Preheat the oven on 190°C. Put the whiting on a buttered plate, brush with melted butter and bake for 10 minutes.

Meanwhile clean the spinach. Shrink the spinach in butter. Cut it fine and add the heavy cream. Add some mustard and ginger sirop. Season with salt and pepper. Boil the potatoes.

Cover a small bowl, about 7cm in diameter, with plastic wrap. Place a ham strip across the middle (the edge of the strip should come slightly over the lip of the bowl). Continue placing ham strips across the bowl, overlapping them in a spiral pattern.

In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the garlic and cook for 1 minute, until the garlic starts to brown. Add the spinach and stir until wilted to half its original volume, 3-4 minutes. Add the salt and pepper and stir for another minute. Remove from heat.

Fill a deep pan with enough water to cover a small, heat-safe bowl. Bring the water to a boil over high heat and use a pair of tongs to place the bowls in the water. Carefully drop an egg into the bowl. Cook for 2-3 minutes, or until the yolk is cooked to your desired firmness. Using tongs, remove the bowl from the water and drain.

Place a poached egg inside each small bowl with the spiralized ham slices and top with spinach. Fold the ham slices over the spinach and place a buttered English muffin half on top. Place a plate over the bowl and invert. Remove the bowl and plastic wrap.

Serve with hollandaise sauce and parsley.

Preheat the oven to 180 degrees. Place the salmon in an oven dish and drizzle with some olive oil, season with salt and pepper. Place the salmon in the oven for 20 minutes. Add the breads for the last 5 minutes.

Crush the avocados with the lime juice and season with salt and pepper. Mix all ingredients for the dressing (sour cream, mayonaise, mustard, honey).

Take the breads out of the oven, cut them in half lengthwise and brush with the avocado spread. Remove the salmon from the oven and pull the fillets into pieces, arrange them between the rolls. Arrange the salad in between, finish with the dressing and close the sandwiches.

First make the cranberry sauce. Boil the red wine with the cognac, cloves, cinnamon, vanilla, juniper berries and peppercorns to about 125 ml. Pour through a fine sieve. Melt the jelly in this liquid and stir in the orange zest. Add the cranberries and season with lemon juice.

Preheat the oven to 180°C. Grease a baking pan with vegetable margarine. Peel and finely chop the onions. Fry them in the hot butter until translucent and set aside. Crush the chestnuts into a puree. Roast the hazelnuts in a pan and put them in a blender with the walnuts. Make fine.

Mix the onions, chestnuts, nuts and breadcrumbs. Stir the stock into the crushed potatoes. Add the nut mixture and mix well. Rinse the thyme, shake it dry and remove the leaves from the sprigs. Add to the nut mixture and season with salt and pepper.

Grease the mold, add the mixture and bake for 35 minutes in the preheated oven.

Serveer het gebraad met de saus en werk af met verse tijm.

Sunday brunch… I used mostly prepared things this time. Fresh dough for croissants, kaiser breads that need to be put in the oven for 25 minutes, eggs and baby spinach.

First cut the top of the kaiser breads and hollow out with a spoon. Put some baby spinach leaves in it and put and egg on the spinach. Put in the preheated (200°C) oven for 25 minutes.

Roll out the dough for the croissants, and cut into long triangles. Roll and form the croissants. Brush the croissants with beaten egg. Bake for 15 minutes.