1. Place the butter for the scones in the freezer for 15 minutes. Let the butter for the ranch compound butter soften at room temperature. Line a baking sheet with parchment paper and preheat the oven to 200°C/390°F. Dice the ham into small squares, grate the cheese, and finely slice the chives. Set aside about 1/3 of each to top the scones later.
2. In a medium bowl, combine the flour, brown sugar, baking powder, salt, and pepper. Grate the cold butter directly into the dry ingredients using a box grater.
3. In a small glass or bowl, whisk together the milk and egg, then pour into the dry mixture. Mix with a spoon just until the dough comes together. You should still see streaks of flour. Add the ham, cheese, and chives and gently fold in. Transfer the dough to a clean work surface and shape it into a rectangle (about 20x30cm) using a spatula. Avoid using your hands because keeping the butter cold is key to flaky scones. Sprinkle the remaining ham, cheese, and chives over the top.
4. Use a round cutter to cut out as many scones as possible. Gather and gently reshape the scraps to cut more until all the dough is used. If you don’t have a cutter, simply slice the dough into triangles. This recipe yields about 10 scones.
5. Arrange the scones on the baking sheet with a bit of space in between and bake for about 15 minutes until golden. Let cool slightly and serve fresh.

1. Peel the carrots, trim the ends, and slice. Cut the roots off the onions and halve them. Separate the white and green parts of the leek. Wash the green part thoroughly and cut it into large pieces. Halve the lemon. Peel the garlic cloves. Pat the chicken thighs dry with paper towels.
2. Heat a large pot over medium heat (no oil). Place the onion halves cut side down and let them brown. Then add the carrots, leek, lemon, herbs, peppercorns, and chicken thighs. Pour in 3 liters of cold water.
3. Slowly bring the pot to a gentle simmer, do not let it boil. Skim off any foam with a spoon. Let it cook uncovered on the lowest heat for 4 to 8 hours, making sure it stays at a gentle simmer. Skim off any foam occasionally and add cold water if too much evaporates.
4. In the meantime, prepare the chive oil and store it in the fridge until needed.
5. Once the broth is done, remove it from the heat. Take out the chicken thighs, let them cool, and then shred the meat from the bones and set it aside for later. Remove the vegetables with a slotted spoon. Strain the broth first through a fine mesh strainer and then through cheesecloth for a clear result.

If you’d like to turn your broth into a clarified consommé, follow the next steps. If not, jump to the section “Simple Version.”

Consommé Version

1. Let the broth cool slightly so it’s warm but not hot. In a bowl, whisk 4 egg whites just until frothy. Stir them into the broth. Let everything sit over medium heat for about 15–20 minutes, do not boil, or the egg whites will curdle.Over time, a layer of egg whites will form and trap any remaining fat or cloudiness. Gently remove this layer and strain the broth again: first through a fine mesh strainer, then through cheesecloth. The result: a crystal-clear consommé.
2. Reheat the consommé and season with salt (about 5–7g per liter). Keep it hot.
3. Slice the white part of the leek into rings and wash well. Slice the asparagus into chunks or thin rounds. Finely slice the green part of the scallions for topping.Optional extra step for curly scallion strips: Slice the tube lengthwise and open it up. Place the inside facing up and gently scrape off the slimy layer with a knife. Slice into thin strips and store in a bowl of ice water until serving.
4. Boil two small pots of salted water. In one, cook the noodles al dente. In the other, blanch the leeks first, then asparagus, and finally the peas. Place each component in a small bowl and set aside.
5. To serve, layer noodles, vegetables, and shredded chicken into serving bowls and pour hot consommé over. Top with freshly ground black pepper, fresh dill, chives, scallions, lemon slices, a squeeze of lemon juice, and a drizzle of chive oil.

Simple Version

1. Reheat the broth and season with salt (5–7g per liter). Keep it hot.
2. Slice the leek into rings and rinse thoroughly. Cut the asparagus into chunks or thin slices. Finely slice the green part of the scallions for topping.
3. Bring a small pot of salted water to a boil and cook the noodles al dente.
4. Add the leeks to the broth and simmer until soft. Then add asparagus and peas, cooking for another 5 minutes. Finally, stir in the shredded chicken and cooked noodles. Simmer everything for 1–2 minutes until heated through.
5. Adjust seasoning with salt, pepper, and lemon juice. Serve hot in deep bowls, topped with fresh dill, chives, scallions, lemon slices, and chive oil.

1. Start by preparing the chili lime garlic naan according to this recipe, up to Step 4. Once 40 minutes of resting time have passed, proceed with Step 2 of this recipe.
2. Finely dice the onions and tomatoes, keeping them separate.
3. Coat the chicken in turmeric (gloves recommended, as turmeric stains easily). Heat avocado oil in a large pan and sear the chicken on both sides. It doesn’t need to be fully cooked yet, as it will finish simmering in the sauce. Remove from the pan and set aside.
4. In the remaining oil, add ground cinnamon, cardamom, black pepper, and ground cloves. Toast briefly until fragrant. Add the diced onions and a bay leaf, season generously with salt, and let them soften. Meanwhile, peel and finely chop the ginger and garlic, then add them to the pan. Let everything cook down gently.
5. Once softened, add coriander powder, chili powder, and cayenne pepper, toasting briefly. Stir in tomato paste and diced tomatoes, then pour in vegetable broth. Cover with a lid and let it simmer until the tomatoes break down. Transfer everything to a blender and blend until smooth. Keep the mixture in the blender while reheating the pan.
6. Continue preparing the naan from Step 5 to Step 6, allowing the dough to rest for another 10-15 minutes.
7. Heat more avocado oil in the pan and toast ground cumin and mustard seeds until they start popping. Add pressed garlic, turmeric, and garam masala, stirring until fragrant. Pour in the coconut milk and mix well. Then, return the blended tomato mixture to the pan, stirring until combined. Add the seared chicken, cover with a lid, and bring to a simmer.
8. Once simmering, remove the lid and stir in more garam masala and a splash of lime juice. Optionally, add a tablespoon of butter for extra richness. Let everything simmer over medium heat for another 20 minutes until the chicken is fully cooked.
9. While the dish simmers, complete the naan recipe from Step 7 onward, so it’s freshly served.
10. Remove the pan from the heat and top the chicken with yogurt, passionfruit purée, and fresh cilantro. Serve with warm naan and enjoy!

PREPARATIONS

• Place the beef shanks on a rack over a drip tray or a deep baking sheet lined with parchment paper. Roast in the oven at 250°C on the grill setting for about 25 minutes, until browned and starting to render fat.
• Meanwhile, cut carrots, onions, and celery into large chunks. Sauté the veggies with crushed coriander seeds and peppercorns in a large pot with a bit of olive oil. Stir in tomato paste and cook for another 1–2 minutes.
• Add water to the pot and toss in bay leaves.
• Remove the beef shanks and bones from the oven and add them to the pot. Cover with the lid and simmer for about 2 hours.
• Once the cooking time is up, strain the broth through a sieve into a measuring cup. Discard the vegetables and bones, and set the meat aside in a bowl. If you want to go the extra mile, strain the broth through a cheesecloth, though it’s not essential for this recipe. You’ll need 600 milliliters of broth and all the meat for this cottage pie.

INSTRUCTIONS

1. Peel and halve the potatoes, then place them in a medium pot with cold water. Bring to a boil and cook until soft, about 20 minutes.
2. Meanwhile, gently heat milk and butter in a small pot until the butter melts. Grate Parmesan and slice chives into fine rings—set both aside. Finely dice the onion, peel the garlic, and dice the carrots into small cubes. Weigh the peas and set everything aside.
3. Once the potatoes are soft, drain the water. Add the warm milk-butter mixture and mash the potatoes. Stir in cream cheese and Parmesan, then season with nutmeg, salt, and pepper. Finally, fold in the chives. Cover and set the pot aside.
4. Heat olive oil in a large pot or ovenproof pan. Sear the ground beef, remove it, and set aside.
5. Add the onions and carrots to the pan and sauté briefly. Press or finely grate the garlic, sauté for a moment, then stir in tomato paste and cook briefly as well.
6. Dust with flour and stir well. Add the ground beef and beef shank meat, then deglaze with the beef broth. Stir in Worcestershire sauce, bay leaves, thyme, rosemary, paprika, cinnamon, brown sugar, nutmeg, salt, and pepper. Simmer for about 20 minutes or until the carrots are soft. While it simmers, finely chop the parsley.
7. Once the carrots are soft, stir in the peas and parsley. Preheat the oven to 180°C. Spread the meat mixture evenly into an ovenproof dish. Smooth it out, then spread the mashed potatoes on top, smoothing and optionally decorating the surface.
8. Bake for 15–20 minutes, until the edges are bubbling. Switch to the grill setting and cook for 5–7 minutes until the mashed potato topping turns golden brown. Let the cottage pie rest briefly before serving.

PREPARATIONS

• Here’s the recipe for mulled wine oil. You’ll need about 3–4 tbsp of it.

INSTRUCTIONS

1. For the apple filling, dice the apples and add them to a pot with apple juice, sugar, cinnamon, nutmeg, salt, vanilla extract, and lemon juice. Simmer over medium heat for about 10 minutes until the apples are soft. Mix cornstarch with 2 tbsp of cold water, then stir it into the apple mixture. Bring to a quick boil until it thickens, then remove from heat and let cool.
2. For the caramel-cinnamon sauce, heat sugar and water in a pot until it reaches 170°C (340°F) and turns a light golden caramel (about 10–15 minutes). Remove from heat and carefully stir in butter and cream – it may clump, but just keep stirring. Add a pinch of salt, vanilla extract, and cinnamon, mix well, and let it cool.
3. For the milk crumble, combine milk powder, flour, powdered sugar, and salt in a bowl. Add melted butter and mix with your hands until crumbly. Spread the mixture onto a baking sheet and bake at 140°C (285°F) for about 10 minutes. While it bakes, melt the white chocolate. Once the crumble is baked, transfer it to a bowl, drizzle the melted chocolate over it, and stir until it forms larger clusters. Set aside.
4. Next, prepare the vanilla sauce. You can find the recipe here.
5. For the filo rolls, place a heaping tablespoon of the apple filling on each sheet of filo dough. Fold in the sides, roll them up, and seal the ends with a bit of water. Arrange the rolls on a baking sheet lined with parchment paper, brush them with melted butter, and bake at 180°C (355°F) for about 15 minutes until golden brown.
6. To serve, pour the vanilla sauce onto plates or bowls, cut the filo rolls into three pieces each, and arrange them on top of the sauce. Drizzle with the caramel-cinnamon sauce and finish with milk crumbles. Enjoy!

1. Preheat the oven to 175°C / 350°F. Grab a baking dish, drop in the butter, and pop it into the oven for a few minutes and let it melt.
2. In a bowl, combine flour, sugar, baking powder, and a pinch of salt. Stir in milk and a splash of vanilla extract until it’s all smooth, creamy, and totally lump-free.
3. Carefully pull the now-buttery baking dish out of the oven. Pour the batter right over that melted butter. Trust the process – it looks weird now, but it’s all part of trust the process. Sprinkle pecans on top and follow up with a layer of brown sugar. Finally, add the caramel candies. Whole or crushed? Dealer’s choice.
4. Next, get that kettle boiling and slowly pour the hot water over everything in the dish. Yes, everything. No stirring allowed! Just trust me on this one.
5. Bake uncovered for 30–35 minutes or until the top is golden brown and smells like a caramel dream.
6. Take it out and let it cool for about 30 minutes. Patience is key – the caramel sauce underneath thickens and gets all creamy during this time.
7. Scoop it into bowls, drizzle with that caramel sauce hiding underneath, and top with a big ol’ scoop of vanilla ice cream.

PREPARATIONS

• Chop the shallot and garlic cloves into small, fine pieces. Take the salsiccia sausage out of its casing—either tear it into chunky bits with your hands or crumble it up, whichever feels less chaotic. Slice the gorgonzola into chunks—don’t overthink it; it’ll melt anyway. Wash the baby spinach thoroughly and spin it dry. Set everything aside.

INSTRUCTIONS

1. Melt some butter in a large pan over medium heat. Toss in the shallots and cook until they’re glossy and translucent. Add the garlic and stir it until your kitchen smells incredible.
2. Deglaze with a splash of white wine. Let it simmer for 1-2 minutes to let the alcohol cook off. Pour in the chicken broth and bring it to a boil. Once it boils, lower the heat to a simmer and stir in the cream. Let this dreamy mix simmer gently for 10-15 minutes while you prepare the salsiccia.
3. Toss the sausage bits into a cold pan. Slowly heat it up so the fat renders out—no extra oil needed! Cook until the pieces are golden and crispy on the outside. Deglaze with another splash of white wine, simmering until most of the liquid evaporates and you’re left with a creamy coating. Toss in the walnuts, a pinch of cayenne pepper, salt, and a drizzle of honey. Stir everything and let it caramelize for 1-2 minutes. Add fresh oregano and thyme, mix, and let those flavors pop.
4. Keep your cream and broth mixture on low heat. Stir in the Gorgonzola until it’s completely melted into the sauce—smooth, rich, and irresistible. Grate in some fresh nutmeg, then stir in more oregano and thyme. Add the spinach and stir until it wilts down. Keep everything warm and cozy over low heat.
5. Fill a large pot with water, bring it to a boil, and add the gnocchi. Cook for 3-5 minutes, or until they float to the surface. Drain the gnocchi and toss them directly into the Gorgonzola-spinach sauce. Stir until every pillowy bite is coated in the sauce.
6. Plate the gnocchi in deep bowls. Spoon the crispy salsiccia-walnut mixture on top and finish with a shower of freshly grated Parmesan.