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.

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.