Make a marinade with 2 tablespoons olive oil, 1 tablespoons lemon juice and leaves of 2 twigs of thyme. Cut open the chicken breast and fill it with 1/2 a grilled red pepper. Fry the chicken breast brown on both sides. Roll out 2 puff pastry sheets for each chicken breast. Place the chicken breast on the puff pastry sheets. Fill the chicken breast with some slices brie. Wrap the puff pastry over the chicken breast. Lightly coat the puff pastry with a whisked egg. Scatter some grated cheese over it. Place the chicken breast on a baking tray and put it in the preheated oven at 200C (fan) for about 20 minutes. Serve with a salad and fried potatoes. Enjoy!

Line in 6 mini flan pans with a sheet puff pastry each. Peel, core and slice some peaches. Add the peaches in the flan pans. Scatter some pine nuts over it and pour a dessert spoon honey over each. Place the flan pans in the preheated oven at 180C (fan) for about 25 minutes. Cool the mini peach pie’s befor getting it out of the flan pans. Enjoy!

Cut a chicken breast open so you can fill it. Add some pesto, some slices tomato, some mozzarella and some grated cheese. Season the chicken breast and cover it with slices bacon. Grill them in a preheated oven at 200C for at least 20 minutes. Cook the portobello’s for about 3 minutes in boiling water, so they soften a little. Put on every portobello a slice tomato and sparkle some balsamic vinegar over it. Add some slices chorizo and mozzarella on top. Season it with some pepper and place the portobello’s in a preheated oven (200C Fan) for about 10 minutes. Serve for example potatoes or a salad with it. Enjoy!

Cook the macaroni (or another short pasta) following the pack instructions. Chop 1 onion, 400g tomatoes, 3 sundried tomatoes, a handful basil and finely chop 1 garlic clove. Transfer to a a food processor, add some salt and pepper and turn the food processor it on for about 30 seconds. Then add 50g grated cheese, 1 table spoon red wine vinegar, 100ml cream and 1 tablespoon grated nutmeg. Again turn the food processor on, now for about 1 minute. Spoon the tomato mixture into a baking dish. Drain the macaroni (or othe short pasta) and stir it into the tomato mixture. Scatter some grated cheese, bread crumbles and some thyme leaves on top. To make it crispy pour a little olive oul over it. Place the ovenproof dish into a preheated oven (170C - fan) for about 20 minutes. Enjoy!

Cream 125g sugar with 175g brown sugar. Beat until fluffy. Add 1 teaspoon vanilla extract, 1 tablespoon milk and 1 egg and beat it well. Add 175g plain flour and 1 teaspoon baking powder and beat to combine. Break 200g plain chocolate in little chunks and spoon it into the batter. Line a tray with baking paper and drop 1 tablespoon batter on the tray. Leave about 3 cm space between the cookies. Place the tray into a preheated oven 160C (fan) for about 20 minutes. Get the cookies out of the oven and place the cookies on a wire rack to cool. Enjoy!

Cream 4 eggs, 250g butter, 150g brown sugar and 100g caster sugar until smooth. Add 250g selfraising flour and 50g cocoa powder and mix it until you have a smooth batter. Break 75g plain chocolate in little pieces and peel, core and chop 2 pears. Spoon it through the batter. Spoon the batter in a greased and floured baking tin. Place the baking tin in a preheated oven at 160C (Fan) for about 55 minutes. Cool the cake a bit and get it out of the baking tin. Enjoy!

Cream 250g butter with 200g sugar and the zest of 1 lemon until it’s smooth. Gradually add 3 eggs and beat to combine. Add 90g plain flour and 210 selfraising flour. Make it a smooth batter and at last mix the juice of 1 lemon into the batter. Pour the batter in a greased and floured cake tin and place the cake tin in a preheatet oven at 160C (fan) for about 50 minutes. Then cool down the cake a bit before getting it out of the cake tin. Enjoy!