• Pick the basil leaves. Save some small leaves to garnish the pasta later. Chop the basil leaves and stem coarsely with a sharp knife.
• Peel the onion and garlic and chop into fine slices. Wash the fresh tomatoes and remove the crowns. Then cut them into cubes.
• Heat 1 tablespoon of olive oil in a frying pan over medium heat. Fry the onion in the warm olive oil for 7 minutes or until it is soft and light golden brown. Add the garlic and basil stalks and fry them with the onions for a few minutes.
• Stir in the tomatoes, a pinch of sea salt and the wine vinegar. Stir the basil leaves into the tomatoes and cook the sauce gently for 10 minutes.

Grated frozen feta

• Freeze the feta, then grate it with a cheese grater. Reserve in an airtight box in the freezer until use.

Soup

• Peel and cut the fennel and zucchini into small dice about 2 cm apart, all the same size. Peel and mince the shallots. Cook the fennel in boiling salted water about 5 min or until tender. Blanch the peas for about 2 min in boiling water, the zucchini for 4 min, the parsley and spinach for 2 min and finally the shallots for 6 min. Dip them all in ice water, then place them on paper towels to dry them as much as possible. Reserve cold vegetables in the refrigerator.

  Place all the vegetables in the bowl of a blender with the ice cubes (reserve a few blanched peas for the dressing) and the lemon zest. Puree them by adding olive oil slowly. Make sure to keep the mash cold throughout the process. Salt and set aside in the fridge.

Juice

• Make a juice with the fennel, apples and celery using a juicer. Filter the liquid through a coffee filter, cheesecloth, or fine linens. Reserve in the refrigerator.

Finishing

• Season the soup base with the soup juice and mix gently. Salt if necessary. In a deep plate, harmoniously arrange the asparagus, cucumber flowers, blanched peas and broad beans as well as the thin slices of belly. Drop 1 spoon of frozen feta, then pour the soup to the table, just before serving.

Filling

• Combine the pineapple dices and sugar in a saucepan and mix well. Bring to a boil and reduce while simmering until the pineapple is cooked and tender.Combine the cornstarch and 2 tablespoons water and add to the mixture in the pan and stir will. Let is cook for a few more minutes to reach a consistency of jam. Let it cool down.

Dough

• Mix the flour, baking powder, dry yeast, sugar and salt in a bowl. Pour over half of the milk, mix well and let it stand for 15 minutes.
• Add the butter and sour cream and work them into the flour mixture. Use your hands to form a crumble. Add milk to knead the dough to a smooth dough. Cover it with a towel and let it sit for 1 hour.
• Lightly flour your workface, divide the dough in half and roll out one half into a 30 cm square. Cut into 4 stripes, then cut each strip into 6 equal pieces.
• Spoon a little pineapple mixtue into the centre of each rectangle and fold both corners of the long sides and press towards the center. Do the same with the remaining rectangles.
• Preheat the oven to 200°C. Brush the cakes with egg yolk and bake the tacos for 20 minutes until golden brown. Let them cool down.

• Heat the lard or oil in a large saucepan, add the onions, and sweat over medium heat for 10-15 minutes, until the onion is completely soft before adding the garlic. Add the cornmeal (polenta) and continue cooking for 5 minutes before adding the chipotles, the tomatoes sugar oregano and stock, and simmer for another 10 minutes.
• Process in a food processor or blender until the soup is smooth.
• Warm over low heat for at least 5 minutes before serving.
• Meanwhile, assemble all the garnishes for the soup. Halve the avocado, remove the pit, peel, and dice the flesh, sprinkling with a little lemon or lime juice to stop it from discoloring.
• Heat the vegetable oil in a deep skillet or frying pan and cut the flat breads into thin, short 3-cm strips. Tear up the ancho chiles into coarse pieces. Test the oil and, when it is shimmering hot (and makes a tortilla strip sizzle), add the strips and cook until crisp and golden. Remove the pieces with a slotted spoon on a plate lined with paper towels, then fry the ancho chile pieces until they have puffed up.
• This takes only a few seconds, so watch them carefully and try not to burn them or you will Iose their lovely sweetness. Serve the soup in bowls with all the garnishes laid out in small bowls.