Five

smoked herring (about 400 grams) • red onions • red wine vinegar (about 200 grams) • water (about 350 grams) • lemon • granulated sugar (about 60 grams) • cinnamon stick • whole cloves • bay leaves • whole Sichuan peppercorns • five pepper blend • fresh parsley (can use frozen if needed) •

zucchini • green bell peppers • garlic • onion • smoked pork belly (about 350 grams) • five pepper blend • fleur de sel (or flaky sea salt) • drizzle of olive oil • heaping teaspoon Mediterranean-style spice blend

Chinese noodles (150 g) • red onion • dried porcini mushrooms (40 g) • ground ginger • Chinese five-spice powder • medium carrot • sesame oil • garlic cloves • chopped parsley

rice noodles (300 g) • carrot • eggplant • onion • fresh cilantro • Chinese five-spice powder • soy sauce • vegetable broth (about 400 ml; homemade or store-bought)

puff pastry (homemade or store-bought) • Roquefort cheese (about 100 grams) • Freshly ground five pepper blend • blue poppy seeds • Freshly ground Sichuan pepper

potatoes (about 900 grams) • fresh tomme cheese (about 250 grams) • smoked bacon or bacon bits (about 150 grams; sometimes I use diced Canadian bacon, which is less fatty but just as tasty, or a mix of both) • garlic cloves • five-pepper blend (or freshly ground black pepper) • olive oil • sprigs flat-leaf parsley