Ingredients

    4 red mullet , from sustainable sources, ask your fishmonger, scaled, cleaned and gutted
    1 small bunch fresh oregano , leaves picked
    sea salt
    freshly ground black pepper
  
FOR THE SALSA
    olive oil
    1 handful black olives , stoned and roughly chopped
    3 cloves garlic , peeled and finely sliced
    1 fresh red chilli , deseeded and finely sliced
    a few sprigs fresh rosemary
    6 ripe tomatoes , different colours if you can find them, roughly chopped
    ½ lemon , juice of
    1 small bunch fresh flat-leaf parsley , leaves picked and torn
  
Method
        When cooking fish, you don’t have to stick to soft herbs like tarragon or dill – gutsy, woody herbs like oregano, thyme or rosemary are great with fish like red mullet.
        In the UK, red mullet are hard to get hold of at the moment. Make sure your fish is from a sustainable source, and if you can’t find sustainable red mullet, go for small red snapper instead.
        First get your barbecue going, with the coals piled up high on one side so it's super hot and low on the other side for a more gentle heat to give you some control.
        With a sharp knife, score each of your fish all over on both sides, about 1cm deep. This helps the flavours to get into the fish and will allow the heat right in so the fish gets cooked evenly right down to the bone.
        Get a big chopping board ready. Roughly chop the oregano leaves, then scatter them over the board. Sprinkle over a generous amount of salt and pepper. Roll the fish over board, pushing them down and rubbing the flavourings into the slashes.
        Place fish on to the hot side of the barbie to give them a bit of colour. You’ll be making your salsa on the cooler side (or on your hob). Just heat a little olive oil in a frying pan, add the chopped olives and warm them through for a minute or so. Add the garlic, chilli and rosemary sprigs, give it a good toss and gently fry while you finish cooking your fish.
        After about 4 minutes, turn the fish over by easing them off the grill with a fish slice – be patient otherwise they will stick – and cook for another 4 minutes until cooked and moist on the inside, with a crispy skin on the outside.
        Remove and discard the sprigs of rosemary from the frying pan; they will have released lots of flavour so they've done their job. Add the chopped tomatoes to the pan and toss. Squeeze in the lemon juice and add the parsley leaves. Give the salsa a taste. Olives are usually quite salty so you probably don’t need any more salt but that's your call. I might add a little pepper though. Once everything is warmed through, take the pan off the heat.
        Remove the fish to a plate. To make sure they are cooked, pull a bit of the meat away from the bone. If it comes away easily, you're in business.
        Serve the fish simply with some salsa spooned over the top.
        P.S. If you've got any leftovers, what I like to do is pull the fish away from the bone and flake it into a bowl. Toss with the leftover salsa, add some extra torn parsley leaves or peppery rocket, and serve with some nice bread.

• Homemade pizza dough
• Homemade your favorite pizza sauce
• 200g of Lamb meat
• 200g grated cheddar cheese
• 1tbsp of butter
• 100g pitted black olives
• 1green bell pepper
• 1 small green chili
• 1 yellow onion
• Thyme
• olive oil
• salt and black pepper

• After that your pizza dough has risen, shape it like in the photos in your working area. Drizzle some olive oil on the pizza dough and put a little bit of your pizza sauce on top and cover every inch of it with the sauce.
• Pre-cook your lamb meat with a pinch of salt and black pepper and a tbsp of butter, and put it on top of the sauce.
• Then add your pitted black olives along with your grated cheddar cheese, the onion rings, the chopped green bell pepper and the diced green chili.
• Now to the pre-heated oven at 220C° for 15 minutes or until you see that the dough is cooked perfectly and browned on the edges.

• 1 deboned rabbit
• rabbit's liver and heart
• 100g of ground beef
• 2 carrots
• 1 chopped onion
• 2 gloves of garlic
• salt and black pepper
• rosemary
• Chilies 
• thyme
• parsley
• olive oil
• lemon juice

• On a chopping board you chop the herbs, the garlic and the liver+ heart finely, then you mix with the cooked ground beef, mix everything together until well combined.
• Put some salt and black pepper on your deboned rabbit and drizzle with a little of lemon juice, then you put all the mixture inside the rabbit and you roll it carefully, then you string it! and you give it some pinch of salt on top.
• In a hot sauce pan put some olive oil and sear the rabbit on each side and you take it out, let it rest. In the meantime you cook your chopped onion and the diced carrots for 5 minutes, then you bring back the rabbit, put on top of it some red hot chilies and some rosemary with thyme, and let it slow cook for 45minutes. And Voila! buon appetito :D

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg, yolk and white separated
• 1 1/2 tsp vanilla extract
• 2 Tbsp milk
• 1 1/4 cups finely chopped nuts
• 1 pot of Nestlé Caramel
• 2 1/2 Tbsp heavy cream
• Flaky or coarse sea salt
• 1 pack of your favorite 70% chocolate

• In a mixing bowl, whisk together flour, cocoa powder and salt, set aside. Whip butter, granulated sugar until slightly pale and fluffy, about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract. Blend in milk. slowly add in dry ingredients and mix just until combined. Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap and chill 45 minutes, until slightly firm.
• Preheat oven to 350 degrees. Remove egg white from refrigerator and whisk vigorously until frothy. Place finely chopped nuts in a bowl. Shape dough into 1-inch balls (18 grams each) then shape into balls, drop into egg white and roll to evenly coat the lift and allow excess egg white to run off and immediately place in bowl with chopped nuts and roll to evenly coat. Transfer to parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball. Bake in preheated oven until set, about 10 - 12 minutes. Remove from oven then using the bottom of a rounded teaspoon, gently press down on existing indentation. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
• For the topping:
• Melt your caramel and then Spoon caramel into indentation in cookies.
• melt your chocolate in a water bath with stirring until melted and smooth. Pour into a piping bag  and cut tip of corner. Drizzle over cookies. Enjoy!

• For Cake Layers:
  1 3/4 cup (300g) bittersweet chocolate chips
  1/2 cup (150g) Nutella or other hazelnut-chocolate spread
  1 cup (150g) hazelnuts
  1/4 cup (31g) confectioner's sugar
  1/4 cup (30g) unsweetened cocoa powder
  1/4 cup (31g) all-purpose flour
  2 teaspoons (8g) baking powder
  1/8 teaspoon salt
  1 cup (226g) butter, softened at room temperature
  1/2 cup (100g) white granulated sugar
  7 eggs, separated
• 
  For Nutella Frosting:
  2 cups (450g) butter; softened at room temperature
  1 cup (300g) Nutella
  1/4 teaspoon salt (optional)
  2 cups (250g) confectioner's sugar
   
• Other ingredients:
  crunchy wafer or waffle cookies, crushed
  Ferrero Rocher candies and hazelnuts for garnish

• 1. Preheat oven to 350F and line 2, 8-inch cake pans with parchment paper and spray down sides with non-stick spray.
  2. Melt chocolate chips in a microwave or double boiler. While chocolate is still hot, add Nutella and whisk until smooth.
  3. Place hazelnuts, flour, cocoa powder, baking powder, salt and confectioner’s sugar into food processor and pulse until fine flour forms. Set flour aside.
  4. Next, place sugar and butter into a mixer bowl and whisk on high speed until light and fluffy. Add egg yolks; mix until well combined. Fold in the chocolate and Nutella mixture, followed by hazelnut flour.
  5. Transfer chocolate batter into a separate bowl and clean mixer bowl very well. Place egg whites into a clean mixer bowl and whisk until stiff peaks form. Gently fold in the prepared cake batter into egg whites, being careful not to flatten the egg whites. Fold gently until uniform batter forms.
  6. Pour batter into prepared cake pans and bake in preheated oven, until toothpick inserted into the center comes out clean, about 35-40 minutes. Remove cakes from pans and let cool completely on wire racks. Cake layers will be fragile; handle carefully. Once completely cooled, split the layers in half, forming 4 layers total.
  7. For frosting, place softened butter and Nutella into a mixer and whisk until light and fluffy. Gradually add the confectioner's sugar until frosting is thick and fluffy. Can add a pinch of salt for flavor.
  8. To assemble cake, top with frosting and crushed cookies between each layer. Frost sides and top; garnish top with candy, hazelnuts and/or cookies.
  9. Keep Ferrero Rocher cake refrigerated. When getting ready to serve, remove cake about 1 hour before serving to allow buttercream to soften.

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg, yolk and white separated
• 1 1/2 tsp vanilla extract
• 2 Tbsp milk
• 1 1/4 cups finely chopped nuts
• 1 pot of Nestlé Caramel
• 2 1/2 Tbsp heavy cream
• Flaky or coarse sea salt
• 1 pack of your favorite 70% chocolate

• In a mixing bowl, whisk together flour, cocoa powder and salt, set aside. Whip butter, granulated sugar until slightly pale and fluffy, about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract. Blend in milk. slowly add in dry ingredients and mix just until combined. Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap and chill 45 minutes, until slightly firm.
• Preheat oven to 350 degrees. Remove egg white from refrigerator and whisk vigorously until frothy. Place finely chopped nuts in a bowl. Shape dough into 1-inch balls (18 grams each) then shape into hearts, drop into egg white and roll to evenly coat the lift and allow excess egg white to run off and immediately place in bowl with chopped nuts and roll to evenly coat. Transfer to parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball. Bake in preheated oven until set, about 10 - 12 minutes. Remove from oven then using the bottom of a rounded teaspoon, gently press down on existing indentation. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
• For the topping:
• Melt your caramel and then Spoon caramel into indentation in cookies.
• melt your chocolate in a water bath with stirring until melted and smooth. Pour into a piping bag  and cut tip of corner. Drizzle over cookies. Enjoy!

• 1 Pack of pasta of your choice
• Handful of red chilies
• 2 Grilled Tomatoes
• 1 tbsp of thyme 
• 2 Tbsp of olive oil
• salt and black pepper to taste
• Grated Parmesan Cheese
• parsley

• In your food processor put the tomatoes, the chilies, the thyme and mix everything, then add the extra virgin olive oil and mix again until you get a very combined mixture.
  In a large sauce pan cook your favorite pasta in salted water, then drain and mix it with the tomato sauce on low heat, Chop some parsley and add to the pasta and mix again, then plate it and grate some Parmesan cheese on top. Enjoy your ITALIAN meal!