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.

You need a large steamer for this one.

Boil the kettle.

Trim the tough ends off the broccoli stalks.

Place the salmon fillets skin side down on a board and slice through the flesh at 2cm intervals, stopping just before you hit the skin.

Pour 2cm of boiling kettle water into a large shallow pan on a high heat.

Place an oiled steamer on top and sit the salmon fillets at either side, skin side down, gently pushing each slice of salmon the opposite way to the next one, concertina-style, like in the picture.

Pile the broccoli in the middle, put the lid on and steam for 5 minutes, or until just cooked.

Meanwhile, in a heatproof bowl, cover the green teabag and noodles with boiling kettle water, stir gently and put aside.

Trim and finely slice the spring onions.

Finely slice the pickled ginger.

Drain the noodles (discarding the teabag).

Divide the broccoli and salmon between your plates, then spoon the teriyaki sauce over the salmon with a little pickled ginger juice.

Sprinkle over the spring onion and ginger, then serve with the noodles.

Quarter the cherry tomatoes.

Destone, peel and roughly chop the mango.

Scoop out the avocado and finely slice.

Trim and finely slice the spring onions.

Carefully cut the skin off the salmon and place it in a non-stick frying pan on a medium-high heat to crisp up on both sides.

Pat the Cajun seasoning all over the salmon fillets, then fry for 5 minutes, turning to get them golden on each of their sides.

Once the skin is crispy, move it to sit on top of the salmon.

Meanwhile, use tongs to toast the tortillas directly over the flame of your gas hob for 15 seconds, or use a hot pan.

Sprinkle the mango, avocado and spring onions over the tortillas, then flake over the salmon and crack over the skin.

Toss the tomatoes and the juice of 1 lime in the residual heat of the pan for 30 seconds, then spoon over the tortillas.

Serve with lime wedges, for squeezing over.

Squeeze the sausagemeat out of the skins into a 30cm non-stick frying pan on a medium-high heat (if using veggie sausages, finely chop and use 1 tablespoon of olive oil for frying).

Break it up with a wooden spoon and fry until golden, stirring regularly, while you quarter the tomatoes, then scoop out the avocado and finely slice.

Add the tomatoes to the pan for 2 minutes, stirring regularly, then remove half the contents of the pan to a plate.

Beat 2 eggs, pour into the pan in one smooth action to cover the base, coarsely grate over half the cheese and cook for just a couple of minutes on the bottom only, so the egg is just set.

Slide the omelette on to a plate.

Warm 1 tortilla in the pan for 30 seconds, then remove, halve, and roll up.

Spoon a bit of soured cream over the omelette, fan out half the avo on the side, and drizzle from a height with chilli sauce.

Let your lucky companion tuck in, while you quickly cook and serve the second portion.

Poach the sausages in a large pan of boiling salted water for 5 minutes (if using veggie sausages, there’s no need to poach).

Meanwhile, peel the onions, chop into 1cm dice, and place in a large shallow casserole pan on a medium heat with ½ a tablespoon of olive oil, the fennel seeds, chilli flakes, a small pinch of sea salt and a good pinch of black pepper, stirring regularly.

Scoop the sausages out on to a board, carefully finely slice, then stir into the onions.

Trim the tough ends off the broccoli and finely slice the remaining stalks, leaving the tips whole.

Add the stalks to the onions and cook for 10 minutes, or until softened, stirring regularly.

Tip the tomatoes into the onions and sausages, breaking them up with your spoon.

Reduce to a simmer while you cook the pasta in the pan of boiling salted water according to the packet instructions, adding the broccoli tips for just the last minute.

Drain the pasta and broccoli, reserving a mugful of starchy cooking water.

Toss through the sauce, loosening with a splash of reserved cooking water, if needed.

Season to perfection, then finely grate over the Parmesan to finish.