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.

This is a bit of an assembly job, and that’s the beauty of it.

Start by tearing most of the top leafy half of the mint into a blender (saving a few pretty leaves).

Add 4 tablespoons of cottage cheese, ½ a tablespoon of extra virgin olive oil and a splash of water.

Blitz until smooth, season to perfection, and toss with the prawns.

Warm the grains according to the packet instructions, dress with a little red wine vinegar and ½ a tablespoon of oil, then divide between serving bowls.

Scoop out and finely slice the avocado, then divide and fan out on top of each portion.

Speed-peel the carrot into ribbons, destone, peel and dice the mango, finely slice the radishes, and divide up.

Place your dressed prawns proudly on top, spoon over the remaining cottage cheese, then sprinkle over your reserved mint leaves.

Finish with a drizzle of extra virgin olive oil, then mix and dress as you like.

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

Meanwhile, peel and finely slice the garlic.

Run your knife down the back of 2 prawns, so they’ll butterfly as they cook, then finely chop the rest.

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

Finely slice the pancetta, sprinkle into the pan with 1 tablespoon of olive oil and fry until lightly golden.

Toss in the garlic and whole prawns for 2 minutes, then go in with the wine and let it cook away.

Toss through the chopped prawns and mascarpone for 1 minute, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it.

Roughly chop the rocket, add most of it to the pan and toss it all together over the heat until you have a silky sauce.

Subtly season to perfection with the Parmesan and black pepper.

Serve sprinkled with the remaining rocket and an extra grating of Parmesan, if you like.

Put 1 mug of rice and 2 mugs of boiling kettle water (600ml) into a medium non-stick pan with a pinch of sea salt.

Boil for 10 minutes, then reduce to a low heat for 5 minutes, after which you’ll be able to turn it out as a rice cake.

Meanwhile, peel the garlic and finely slice with the chilli.

Peel and matchstick the ginger.

Trim the spring onions and slice into 2cm lengths.

Put it all into a large non-stick frying pan on a high heat with 1 tablespoon of olive oil, and stir-fry for 3 minutes, then stir in the mango chutney.

Carefully pour half the mixture into a blender, returning the pan to the heat and adding the prawns to stir-fry.

Add ½ a mug of water (150ml) to the blender, blitz until smooth, then pour straight back into the prawn pan.

Let it bubble and thicken slightly for 3 minutes, then, off the heat, ripple through the yoghurt.

Serve the curry on top of your fluffy rice cake.

Finely slice the pak choi, putting the leaves aside.

Char the base slices in a dry non-stick frying pan on a medium-high heat, while you peel and finely slice the garlic, then peel and finely grate the ginger.

Cook the noodles in a pan of boiling water according to the packet instructions, adding the pak choi leaves for the last 10 seconds.

Alongside, stir-fry the garlic, ginger, prawns, sesame seeds, chilli jam and 1 tablespoon of olive oil with the charred pak choi slices.

Pour the soy into a serving bowl.

As soon as the prawns are pink, spoon everything from the pan into the bowl, then use tongs to drag in the noodles and pak choi leaves with a few splashes of cooking water.

Twist and toss it all together well, taste and check the seasoning, then devour.