We love this recipe because it is a tasty, low-energy feast. It freezes well.

This recipe was inspired by Plant Based Cooking Show. We’ve adapted it to make it scaleable as well as added beans and sweet potato.

Cream · Mushrooms, thinly sliced · Parmesan cheese · Olive oil · Garlic, minced · Salt · White pepper

A magnificient Robuchon soup serves as the base of european seabass and big shrimp (“gambón”) minimally cooked sous-vide to perfection. All elements are seasoned with coriander seeds to provide a common theme.

If you love mustard, you’ll love this sauce. It works great as a marinade as well as a basting sauce during cooking.

A winter warmer or easy one-pot meal, this classic navarin is rich and deep. Arrowroot is used as a thickener, which does not mask flavours like normal flour because it is used in much smaller quantities. The same result can be achieved with 0.2 g / 0.01 oz xanthan gum.