Mix the flour with 50ml of water, a pinch of sea salt and 1 tablespoon of olive oil, then knead until it just comes together as a smooth dough (don’t overwork it).

Cover and put aside.

On a board, peel and finely slice the garlic.

Peel and finely matchstick the ginger.

Finely chop the coriander stalks (reserving the leaves).

Pile the prawns on top, then chop and mix it all into a rough paste.

Divide into eight and shape into balls, then divide and shape the dough into eight dumplings.

Snap the woody ends off the asparagus, then chop each stalk into three.

On a large board, trim the spring onions, then finely chop with most of the prawns (save four for later).

Peel and finely grate over the ginger, add the soy and the egg yolk (reserving the white), then chop and mix it all together.

Divide and spread the filling between two slices of bread, then sandwich the other slices on top.

Now, you can use a toastie machine or a non-stick frying pan – either way, get it hot.

Brush both sides of each sandwich with the egg white, pat on the sesame seeds, then halve the remaining prawns and press into the bread on one side only.

Place in your toastie machine for 3 minutes, or put in the pan with 1 teaspoon of olive oil and a weight on top of the sarnie to toast for 2½ minutes on each side, or until golden and cooked through.

Slice and serve with sweet chilli sauce for dipping, or you could even brush the sauce over your toastie for added joy.

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

Deseed and finely chop the yellow pepper.

Place in the pan to lightly char for 3 minutes while you squeeze the lime juice into a blender with ½ a tablespoon of red wine vinegar, half the almonds and 150ml of water.

Add the charred yellow pepper, season and blitz until smooth.

Slice the remaining peppers into 1cm rings, removing the seeds, and place in the hot pan.

Peel the onions, slice into 1cm-thick rounds, add to the pan and cook it all for 10 minutes, or until soft and charred, stirring regularly.

Pour in the beans, juice and all, followed by the yellow pepper sauce.

Let it bubble and reduce for 5 minutes, or until thick, then season to perfection.

Chop or crush the remaining almonds.

Warm the tortillas, spoon over the pepper and bean mixture and the cottage cheese, tear over the coriander leaves, and sprinkle with the crushed almonds, to finish.

Preheat the oven to 200°C.

Cut the lids off the peppers, pull out the seeds, then sit the lids and bases directly on the bars of the oven to start softening.

Meanwhile, finely chop the ham and place in a large non-stick ovenproof frying pan on a medium heat with 1 tablespoon of olive oil, stirring regularly while you peel and finely chop the onion.

Once the ham is crispy, stir in the onion and cook for 5 minutes, or until softened, stirring regularly.

Add 1 tablespoon of red wine vinegar, then pour in the beans, juice and all.

Remove the peppers from the oven and nestle the bases into the stew.

Divide the grains and a little feta between them and sit the pepper lids ajar.

Transfer to the oven for 20 minutes, or until the peppers are cooked through, then season the stew to perfection.

Halve, destone, scoop out and dice the avocado, then toss with the juice of 1 lime and a pinch of seasoning.

Spoon the avocado over the cooked peppers, crumble over the rest of the feta, and serve with lime wedges, for squeezing over.

Preheat the oven to 200°C.

Scrub the potatoes, chop lengthways into 2cm wedges, toss with 2 tablespoons 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, peel and finely slice the onions and garlic, and place in a large non-stick frying pan with 1 tablespoon of oil on a medium-low heat.

Halve, deseed, slice and add the peppers.

Cook for 30 minutes, or until soft and sweet, stirring occasionally.

When the time’s almost up, add 2 tablespoons of red wine vinegar and season to perfection.

Finely chop the top leafy half of the parsley.

Beat the eggs.

Now, it’s easiest to finish this off two portions at a time, so remove half the contents of the pan to a plate.

Add half the wedges to the pan, pour in half the beaten egg, add a quarter of the parsley, then toss and stir it all vigorously over the heat until the egg is just lightly scrambled.

Immediately plate up, spoon over half the cottage cheese, grate over half the red Leicester, sprinkle over another quarter of the parsley and let two lucky people tuck in while you crack on with the second set of portions.

Preheat the oven to 180°C.

Put a 25cm x 35cm sturdy roasting tray on a medium heat on the hob.

Season the chicken thighs with a pinch of sea salt and black pepper, then place in the tray skin side down with 1 tablespoon of olive oil.

Peel the garlic cloves, halve and deseed the chillies, then scatter into the tray.

Tear the peppers into quarters, removing the seeds, and add to the tray.

Turn the chicken once golden, then add the bay leaves, jalfrezi paste and onion marmalade, moving it all around with tongs to coat.

Let it sizzle over the heat for 5 minutes, then add 2 tablespoons of red wine vinegar and transfer to the oven for 45 minutes, or until the chicken is falling off the bone.

Mash the soft garlic cloves into the juices, then ripple through the yoghurt and serve.

Preheat the oven to 220°C.

Cut each pepper into four rings, removing the seeds, and place directly on the bars of the oven to soften for 15 minutes.

Meanwhile, finely chop the parsley, stalks and all, putting the chopped leaves aside.

Finely chop the chorizo and place in a 30cm non-stick ovenproof pan on a medium-high heat with ½ a tablespoon of olive oil.

Stir for 1 minute, until crisp, then peel and finely grate in the garlic, add the chopped parsley stalks, stir for another minute, then remove to a bowl, leaving the pan on the heat.

Stir in 1 mug of rice and 2 mugs of boiling kettle water (600ml), season with sea salt and black pepper, nestle in the softened pepper rings, cover, and put into the oven for 15 minutes.

Add the prawns to the chorizo mixture, finely grate in all the lemon zest, squeeze in the juice of 1 lemon, then mix together.

When the time’s up on the rice, remove the pan, uncover, and sprinkle over the chorizo mixture, gently poking the prawns into the rice.

Return to the oven for a final 5 minutes, or until the prawns are cooked through.

Drizzle over 1 tablespoon of extra virgin olive oil, and sprinkle over the reserved chopped parsley leaves.

Serve with the yoghurt and the remaining zested lemon cut into wedges, for squeezing over.

Place the pineapple rings (reserving the juice) in a large dry non-stick frying pan on a medium heat.

Cut the tofu into four chunks and add to the pan.

Let it all gently char for 4 minutes, then turn, char on the other side and remove, leaving the pan on the heat.

Deseed the peppers, chop into 2cm chunks and place in the pan with ½ a tablespoon of olive oil, then reduce to a medium-low heat.

Trim the spring onions, chop the white halves into 2cm lengths and add to the pan, reserving the green tops.

Peel, finely slice and add the garlic, then cook it all for 10 minutes, or until soft and charred, stirring regularly.

Meanwhile, finely slice the green halves of the spring onions.

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

In a pestle and mortar, pound the wasabi peas until fine.

Mix the miso paste into the reserved pineapple juice, then pour into the pepper pan with a splash of water.

Let it sizzle for a minute, then return the tofu and pineapple to the pan to glaze.

Drain the noodles, divide between your plates and spoon over the sticky miso peppers, followed by the tofu and pineapple.

Sprinkle with the sliced green spring onion and crushed wasabi peas, then tuck right in.

Halve, deseed and finely chop the peppers, then place half of them in a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil.

Peel and finely chop the onion, adding three-quarters of it to the pan.

Peel, finely slice and add 2 cloves of garlic.

Cook it all for 10 minutes, or until softened, stirring regularly.

Meanwhile, for the salsa, mix the remaining chopped peppers and onion with ½ a tablespoon each of red wine vinegar and extra virgin olive oil.

Pick, finely slice and mix in most of the basil leaves, then season to perfection.

Add 1 tablespoon of red wine vinegar to the pepper pan, then pour it all into a blender with the tinned tomatoes.

Blitz until silky smooth, then pour back into the pan, drain and tip in the chickpeas, stir, and simmer for 15 minutes.

Score the chicken breasts in a criss-cross fashion and place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil and the remaining 4 unpeeled garlic cloves.

Cook for 8 minutes, or until the chicken is golden, juicy and cooked through, turning halfway.

Slice and serve on top of the chickpeas, sprinkled with the salsa, garlic and reserved basil leaves, then drizzle with thick balsamic vinegar, to finish.

Scrub the potatoes and carrots, then dice into 1½cm chunks.

Cook in a large pan of boiling salted water for 10 minutes, or until soft, adding the peas for the last 2 minutes.

Meanwhile, to make the dressing, put the yoghurt and mustard into a large bowl with 1 tablespoon of red wine vinegar.

Finely chop and mix in the cornichons and pickled onions.

Add 2 tablespoons of starchy cooking water from the potatoes, then scoop out a few pieces of cooked potato, mash well, and mix through the dressing to make it extra creamy.

Season to perfection.

Drain the veg and leave to steam dry, while you core the apples and dice into 1½cm chunks.

Finely chop most of the chives and stir half into the dressing with the apples, potatoes, peas and carrots.

Sprinkle over the remaining chives and drizzle with 1 tablespoon of extra virgin olive oil, to finish.