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This is a classic starter and considered the national dish of Catalonia.

Nduja is a soft, spreadable fermented pork salume, spiked with fiery Calabrian chiles.

We usually think of avgolemono as a soup served warm on a rainy day but on a hot day, it also works well cold as a refreshing vehicle for dipping fresh vegetables into. It has been a staple of Greek cuisine for centuries.

This dish is typical of the cuisine of the Lazio region and more precisely of the city of Rome.

‘Nduja is a spicy cured Italian sausage that is spiked with Calabrian chilies to give it a red sheen. It’s soft and spreadable, sort of like French pâté.

Smoked trout are available packaged and refrigerated in many supermarkets. The maple vinaigrette and dried fruit are a sweet complement to the smoky trout.

This is a classic French preparation usually made with a tender steak cooked with a coating of freshly cracked black peppercorns.

Here we are creating a compound butter which is a classic French accompaniment to meats and vegetables.