Remove and discard the tough sinews attached to the scallops. Mix sugar and salt in a bowl and add the lemon zest. Spread half the salt mixture on a tray and place the scallops on top, scatter the remaining salt mixture over and let scallops marinate for 8 minutes. Rinse the salt off the scallops with cold water and put them on a dry towel. Heat the pan and brown scallops for 30 seconds on each side.
Mix sugar and salt together with grated lime bark. Cover the charr with the mixture and leave to marinate for 12 minutes. Rinse the charr and dry thoroughly afterwards. Melt the butter until caramelized. Brush charr with butter and place in oven at 90 ° C for 5 minutes.
Put wings in a baking tray. Mix soy sauce, brown sugar, chopped ginger and lime well together and pour over wings. Bake in the oven at 220 ° C for 15-20 minutes, and allow to cool.
Bake the white chocolate in a an oven for approx. 10 minutes at 125°C. Let it cool and chop into smaller pieces.
Warm the chocolate bar for 2 minutes at 180°C, or until soft but not melted.
Place strawberries, ice cream, the warm chocolate bar and white chocolate in a bowl and drizzle it with chocolate sauce.
Mix all ingredients together and marinate the pork in the brine for 48 hours. Cook the pork in a slow cooker for 12 hours on lowest setting. Shred the warm meat and stir in BBQ sauce. Pulled pork is also readily available in most grocery stores, to save some time.
Fry the hamburgers and place a slice of cheddar on each one. Put mayonnaise on the buns as well as a piece of salad, sliced tomatoes, red onion compote, butter fried mushrooms and sugarcoated bacon.
Combine all ingredients together in a food processor and mix until smooth. When the cheese is ready it can be stored in a fridge for 4-5 days. It is also possible to leave the cheese balls in a room temperature for 3-4 hours for a richer 'cheese flavor'. When the cheese has cooled down you make balls from the mix and role them in the spice mix.
Put the walnuts in a food processor and grind roughly. Add the dates and mix well together. Press the mix in to a form and put in the freezer while making the filling. Melt the chocolate over a water bath, remove from the heat and put it in the food processor along the thawed raspberries and mix together.
Heat the oil on a large skillet and fry the mushrooms for about 3 min. Add onions to the pan and cook together until golden brown. Fry the spinach in the olive oil and then cut it down. Mix the onions, mushrooms and spinach together in a bowl along with the garlic and breadcrumbs. Add salt and pepper to taste.
Mix all the spices together. Lay the chicken breast on a oven proof dish, season with the spice mix and cook in 180°C hot oven for 20-25 minutes, until the chicken breast has reached 73°C core temperature.