Pea-almond puree with sweet onions

Green peas, what to do with them? Boring, dry, mwa. But somehow they keep pulling at me to make something delicious with it. And that worked out very well with this dish, if I do say so myself. It is a great combination in which the pea rises to great heights. And in addition to being tasty, the pea is also mega healthy, even though you might not say so at first glance. So let’s make it…

Crispy fried leeks with creamy caper sauce

Leeks usually play a minor role in dishes. But not in this one. Here, leeks have a real leading role and he can wear them with verve. Leeks like you never eat them. It’s a bit of a chore, but it’s not so tasty. A big hit. Also on your table, for sure.

Jerusalem artichoke puree with cavolo nero fried in lemon butter

This is a divinely delicious snack to start your dinner with. Jerusalem artichoke puree, nice and nutty, a delicious independent tasting taste. And then the soft, fresh and creamy cavolo nero baked in lemon butter on top.

Arabic pumpkin allspice bread/appetizer

Virry – actually Virginie – walked into the restaurant one day. A farmer at her back – with us in Gameren – had a lot of pumpkins left. Could I do something with that? Naturally. And so we made soup, salad, main courses, mashed potatoes and more of those whoppers of pumpkins for weeks. And this bread. As one of the two starters of a four-course menu. Almost wanting to eat them with your hands.