Preheat the oven to 220°C.

Cut the cauliflower into 1–2cm florets, finely slicing the stalk and any nice leaves, and chucking it all into a sturdy high-sided roasting tray as you go.

Toss with the curry paste and 1 tablespoon of olive oil until evenly coated.

Roast for 30 minutes, or until golden and gnarly.

Meanwhile, pile the flour into a bowl with a pinch of sea salt, then gradually add 200ml of water and mix into a dough.

Knead on a flour-dusted surface for 2 minutes, then stretch it out to 1cm thick, pressing all over with your fingertips to create dimples.

Leave to rest.

Preheat the grill to high.

Transfer the cauliflower tray to a medium heat on the hob.

Add all the chickpeas (with the juice from one tin) and the coconut milk.

Roughly chop and stir in the tomatoes and simmer for 10 minutes, stirring occasionally.

Meanwhile, brush the dough with 1 tablespoon of oil and place directly on the bars of the oven to grill for 10 minutes, or until golden (keep an eye on it).

Roughly chop the top leafy half of the mint (reserving a few small leaves), and stir through the curry with the mango chutney, then season to perfection.

Serve with the remaining mint sprinkled on top and the flatbread on the side, for dunking.

Preheat the oven to 180°C.

Put the chicken legs skin side down in a snug-fitting non-stick ovenproof pan on a medium heat to crisp up.

Peel the onion, slice into 1cm-thick rounds, then add to the pan and fry for 10 minutes, stirring occasionally.

Stir in the thyme sprigs and 2 tablespoons of red wine vinegar, flip the chicken so it’s skin side up, and roast it all for 30 minutes, basting halfway.

Meanwhile, finely chop the cornichons and pickled onions and place in a large bowl with 1 tablespoon of liquor from their jar, the yoghurt and mustard.

Mix well, then season to perfection.

Very finely slice the cauliflower and any nice leaves, ideally on a mandolin (use the guard!

), or coarsely grate it.

Toss the cauliflower in the dressing to coat, then divide between your plates.

Thickly slice the baguette and sit it on top of the chicken to crisp up for the last 10 minutes, then serve it all together.

Trim the tough end off the broccoli stalk.

Cut the florets into small pieces and finely chop the remaining stalk, putting it all into a large shallow casserole pan on a medium heat as you go, with 1 tablespoon of olive oil.

Peel, finely slice and add the garlic, along with the chilli flakes.

Drain and tear in the peppers.

Squash and destone the olives, tearing in the flesh.

Cook for 10 minutes, stirring regularly.

Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.

Add the pasta to the broccoli pan, grate in most of the Parmesan and toss together, loosening with splashes of reserved cooking water.

Drain and flake in the tuna, season to perfection, toss again, then finely grate over the remaining Parmesan and serve.

Mix the flour, egg and a pinch of sea salt until you have a smooth dough, adding a splash of water, if needed.

Knead on a flour-dusted surface for 2 minutes, then cover and pop into the fridge.

Trim the tough end off the broccoli stalk.

Remove the florets, halving any larger ones, and chop the remaining stalk into 2cm chunks.

Put one third of the florets aside, then cook the rest with the chopped stalk in a pan of boiling water for 8 minutes.

Drain and mash well, then finely grate in the cheese, finely chop the chives and add half, stir in the soured cream, season to perfection and leave to cool.

Peel and finely slice the garlic.

Divide the dough into eight, then roll out each piece into a 14cm circle, dusting with flour as you go.

Divide up the filling on one side of each circle.

Lightly brush the exposed pastry with water, then fold it over the filling, twisting along the edge to seal, like in the picture.

Put a large non-stick frying pan on a medium heat with ½ a tablespoon of olive oil, the pierogi and the reserved broccoli florets.

Pour in 1cm of boiling kettle water, cover and boil for 4 minutes.

Uncover and fry the pierogi and broccoli on one side only for 4 minutes, or until the water has evaporated and the bases are golden.

Meanwhile, put 1 teaspoon of oil and the garlic into the pan you used to boil your broccoli, stir until lightly golden, then pour in the tomatoes, simmer for 2 minutes and season to perfection.

Serve it all together, sprinkled with the remaining chives.

Preheat the oven to 140°C.

Halve the cherry tomatoes, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, and place cut side up in a roasting tray.

Roast low and slow for 1 hour, or until soft and sticky.

Meanwhile, trim the tough end off the broccoli stalk.

Cut off the florets and cook in a pan of boiling water for 5 minutes, then drain.

Use a speed-peeler to very finely slice the remaining broccoli stalk.

Mix 2 tablespoons each of peach juice, extra virgin olive oil and red wine vinegar, then toss half with the broccoli stalk.

Put a large non-stick frying pan on a medium-high heat with the halloumi, drained peach halves and broccoli florets.

Let it all get golden, while you heat the grains according to the packet instructions.

Squash and destone the olives.

On a serving platter, toss the grains with the remaining dressing.

Arrange everything else on top, tearing up the halloumi and any large mint leaves, then spoon over the yoghurt.

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

Trim the tough end off the broccoli stalk, cut the florets into small pieces and finely chop the remaining stalk.

Peel and finely chop the onion, then place in a large high-sided pan on a medium heat, along with the chopped broccoli stalk and 1 tablespoon of olive oil.

Cook for 10 minutes, or until softened, stirring regularly, then stir in the anchovies, followed by the rice 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.

Halfway through, stir in the broccoli florets.

Meanwhile, tear the top leafy half of the parsley into a pestle and mortar and pound into a paste with a pinch of sea salt.

Squeeze in half the lemon juice and muddle in 2 tablespoons of extra virgin olive oil.

Crumble most of the cheese into the risotto, squeeze in the remaining lemon juice, beat together, then season to perfection.

Add an extra ladleful of stock to make it oozy, then turn the heat off.

Cover and leave to relax for 2 minutes.

Crumble over the remaining cheese, drizzle with the parsley oil and serve.

Preheat the oven to 180°C.

Trim the tough ends off the broccoli stalks, then halve each head and place in a roasting tray.

Peel, finely slice and add the garlic, drain and tear in the peppers, then halve and add the cherry tomatoes.

Toss with 1 tablespoon each of red wine vinegar and olive oil, and a pinch of sea salt and black pepper, then pull the broccoli halves to the top and roast for 40 minutes.

Meanwhile, crush half the almonds in a pestle and mortar.

Pour the butter beans, juice and all, into a small pan and simmer on a medium-high heat for 10 to 15 minutes, or until the liquid has reduced.

Remove the broccoli to a board, then pour the contents of the tray into a blender.

Add the remaining almonds, tear in 1 slice of bread and blitz until smooth, then season to perfection with red wine vinegar, salt and pepper.

Toast the rest of the bread.

Divide the romesco sauce and beans between warm plates, and sit the roasted broccoli on top.

Scatter over the crushed almonds, and serve with the sardines and hot toast on the side.

Preheat the oven to 180°C.

For the filling, trim the tough end off the broccoli stalk.

Coarsely grate the remaining stalk, then break the florets apart.

Lightly beat the eggs in a bowl, add the mustard, cottage cheese and grated broccoli stalk, grate in the Cheddar, add a pinch of sea salt and black pepper and mix together.

Loosen the pesto with 3 tablespoons of water.

Lay two sheets of pastry in an oiled loose-bottomed tart tin (25cm wide, 4cm deep), overlapping them in the middle.

Brush all over with some of the pesto mixture, then repeat the layers until you’ve used up all the pastry, brushing with pesto as you go.

Roll and scrunch the filo in at the sides, like in the picture.

Pour in the filling, then poke in the broccoli florets.

Place on a baking tray and cook at the bottom of the oven for 50 minutes, or until golden and set.

Let it rest for 10 minutes before tucking in.

Place mints in small pan or top of double boiler.

Set over hot (not boiling) water.

Cover and allow to melt 10 minutes.

Stir with whisk until smooth.

Remove from heat.

Whisk in hot water.

Cover and set aside.

Beat egg yolks well.

Stir small amount of mint mixture into yolks, then stir yolks into mint mixture.

In a cold bowl with cold beaters, beat cream until very stiff.

Fold mint mixture into whipped cream.

Spoon into dessert dishes and refrigerate.

Top with cream and one Andes mint.

Combine first seven ingredients.

Mix well.

Add milk and eggs.

Pour into greased and floured casserole.

Bake about 1 hour at 425º.

Can be used for pie filling.

40-45 minutes.