Wash the potato and carrot, then coarsely grate in long strokes.

Toss with a pinch of sea salt, then place on a clean tea towel.

Cut off and discard any fat and sinew from the steak, lay the prosciutto on top, press on the sage leaves, then pound with your fist to flatten and help them stick.

Put 1 tablespoon of olive oil in a cold 30cm non-stick frying pan.

Squeeze the tea towel well to remove any excess liquid from the grated veg, then sprinkle evenly into the pan.

Pat flat, place on a medium-high heat and cook for 5 minutes, or until crispy and golden.

Carefully flip on to your plate and slide back into the pan to cook for another 3 minutes.

Meanwhile, place a medium non-stick frying pan on a high heat.

Rub the steak with 1 teaspoon of oil, fry for 2 minutes, prosciutto side down, then flip for another minute, frying the egg to your liking alongside with a drizzle of oil.

Mix the mustard, a splash each of red wine vinegar and extra virgin olive oil and a little seasoning, then dress the spinach.

Slide your edible rösti on to your plate, put the steak, fried egg and dressed spinach on top, and tuck in.

Use a speed-peeler to peel the cucumber, then finely slice into rounds.

In a bowl, toss with a pinch of sea salt and 1 tablespoon of red wine vinegar, and leave to quickly pickle.

In a non-stick frying pan, toast the sesame seeds until lightly golden, then remove.

Cut off and discard any fat and sinew from the steak, then season the steak.

Cook to your liking with a little olive oil on a high heat, turning every minute.

Spread the bread with wasabi paste (go hot or go home!

), then add the steak, sandwich together and cut into fingers.

Toss the watercress with the cucumber and sprinkle with the toasted sesame seeds, then serve.

Remove and finely dice the fat from the steak.

Put it into a non-stick frying pan on a medium-low heat with the unpeeled garlic cloves, turning them every minute in the fat as it gently crisps up.

Meanwhile, peel the sweet potatoes and chop into 4cm chunks.

Cook in boiling salted water for 10 minutes, or until tender, then drain, smash, season and keep warm.

Trim the spring onions, halve and deseed the chillies, and lightly brown on both sides in the steak fat.

Remove 4 spring onions and the crispy fat bits to a dish, then place the rest of the spring onions and the chillies in a blender and squeeze in the soft garlic flesh.

Drain and add the peppers, along with the parsley, and ½ a tablespoon each of extra virgin olive oil and red wine vinegar, then blitz until smooth, and season to perfection.

Turn the heat under the pan to high.

Cut off the sinew, season the steak with sea salt and lots of black pepper, then cook to your liking, turning every minute.

Let the steak rest for 1 minute on top of the spring onions, then slice.

Spoon 2 tablespoons of sauce on to each plate (save the rest for future meals), sit the steak on top with any resting juices, then serve with the sweet potato, spring onions and crispy bits.

In a heatproof bowl, cover the noodles with boiling kettle water.

Finely slice the cucumber into batons.

Peel and matchstick the ginger.

Click apart the lettuce and finely shred the outer leaves, leaving the smaller inner leaves whole.

Finely grate the zest of 1 lime into a bowl, squeeze in the juice, add half the chilli jam and 1 tablespoon each of red wine vinegar and extra virgin olive oil to make a dressing.

Drain and refresh the noodles, pile on to a platter with the lettuce and cucumber, pour over the dressing and toss well.

Cut off and discard any fat and sinew from the steak, chop the steak into 2cm dice, then season with sea salt and black pepper.

Put a large non-stick frying pan on a high heat.

Roughly chop the peanuts, toast for 3 minutes until golden, then put aside, returning the pan to the heat.

Put ½ a tablespoon of olive oil and the ginger into the hot pan.

Stir-fry for 1 minute, then toss in the steak for 1 minute – you don’t want to overcook it.

Stir in most of the peanuts and the remaining chilli jam, then spoon the steak on to the platter, sprinkle over the remaining peanuts and serve with lime wedges, for squeezing over.

Trim the tough end off the broccoli stalk, use a speed-peeler to remove the outer layer from the remaining stalk, then halve the head.

Peel and finely chop the shallot.

Place a large non-stick frying pan on a high heat.

Rub the steaks with ½ a tablespoon of olive oil, a pinch of sea salt and plenty of black pepper, then put them in the hot pan.

Cook to your liking, turning every minute.

In a medium pan, cook the broccoli in boiling salted water for 5 minutes.

Move the steaks to a plate to rest.

Put the shallot straight into the hot pan with 1 tablespoon of oil.

Stir and soften for 1 minute.

Add the whisky and – if you want to – very carefully flame it.

When the flame subsides, stir in the mustard, cream and a splash of water.

Simmer for 1 minute, adding any steak resting juices to the mix.

Plate up the broccoli and creamy sauce, slice and add the steak, then drizzle with 1 teaspoon of extra virgin olive oil, to finish.

Trim the spring onions and chop into 3cm lengths.

Peel and finely slice the garlic.

Peel and matchstick the ginger.

Slice the lasagne sheets into 2cm-thick noodles.

Rub the steak with 1 teaspoon of olive oil, a small pinch of sea salt and a pinch of black pepper.

Put a large non-stick frying pan on a high heat.

Dry fry the mushrooms for 3 minutes on one side only.

Meanwhile, mix the chilli oil, soy, 1 tablespoon of red wine vinegar and a pinch of black pepper in a large bowl.

Tip the mushrooms straight into the bowl of dressing, returning the pan to the heat.

Cook the steak to your liking in the hot pan, turning every minute, with the spring onions, garlic and ginger alongside, stirring them occasionally.

Meanwhile, cook the pasta noodles in a pan of boiling salted water for 3 minutes.

Remove just the steak to a board to rest for a moment, then use tongs to drag the noodles straight into the frying pan, letting a splash of pasta cooking water go with them.

Remove from the heat, pour in the mushrooms and dressing and toss together.

Divide between bowls, then thinly slice and add the steak, drizzling over any resting juices, to finish.

Cook the pasta in a pan of boiling salted water according to the packet instructions.

Finely grate the cheese and 1 mushroom into a small bowl, then add the truffle oil, a squeeze of lemon juice and a couple of good pinches of black pepper.

Add 2 tablespoons of pasta cooking water and mix together really well.

Drain the pasta, return to the pan, then beat in the mushroom mixture with a spatula.

It should be shiny and not wet – intense in flavour and hot from the black pepper.

Pour the pasta into your bowl and finely grate over the remaining raw mushroom, which will be fresh and nutty in flavour.

Eat right away.

Preheat the oven to 180°C.

Peel and dice the onions and peel and finely slice the garlic, then place in a large casserole pan on a medium-low heat with 1 tablespoon of olive oil.

Strip in the thyme and cook for 10 minutes, stirring regularly, while you slice the mushrooms and tear the bread into 4cm chunks.

Stir the mushrooms into the pan, pour in the stock, and bring to the boil.

Add the bread, then grate in most of the cheese.

Stir well, grate over the remaining cheese, and transfer to the oven for 25 minutes, or until dark golden and very thick.

Season to perfection, then serve drizzled with extra virgin olive oil.

Comfort in a bowl.

Preheat the oven to 200°C.

Whisk the eggs, 150g of flour, a pinch of sea salt, the milk and 2 tablespoons of water into a smooth batter, then put aside.

Peel the mushrooms, saving the peelings.

Place the mushrooms cap side down in a large non-stick roasting tray, drizzle with 1 tablespoon of olive oil and season with salt and black pepper.

Roast for 30 minutes.

Meanwhile, for the gravy, peel the onions and finely slice with the mushroom peelings, then place in a pan on a medium-low heat with 2 tablespoons of oil.

Strip in half the rosemary and cook for 15 minutes, or until dark and gnarly, stirring occasionally.

Add the porter and 2 tablespoons of red wine vinegar and let it reduce by half, then stir in the remaining flour.

Gradually add 700ml of water, stirring regularly, then simmer to the consistency of your liking and season to perfection.

Peel and finely slice the garlic, pick the remaining rosemary, then drizzle and rub it all with a little oil.

Remove the tray from the oven and put the mushrooms on a plate for a moment.

Working quickly but carefully, pour the batter into the tray, sit the mushrooms towards the centre, then sprinkle over the oiled garlic and rosemary.

Return to the oven for 25 minutes, or until puffed up and golden.

Serve with the gravy.

Preheat the oven to 180°C.

Peel the onions and garlic, then pulse until very fine in a food processor.

Tip into a large casserole pan on a medium-high heat with 1 tablespoon of olive oil.

Trim, wash, pulse and add the leeks.

Saving 2 mushrooms for later, pulse the rest and stir into the pan.

Cook it all for 15 minutes, stirring regularly, then season to perfection and turn the heat off.

Meanwhile, for the sauce, pour 3 tablespoons of oil into a separate pan on a medium heat.

Whisk in the flour for 2 minutes, then gradually whisk in the milk.

Simmer for 5 minutes, or until thickened, then grate in the cheese and season to perfection.

Pour one third of the sauce into a 25cm x 30cm roasting tray.

As soon as the filling is cool enough to work with, push both ends of each pasta tube into it to fill, lining them up in the tray as you go.

Pour over the rest of the sauce, then finely slice the reserved mushrooms and use them to decorate the top.

Drizzle with 1 tablespoon of oil and bake for 45 minutes, or until golden and cooked through.