1.  Remove the crust, put the bread into a food processor, wiz until you form breadcrumbs. spread the breadcrumbs on a baking tray or baking paper and dry for two hours.
2. In a bowl mix together breadcrumbs, ground coriander and salt.
3. Pat dry pork chops with paper towels.
4. Whisk the egg in a hollow dish and put half of the flour and breadcrumb mixture on two different shallow plates.
5. Put half of the oil in a large skillet and heat it on medium-high.
6. Dip one of the cutlets into the flour first, shake-off the excess.
7. Coat in egg then breadcrumbs.
8. Put them into the skillet. Lower the heat and cook two minutes per side, or until golden brown. Don’t overcook or they will be dry.
9. Carefully wipe the skillet and put the other half of oil. Repeat the process. Never cram the skillet, always cook in batches.
10. Take cutlets out of the skillet and put them in a plate. Keep them worm by putting a plate in an oven on a very low temperature.

Fry sage leafs

• bunch of fresh sage leafs
• sunflower oil or olive oil for frying (not extra virgin)
• salt

1. Put the sunflower oil into small pot to dept of 3cm, about 1 inch. Heat the oil on medium high until registers  180 C/ 350 F or  test the temperature by putting small piece of bread. Bred should bubble all over. Dry sage leafs well before adding to hot oil. Put no more than four sage leaves at a time for about four seconds. Don’t take to long or they will turn brown. Regulate the heat to prevent the oil from overheating or smoking.
2. Transfer with a fork or a slotted spoon.
3. Dry them on kitchen paper. They will crisp as they cool.
4. With a fork break the potatoes and put salt to taste. You can add a little more butter and reheat for a minute.

Globe artichokes

• 4 globe artichokes
• juice of one lemon

1. Choose a big enough pot that can hold the artichokes. Fill it with water to about half and bring to boil.
2. Prepare artichokes. First cut the stalks and make sure that the bottom is well-trimmed so it will sit flat.
3. Cut off the top third of the artichoke.
4. Trim the points of the outer leaves with scissors. To prevent discoloration put them in water with some lemon juice while you prepare the other artichokes.
5. Place the artichokes in the boiling water, stem with the base down. Add some of lemon juice.
6. Simmer for about  45 min, when testing the leaf will pull out easily. If they turn you can weight them down with a plate.
7. Take them out of the water and drain in a colander, putting them upside down.
8. Let them cool, then open the center of the artichoke and pull out all the pale leaves shaped like a cone.
9. Now you will expose hairy choke (fibrose section) that you should scrape off with a spoon. Put the cone back on the artichoke.

Taking off fibrose part.

Vinaigrette

• 4 tablespoons sunflower or olive oil
• 1.5 tablespoon red vine vinegar
• salt

1. In a small bowl whisk oil and vinegar. Add salt to taste.
2. Divide into four small cups for dipping.

• 1 ripe mango
• 1 lime
• 1/2 watermelon
• 1 honeydew melon
•  lychees (10-12), peeled and pitted
• fresh mint (optional)
• 12 bamboo skewers

1. You can first remove the skin with a serrated knife before cutting the mango or first cut mango into two halves and then remove the skin. If the mango is not  too soft  you can use a peeler.
2. Slice the flash of mango by placing the knife slightly away from the center and cut downwards. Repeat on the other side.
3. Cut the flesh lengthways into strips, then crossways into squares.
4. Squeeze a little lime juice over the mango to prevent discoloring.
5. Peel and take the pits out of the lychee. If fresh lychee are not available use caned ones in syrup.
6. Cut the cantaloupe and the watermelon. Remove the seeds and scoop-out the flash with a melon baller.
7. Thread the pieces of fruit on the skewers; in between pieces of fruit you can decorate with fresh mint.
8. Arrange them in small transparent glasses.
9. Put little bit of lemon grass syrup over.

Lemon grass syrup

• 1 lemon grass stem, bruised
•  80 gr granular sugar
• 135 g water
• juice of one lime

1. Place sugar, lime juice and water in a saucepan on low heat until sugar dissolves.
2. Bring to boil, add  lemon grass stem and cook for three minutes or little longer if you want thicker syrup.
3. Cool. Put into refrigerator overnight.

Choux profiteroles with a rose cream

•  55 g  butter
• 170 ml water
• 55 g plain flour
• 3 eggs, beaten
• a pinch of salt
• 200 ml double cream
• 2 teaspoon rose-water
• 1 tablespoon icing sugar
• 1 tablespoon dry rose petals

1. Preheat the oven to 200 C.
2. Sift the flour with a pinch of salt.
3. Put butter and water in a saucepan and melt the butter over medium heat.
4. Increase the heat and bring it to boil.
5. As soon as the liquid boils add the sifted flour in one go. Remove from the heat and with a wooden spoon mix quickly until mixture is smooth and leaves the sides of the pan. Don’t  overbeat.
6. Spread the mixture on the plate, until it cools slightly, about 10-15min.
7. When cooled put the mixture into the bowl of an electric mixer.
8. Incorporate eggs a little bit at-a- time so that each addition is well incorporated. In the beginning mixture may look like it is splitting. Continue mixing until smooth and glossy.
9. Put the mixture into a piping bag fitted with a  nozzle ( I used 8mm ) and pipe small chouxs buns 3-4 cm size on a nonstick baking paper. I like a thin silicone sheet that you can reuse and is easily available.
10. Bake for 20-25 minutes, or until the choux buns are golden and firm.
11. Place them on a wire rack to cool.
12. Whisk double cream with rose water and icing sugar.
13. Cut the tops of the pastry cases.
14. Put the cream into a piping bag with a small nozzle and pipe into the pastry cases.
15. Ground some of the rose leafs using paste and mortar.
16. Dust choux  profiterloes with icing sugar and sprinkle with ground rose leafs.