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.

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.