Ingredients (4 servings)

600 gr of mixed fruit and berries
strawberries
raspberry’s
apples
peach
apricot
1 sprig of mint or verbena
1 sprig of tarragon
4 tbsp honey
100g  Valencia or Marcona almonds
1 lemon
200g  thick yoghurt

Toast the almonds in a pan on medium heat until golden brown and season them with some sea salt and chop them coarsely.

Rinse the fruits and berries and cut in bite size pieces. Pick the herbs in small pieces and put together with the fruit.

Put the fruits in a serving bowl and like two table spoons of yoghurt in each bowl.

Then sprinkle with almonds drizzle with honey and grade some lemon zest over it.

Ingredients (4 servings)

400 gr spinach
200 gr fresh goat cheese
1 bundle of chives
1 lemon
2 egg yolks
1 tbsp Dijon mustard
1 garlic clove
2 dl ARKET olive oil
sea salt
black pepper

Rinse the spinach carefully so you get rid of all soil and dirt.
Put the egg yolks together with Dijon mustard, garlic clove and juice from half a lemon in a blender.

Mix on slow speed and add the olive oil slowly so it emulsifies. Season with salt and black pepper.

Cut the chives with a sharp knife and add half in the sauce and blend until smooth. Steam the spinach in a bamboo steamer for like one minute just so its get some heat and still is a bit crisp.

Serve on a plate with goat cheese in the bottom, add steamed spinach then drizzle with the dressing, sprinkle lots of chives and finish of with lemon zest, sea salt and black pepper.

Ingredients (4 servings)

600g rhubarb
100g butter
½dl caster sugar
½dl salt roasted nuts
1 tsp cardamom seeds
½d l heavy cream
1 sprig of tarragon
4 oat cookies or similar

Cut the bottom and top of the rhubarb and make sure it’s totally clean, otherwise rinse it.

Then cut in 1 cm pieces and pan fry them on medium heat in butter. Crush the cardamom seeds in a mortar. After a minute add sugar and the crushed cardamom seeds. Continue frying until they are soft and then let cool in a bowl.

Plate the compote in small bowls with crushed cookies, chopped nuts and picked tarragon leaves on top.

Serve with a bit of heavy cream on the side and a drop of olive oil.

ingredients

4 servings
800g white asparagus
5 sprigs of thyme
5 sprigs of rosemary
3 cloves of garlic
1 silver onion
2 lemons
½dl ARKET olive oil
1 tbsp of caster sugar
2 tsp sea salt
Black pepper

Peel the asparagus and put on an oven proof tray. Thinly slice the garlic and pick the herbs of the sprigs.

Season the asparagus with sugar and one tsp of sea salt and the herbs, garlic and half a decilitre of olive oil.

Chop the onions fine and put in a bowl. Squeeze the lemons and add together with one dl of olive oil and season with salt and black pepper.

Bake the asparagus in the oven for approximately 20 min or until asparagus is soft with a crispy centre. Serve on a plate with some lemon vinaigrette on top.

Ingredients (4 servings)

800g spring onions
1 lemon
200g Smetana or crème fraiche
½dl ARKET olive oil
Sea salt
Black pepper

Cut the onions in half length-wise and rinse

Drizzle the onions with olive oil and season with salt and black pepper. Put the onions on an oven proof tray in the middle of a 250C oven and grill on maximum for about ten minutes or until a nice colour.

Serve on a large plate with Smetana or crème fraiche and some zest of a lemon on top.

Finish off with olive oil and sea salt.

Ingredients (4 servings)
250g nettles
4 shallots
5 dl vegetable stock
3 dl heavy cream
3g / 1 tbsp fennel seeds
3g / 1 tbsp anis seeds
salt
1g / 1 tsp black pepper
4 eggs
100g butter
100g leftover rye bread
a small bundle of mixed herbs example chives tarragon parsley
4 tbsp ARKET olive oil

Boil the eggs 3-4 minutes for soft-boiled or more depending on your preference. Then cool down in cold water.

Add nettles, vegetable stock and cream and bring to a boil and simmer for 5 minutes. Then mix in a blender until smooth. Season with salt.

Break down the rye bread and pan fry it on medium heat in butter until crispy.

Garnish the soup with a peeled egg cut in two, rye bread croutons picked and chopped herbs on top and a drizzle of olive oil.

ingredients (4 servings)
4 carrots
½ fennel
4 tangerines
75g fresh ginger
5dl apple juice or other liquid
8 mint leaves

Peel the carrots, ginger and tangerines. Deseed the tangerines and dice all fruit and veg. 

Blend together with liquid until smooth. 

Add mint and blend quickly again

Serve.

ingredients (4 servings)
12 medium beets
2 yellow onions
200g mixed sprouts
1 bundle or 250g watercress
100g pumpkin seeds
20g puffed millet, amaranth or buckwheat
½dl ARKET olive oil
3 tbsp ARKET balsamic vinegar
1 tbsp honey
1 tbsp Dijon mustard
1 lemon
sea salt
black pepper 

method
Peel all the beets and cut all but two into wedges. Toss in a little olive oil and season with salt and black pepper. Bake at 170C for approx. 40 minutes or until soft; let cool. Slice the other two thinly on a mandolin for garnish.
Toast the pumpkin seeds in a dry pan on medium heat until they pop and turn golden brown. Chop them roughly with a knife and season with salt.

Peel and thinly slice (5mm) the onions and sauté in 4 tbsp olive oil on medium heat until golden brown. Season with salt and pepper. Rinse the watercress and sprouts in cold water and dry spin. 

For the dressing whisk together vinegar, honey, mustard, and olive oil in a small bowl. Season with salt and pepper.

Arrange the cress, sprouts, beets and onions on a wide serving plate or bowl. Sprinkle the toasted pumpkin seeds and puffed grains on top. Finish with dressing, some grated lemon zest and a pinch of sea salt.  

ingredients (6 servings)
2 blood oranges, 3 grapefruits, 3 oranges
3 fennel bulbs
6 shallots, peeled and thinly sliced
1 bunch of mint leaves, torn
200g pistachios
1 tsp fennel seeds
1 tsp anise seeds
1 tsp caraway seeds
50ml ARKET balsamic vinegar
100ml ARKET Sicilian olive oil
sea salt, black pepper

method
Lightly dry-roast the spices in a small saucepan on medium heat. Crush them in a mortar and return to the pan. Add half the shallots and sauté a little with the spices. Add vinegar and remove from the heat. Peel the fruit with a knife and cut into segments. Save the juice.

Dice the fennel into half cm pieces, reserving some  fennel fern for garnish.

Chop pistachios coarsely. Stir olive oil into cooled vinegar mixture and season with salt and pepper. Blend citrus, fennel and the other half of the shallots together in a bowl with the citrus juice.

Serve on a large tray or individual plates. Sprinkle with mint, fennel fern, chopped pistachios and some grated citrus peel. Finish off with dressing.

ingredients (4 servings)
500g kale, picked from stems
2 yellow onions
50g white sesame seeds, toasted
50g white miso
2 tbsp Japanese rice vinegar
50ml Japanese soy sauce
10g Dijon mustard
2 egg yolks
300ml rapeseed oil
1 red chilli
1 tsp Sichuan or Andaliman pepper

method
Pick kale from stems. Season 1/5th gently with 1 tbsp of oil, salt and pepper. Dry in 120C oven for 20 min, or until crispy. Cool. 

Toast sesame seeds in a dry pan over medium heat. Make a mayonnaise with egg yolks and mustard in the bottom of a blender at medium speed; slowly add oil to emulsify. When thick, mix in vinegar, miso, soy and half the sesame seeds until smooth. Season with pepper. 

Blanch the rest of the kale in a large pot of boiling water for 4 minutes, then rinse cold. Fry thinly sliced onions until golden brown in a small amount of oil in a large pan on high heat. Add blanched kale and fry until it colours. 

Serve on a large plate and drizzle with the sesame mayonnaise dressing. Garnish with  thinly sliced chilli, crunchy kale and crushed sesame seeds.

ingredients (4-6 servings)
1 whole celeriac
4 carrots
4 shallots
6 garlic cloves, peeled
1 dl sour cream
200g butter
1 bundle of tarragon
4 curly parsley sprigs, washed, picked, spun dry
2 lemons (zest of 1/2, juice of 2)
sea salt and black pepper

method
Preheat oven to 175C. Wash and scrub vegetables carefully. Cut carrots into large pieces; peel and halve shallots. Pick tarragon leaves off stems, chop parsley. Place all vegetables and tarragon stems in an iron pot; add 50g butter and season with salt and pepper. 

Bake covered for about 3 hours or until celeriac is soft. Whisk remaining butter until airy and add sour cream; season with lemon juice, salt and pepper. 

Serve all vegetables on a tray or platter around quartered celeriac broken up like a baked potato. 

Top with some of the sour cream butter and sprinkle with parsley and tarragon leaves. Finish with freshly ground pepper and lemon zest.

ingredients (8 servings)
10 nectarines
100g salted butter in cm cubes
200g sugar
2 pre-made meringue bottoms
200g left-over sponge cake or similar, broken into 2 cm cubes
5 dl heavy cream
2.5 dl apple juice
1 vanilla pod
100g roasted and salted Valencia almonds
1 teaspoon sea salt 

method
Stone and halve nectarines. Fry cut side down in a little butter in a deep frying pan over medium heat until soft. Remove from pan. Add sugar to the pan to make butter caramel. When it starts to caramelize add the rest of the butter piece by piece and whisk. Then drizzle in 1 dl of the heavy cream. (Be careful! It will bubble and splatter.)

Split the vanilla pod, scrape seeds into caramel and cook for about a minute. When the caramel has cooled down a bit, add nectarine pieces, cut into quarters. Whisk remaining heavy cream. Soak cake cubes in apple juice. Chop almonds roughly. 

It’s assembly time! Place some cake pieces on top of a meringue bottom, then a little whipped cream and half the nectarines. Add the other meringue and repeat. 

Sprinkle with chopped nuts and drizzle caramel sauce on top.

ingredients (4 servings)
600g Amandine potatoes
2 dl sour cream
100g butter
100g aged cheese like parmesan or alp sprinz
4 curly parsley twigs
1 silver onion
sea salt and black pepper 

method
Gently boil potatoes with skins on until soft. Heat the butter in a pot on medium until golden brown. Pour butter into another dry small, clean pot so it stops cooking. Finely chop onion. Rinse, pick and spin-dry the parsley, then chop it roughly. 

Spoon sour cream onto the plate. Split the warm potatoes – or leave whole, depending on size – and place on top. 

Sprinkle chopped onion and parsley over them. Finish off with grated aged cheese and a good amount of browned butter, some salt flakes and freshly ground pepper. 

ingredients (10 servings)
8 large apples
300g cold salted butter, cubed Knob of butter for greasing
200g spelt flour
200g oats
250g unrefined sugar
1 teaspoon ground cinnamon
5g sea salt
10g baking powder

method
Preheat oven to 220C. Cut apples into wedges

Fry them gently in a little butter until light golden brown. Then toss together with 50g of the sugar and half the cinnamon and let cool. 

Mix all other ingredients except oats in a big bowl. When almost no lumps of butter are left, fold in the oats. Make sure not to break the flakes too much. Place apple mixture in an ovenproof baking dish and sprinkle the crumble mixture on top. 

Bake in the middle of the oven for 15-20 minutes until the crumble is golden brown. Serve with whipped cream, vanilla sauce or ice cream.

ingredients (4 servings)
400g thick Greek-style yoghurt
50g roasted and salted Valencia almonds
1 grapefruit
1 blood grapefruit
1 blood orange
1 orange
4 tablespoons olive oil
1/2 teaspoon toasted fennel seeds
sea salt flakes 

Method
Peel the fruit with a knife and cut out the segments. (If you don’t find these particular citrus fruits, use your own favourites.)

Chop the almonds roughly with a knife. Grind the fennel seeds in a mortar or chop finely with a knife. 

Put the yoghurt in a bodega glass and place the mixed fruit on top. Add the chopped almonds and a tablespoon of olive oil. 

Finish off with crushed fennel seeds and salt flakes. 

Ingredients (4 servings)
4 thin slices of Danish whole-grain rye bread
200g fresh goat cheese
200g mixed forest mushrooms
1 yellow onion1 clove garlic
4 curly parsley sprigs
8 radishes
50g butter
2 tablespoons olive oil
sea salt and black pepper

Method
Clean mushrooms carefully. Peel and thinly slice the onion. Rinse, pick and spin-dry the parsley, then chop it roughly. Rinse radishes and cut in half, leaving the tops on. Butter the bread slices. 

Put the rest of the butter and the olive oil in a medium-heat pan. Then add the mushrooms and fry until golden brown, adding the finely grated garlic at the end, and season with salt and black pepper. 

Put the goat cheese on the bread and top with the mushrooms. Garnish with radishes and parsley.

Drizzle the sandwich with a good-quality olive oil to finish off.