Preheat the oven to 180°C.

Cut the skin off either side of the aubergine, then cut yourself four 1cm-thick slices lengthways (saving any offcuts for another day).

Sprinkle the slices with sea salt, and spend a couple of minutes gently bashing and tenderizing them with a meat mallet or rolling pin.

Beat the eggs in a shallow bowl.

Blitz the focaccia into fine crumbs in a food processor and pour on to a plate.

Dip the aubergine slices in the egg, let any excess drip off, then dip each side in the crumbs.

Fry in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil for 6 minutes, or until golden, turning halfway.

Transfer to an oiled baking tray, finely grate over most of the Parmesan and pop into the oven.

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

Wipe out the frying pan, returning it to a medium-high heat with ½ a tablespoon of oil.

Peel, finely slice and add the garlic.

Fry until lightly golden, pour in the tomatoes, then swirl a splash of water around the tomato tin and into the pan.

Pick the baby basil leaves and put aside, tear the rest into the sauce, season to perfection, then leave to simmer on a low heat.

Once cooked, use tongs to drag the spaghetti straight into the sauce, letting a little starchy cooking water go with it.

Toss together, then divide between plates.

Sit the aubergine on top, grate over the remaining Parmesan and finish with the baby basil leaves.

Preheat the oven to 180°C.

Place the whole aubergines directly on the bars of the oven and roast for 50 minutes, or until beautifully soft, tender and juicy.

Pick the baby mint leaves and put aside.

Pick the rest of the leaves into a pestle and mortar, then add the almonds and roughly crush and pound together.

Finely grate in the lemon zest, squeeze in the juice, and muddle in with the honey and 2 tablespoons of extra virgin olive oil.

Squash and destone the olives, tear the flesh into the mix, and crumble in the feta.

Mix it all together, then season to perfection with black pepper.

Divide the salad and baby mint leaves between your plates.

Slice the soft aubergines down the middle and place on top, then smother with the incredible, moreish pesto-style dressing.

I like to attack the whole thing, chopping, tossing and mixing everything together as I tuck in.

Delicious hot or cold.

Put 1 mug of rice, 2 mugs of boiling kettle water (600ml) and a pinch of sea salt into a deep non-stick pan on a medium heat, cover, and cook for 12 minutes.

Chop each aubergine into four chunky rounds and place on top of the rice for the last 8 minutes, keeping it covered.

Meanwhile, cut off the sinew, season the steaks with a small pinch of sea salt and a pinch of black pepper, then use tongs to stand them fat side down in a large non-stick frying pan on a medium-high heat, turning them on to the flat sides once crisp and golden.

Sear on each side, cooking to your liking – I like mine medium rare.

Trim the spring onions and slice 2cm thick, adding them to the pan to lightly char alongside.

Crush the peanuts in a pestle and mortar.

Move the steak and spring onions to a plate to rest.

Use tongs to add the aubergine slices to the frying pan, leaving the rice covered with the heat off.

Turn and char for 5 minutes, then stir in the curry paste, followed by the coconut milk and ½ a tin of water.

Boil for 8 minutes, or until the sauce is slightly thickened.

Fluff up the rice and divide between warm plates, then slice and add the steak, along with the spring onions and the aubergine.

Pour any resting juices into the sauce and spoon over.

Sprinkle with the nuts and serve with lime wedges, for squeezing over.

Chop the aubergine into 1cm chunks and place in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, the capers, oregano and 2 tablespoons of water, then cover, and steam for 5 minutes.

Meanwhile, crush the almonds in a pestle and mortar.

Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.

Uncover the frying pan and let the aubergine fry for 10 minutes, or until lightly golden, stirring regularly.

Add the pesto and most of the ricotta, followed by the pasta.

Finely grate in the pecorino, then toss well over the heat, loosening with a splash of reserved cooking water.

Season to perfection, then plate up.

Sprinkle over the crushed almonds and an extra pinch of oregano, then add the remaining ricotta, to finish.

Finely slice the chorizo, place in a large non-stick pan and put it on a medium heat to crisp up while you trim and finely slice the spring onions, saving the green slices for garnish.

Peel and dice the sweet potatoes so they’re twice the size of those in your chopped veg bag.

Once the chorizo is lightly golden, stir in all the chopped veg.

Cook for 10 minutes on a low heat, or until softened, stirring occasionally.

Pour in 1 litre of boiling kettle water and simmer for 10 minutes.

Chop the green beans into 2cm lengths, then add to the pan to simmer for a final 10 minutes.

Stir in the cream, season to perfection and divide between four bowls.

Sprinkle over the greens of the spring onions, and finish with a few drips of extra virgin olive oil.

Crush up all the crackers, adding sprinkles to the soup as you tuck in.

Scrub the sweet potatoes, then cook them whole in a pan of boiling salted water for 35 minutes, or until beautifully soft throughout.

About 10 minutes before the sweet potatoes are ready, squeeze the lemon juice into two serving bowls.

Add 1 tablespoon of extra virgin olive oil to each, and season with sea salt and black pepper.

Chop the salmon into 1cm chunks and divide between the bowls, tossing through the dressing to lightly cure it.

Chop the cucumber, tomatoes and peeled pineapple into 1cm chunks and add to the bowls.

Roughly chop and add the mint leaves.

Finely slice and add the chilli (as much as you like), then toss everything in the dressing.

Gently remove the skin from the sweet potatoes and add to the story.

I love spooning off a little hot slice of soft sweet potato to pair with the cold dressed salad.

Eat right away.

Preheat the grill to high.

Scrub the sweet potatoes, prick with a fork, and microwave on full whack (800W) for 6 minutes, or until soft throughout.

Now, it’s easiest to cook these one at a time, but you can assemble them together.

Push one tortilla into a 20cm non-stick ovenproof frying pan, and place the other on a plate.

Use a fork to break up and squash one sweet potato into each tortilla.

Drain and spoon over the black beans, dust with the jerk seasoning, sprinkle over the jalapeño slices and break over the cheese.

Pop the pan under the grill for 5 minutes, or until golden and the cheese has melted.

Serve sprinkled with mint leaves and a good squeeze of lime juice, season to perfection, and tuck in together while you get the second one into the pan and under the grill.

Preheat the oven to 190°C.

Scrub the sweet potatoes, slice them 1cm thick, then halve each slice to give you wedges – I like to use a crinkle-cut knife for this.

Toss with the Cajun seasoning, 1 tablespoon of olive oil and a small pinch of sea salt.

Arrange in a single layer on your largest roasting tray and roast for 40 minutes, or until golden and cooked through, shaking halfway.

About 10 minutes before the wedges are done, drain the peppers and blitz half in a blender with the soured cream until smooth.

On your largest board, roughly chop the rest of the peppers with the cucumber, tomatoes and lettuce, mixing as you go.

Toss with the dressing and season to perfection.

Crumble over the feta, then serve with the sizzling sweet potato wedges and an extra sprinkling of Cajun seasoning.

Put a 30cm non-stick frying pan on a medium-low heat with 1 tablespoon of olive oil and the bay.

Prick and add the whole chilli.

Peel and add the whole garlic cloves.

Scrub the sweet potatoes, slice them into 2cm-thick rounds and add to the pan to cook for 10 minutes, turning halfway.

Pour in the beans (juice and all), and the tomatoes.

Break up the tomatoes with a wooden spoon, then cover the pan and simmer for 10 minutes, or until the sweet potatoes are cooked through.

Remove the lid, turn the heat up, and let it bubble away for a few more minutes, or until the sauce is nice and thick.

Toast the pitta bread.

Season the stew to perfection, then crumble over the feta.

Serve with toasted pitta, for dunking.

Scrub the sweet potato and chop into 1cm-thick chips about 4cm in length.

Place in a large dry non-stick frying pan on a medium-high heat to soften and char for 10 minutes, stirring regularly.

Cut the chicken into similar-sized strips and add to the pan for another 5 minutes.

Put ½ a mug of rice, 1 mug of boiling kettle water (300ml) and a small pinch of sea salt in a small pan.

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

Meanwhile, finely grate the zest of 1 lime into a bowl, squeeze in the juice, then stir in the oyster and sweet chilli sauces, along with 100ml of water.

Halve the baby corn lengthways, then toss into the sauce.

Trim the spring onions, chop into 3cm lengths and toss into the sweet potato pan to cook for 3 more minutes.

Pour in the corn and sauce, let it sizzle and cook down for just 2 minutes, then season to perfection and serve with the rice and lime wedges, for squeezing over.