Preheat the oven to 180°C.

Wash the carrots, cut into 3cm chunks, and place in a large shallow non-stick casserole pan on a high heat with 1 tablespoon of olive oil.

Fry for 5 minutes, or until golden, stirring regularly.

Drain and add the pickled onions, then add the mince in chunks.

Cook for 15 minutes, stirring regularly.

Halfway through, tear in the sage leaves, then add a pinch of sea salt and black pepper, and the jam, letting everything get dark, sticky and caramelized.

Meanwhile, scrub the potatoes.

Chop 200g of potato, place in a blender, and blitz with the Guinness until smooth.

Pour the mixture into the pan, letting it cook away and thicken, then add the stock.

Bring to the boil while you cut the remaining potatoes into slices just under ½cm thick.

Once boiling, turn the heat off and gently arrange the potatoes on the surface of the stew, so it’s completely covered.

Drizzle with 1 tablespoon of oil and carefully transfer to the oven to cook for 1 hour, or until the potatoes are golden, crisp and cooked through.

Put a large pan of salted water on to simmer for your eggs.

Toast most of the dukkah in a large non-stick frying pan on a medium heat for 2 minutes, then tip in the grains.

Drain, finely chop and add the peppers.

Cook and stir for 5 minutes, season to perfection, then divide between your plates.

Return the pan to the heat and quickly wilt the spinach.

Season to perfection and divide over the grains.

Meanwhile, crack each egg into the simmering water in one fluid movement and poach for 3 minutes, or until cooked to your liking.

Squeeze a little pomegranate juice into a bowl and ripple through the yoghurt, then bash the pomegranate half with the back of a spoon so the remaining seeds tumble out.

Drain the eggs on kitchen paper, then place on top of the spinach.

Spoon over the pomegranate yoghurt, then sprinkle with the remaining dukkah and the pomegranate seeds.

Preheat the oven to 200°C.

Beat the eggs in a large bowl.

Coarsely grate in the apples and most of the Gruyère.

Finely slice the ham.

Roughly chop the spinach.

Trim and finely slice the spring onions.

Add it all to the eggs with the cottage cheese and a pinch of black pepper, then beat together.

Pour the mixture through a colander into another bowl, separating the eggs from the filling.

Put the eggs aside.

Rub a deep 30cm x 35cm tray with olive oil.

Lay out one sheet of filo, then evenly sprinkle over one sixth of the filling.

Roll up and place in the oiled tray, folding in the edges, if needed.

Repeat with the remaining sheets of filo and the remaining filling.

Brush the top with a little oil, then bake on the bottom of the oven for 20 minutes.

Evenly pour over the reserved egg mixture, grate over the remaining cheese, then return to the oven for a final 10 minutes, or until golden.

Preheat the oven to 200°C.

Put a 26cm non-stick ovenproof frying pan on a medium heat and, one by one, lightly toast the chapatis.

Meanwhile, in a large bowl, beat the eggs with half the mango chutney.

Coarsely grate in most of the cheese, chop and add the spinach, then erratically tear in the toasted chapatis.

Add a pinch of sea salt and black pepper and mix it all together well.

Cook the eggs in a pan of boiling salted water for 6 minutes, adding the soya beans and mangetout to blanch for just the last 2 minutes, then drain it all.

Meanwhile, halve and deseed the chilli, peel the garlic, then pound both into a paste in a pestle and mortar.

Finely grate the zest of 1 lime on to a board for later, then squeeze all the juice into the mortar and muddle in with the tahini.

Stir in the soy to taste, using it to season the dressing.

Toss the veg with 1 teaspoon of extra virgin olive oil and divide between your plates.

Peel the eggs and sit them on top.

Spoon over the dressing, burst the eggs, and finish with a sprinkling of lime zest.

Preheat the oven to 200°C.

Peel the onions and cut into eighths.

Halve and deseed the peppers, scrub both potatoes, then chop them all into 3cm chunks.

Toss in a 25cm x 35cm roasting tray with the onions, Cajun seasoning and 1 tablespoon of olive oil.

Roast on the bottom of the oven for 50 minutes.

Meanwhile, tear up the kale, discarding any tough stalks, massage with 1 tablespoon of oil and put aside.

Get the tray out of the oven, poke the kale in and around the veg, drape over the pancetta and return to the oven for 5 minutes.

Pull out the tray and crack in the eggs.

Return to the oven for a final 5 minutes, or until the eggs are cooked to your liking.

Season the eggs, then serve in the middle of the table.

Beat one egg in a shallow bowl, then add the crumpets to soak on both sides.

To make the salsa, quarter the tomatoes, then mix in a small bowl with the chilli sauce and a squeeze of lime juice.

Season to perfection, then pick over the coriander leaves.

Peel, chop and add the avocado, ready to toss just before serving.

Put a non-stick frying pan on a medium heat with 1 teaspoon of olive oil.

Crack in the remaining egg, then add the crumpets alongside, and cover.

Flip the crumpets when golden, and cook the egg to your liking.

Move it all to your plate, then quickly coarsely grate the halloumi into the pan.

Toss the salsa and spoon over the crumpets.

Once the halloumi is golden, use a fish slice to nudge it loose and flip it proudly over your plate, golden side up.

Finish with extra chilli sauce, if you like.

Whisk and season the eggs.

Halve the buns.

Peel and coarsely grate the onion, then put 1 tablespoon into a bowl with a pinch of sea salt and a splash of red wine vinegar, and leave to quickly pickle.

Scatter the rest into a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil and most of the garam masala.

Fry for 3 minutes, stirring often, while you coarsely grate the tomatoes.

Push the onions aside and pour in the tomatoes to sizzle for 2 minutes.

As soon as they start to dry out, mix and fry for 2 more minutes, or until thick, stirring occasionally.

Push the tomato chutney to one side, then toast the buns on both sides, wiping them around the pan to pick up any gnarly sticky bits.

Spread the tomato chutney on the bun bases, tear off and pile on the coriander leaves, squash the lids on top, then remove to your plates.

Scramble the eggs to your liking and spoon alongside, then top with the drained pickled onion and serve dusted with garam masala.

Cook the sushi rice according to the packet instructions.

Toast the wasabi peas and sesame seeds in a large non-stick frying pan on a medium heat as the pan heats up, then remove to a pestle and mortar.

Halve the aubergines lengthways, lightly score each half on both sides in a criss-cross fashion, place skin side down in the hot pan, pour in 2cm of water, cover, and boil on a high heat for 15 minutes.

Meanwhile, finely slice the radishes and, in a bowl, mix with a small pinch of sea salt and 1 tablespoon of red wine vinegar to quickly pickle.

Remove the lid from the aubergines and let any excess water cook away, then add 1 tablespoon of olive oil so it starts to fry and crisp up for a few minutes.

Add the chilli jam and ponzu and gently jiggle the pan so the aubergines glaze, then turn the heat off.

Divide the rice between your plates, spoon over the aubergines and glaze from the pan, then crush and scatter over the peas and sesame seeds, along with the drained radishes.

Scrunch up the nori sheets and serve on the side.

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

Slice the aubergines into 1cm-thick rounds and, in batches, char on both sides in a griddle pan on a high heat, removing to a bowl once soft.

Thickly slice the peppers lengthways, add to the bowl with half the liquor from the jar, half the harissa and 2 tablespoons of extra virgin olive oil.

Finely grate in the lemon zest, squeeze in the juice, mix and season to perfection.

Scrunch up a large wet sheet of greaseproof paper, then use it to line a 20cm mixing bowl.

Alternate the aubergine slices and strips of pepper inside, overlapping them slightly to cover (reserving the bowl of juices).

Fluff up the couscous, roughly chop and scatter in most of the rocket (popping the rest in the fridge for later), stir in half of the juices, then spoon it all into the veg-lined bowl, folding in any overhanging pepper and aubergine.

Fold in the greaseproof, sit a plate on top with something heavy to compress it, and put in the fridge for at least 2 hours.

Mix together the remaining harissa and juices for later.

Squash and destone the olives.

Once set, turn out your aubergine cake on to a nice serving plate or board and remove the greaseproof.

Dollop over the yoghurt, drizzle with the harissa dressing, scatter with the olives and remaining rocket, then slice and serve.