Pomegranate

(300 grams), 3 chicken cutlets • cooked ham, 3 slices

swordfish steak • Seeds from 1 pomegranate • Tools:

small fennel bulbs • medium oranges • pitted black olives • Pomegranate seeds, • Extra virgin olive oil, to taste

Carnaroli rice (about 140 grams) • pomegranate • cooked chickpeas (about 20 grams) • shallot • vegetable broth (about 300 ml) • pumpkin (about 400 grams) • extra virgin olive oil • Salt, to taste • Black pepper, to taste • Parmesan cheese

raspberry jam (about 400 grams); • red currants; • strawberries; • raspberries; • cake glaze spray • For the Red Lemon Sponge Cake: • self-rising flour (about 120 grams); • grated zest of 1 lemon; • potato starch (about 120 grams); • red food coloring, as needed; • eggs; • salt; •

peas (about 250 grams) • small onion • garlic clove • basil leaves • Extra-virgin olive oil, • drops of pomegranate vinegar (or apple cider vinegar) • Water, • Salt and pepper, • About 2 1/2 cups short pasta of your choice (about 250 grams; bronze-cut preferred) • sprigs fresh basil • Grated zest of 1 organic lemon, as needed • extra-virgin olive oil •

fresh swordfish carpaccio (not smoked), preferably from a fish market • raspberries • red currants • pomegranate seeds (or 1 pomegranate, seeded) • lime • Olive oil, • Fennel fronds

mixed nuts (I used almonds, cashews, and walnuts) • dried fruit (I used apricots, figs, and raisins) • coconut oil • large, very ripe bananas • coconut oil • 100% cocoa powder • peanut butter • coconut cream • dark chocolate • glucose syrup • cocoa puffed rice • Pomegranate seeds for decoration,