Heat the oil in a wok or frying pan, add the paneer and cook for 4–5 minutes until golden.

Remove with a slotted spoon and drain on kitchen paper.

Add the peppers and pak choi to the pan and stir-fry for 4–5 minutes until starting to soften.

Stir in the curry paste, add 4 tablespoons of water and cook for a further 8–10 minutes.

Stir in the crème fraîche and simmer for 2 minutes, then return the paneer to the pan with the coriander and simmer for 2–3 minutes until heated through.

Serve with basmati rice, if liked.

Place the onion, ginger and garlic in a food processor and whizz until finely chopped.

Alternatively, chop with a knife.

Heat the oil in a medium saucepan, add the chicken and fry, stirring, for 5 minutes until lightly browned.

Stir in the chopped onion mixture and fry for 2–3 minutes until softened.

Stir in the spices and chilli flakes and cook for 1 minute, then mix in the tomatoes and stock.

Bring to the boil, then reduce the heat, cover and simmer for 30 minutes, stirring occasionally, until the chicken is cooked through.

Add the coriander and cook for 1 minute, then spoon into 4 bowls.

Sprinkle with the almonds and serve with rice, if liked.

Mix together the oil, lime juice, garlic and chilli in a non-metallic dish, then stir in the prawns.

Leave to marinate for 20 minutes.

Heat the tacos according to the packet instructions.

Meanwhile, heat a nonstick frying pan, add the prawns and cook for 2–3 minutes until the prawns turn pink and are cooked through.

Stuff the tacos with shredded lettuce, then top with the prawns, guacamole and salsa and serve immediately.

Place the squash in a roasting tin and toss with 1 tablespoon of the oil and the sage.

Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 18–20 minutes until tender and golden.

Meanwhile, heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until golden brown and toasted.

Set aside.

Heat the remaining oil in a saucepan, add the onion and garlic and cook for 4–5 minutes until softened.

Stir in the curry powder and cook for a further minute, stirring.

Add the roasted squash, cashews and stock and bring to the boil, then reduce the heat and simmer for 3–4 minutes.

Stir in the yogurt.

Using a hand-held blender, blend the soup until smooth.

Season to taste.

Ladle the soup into 4 bowls and serve sprinkled with the toasted pumpkin seeds.

Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted.

Set aside.

Meanwhile, place the avocados in a large bowl and toss with the lime juice to prevent discoloration.

Gently toss together with the remaining ingredients except the sesame seeds.

Sprinkle the salad with the toasted sesame seeds and serve.

Place all the ingredients in a food processor or a blender and blitz until smooth.

Pour into 4 glasses, decorate with a few extra whole berries and serve immediately.

Place the pears, cut side up, in an ovenproof dish.

Pour over the apple juice and maple syrup, then scrape over the seeds from the vanilla pod.

Sprinkle with the grated citrus rind and spices.

Cover with foil.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes, then turn the pears over and cook, covered, for a further 15–20 minutes until tender.

Spoon the pears into 4 serving bowls, pour over the juices and sprinkle with the almonds.

Serve with dollops of the yogurt.

Line a baking sheet with nonstick baking paper.

Whisk the egg whites in a large clean bowl until stiff peaks form, then add ½ tablespoon of the caster sugar at a time, whisking well between each addition, until the mixture is very thick and glossy.

Fold in the hazelnuts.

Spoon the meringue on to the prepared baking sheet in large dollops that join up to make a circle.

Make a shallow dip in the centre with the back of a spoon.

Bake in a preheated oven, 140°C (275°F), Gas Mark 1, for 2 hours until pale golden and crisp.

Turn off the oven and leave the meringue inside to cool completely.

Place the plums in a heatproof dish, cut side up, and sprinkle with the mixed spice, brown sugar and orange juice.

Cook under a preheated hot grill until bubbling and golden.

Leave to cool slightly.

Spoon the yogurt into the centre of the meringue and spoon over the plums to serve.

Heat a ridged griddle pan over a medium-high heat, add the bananas and griddle for 8–10 minutes, or until the skins are beginning to blacken, turning occasionally.

Transfer the bananas to 4 serving dishes and, using a sharp knife, cut open lengthways.

Spoon over the yogurt and sprinkle with the oatmeal or oats and blueberries.

Serve immediately, drizzled with the honey.

Place all the ingredients except the honey and ice in a blender or food processor and blend until smooth.

Taste for sweetness and add the honey, if required, then blend again.

Pour into 4 tall glasses and serve with ice cubes.