Preheat the oven to 180°C.

Scrub the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.

Halve the tomatoes and place in a large roasting tray.

Break in the unpeeled garlic cloves.

Pick a few pretty basil leaves for later, then stuff the rest of the bunch into the chicken cavity and add the chicken to the tray.

Season with sea salt and black pepper, drizzle everything with 2 tablespoons each of red wine vinegar and olive oil, then toss well, rubbing all that flavour into the bird.

Sit the chicken directly on the bars of the oven and put the tray of tomatoes beneath it.

Roast for 1 hour 20 minutes, or until the chicken is golden and cooked through.

Meanwhile, drain the potatoes, steam dry, mash, season and mix with the flour.

As soon as cool enough to handle, divide and roll into 12 equal balls.

Cut the smoked mozzarella into 12 chunks, poke one chunk into each ball, and seal.

Place all the balls on an oiled 25cm x 35cm baking tray and roast at the bottom of the oven for the remaining 1 hour, or until golden.

Remove the chicken to the tray of tomatoes and allow to rest, then squeeze a few garlic cloves out of their skins and mash into the tray juices.

Sprinkle over the reserved basil leaves, then serve with the giant gnocchi and rocket, drizzling the garlicky juices over everything.

Joy.

Preheat the oven to 180°C.

Sit the chicken and garlic bulb in a large sturdy roasting tray, sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon each of red wine vinegar and olive oil and rub all over the bird.

Roast for 1 hour.

Take the tray out of the oven and use tongs to move the chicken to a plate, laying the bacon over the breasts.

Use a potato masher to squash and squeeze the soft garlic out of the skins in the tray, then toss the mushrooms in the juices, tearing any larger ones.

Return the tray to the oven.

Sit the chicken directly on the bars above and roast for another 20 minutes, or until everything is golden and cooked through.

Use a slotted spoon to transfer the garlicky mushrooms to a serving platter, sitting the chicken on top to rest.

Place the tray of juices on a high heat on the hob, add the spinach, then drain and add the lentils.

Stir until the spinach has wilted, then, off the heat, ripple through the crème fraîche and season to perfection.

Pick the tarragon leaves over the chicken, and serve it all together.

Preheat the oven to 180°C.

In a blender, blitz the kimchi, peeled ginger, 1 tablespoon each of red wine vinegar and olive oil and 100ml of water until very smooth.

In a roasting tray, rub one third of the kimchi dressing all over the chicken, getting into all the nooks and crannies.

Pour 150ml of water into the tray, then roast for 1 hour 20 minutes, or until golden and cooked through.

Halfway through, add another 150ml of water, baste with the juices and scrape up any sticky bits.

Spoon another third of the dressing into a small bowl, mix with the honey and put aside.

Drain the tofu and blitz with the rest of the dressing in the blender.

Toast the sesame seeds in a non-stick frying pan until lightly golden, then set aside.

With 10 minutes to go, put 1 mug of rice, 2 mugs of boiling kettle water (600ml) and a pinch of sea salt into a medium pan.

Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.

Remove the chicken from the oven, lift it up with tongs and slide a rack underneath it, so it sits over the tray.

Pour and brush the honey dressing all over the chicken, then sprinkle with the sesame seeds.

Move the rice and chicken to a serving platter, then stir 1 tablespoon of vinegar into the tray.

Tip in the mixed veg and half the tofu dressing to coat.

Serve the rest in a bowl on the side, drizzled with 1 teaspoon of extra virgin olive oil.

Place the couscous in a bowl, add a pinch of sea salt and black pepper, then just cover with boiling kettle water, and cover.

Peel and slice the garlic, then place in a shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil, stirring while you halve the cherry tomatoes, adding them to the pan as you go.

Snap the woody ends off the asparagus, roughly chop the spears and stir into the pan, then season with salt and pepper.

Rub most of the harissa over the fish, sit it on top of the veg, finely grate over the lemon zest and squeeze over half the juice.

Add 150ml of water, cover, and cook for 5 minutes, or until the fish is just cooked through.

Fluff up the couscous.

Ripple the remaining harissa through the yoghurt, then spoon it over the fish and couscous.

Serve with lemon wedges, for squeezing over.

First up, get prepped.

Stack up the lasagne sheets and, using a large sharp knife, carefully slice into very fine strips.

Chop the courgette into fine matchsticks or coarsely grate it.

Peel the garlic and finely slice with the parsley, stalks and all.

Crush and destone the olives, tearing up the flesh.

Cut the fish into 1cm chunks.

Put a large non-stick frying pan on a high heat with 1 tablespoon of olive oil.

Go in with the garlic, parsley, olives and capers, stirring regularly until the garlic is lightly golden.

Toss in the fish and courgette and cook for 3 minutes.

Alongside, cook the pasta in boiling salted water for 3 minutes, then use tongs to drag it straight into the frying pan, letting a splash of pasta cooking water go with it.

Toss over the heat for just 30 seconds, squeeze in the lemon juice, season with black pepper, drizzle with 1 tablespoon of extra virgin olive oil, and serve right away.

Preheat the oven to 220°C.

Scrub the potatoes, chop lengthways into 2cm wedges, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then arrange in a single layer on your largest roasting tray.

Roast for 40 minutes, or until golden and cooked through, shaking halfway.

Meanwhile, roughly chop the bacon and place in a food processor, tear in the bread, add 1 tablespoon of oil and blitz into fine crumbs, then spread across a plate.

Spread the flour across a second plate, and beat the egg on another.

One by one, turn the fish in the flour, then the egg, letting any excess drip off, and finally turn in the bacon crumb.

Line up on a baking tray and roast for 15 minutes, or until golden.

Cook the peas in a pan of boiling salted water, then drain and mash well.

Pick the mint leaves into a pestle and mortar, pound into a paste, then muddle in 1 tablespoon each of red wine vinegar and extra virgin olive oil, and season to perfection.

Serve the fish and chips with the peas, dolloped with the mint sauce.

Use a speed-peeler to peel off thin strips of lemon zest and put aside.

For the flatbreads, pile the flour into a bowl with a pinch of sea salt, then whisk in 300ml of cold water.

Squeeze in half the lemon juice and quickly beat until smooth.

Place a medium non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.

Peel, slice and add the garlic cloves, along with the strips of lemon zest.

Stir for 2 minutes until lightly golden, then add the onion marmalade and the spice mix to bubble for 1 minute until sticky.

Pour in the tomatoes, breaking them up with your spoon.

Add the fish fillets, making sure they’re covered by the sauce, and simmer on a low heat for 10 minutes, then flake up and stir through the fish.

Meanwhile, put a 20cm non-stick frying pan on a medium-high heat.

Spoon a ladleful of batter into the pan, then swirl it around and up the sides, pouring any excess back into the bowl.

Cook for 2 minutes on one side only until just set and bubbly on top, and coming away from the sides, then ease out of the pan with a spatula, letting the pan cool slightly between flatbreads.

Repeat, stacking them in a tea towel to keep warm.

Toss the spinach with a squeeze of lemon juice and 1 teaspoon of extra virgin olive oil.

Finish the curry with a squeeze of lemon juice and 1 teaspoon of oil, then season to perfection.

Serve with the spinach and flatbreads.

Preheat the grill to high.

Cook the spaghetti in a pan of boiling salted water according to the packet instructions, then drain, running it under cold water to cool.

Season the fish with sea salt and black pepper, then rub with the pesto.

Divide the spaghetti into two, then wrap and knot it around the fish.

Place on an oiled tray, turn the rosemary sprigs in the oil in the tray to coat, and tuck them under the spaghetti.

Grill for 10 minutes, or until golden and the fish is just cooked through.

Meanwhile, finely slice the bacon and place in a large non-stick frying pan on a medium heat to crisp up, while you trim the spring onions and slice them 1cm thick.

Spoon out the crispy bacon, leaving the pan on the heat, and go in with the spring onions and 1 tablespoon of olive oil.

Toss for 2 minutes, then add the spinach, stirring to wilt.

Divide between your plates with the spaghetti-wrapped fish, then dollop over the crème fraîche and sprinkle with the crispy bacon bits.

Drizzle over 1 teaspoon of extra virgin olive oil and finish with a pinch of black pepper.

Preheat the oven to 200°C.

Trim the leeks, halve lengthways, wash, then slice 1cm thick.

Put a 30cm shallow casserole pan on a medium-low heat with 2 tablespoons of olive oil.

Pick in the sage leaves to get crispy, then scoop them out on to a plate, leaving the sage-infused oil behind.

Stir in the leeks, then peel, finely slice and add the garlic, along with a splash of water.

Cook for 10 minutes, or until soft, stirring occasionally.

Stir in the mustard, followed by the butter beans (juice and all), crème fraîche and crispy sage.

Mix well, then season to perfection.

Nestle the fish into the beans, get it bubbling on the hob, then finely grate over the Parmesan.

Transfer the pan to the oven for 10 minutes, or until golden and the fish is just cooked through.

Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.

Meanwhile, peel and finely chop the onion, place in a medium pan on a medium-low heat with 1 tablespoon of olive oil and cook for 10 minutes, or until softened, stirring regularly.

Stir in the flour, gradually stir in the milk, and keep stirring until thickened.

Gently poach the smoked haddock in the sauce for 5 minutes, making sure it’s covered, then scoop out the fish and put aside, removing any skin.

Finely chop the chives, then put one quarter into a blender, pour in the sauce and blitz until silky smooth (in batches, if needed).

Return to the pan and simmer on a low heat to the consistency of your liking.

Drain the potatoes and mash well, then beat and mix in the egg, with most of the remaining chives and a small pinch of sea salt and black pepper.

Flake in the poached haddock, mix well, then divide into eight and shape into patties.

Fry the fishcakes in 1 tablespoon of oil in a 30cm non-stick frying pan on a medium heat for 5 minutes on each side, or until nicely golden and cooked through.

Season the sauce to perfection and divide between your plates, then sit the fishcakes on top.

Sprinkle with the remaining chives, drizzle with ½ a tablespoon of extra virgin olive oil and serve with lemon wedges, for squeezing over.