Here are the full recipes for each of the nine plates in the image. I’ll label them 1 to 9 starting from top‑left to bottom‑right (row by row).

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1️⃣ Chicken with Spinach & Risotto
Ingredients

• 200 g chicken breast, cubed
• 2 cups fresh spinach
• 1 cup Arborio rice
• 4 cups chicken stock
• ½ cup grated Parmesan
• 2 tbsp butter
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt, pepper, balsamic glaze

Method

1. Sauté garlic in oil, add chicken, season, and brown. Set aside.
2. In the same pan, melt butter, add rice, toast 2 min.
3. Add stock ladle‑by‑ladle, stirring until creamy.
4. Stir in spinach until wilted, then Parmesan.
5. Plate risotto, top with chicken and drizzle balsamic glaze. Garnish with parsley.

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2️⃣ BBQ Chicken with Mac & Cheese
Ingredients

• 2 chicken breasts, butterflied
• 1 cup BBQ sauce
• 2 cups macaroni
• 1 cup shredded cheddar
• ½ cup milk
• 2 tbsp butter
• 2 tbsp flour
• Parsley for garnish

Method

1. Marinate chicken in half the BBQ sauce (30 min).
2. Grill chicken until cooked, glaze with remaining sauce.
3. Cook macaroni, drain.
4. Make cheese sauce: melt butter, whisk in flour, add milk, then cheese until smooth.
5. Mix sauce with macaroni.
6. Serve mac & cheese beside BBQ chicken, garnish with parsley.

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3️⃣ Beef Steak in Creamy Sauce with Edible Flowers
Ingredients

• 200 g beef steak, sliced thin
• 1 cup cream sauce (heavy cream + beef stock)
• 1 tbsp butter
• Fresh herbs (thyme)
• Edible flowers (purple & yellow)
• Salt & pepper

Method

1. Season steak, sear in butter until desired doneness.
2. Remove steak, deglaze pan with cream & stock, reduce to sauce.
3. Slice steak, place on sauce.
4. Garnish with edible flowers & herbs.

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4️⃣ Loaded Baked Sweet Potato
Ingredients

• 1 large sweet potato
• 2 tbsp sour cream (or Greek yogurt)
• 1 tbsp green sauce (avocado or herb)
• Chives & paprika
• Butter

Method

1. Bake sweet potato 45 min at 200 °C.
2. Split open, mash inside with butter.
3. Top with green sauce, then sour cream.
4. Sprinkle chives & paprika.

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5️⃣ Herb Crusted Fish with Pumpkin Base
Ingredients

• 200 g white fish fillet
• 1 cup pumpkin purée
• 2 tbsp mixed herbs (parsley, microgreens)
• 1 tbsp olive oil
• Lemon juice
• Salt & pepper

Method

1. Mix herbs with olive oil, coat fish, bake 15 min at 180 °C.
2. Season pumpkin purée with salt & pepper, spread on plate.
3. Place fish on pumpkin, drizzle lemon juice, garnish with microgreens.

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6️⃣ Grilled Chicken Skewers with Yellow Rice
Ingredients

• 300 g chicken, cubed & skewered
• 1 cup yellow rice (rice cooked with turmeric)
• 2 tbsp BBQ glaze
• Fresh cilantro
• Lime wedges

Method

1. Marinate chicken, grill skewers until charred, glaze with BBQ sauce.
2. Cook rice with turmeric & broth.
3. Serve skewers over rice, garnish with cilantro & lime.

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7️⃣ Beef Meatballs with Polenta & Red Sauce
Ingredients

• 300 g beef mince, formed into meatballs
• 1 cup tomato‑based red sauce
• 1 cup soft polenta
• Fresh herbs
• Olive oil

Method

1. Brown meatballs in oil, simmer in red sauce 20 min.
2. Cook polenta according to pack, keep creamy.
3. Plate polenta, top with meatballs & sauce, garnish with herbs.

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8️⃣ Braised Beef Steak with Mashed Potatoes & Orange Sauce
Ingredients

• 250 g beef steak
• 1 cup mashed potatoes
• 1 cup orange reduction sauce (beef stock + orange zest)
• Butter & cream for mash
• Green onions

Method

1. Braise steak in stock until tender, slice.
2. Make orange sauce by reducing braising liquid with orange zest.
3. Prepare mash with butter & cream.
4. Serve steak on mash, pour sauce over, sprinkle green onions.

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9️⃣ Grilled Pork Chop with Creamy Bacon Sauce
Ingredients

• 1 pork chop
• ½ cup cream sauce with bacon bits
• 1 tbsp butter
• Thyme & red pepper flakes
• Creamy white base (mashed cauliflower or sauce)

Method

1. Season pork chop, grill to desired doneness.
2. Cook bacon, add cream & butter to make sauce.
3. Plate chop on white base, top with bacon cream sauce.
4. Garnish with thyme & red pepper flakes.

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Do you want me to give you any specific variations, nutritional info, or step‑by‑step photos for any of these recipes?

I’ll give you detailed recipes for each of the four dishes shown in the images.

Recipe 1 – Top‑Left Dish (Grilled Pork Skewers with Veggie Rice Stack)
Ingredients

• 400 g pork belly, cut into cubes
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp balsamic glaze
• 1 cup rice
• ½ cup mixed vegetables (peas, corn, spring onion)
• 2 tbsp mayonnaise
• 1 tbsp chopped microgreens (for garnish)
• Wooden skewers

Method

1. Marinate pork in soy sauce, honey, and half the balsamic glaze for 30 min.
2. Skewer pork and grill 8‑10 min, basting with remaining glaze.
3. Cook rice; mix with veggies and mayonnaise.
4. Mold rice mix into a stack on the plate, place skewer on top.
5. Drizzle remaining balsamic glaze, sprinkle microgreens.

Recipe 2 – Top‑Right Dish (Caramelized Pork with Fried Rice)
Ingredients

• 400 g pork shoulder, cubed
• 3 tbsp soy sauce + 1 tbsp sesame oil (marinade)
• 2 tbsp brown sugar
• 2 cups cooked rice (fried with carrots & peas)
• 1 tbsp chopped cilantro
• 1 tsp sesame seeds
• Red chili slices (garnish)
• ¼ cup peanut sauce

Method

1. Marinate pork in soy sauce & sesame oil for 20 min.
2. Caramelize sugar in a pan, add pork, and brown 10 min.
3. Fry rice with carrots, peas, and a splash soy sauce.
4. Plate rice stack, top with pork and peanut sauce.
5. Sprinkle sesame seeds, cilantro, and chili slices.

* – RECIPE 3 – BOTTOM ‑LEFT DISH (Coconut Curry Pork with Rice & Egg)
Ingredients

• 400 g pork, cubed
• 1 cup coconut milk
• 1 tbsp curry powder
• 2 cups cooked white rice
• 2 boiled eggs, halved
• Red chili & cilantro (garnish)
• 1 tbsp vegetable oil

Method

1. Sauté pork in oil until browned.
2. Add curry powder, then coconut milk; simmer 15 min.
3. Cook rice and mold into a stack.
4. Place pork curry around rice, top with egg halves.
5. Garnish with chili slices and cilantro.

Recipe 4 – Bottom‑Right Dish (Grilled Pork Skewers with Avocado Salad Stack)
Ingredients

• 400 g pork belly, cubed
• 2 tbsp BBQ sauce
• 1 cup mixed salad (avocado, mango, red onion, cucumber)
• 2 tbsp cream cheese or yogurt dressing
• 1 tbsp chopped cilantro
• Wooden skewers

Method

1. Marinate pork in BBQ sauce for 30 min.
2. Skewer and grill pork 8‑10 min.
3. Mix salad with dressing; mold into a stack.
4. Plate salad stack, add skewer on top.
5. Garnish with cilantro.

Do you want me to give you specific measurements for the sauces or tips for plating any of these dishes?