Recipe Tip: Riebel with Caramelised Lettuce Hearts and Mountain Cheese

Instructions

1. Step 1

   Heat the vegetable stock in a pan, then add the semolina in a thin stream and cook, stirring, for about 20 minutes, until the mixture is smooth and thick. Remove from the heat and let it cool.

2. Step 2

   Add the cheese and cream, season with salt, pepper and nutmeg, then stir in the eggs.

3. Step 3

   Heat the oven to 150°C. Pour the mixture into a well-greased baking tray or baking dish lined with baking paper, cover with foil and cook for 45 minutes until firm.

4. Step 4

   Remove from the oven and leave to cool, then cut into large triangular pieces.

5. Step 5

   Heat the butter in a pan, add the riebel slices and fry until golden on both sides. Set aside.

6. Step 6

   Heat the butter in a frying fan. Add the sugar and, when melted, add the lettuce hearts and cook over a medium heat, turning, until the hearts are nicely browned and caramelised.

7. Step 7

   Deglaze with the balsamic vinegar and season with salt and pepper.

8. Step 8

   Melt the butter in a pan over a medium heat and cook until it turns nut-brown and smells nutty.

9. Step 9

   To serve, arrange the lettuce hearts on plates and place the riebel slices on top.

10. Step 10

    Sprinkle over the grated cheese, pour over the nut butter and sprinkle with the chives.

11. Step 11

    Loaded Hasselback Potatoes The idea of cutting into potatoes to just slightly below the centre, so they open out like a fan when they bake, reportedly originated in Sweden. The increased surface area transforms them into crunchy bundles of joy. Customise the potatoes with the toppings of your choice. Vegetables

12. Step 12

    Pasta alla Norma In the cookbook 'Globi's Italian Cuisine', star chef Gualtiero Marchesi tells how to make this classic pasta dish of aubergines and tomatoes. And if you thought this dish was named after a person or city, Gualtiero sets the record straight... Pasta

13. Step 13

    French Onion Soup A French classic that is guaranteed to please- you really can't go wrong with a rich, flavourful soup topped with melting cheese, after all. This rendition is from the new cookbook 'Hot Cheese' by Polina Cheznakova. Soup

14. Step 14

    Leek Quiche with Chives In his cookbook 'Pure Freshness', Andreas Caminada explains how to make vegetarian leek quiche in a simple but refined way. If you like alliums, you will love this dish! Starters

15. Step 15

    Swiss Cheese Fondue Cheese fondue is not a dish for single households – the dish is made for sharing and it needs a convivial crowd. This recipe from the Fondue Academy in Gruyère, Switzerland, is the real deal, made with the proper local cheeses. It makes just the right amount for four people. Cheese