream

Olive oil

Paprika

Salt

Pepper

2 celery stalks

1 large carrot or 2 medium

1 large onion

4 cloves garlic

3 tomatoes

1 table spoon tomato paste

1 large potato

250 grams green beans

1 can cannellini beans

1 large zucchini

Olive oil

Salt

Pepper

Paprika

1 liter vegetable stock

350 grams small pasta shape

2 chicken breasts

500 grams gnocchi

1 large carrot

2 stalks celery

1 large onion

1 head garlic

250 ml double cream

250 ml whole milk

450 ml chicken stock

Cornstarch slurry (optional)

Paprika

Salt pepper

Oregano

Olive oil

1 bag spinach

Broth:

1 kilo chicken wings or 2 chicken carcasses

1 onion

2 scallions

1 knob ginger

4 cloves garlic

1 carrot

1 TBSP miso paste

1.5 liters water

Tare:

3 TPSB miso paste

100 ml soy sauce

40 ml water

Toppings:

2 chicken thighs

1 tpsp Miso paste mixed with water and thickened

2 King oyster mushrooms

Scallions

Sesame seeds

Cucumber (picked in vinegar chili oil soy sauce fish sauce and mirin)

Soy stained egg (marinated in garlic scallions ginger 200 ml soy sauce 200 ml cooking sake)

Dough

500 grams bread flour

7 grams dry active yeast

4 grams salt

50 g granulated sugar

255 g whole milk

55g melted butter

1 egg

170 g pumpkin purée

10 grams pumpkin spice blend

Filling

135 grams dark brown sugar

10 grams pumpkin spice blend

55 grams softened butter

Drizzle

100 grams icing sugar

50 grams whole milk

5 grams pumpkin spice blend

(Adjust as necessary)

1 liter chicken stock

2 TBSP pumpkin purée

150 grams Arborio rice

100 grams pumpkin whole

50 grams Parmesan cheese

20 grams butter

Salt and pepper

Olive oil

1 shallot

1 clove garlic

170g butter

220 grams light brown sugar

2 egg yolks

2 teaspoons vanilla paste

122g pumpkin purée

220 grams plain flour

30 grams pumpkin spice

1/2 teaspoon baking soda and 1/2 teaspoon baking powder

Pinch of salt

Meatballs:

400 grams lamb mince

400 grams beef mince

Half onion

Bunch of parsley

30 ml milk

50 grams Parmesan

Sauce:

2 cans crushed tomato

Half onion

3 cloves garlic

1 red chili

30 ml white wine

Bunch basil

2 chicken legs

4 tbsp Hungarian paprika

1 onion

4 cloves of garlic

1 Hungarian bell pepper (if available)

2 medium tomatoes

40 grams butter

Olive oil

Salt and Pepper

400ml chicken stock

50 grams sour and heavy cream

Parsley to serve

400 grams stewing beef

3 tbsp Hungarian Paprika

1 Large carrot

1 large potato

2 turnips

1 onion

4 cloves garlic

1 Hungarian and Red bell pepper

2 medium tomatoes

Chili (optional)

Salt and pepper

40 grams butter

Olive oil

450 ml Beef Stock

Parsley to serve

2 medium carrots

2 medium celery

1 large onion

1 bell pepper (optional)

450 grams beef mince

450 grams lamb mince

1 entire tube of tomato concentrate (tomato paste)

500 ml red wine

500 ml chicken stock

Bay leaf

Rosemary

Parmesan cheese (to taste)

Parsley (to taste)

Salt and pepper to taste

30 cherry tomatoes (around 500g)

1 Birds Eye chilli

1/2 large chili

2-3 cloves garlic

2-3 basil leaves

Olive oil

Salt

Pepper

20 grams pine nuts

1 bunch of basil

3 tbsp Parmesan

1 clove garlic

Olive oil

Salt