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.

Preheat the oven to 200°C.

Slice the tomatoes ½cm thick, and arrange them nicely in a 30cm non-stick ovenproof frying pan.

Drizzle with 1 tablespoon of olive oil and a pinch of sea salt and black pepper.

Halve and destone the avocados, then use a spoon to scoop the halves out of the skins.

Place on the tomatoes.

Finely grate most of the cheese into a bowl, then mix with the crème fraîche and prawns.

Divide the creamy prawn mixture between the avo halves.

Finely grate over the remaining cheese and sprinkle with a pinch of cayenne.

Bake for 15 minutes, or until golden and bubbling.

Toast the bread, ready to mop up the juices.

Tear the garlic bread into a food processor, add the anchovies, then blitz into coarse even-sized crumbs.

Pour into a large non-stick frying pan on a medium heat and toast until beautifully golden, tossing regularly.

Meanwhile, wash the lettuces, click off 5 outer leaves and tear them into the processor.

Add the yoghurt, mustard, Worcestershire sauce and 1 tablespoon of red wine vinegar.

Halve and destone the avocados, and scoop one avocado half into the processor.

Blitz into a smooth dressing, then season to perfection.

Slice the remaining lettuce and arrange over a large platter, then spoon over the dressing.

Slice the rest of the avo.

Shave the Parmesan with a speed-peeler.

Sprinkle the hot crispy crumbs over the platter, then finish with the sliced avo and Parmesan.

This recipe is completely bonkers but, trust me, it’s utterly delicious.

Turn the grill on to high.

Halve and destone the avocado, then scoop the flesh on to a board.

Finely grate over the Parmesan and smash with a fork until super smooth, then season to perfection with sea salt and black pepper.

Lightly toast the bread.

Spread each piece of toast, from corner to corner, with the harissa, then spoon the cottage cheese into the centre.

Use a knife to spread the avocado over the cottage cheese and all of the toast, nice and high, then poke in the chickpeas.

Place on a tray, drizzle with 1 teaspoon of olive oil and pop under the grill for 10 to 15 minutes, or until lightly golden.

Drizzle with extra harissa, to serve.

In a bowl, whisk the flour with a pinch of sea salt and 150ml of water until you have a smooth batter.

In a blender, blitz the drained peppers with the harissa and half the yoghurt until smooth, then season to perfection.

Trim and halve the spring onions.

Halve and destone the avocado, use a spoon to scoop the halves out of the skins, then cut each half into four wedges.

Place a large sturdy pan on a high heat with 2cm of olive oil.

Use a thermometer to tell when it’s ready (170°C), or add a spring onion trimming and wait until it turns golden – that’s the sign it’s good to go.

One by one, dip the avocado, spring onions and parsley into the batter and, letting any excess drip off, place gently in the oil, turning with tongs when golden.

Remove to kitchen paper to drain well, then serve sprinkled with a little salt.

Ripple the remaining yoghurt through the pepper mixture, for dipping, and serve with lime wedges, for squeezing over.

Halve, destone and peel the avocados.

Weigh the flesh – you want 200g to get your ratios right (if you don’t have enough, simply top up to 200g with extra virgin olive oil).

In a large bowl, smash up the avo, then gradually rub in the flour, a pinch of sea salt and 4 tablespoons of cold water until you have a dough.

Knead until smooth, then wrap and rest for 15 minutes.

For the filling, crack the eggs into a blender, then add the frozen peas and most of the Cheddar.

Rip in the top leafy half of the basil, add a pinch of salt and black pepper, and blitz until smooth.

Preheat the oven to 200°C.

Roll out the avocado pastry on a flour-dusted surface to just under ½cm thick.

Loosely roll it up around the rolling pin, then unroll it over an oiled 25cm x 35cm baking tray, ease it into the sides and prick the base.

Roughly tear off any big bits of overhang, then bake for 10 minutes, or until lightly golden.

Evenly pour in the filling and bake for another 15 minutes, or until set, then finely grate over the remaining cheese.

Dress the salad leaves with extra virgin olive oil and lemon juice, season, then sprinkle over the quiche to serve.

Pour 1cm of water into a large cold pan.

Snap the woody ends off the asparagus, then place the spears in the pan and sit the fish fillets on top.

Place on a high heat, cover and steam for 5 minutes, or until the fish is just cooked through.

Meanwhile, trim the spring onions, roughly chop the green parts and place in a small pan on a high heat with half the lemon juice, 1 teaspoon of red wine vinegar, a pinch of sea salt and black pepper and 100ml of water.

Bring to the boil while you pick half the tarragon leaves into a blender.

Halve and destone the avocado, scoop the flesh into the blender, and add just the egg yolk.

Pour in the hot spring onion mixture, then blitz until silky smooth and season to perfection.

Very finely slice the whites of the spring onions and mix with the remaining tarragon leaves.

Serve the fish and asparagus with the avocado hollandaise, finishing with pinches of the tarragon and spring onion and a light drizzle of extra virgin olive oil.

Serve with lemon wedges, for squeezing over.