250 g mushrooms
3 shallots
4 cloves garlic
5 tbsp. fresh thyme
2 tbsp. olive oil
salt and ground black pepper

Grind all ingredients in a food processor to a coarse paste. Fry over medium heat until almost all water is reduced. Set aside to cool.

4 lamb fillets
Salt and ground black pepper
1 tbsp. oil
1 tbsp. butter
2 sheets puff pastry
1 egg yolk
Kosher salt

Season the meat generously with salt and pepper. Pan fry in oil and butter over high heat until lightly browned on all sides. Divide the filling onto four squares of pastry and place the fillets on top. Close pastry parcels by pressing down the edges with a fork. Chill in a refrigerator for 30 mins. Brush with egg yolk, add a pinch of salt and bake at 180°C for 20 minutes until golden. Set to rest for 10 minutes before serving.

50 g butter
50 g flour
2 ½ dl (1 cup) lamb stock
1 dl (3.5 fl. oz.) heavy cream
1 tsp black pepper
1 tsp thyme

Coarsely grind peppercorns in a mortar. Melt butter over low heat and gradually whisk in the flour. Allow to bubble for a few minutes, whisking constantly, until it reaches a deep caramel color. Slowly add lamb stock, ground pepper and finish with heavy cream.

3 tbsp. honey
3 tbsp. balsamic vinegar
100 g hazelnuts
mixed green salad, such as ruccola or spinach
2 tbsp. olive oil
1 tbsp. whole grain mustard

Slowly heat vinegar and honey (about 5 mins). Set aside to cool. Toast hazelnuts in a dry pan, cool and chop coarsely. Clean leafy salad, mix olive oil, mustard and vinegar-honey and toss. Garnish with toasted hazelnuts.

Stuffed potatoes
4 medium size potatoes
1 tbsp. olive oil
salt ground black pepper
2 tbsp. crème fraîche
3 tbsp. grated Parmesan
1 tbsp. chopped parsley

Preheat oven to 200 °C. Rub potatoes with oil, salt and pepper and roast for about 30 minutes or until tender. Cut the potatoes in half, spoon from the skin and transfer to a mixing bowl. Mix with crème fraîche, Parmesan and parsley and transfer back to potato skins with a teaspoon. Continue to roast for 10-15 minutes.