You can vary the vegetables according to your taste or what’s in season and make this Tarte Tatin a great starter or accompaniment to any meat meal. I’ve used new root vegetables, onion, and chicory, a few pieces of chilli pepper, thyme leaves – as simple as that – and homemade rough puff pastry. Serve Roast Vegetables Tarte Tatin warm, with a glass of cold white wine. Find the recipe here...

We are obsessed with herring in myriad forms. Pickled in vinegar or with onion in oil, creamed, fried, it’s served as a cold appetizer or a side dish at any time of year but especially at holiday times like Christmas Eve. This pickled herring should be prepared at least 5 days in advance as the fish needs time to develop its flavour and absorb the aromas of spices. The pickled herring can be served straight from the jar with pickled onions on rye bread, with various sauces and used as the main ingredient of cold salads. Find the recipe here…

Crisp bottoms and juicy filling, these Vegetable and Mushroom Potstickers are my favourite dumplings. They're stuffed with carrot, Chinese leaves, Shitake mushrooms, bamboo shoots and fresh ginger filling that burst in the flavours of the sweetness combined with spiciness. The potstickers are pan-fried and steamed at the same time; thus, they're moist and crispy. Serve with a potsticker dipping sauce consisting of Chinese black vinegar, soy sauce, sesame oil and minced garlic, spiced up with a sriracha dash for an extra kick. Find the recipe here…

They are vegan, gluten-free and refreshing. Vegetables pickled in light vinegar brine are always a great side dish and an accompaniment to meat, fish, sandwiches or as a cold appetizer to wake up your appetite before a real fiesta. The pickling liquid isn’t too heavy on the vinegar and radishes, cucumber and cabbage are super crunchy. Allow marinate the vegetables at least several hours to one day but eat the salad in 7 days because they lose their crunchiness after this time. Find the recipe here…