Dice paprika, onion, bacon and pork neck into 2 cm pieces. Marinate pork neck with salt, paprika and pepper. Put all items on the skewer, fry shashlick on a pan and bake it in the oven in 160 centigrade for 10 min. Cut tomatoes and bake them slowly with the onion and salt in the oven at 100 degrees. Heat the rice in the oven in 100 centigrade with some butter. Arrange riceand baked vegetables on a plate. Put shashlicknext to them.

Fry the bacon on a pan. Then add all cut vegetables to it as well as the lentils (without water). Add   the vegetable broth. Season it and cook it up for around  8 minutes. Add seasoned fish and cook it under   the cover for around 5 minutes until the fish is ready. Then put it on the plate and decorate with cooked asparagus and chopped parsley.

Rub meat with half of chopped sage, salt and pepper. Fry it shortly and then bake in the oven heated to 180 centigrade, for about  60 minutes. Pour some water over it from time to time so it gets crispy. Cut celeriac in small pieces, apples into thick slices  and grapes in halves without stones. Cook up water, add sugar, pepper and sage and then add fruits and celeriac. Mix it carefully until the fruits are cooked but not overcooked. Then take them out and reduce the sauce. Pour the cream to it and put the fruits back after a while. Serve the pork sliced with potatoes and fruit sauce. Decorate with chopped nuts.

Risotto: 120 arborio rice, 400 ml vegetable bullion, 1 small chopped onion, 1/2 small tin of pelati tomatoes, 20 g butter, 30 g grated cheese, 100 ml white wine

Sauce: 100 ml extra virgin olive oil, dash of balsamico, 1 tomato
50 g cooked broad bean , sliced basil leafs

Pancake: 60 g flour, 100 ml milk, 2 egg yolks, 10 g melted butter

Risotto - Heat the pan and add the butter to finely chopped onions. Fry it slowly adding the rice. Mix it. Reduce white wine and add with the bullion as much as it top the rice. Cover it for 15 minutes and then add the pelati. Mix it. Add the cheese in the end and arrange it nicely on the plate. Fry the pork shortly and then put it in the oven in 180° centigrade for 12 minutes. Slice it and put on top of the risotto.

Sauce - Peel tomato from the skin and stones. Cut it into cubes. Mix it with broad beans, basil leafs and olive oil. Pour it over risotto with a few drops of balsamico.

Pancake - Mix the flour and other ingredients in the bowl until it reaches smooth consistence. Make thin pancakes. Smear one half of pancake with liver pate. Fold them in halves. Cut them into triangles and serve them on top of the meat. Decorate with sliced basil leaves.