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.

Preheat the oven to 200°C.

Peel the onion, then blitz in a food processor until fine.

Tip into a large casserole pan on a low heat with 1 tablespoon of olive oil and half the butter, stirring occasionally.

Cut cute 1cm florets off the cauliflower, toss with ½ a tablespoon of oil, spread across a baking tray and roast for 20 minutes, stripping in the thyme leaves for the last 5 minutes.

Chuck all the cauli offcuts, stalk and any nice leaves into the processor and blitz until fine.

Bring the stock to a gentle simmer over a low heat.

Stir the rice and blitzed cauliflower into the onion pan, now on a medium heat, to toast for 2 minutes.

Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.

Add an extra ladleful of stock to make it oozy, finely grate in the Parmesan, then beat in the rest of the butter, season to perfection and turn the heat off.

Cover and leave to relax for 2 minutes.

Serve each portion sprinkled with roasted cauliflower and thyme leaves, draped with prosciutto, and with a drizzle of extra virgin olive oil, adding extra Parmesan, if you like.

Peel and finely chop the onions, place in a 28cm non-stick frying pan on a medium heat with 1 tablespoon of olive oil and a splash of water, and cook for 10 minutes, or until golden, stirring regularly.

Cut the cauliflower into 2cm florets, finely slicing the stalk and any nice leaves.

Stir into the pan with the curry paste and cook for 5 minutes.

Pour in 1 mug of rice and 2 mugs of boiling kettle water (600ml).

Prick and add the whole chillies, then roughly snap in the poppadoms and tear in most of the coriander leaves.

Stir well, season with sea salt and black pepper, cover, and cook for 15 minutes on a medium-low heat.

After this time, the rice will have absorbed all the liquid.

Uncover the pan, drizzle 3 tablespoons of oil around the edge and press down with a masher.

Reduce to a low heat and cook for 5 more minutes to get a super-golden, thin crispy crust.

Rest, covered, for 10 minutes, then loosen the edges with a spatula.

Carefully turn the whole thing out on to a board or platter, then pick over the remaining coriander leaves.

Season the yoghurt with black pepper, drizzle with a little extra virgin olive oil and serve on the side.

Preheat the oven to 220°C.

Click off and discard only the tatty outer leaves from the cauliflower, then cut it into quarters.

Quarter the peppers and halve the tomatoes, removing and discarding the seeds.

Break the unpeeled garlic bulb into cloves.

Mix it all in a large sturdy roasting tray with 2 tablespoons each of olive oil and red wine vinegar, the harissa, a pinch of sea salt and black pepper and a good splash of water.

Cover the tray tightly with tin foil, put it on a medium heat on the hob, and when it starts to sizzle, transfer it to the oven for 40 minutes.

Get the tray out of the oven, remove the foil, tilt the tray and spoon all the delicious juices into a little jug for later.

Return the tray to the oven for 20 minutes, to get golden.

Place the couscous in a bowl, add a pinch of salt and pepper, then just cover with boiling kettle water, and cover.

Pick most of the mint leaves into a blender, blitz with 6 tablespoons of yoghurt until smooth, then ripple it back through the remaining yoghurt.

Fluff up the couscous.

Warm the reserved juices.

Squeeze the soft garlic out of the skin.

Serve it all together, sprinkled with mint leaves.

Preheat the oven to 220°C.

Click off and discard only the tatty outer leaves from the cauliflower, then cut it into quarters.

Blanch in a pan of boiling water for 5 minutes, then drain.

Meanwhile, peel the onion and chop into sixths.

Halve the chicken thighs.

In a 28cm non-stick ovenproof frying pan on a medium-high heat, fry the chicken and onion with 1 tablespoon of olive oil, a pinch of sea salt and lots of black pepper until lightly golden, stirring occasionally.

Add the cauliflower to the pan.

Cook and turn for 5 minutes, then push it all to one side of the pan and add the pancetta to crisp up.

Now add the tomatoes, mustard, honey and 1 tablespoon of red wine vinegar, and mix well.

When it’s looking really golden, roll the pastry out a little to fit the pan and place it over the top, using a wooden spoon to push it right into the edges.

Bake for 25 minutes at the bottom of the oven, or until golden and puffed up.

Using oven gloves, pop a large plate over the pan and confidently but very carefully turn out and serve.