Winter recipes

Course Pickles, Marinades and Escabeches

Mussels, pumpkin, orange marinade

See recipe

Course Pickles, Marinades and Escabeches

Eggplant, chickpea and ricotta marinade

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Course Poke Bowls

Pulled Hoisin Jackfruit Poke

See recipe

Course Poke Bowls

Coconut sweet potato

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Course Poke Bowls

Pickled Daikon with Turmeric

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Course Healthy Mediterranean Cuisine

Catalan style beans

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Course Mediterranean Cuisine

Rice with smoked eel, lard and nori seaweed

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Course Lebanesse Mezze

Baba ganoush with chili brick wafers

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Course Croissants and Viennoiserie Second Collection

Raspberry flower croissant

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Course Peruvian Haute Cuisine

Scallops and legumes

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Course Nordic Cuisine: Cooking with Fire

Ember baked scallops, with scallop foam and roe emulsion

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Course Nordic Cuisine: Cooking with Fire

Flambadou Oysters

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Course Classic American Salads

Coleslaw

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Course Brazilian Fine Dining

Fish, citrus and saiqui honey

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Course Alpine Haute Cuisine

Arctic char and buckwheat

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Course Creative Pizzas

Octopus Pizza

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Course Neapolitan Cuisine

Stuffed calamari

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Course Neapolitan Cuisine

Spaghetti alle vongole

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Course Brazilian Cuisine

Glazed scallops with Red Wine Sago, Cassava and Coffee

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Course Modern Mexican Cuisine

Moorish crab in a green pipian of sunflower seeds, kaffir lime and Thai basil

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Course Travel Cakes

Pistachio & Grapefruit Cake

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Course Travel Cakes

Yuzu Pound Cake

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Course Tuscan Cuisine

Squid and cuttlefish

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Course Zero Waste Cuisine

Chard meringue with mint

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Course Mexican Breakfast Dishes

Shrimp fritters

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Course Introduction to Japanese Cuisine

Sukiyaki

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Course Modern Korean Cuisine

Eel, Iberico Pork Bulgogi, Pickled Tomato

See recipe

Course Modern Korean Cuisine

Scorpion fish with apple

See recipe

Course Modern Mexican Cuisine

Moorish crab in a green pipian of sunflower seeds, kaffir lime and Thai basil

See recipe

Course Brazilian Fine Dining

Scallops and Brazil nuts

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Course Brazilian Fine Dining

Black squid, corn and cashew nuts

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Course Alpine Haute Cuisine

Mountain ceviche

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Course Molding Techniques in Pastry

Beet pot

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Course Fish & Chips and British Seafood

Cucumber salad with smoked mussels and horseradish

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Course Fish & Chips and British Seafood

Deviled crab on toast

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Course Fish & Chips and British Seafood

Hay-smoked trout, celeriac and dill

See recipe