Wash the sushi rice, boil it in water according to the instructions and let it cool down.

Separate the salmon skin & cut the fish into 1.

5 cm cubes.

Mix the lime juice with soy sauce, chili powder and honey.

Add the fish cubes and leave to marinate in the refrigerator for 15 minutes.

Peel and core the mango and cut into cubes.

Halve and core the avocado, lift the pulp out of the skin with a large spoon and cut into fine wedges.

Wash the radishes and spring onions and cut into fine slices.

Remove the edamame from the pods, wash briefly and dry.

Wash the coriander, shake dry and chop finelythe leaves.

Toastlightly the sesame seeds without fat in a non-stick pan.

Cut the red cabbage into fine strips, place in a bowl with salt, knead so that the cabbage becomes soft.

Cut off the asparagus ends and peel the lower third then cut into pieces approx.

3 cm long.

Wash the radishes and cut into thin slices.

Clean the spring onions, remove the dark green ends and cut the rest into approx.

3 cm long, diagonal pieces.

Peel and finely grate the ginger and garlic.

Rub the lime peel thinly and squeeze out 2 tablespoons of juice.

Mix together lime juice, lime zest, ginger, garlic, soy sauce, 3–4 drops of sesame oil and 2 tablespoons of olive oil.

Season the salmon with sea salt, fry briefly and spicy on both sides in 2 tablespoons of hot oil, then place in the pan in the oven and finish cooking for 6–7 minutes (it should still be translucent inside).

Cook the pasta in boiling salted water.

Heat a few drops of sesame oil and the rest of the olive oil in a pan.

Fry the asparagus for 3–4 minutes while stirring, fry the spring onions briefly and season with salt and pepper.

Peel ginger and mix finely with lime juice, tahini, agave syrup, soy sauce and sesame oil.

Clean and wash the spring onions and cut into fine rings.

Separate and chop finelythe coriander leaves.

Toast the sesame seeds in a pan without fat.

Clean the broccoli and cut into 3 cm florets, mix with olive oil and salt, spread on a baking sheet lined with baking paper.

Cook in a preheated oven at 200 ° C for 12 minutes.

Bring the mirin and pepper to the boil in 300 ml of water, let the green tea steep for 3 minutes, then sift it and poach the salmon for 7 minutes.

Cook the pasta in boiling salted water.

Drain the pasta, mix with the broccoli and marinade and put in bowls, then tease the salmon, sprinkle with spring onions, coriander and sesame seeds.

Cook the rice in boiling and lightly salted water.

Peel and quarter the pineapple, remove the hard stalk and cut into slices.

Clean, wash and spin dry the rocket.

Halve the cucumber lengthways and cut into slices.

Finely dice the onion and then sauté in 1 tablespoon of hot oil.

Add curry and roast briefly.

Then stir in lime juice, yogurt and mayonnaise in a bowl, season with salt and chili flakes.

Heat the remaining oil and butter in the pan.

Salt the salmon and fry for 3-4 minutes on each side over a medium heat

Tear up the salmon with two forks and spread over the rice with rocket, cucumber and pineapple.

Then drizzle some sauce over it, serve the remaining sauce separately.

Wash and quarter the tomato.

Cut the celery into 2 cm pieces.

Clean and wash the corn on the cob and cut into 4 pieces.

Peel the onion and quarter it lengthways.

Halve the merguez and fry on all sides for 2–3 minutes.

Put the cider, 1.

5 l water, poultry stock, lemon wedges, brown sugar, 1 ½ tablespoons salt, bay leaves, tomatoes, celery, bacon and Cajun spices in a saucepan and bring to the boil.

Wash the potatoes, cook in the stock for 20 minutes, add corn after 5 minutes, add merguez, artichokes and onions after another 5 minutes, add butter and prawns 5 minutes before the end of the cooking time.

Cook pearl barley in plenty of lightly salted water for 20-25 minutes until soft, drain and rinse briefly.

Peel the onion and cut into thin rings.

Heat corn oil in a saucepan and fry the onions in it for 3–5 minutes until golden brown.

Remove the onions with a slotted spoon, season with salt and drain on kitchen paper.

Mix vinegar, 2 tablespoons of olive oil and 1 teaspoon of horseradish, season with salt and pepper.

Cut the beetroot into cubes.

Clean the radicchio and cut into strips.

Marinate beetroot and radicchio with 1 tablespoon each of vinaigrette.

Fry the salmon vigorously in the remaining oil in a pan, turn and cook for 4–5 minutes at a medium temperature.

Place the salmon on a plate and tear it apart with two forks.

Put the pearl barley, beetroot, salmon and radicchio in two bowls, serve with the vinaigrette, onions and the rest of the horseradish.

Wash the beetroot, cover and cook in salted water for 30–35 minutes over medium heat and then leave to cool.

Bring the broth to the boil.

Peel the beetroot and puree in 100 ml of hot stock.

Dicefinely the onion and chop finelythe garlic.

Sauté both in a saucepan in hot olive oil.

Add the pearl barley, sauté briefly, deglaze with wine and reduce almost completely, add the boiling broth until the pearl barley is just covered and cook over a medium heat for 35 minutes.

After 30 minutes add the pureed beetroot and cook for 5 minutes.

Cut 2 matjes fillets diagonally into pieces.

Wash the apple, cut into thin sticks and mix with lemon juice.

Break the crispbread into pieces.

Peel the horseradish, grate finely and place on the pearl barley with the crispbread, serve with cress and dill.

Cook the rice according to the instructions on the packet and then let it cool down.

Halve and core the avocado, remove the pulp from the skin, dice and drizzle with lime juice.

Wash the spring onions and cut into rings up to the roots.

Rinse the fish in cold water, pat dry and cut into 1–2 cm cubes.

Peel the ginger and grate finely together with the spring onion bulbs.

Mix both with soy sauce and sesame oil.

Chop roughlythe macadamia nuts.

Spread the rice, avocado, fish and spring onion rings in bowls, drizzle the dressing over them and sprinkle with sesame seeds.

Cut the Shiso cress from the bed as desired and sprinkle over it.

Chop roughlythe nuts.

Bring 3–4 liters of salted water (1 teaspoon of salt per liter) to the boil.

Clean and wash the spring onions and cut into thin rings.

Wash and clean the pakchoi and cut into strips.

Peel, wash and cut the carrots into strips.

Wash the coriander, shake dry and chop finely.

Mix with soy sauce, agave syrup and sesame oil.

Mix the carrots with 2 tablespoons of the sauce and spread on half a baking sheet.

Wash the salmon, pat dry, cut into approx.

2 cm wide slices, marinate with 4 tablespoons of sauce and spread on the other half of the tray.

Cook the salmon and carrots in the oven at 180 ° C for about 5 minutes.

Cook the noodles according to the instructions on the packet and add pakchoi just before the end of the cooking time.

Boil the egg for about 6 minutes until it is waxy, then peel and cut in half.

Mix the carrots, remaining sauce and lime juice into the pasta.

Sprinkle with nuts and spring onion rings.

Cook basmati rice in 500 ml boiling salted water.

Mix the soy sauce with the brown sugar and wasabi.

Drain the ginger well in a colander.

Wash and finely dice the cucumber.

Rinse the salmon, pat dry and cut into slightly wider strips.

Halve the avocado, remove the stone, remove the pulp from the skin, cut into wedges and drizzle with lime juice.

Drain the rice and stir in the rice vinegar.

Arrange rice, cucumber, ginger, avocado and salmon in bowls.

Sprinkle with sesame seeds.

Serve with sauce in bowls.