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.

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.