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.

Scrub the sweet potato.

Slice three-quarters of it into ½cm rounds and place in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil to soften and char, turning after a few minutes.

Meanwhile, coarsely grate the remaining sweet potato and the cabbage.

Mix with the mustard and 1 tablespoon of red wine vinegar to make a slaw, then season to perfection.

Scrunch up the minced beef, divide into two and shape into patties, then season with sea salt and black pepper.

Fry alongside the sweet potato slices for 3 minutes on each side, or until cooked through, brushing with the BBQ sauce for the final minute.

Halve and lightly toast your buns, then pile on the slaw and add a few lettuce leaves.

Arrange the charred sweet potato slices on top, then add the burgers and cottage cheese.

Squash your bun lids on top and tuck in.

Place the salmon skin side down in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil.

Let the skin get super-crispy for 4 minutes, then turn the salmon, giving it 1 minute on each of the other sides.

Use tongs to pull off the crispy skin and place it in the pan alongside, turning the salmon to crisp up the newly exposed side.

Meanwhile, trim and slice the spring onions.

Peel and finely slice the garlic.

Pick the mint leaves.

Click the lettuce apart into cups.

Pour the jalapeños and their liquor into a blender, then rip in the top leafy half of the coriander and blitz until smooth.

Pour back into the jar and put aside.

In a bowl, mix the Cajun seasoning with half the yoghurt.

Cut the salmon fillets in half lengthways, then toss in the spiced yoghurt until well coated.

Place a large non-stick frying pan on a medium-high heat.

Once hot, cook the salmon in ½ a tablespoon of olive oil for 4 minutes, turning until golden and gnarly all over.

Meanwhile, very finely shred the lettuce.

Finely slice and season the tomato.

Halve and lightly toast the rolls.

Spread half the remaining yoghurt across the bases, sit the tomato on top, then the lettuce.

Tear over the gnarly salmon pieces, then spoon over the rest of the yoghurt and some jalapeño salsa (keep the rest of the jar in the fridge for future meals), pop the tops on and enjoy.

Preheat the oven to 220°C.

Peel and chop the onion and place in a large non-stick pan on a medium heat with 1 tablespoon of olive oil.

Peel, finely slice and add the garlic, then cook for 10 minutes, or until softened, stirring regularly.

Stir in the spinach, cover, and cook for 5 minutes, then remove the lid and cook for another 5 minutes, or until all the liquid has cooked away.

Season to perfection.

Unroll the pastry and place it, still on its paper, in a baking tray.

Spread over the spinach, leaving a 5cm border all the way around.

Sit the salmon fillets on top, 1cm apart, then use the paper to help you fold in the pastry edges to snugly encase the salmon, leaving it exposed on the top.

Beat the eggs and use some to brush the exposed pastry, then bake at the bottom of the oven for 15 minutes.

Meanwhile, beat the pesto into the remaining egg.

When the time’s up, pull out the tray and pour the egg mixture over the salmon and into the gaps.

Return to the bottom of the oven for a final 15 minutes, or until the pastry is golden and the egg is just cooked through.

Serve with lemon wedges, for squeezing over.

Toast the sesame seeds in a hot frying pan for 2 minutes, tossing until golden, then tip into a bowl and put aside.

Return the pan to a medium heat.

Cut each salmon fillet into four chunks, then carefully cut off the skin.

Place the skin in the pan to crisp up on both sides, removing it when golden.

Sear the salmon chunks for just 10 seconds on each side, turning with tongs.

Remove from the pan and turn in the sesame seeds to coat on all sides, then slice 1cm thick and arrange on your plates.

Finely grate some lime and clementine zest to sprinkle over at the end, then squeeze all the juice into a bowl and add the soy.

Finely slice the chilli.

Snip the cress.

Spoon the dressing over the salmon with a few drips of extra virgin olive oil, then sprinkle with the embellishments.

Serve with the crispy salmon skin.

Preheat the oven to 220°C.

Cut down the middle of each salmon fillet lengthways on the flesh side, going about three-quarters of the way through to make a pocket.

Finely grate the Parmesan, beat with the crème fraîche, then mix in the prawns.

Rub a large deep sturdy tray with a little olive oil and place on a low heat on the hob.

Peel and finely slice the garlic, add to the tray with the spinach, season, stir until just wilted, then turn the heat off.

Nestle in the salmon fillets, divide and spoon the prawn mixture into the pockets, then sprinkle with black pepper.

Drape one rasher of pancetta over each fillet.

Rub the rosemary sprigs with a little oil and place one on each piece of salmon.

Cook in the oven for 15 minutes, then serve.