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.

Place the sausages in a large non-stick casserole pan on a medium-high heat with 1 tablespoon of olive oil and brown for 10 minutes, turning regularly, then remove to a plate, leaving the pan on the heat.

Meanwhile, peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender, then drain and leave to steam dry.

Mash well with half the mustard, then season to perfection.

Trim, wash and chop the carrots and leeks into 2cm chunks.

Stir into the fat in the pan and cook for 15 minutes, or until softened, stirring regularly, and adding a splash of water, if needed.

Stir the HP sauce and remaining mustard into the veg, then pour in the beans, juice and all.

Add the tomatoes, breaking them up with the spoon, then stir in 1 tin’s worth of water.

Bring to the boil and cook for another 10 minutes, then season to perfection.

Preheat the grill to high.

Score the sausages at ½cm intervals and sit them cut side up in the stew.

As soon as the mash is cool enough to handle, divide it into four compact balls, push them into the stew and brush with 2 tablespoons of oil.

Grill on the top shelf of the oven for 15 minutes, or until golden and bubbling.

Preheat the oven to full whack (240°C).

Pile the flour into a bowl with a small pinch of sea salt, add 80ml of water and mix into a dough, then knead on a flour-dusted surface for 2 minutes, adding a little extra flour, if needed.

Roll and stretch out into a large oval (about 15cm x 30cm), then place in a large sturdy oiled tray.

Cover with a clean damp tea towel and leave to rest while you put a small non-stick frying pan on a medium-high heat, then squeeze balls of sausagemeat out of the skins into the pan (if using veggie sausages, roughly slice and use 1 tablespoon of olive oil for frying).

Fry until golden all over, tossing regularly, while you peel the red onion and slice super finely, ideally on a mandolin (use the guard!

).

Pick the rosemary leaves and toss with the onion, a pinch of sea salt and black pepper and 1 tablespoon of oil until well coated.

Spread the tomato paste over the dough, sprinkle over the dressed red onion, and spoon over the sausage balls.

Toss the grapes into the pan for 1 minute, then spoon over the pizza with any juices, tear over the mozzarella and sprinkle with the pine nuts.

Place the tray over a high heat on the hob until it starts to sizzle, then cook at the bottom of the oven for 10 minutes, or until golden and crisp.

Put a large non-stick frying pan and a large, deep pan on a medium heat.

Slice each chicken breast into three long strips and massage with half the rendang paste and a pinch of sea salt and black pepper.

Use a ball of kitchen paper to lightly rub the frying pan with olive oil, then add the chicken.

Peel the ginger and chop into matchsticks.

Sprinkle half over the chicken, then cook for 5 minutes, turning regularly, and letting the chicken get dark and gnarly – you want it to almost blacken.

Alongside, sprinkle the rest of the ginger and rendang paste into the deep pan, pour in the stock and bring to the boil.

Go in with the coconut milk and noodles, halve the corn lengthways and add to the pan, then cover and cook for 5 minutes.

Stir in the mixed veg for a final minute until piping hot, then season to perfection and divide between warm bowls.

Add 1 tablespoon of red wine vinegar to the chicken pan to deglaze it, moving the chicken around to pick up all those dark sticky bits.

Cut the chicken pieces in half, and serve on top of your noodle soup.

Lightly score the chicken breasts on one side, then place between two sheets of greaseproof paper and bash and flatten to 1cm thick with a rolling pin, or the bottom of a pan.

Rub all over with sea salt and black pepper, and half the lemon juice.

Put the flour on a plate and gently turn the chicken in it to coat.

Finely chop the bacon.

Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the chicken and bacon to get golden for 3 minutes.

Turn the chicken, stir the breadcrumbs into the bacon, and cook for 3 more minutes, or until the chicken is cooked through and the crumbs are golden.

At the same time, peel the avocado, scoop the flesh into a pestle and mortar, then smash up until smooth.

Muddle in the yoghurt and a squeeze of lemon juice, and season to perfection.

Spoon over your plates or a platter, sit the chicken on top, and sprinkle over the crunchy bacon breadcrumbs.

Drizzle erratically with chilli sauce, and serve with lemon wedges, for squeezing over.

Peel the ginger.

Pick half the coriander leaves and put aside, then finely chop the rest, stalks and all, with the ginger.

Add the chicken breast to the board, then chop and mix until you have a fine mince-type consistency.

With wet hands, divide into eight, and roll into balls.

Place in a 20cm non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil.

Fry for 4 minutes, tossing regularly, then add the sweet chilli sauce to glaze for another 2 minutes.

Meanwhile, put a large non-stick frying pan on a medium heat alongside, go in with ½ a tablespoon of oil, the rice and mixed veg.

Toss regularly while the balls cook.

Beat the eggs and divide between the pans, tossing into the veg and rice, but letting the egg flow around the balls and set as it cooks.

Mix the soy into the egg-fried rice to season it to taste, then serve on a platter, sliding your silky omelette and chicken balls on top.

Finish with the reserved coriander leaves.

Halve, deseed and finely slice the Scotch bonnet chilli, place it in a sieve and run cold water over it to start softening the kick.

Put a griddle or large non-stick frying pan on a high heat.

Carefully cut the chicken breast in half through the middle to give you two thin flat pieces.

Toss them with the jerk seasoning and 1 tablespoon of olive oil until well coated.

Cook the chicken in the hot pan for 5 minutes, turning halfway.

Char the pineapple rings alongside, reserving the juice.

Put the pineapple juice and chilli in a bowl and mix with a small pinch of sea salt and 1 tablespoon of red wine vinegar.

Scrub the carrot, then coarsely grate with the cabbage.

Mix the veg with the yoghurt and a splash of liquor from the chilli, then season to perfection to make a slaw.

Stack the chicken and pineapple on one side of the pan, then halve and quickly toast the buns.

Halve the cooked chicken and layer up in the buns with the slaw, pineapple, a little pickled chilli (it’s hot!

), and an extra sprinkling of jerk seasoning.

Pat, squeeze and enjoy.