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A surprising and totally addictive mix. I love asparagus, green or white. I took this photo with green asparagus, as it cooks in two or three minutes in the pan, but you can do the same with white asparagus. They should then be peeled and steamed for about 20 minutes. The combination of beurre blanc, in which I keep the shallots, and the black tahini sauce is incredibly good and delicate. You’ll certainly need some fresh bread to clean your plate!

A delicious, versatile sauce that goes well with anything you like. Meat, fish, vegetables, rice, vegetable cakes, etc. An absolute delight, and very easy to make at home. It should be prepared at least a day in advance, to give the ginger time to marinate. I had bought a jar of the equivalent of this sauce in Tokyo and immediately thought that I would have to make it again and offer it on my cooking site! It contains no fat. Store in an airtight container for at least 10 days in a cool place.

Here’s a recipe idea for an aperitif or starter with friends. These breaded mozzarella balls are delicious, especially with the colourful sauce! You have to like wasabi, and you can of course use another sauce to serve these crispy balls! Make sure you prepare them in advance if necessary, and fry them at the last minute for maximum crispiness.

Pork with extra-crispy skin is often seen in Asian rotisseries. I’ll give you the recipe for a delicious result at home: pork cooked just right, juicy and richly flavored, with a super-crispy skin for those who love it. You’ll need pork belly, and of course you can remove the fat as you like once it’s on the plate. Delicious with rice and a few vegetables, just to clear your conscience!

For a change from babaganoush (which is also on my site), I suggest a zucchini, mint and lime caviar. Very easy to make, this dish will be luminously fresh, bringing color and flavor to an aperitif or appetizer! Delicious with warm, crusty bread.