Procedure

1. Preheat the oven on broil. Bring a pot of water to a boil and season with salt. Cook the pasta 1 minute short of the package directions.
2. Heat a large heavy bottomed pot over high heat. Add 3 tablespoons of olive oil and add cauliflower, tossing to coat. Season with salt and pepper and cook for 5 to 6 minutes until the cauliflower begins to caramelize.
3. Add the butter to the pot. Whisk in flour to form a paste. Season with salt and cook for 2 to 3 minutes just until the paste starts to take on a warm golden color. Whisk in the milk and season with salt, pepper, nutmeg and chili flakes. Stir in the gruyere and half of the Parmigiano-Reggiano to melt. Add in the ham. Add the cooked pasta and stir to coat. Transfer to a greased baking dish.
4. Mix the bread crumbs, remaining cheese and chopped parsley. Sprinkle evenly over the pasta and place under the broiler. Cook for 2 to 3 minutes, just until the bread crumbs are golden brown.

Procedure

1. Heat two large saute pans over medium-high heat. Add three tablespoons of oil to each pan
   
2. Season the pork with salt and pepper. Dredge in flour, shaking off the excess. Carefully lay pork in the first pan and cook for 2 minutes on each side. Set aside
3. Cook the ham in second pan for 1 minute, browning slightly.
4. Add in apples. Cook for another minute, then add the apple cider. Reduce for 2 minutes then add the butter. Toss to emulsify. Finish with the apple cider vinegar and the sage leaves. Adjust seasoning.
5. Plate the apple ham hash over the pork.

Procedure

1. Drizzle soy sauce, pepper and olive oil on fish and grill. Set aside
2. Melt butter in a sauce pan under low heat.
3. Add lemon juice and lemon zest. Stir.
4. Add flour dissolved water. Stirring constantly until smooth and or a coating consistency.
5. Add salt, pepper and parsley. Taste and adjust seasonings, if necessary. Thin the sauce with a little water if it becomes too thick.
6. Drizzle lemon butter sauce on the grilled fish.
7. Serve immediately while hot.