Use a baller to hollow out the strawberries, previously washed and dried.
Fill each strawberry with ricotta and add a cress sprig as decoration on top.
Once ready, wrap with a sheet of serrano ham and serve as a starter or appetizer.
Guacamole with pomegranate
PANKO-FRIED CALAMARI WITH CHERRY PEBRE SAUCE
Sweet potato and raspberry chipotle sauce burrito bowl
Blueberry, strawberry pebre with beetroot chips
Roasted sweet potato disks with quinoa and strawberry timbale
Serrano ham crostini with blueberry and rosemary dressing
Mini sopaipillas with blood sausages and physalis chutney
Marinated tofu tacos with raspberry and jalapeño jam
FALAFEL LOAF WITH ROUGH BINDWEED FRUIT JAM
Salmon, avocado, and strawberry tartare
