Wash tomatoes and cut in half.

Wash the rocket and shake dry.

Peel garlic and chop finely.

Wash the asparagus, cut off the woody ends & peel the lower third.

Cut the asparagus diagonally into 5 cm pieces.

Heat 1 tablespoon of oil in a pan, steam the asparagus in it for about 5 minutes, turning, season with salt and pepper.

Rinse the shrimp and pat dry.

Heat the rest of the oil in the pan and fry the prawns over a medium heat for about 2 minutes, turning.

Add the garlic to the prawns and fry for 2 minutes.

Season the prawns with salt and pepper and drizzle with lemon juice.

Halve and core the avocado, lift the flesh out of the skin with a spoon and cut into slices.

Arrange all ingredients in bowls and serve sprinkled with parmesan.

Toast the light sesame seeds in a small pan until golden brown.

Drain the ginger.

Halve and core the avocado, carefully lift the pulp out of the skin with a tablespoon and dice.

Season the avocado with lime juice, salt and pepper.

Mix the light soy sauce and agave syrup with 1 tbsp water.

Prepare rice according to the package instructions and divide into 2 bowls.

Top with avocado and ginger.

Drizzle with sweet soy sauce.

Sprinkle with cress, roasted and black sesame seeds.

Cut the salmon fillet into 1.

5 cm cubes.

Rinse the lime with hot water, pat dry and rub the peel off.

Peel the ginger and grate finely.

Mix the oil in a bowl with the ginger, lime zest, mustard seeds, salt, pepper and a pinch of cayenne pepper.

Add the salmon pieces and let them steep in the refrigerator for 1 hour.

Peel and divide the clementines.

Clean the fennel, pluck the greens and set aside.

Wash the fennel and cut into thin strips.

Wash the radicchio and cut into thin strips.

Wash the rocket and shake dry.

Wash the spring onion and cut into rings.

Mix salmon with radicchio, rocket, clementines and fennel.

Wash and chop the fennel greens and pour over the salad.

Drizzle the salad with the marinade and serve.

Quarter the lime and squeeze it over the salad.

Cook rice according to package instructions.

Wash the salmon fillet, pat dry and cut into 1.

5 cm cubes.

Ginger peel and chopfinely.

Mix the soy sauce, 2 tbsp sesame oil and ginger in a flat dish.

Marinate the salmon in the marinade for 15 minutes in a cool place.

Toast the sesame seeds without fat in a hot pan over medium heat.

Peel and chop the garlic.

Heat the rest of the sesame oil in a pan and steam the garlic for 2 minutes.

Halve the avocado, remove the core, lift the pulp out of the skin, cut into small cubes and drizzle with lime juice.

Wash the spring onions and cut into fine rings.

Wash the cress and shake dry.

Divide the rice in 2 bowls and add the fish cubes.

Sprinkle with diced avocado, spring onions, garlic, cress and sesame seeds.

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.