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.

Halve and deseed the chillies.

Place in a large non-stick frying pan on a high heat with the tomatoes and blacken all over, turning occasionally.

Meanwhile, peel the garlic and ginger, and finely grate into a large bowl.

Add most of the garam masala, a pinch of sea salt and black pepper and 1 tablespoon of yoghurt.

Deeply score the chicken breasts at 1cm intervals, then massage with the marinade.

Once charred, remove the tomatoes and chillies to a board, returning the pan to a medium heat with ½ a tablespoon of olive oil and the chicken.

Cook and char for 10 minutes, turning halfway, while you pinch off and discard the tomato skins and roughly chop 1–2 of the chillies, to taste.

Remove the gnarly chicken from the pan and go in with the tomatoes, chopped chillies and cashew butter.

Pour in 250ml of boiling kettle water and stir to pick up the sticky bits.

Let it bubble vigorously for 2 minutes and once it starts to thicken, return the chicken to the pan, turning in the sauce for a final 2 minutes, or until cooked through, then remove to a board.

Off the heat, season the sauce to perfection, then ripple through the remaining yoghurt.

Slice the chicken and serve with the remaining chilli and garam masala.

Preheat the oven to 200°C.

Peel and finely grate the garlic, finely chop the parsley, stalks and all, then mix both with the soft butter and season with sea salt and black pepper.

Use the tip of a sharp knife to slice into the thickest part of each chicken breast and create a pocket.

Divide and stuff in the garlic butter, then shape the breasts back into their original form, sealing the butter inside.

Gather up one sheet of filo in waves and wrap around one breast.

Repeat, lining up the kievs on a large oiled baking tray.

Mix 1 tablespoon of olive oil with 1 teaspoon of red wine vinegar, then lightly brush the filo, reserving the remaining mixture for later.

Roast on the bottom of the oven for 25 minutes, or until golden, juicy and cooked through.

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, adding the peas for the last 2 minutes.

Trim the tough ends off the broccoli stalks, halve any thicker stalks lengthways, toss with the remaining oil and vinegar mixture and add to the chicken tray for the last 10 minutes.

Drain the potatoes and peas, then mash with 1 teaspoon of extra virgin olive oil and season to perfection.

Serve it all together.

Quarter or slice the tomatoes, then mix with the oregano, 1 tablespoon each of red wine vinegar and extra virgin olive oil and a pinch of sea salt and black pepper.

Cut the baguette into 2cm-thick slices and toast in a large non-stick frying pan on a high heat until golden.

Meanwhile, 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.

Finely slice the chorizo.

Remove the toasts when golden and cook the chorizo in the pan for 1 minute, then add the chicken and fry for 6 minutes, or until golden and cooked through, turning halfway and sitting the chorizo on top of the chicken once crispy.

Season with black pepper.

Peel and halve the garlic clove and rub over the toasts.

Finely slice the garlic and sprinkle into the chicken pan for the last couple of minutes to get golden.

Pile the dressed tomatoes and juices on to the toasts with the lemon-dressed rocket.

Slice the chicken and serve alongside, sprinkled with the crispy chorizo and garlic.

Blacken the whole peppers over a direct flame on the hob, or in a griddle pan on a high heat, until charred all over, while you pick the mint leaves and finely chop half of them.

Pop the peppers into a bowl, cover and leave for 10 minutes, then scrape off most of the skin, deseed and chop into 1cm dice.

Mix with 1 tablespoon of red wine vinegar and the chopped mint, then season to perfection.

Coarsely grate half the cheese over one tortilla, scatter over the peppers, grate over the rest of the cheese, then put the other tortilla on top and press down.

Put a large non-stick frying pan on a medium heat, carefully lift in the tortillas, and toast for 4 minutes on each side, or until golden and the cheese has melted.

Meanwhile, halve and destone the avocado, and scoop one avocado half into a blender with the remaining mint leaves, the juice of 1 lime, 3 tablespoons of yoghurt and 2 tablespoons of water.

Blitz until smooth, then season to perfection.

Divide between your plates, ripple through the remaining yoghurt and the Tabasco, then slice and divide up the remaining avo.

Serve with wedges of quesadilla, for dunking, and lime wedges, for squeezing over.