Bonusmaxxing

1. Peel the potatoes and cut them into equal pieces. Boil them in salted water for 20 minutes until tender. Drain and reserve a cup of the cooking water.
2. Fry the bacon bits in a dry pan over medium heat for about 7 minutes until crispy. Drain on kitchen paper and keep the bacon fat.
3. Mash the potatoes with the bacon fat and a bit of the cooking water. Stir in the raw endive and season with nutmeg, pepper, and salt.
4. Divide the mash onto plates and sprinkle the bacon bits on top.

Veggie swap. Replace the bacon bits with cubes of cheese.

Tip. Save some cooking water to make the mash creamier.

1. Bring a large pot of water to a boil for the rice noodles. Meanwhile, cut the broccoli into small florets and slice the stalk into thin pieces.
2. Boil the broccoli for 3 minutes in the boiling water. Use a slotted spoon to remove the broccoli from the pot and rinse briefly in cold water to keep it bright green. Reserve the cooking water.
3. Soak or cook the rice noodles in the same water according to the package instructions. Drain, rinse briefly, and let drain.
4. Pat the salmon dry and cut into large cubes. Peel and finely chop the garlic.
5. Heat the oil in a large frying pan or wok. Fry the salmon for 2 minutes, gently turning until golden brown, and remove from the pan to prevent the cubes from falling apart.
6. Fry the garlic and, if using, chili flakes for 30 seconds in the same pan. Add the broccoli, soy sauce, and water, and heat for 2 minutes until a glossy sauce forms.
7. Carefully return the salmon to the broccoli and heat for another minute until the salmon is just cooked through. Divide the rice noodles into four bowls and spoon the soy sauce broccoli with salmon over them.

Tip. Keep the salmon cubes as intact as possible: fry them briefly and only gently mix them into the soy sauce at the end.

1. Preheat the oven to 220 °C. Lightly grease a baking dish. Finely chop the onion and garlic.
2. Cut the courgettes into small cubes. Drain the brown beans and rinse briefly.
3. Cook the whole wheat tagliatelle for 2 minutes less than the package instructions. Reserve 100 ml of cooking water and drain the pasta.
4. Heat the olive oil in a large frying pan. Sauté the onion and courgette for 6 minutes until soft and lightly golden.
5. Add the garlic, oregano, and chili powder and sauté for 1 minute. Gently fold in the brown beans.
6. Add the tomato sauce and cooking water. Let the bean-tomato sauce simmer for 3 minutes and season with pepper.
7. Mix the tagliatelle into the sauce and spread everything into the baking dish. Sprinkle with the grated cheese.
8. Bake the pasta dish for 10 minutes, until the sauce is bubbling and the cheese is golden brown. Let rest for 3 minutes before serving.

Tip. Cook the tagliatelle slightly shorter than usual: it will continue to cook in the oven and remain firm.

1. Bring the vegetable stock to a boil in a pan and keep it warm over low heat. Finely chop the onion and garlic.
2. Heat the olive oil in a large frying pan. Fry the smoked bacon bits for 4 minutes until crispy and remove with a slotted spoon.
3. Sauté the onion in the remaining fat for 2 minutes. Add the garlic and sauté for 1 minute.
4. Add the risotto rice and sauté for 1 minute, stirring until all the grains are shiny. Then pour in a ladle of warm stock.
5. Add a new ladle of stock each time the previous one is almost absorbed. Keep stirring regularly and cook the risotto for about 18 minutes until creamy and al dente.
6. Gently fold the finely chopped endive into the risotto in batches and let it wilt for 2 to 3 minutes. Remove the pan from the heat, stir in the crème fraîche and half of the bacon bits, and season with black pepper. Divide onto four plates and sprinkle the remaining bacon bits on top.

Tip. Fry the bacon bits separately first and add some only when serving; this way they stay nice and crispy.

1. Bring a large pot of water to a boil for the whole wheat pasta. Cut the broccoli into small florets and slice the stalk into thin pieces.
2. Cook the pasta according to the package instructions until al dente. Add the broccoli to the pot during the last 4 minutes. Before draining, scoop out 250 ml of the cooking water.
3. Meanwhile, pat the salmon fillet dry and cut it into 4 equal pieces. Peel and finely chop the garlic, zest the yellow skin of the lemon, and squeeze the juice from half of the lemon.
4. Heat the olive oil in a large frying pan over medium heat. Fry the salmon for 2 to 3 minutes on each side until just cooked through and easily flakes apart. Place the salmon on a plate.
5. Lower the heat and sauté the garlic for 1 minute in the same pan. Add the cream cheese, 150 ml of pasta cooking water, and the lemon zest. Stir until smooth and season with black pepper.
6. Mix the pasta and broccoli into the sauce. Add extra cooking water if the sauce is too thick. Stir in the chives, divide onto four plates, and break the fried salmon over the top. Finish with a squeeze of lemon juice.

Veggie swap. Replace the salmon with 250 g firm tofu in cubes. Fry the tofu until golden brown in the olive oil and then continue with the garlic and sauce.

Tip. Cook the salmon just until it is done and only add it to the pasta at the end; this way, the pieces stay juicy.