Before you do anything set the oven to 400 F.

Grease a large casserole dish.

Place it aside.

Season the chicken breasts with some salt and pepper.

Place them in the casserole dish.

Top them with the olives, beans and spaghetti sauce.

Cover the casserole with a piece of foil.

Cook the chicken casserole in the oven for 30 min in the oven.

Discard the foil and cook it for 10 min.

Serve it warm.

Add the rice with 1/2 C. of broth.

Cook it until it absorbs all the liquid.

Stir in another 1/2 C. of broth and cook it again until the rice absorbs it.

Repeat the process for the remaining broth.

Stir in the cheese until it melts.

Serve the risotto warm.

Place a large pan on medium and heat and cook the sausages in it for 4 min.

Add the onion and cook them for 5 min.

Place a soup pot on medium heat.

Transfer the sausage mix to it.

Stir in the broth with potato.

Cook them until they start boiling.

Keep a rolling boil until the potato is done.

Stir in the spinach and boil the soup until it wilts.

Turn off the heat.

Add the milk with salt and pepper.

Serve the soup warm.

Place a large saucepan on medium heat.

Heat the oil in it.

Add the garlic and shallot then

cook them for 4 min.

Stir in the broth, tomatoes, beans and rosemary, black and red pepper.

Cook them until

they start boiling.

Stir in the pasta and simmer the soup for 12 min.

Stir in the spinach and simmer the soup until it wilts.

Serve the soup warm.

Enjoy.

Get your ice cream out of the freezer.

Put the blueberries into a non-stick frying pan with a splash of water and place on a high heat for 2 minutes, or until they all start to burst and get jammy, then remove from the heat.

Layering up as you like, crumble the meringues between glasses or bowls, halve and add the raspberries and a nice round scoop of ice cream to each, then spoon over the jammy blueberries and their juices.

Shave or grate over a little chocolate and tuck in, rippling it all together in a wonderful collision of flavours.

Preheat the oven to 180°C/350°F/gas 4.

Line two trays with greaseproof paper and rub with olive oil.

Cube the butter and place in a food processor with the polenta, flour and sugar.

Finely grate in the zest of 1 lemon (or orange), then pulse to combine.

Squeeze in the juice of half a lemon (or orange), and pulse again to bring the mixture together into a ball of dough.

Divide into 24 pieces, roll into balls and place on the trays, leaving a 5cm gap between them.

With your thumb, create a 1cm-deep dent in the centre of each ball.

Finely grate the remaining lemon (or orange) zest and scatter into the dents, followed by a little sprinkle of caster sugar.

Bake for 10 minutes, or until lightly golden.

Transfer to a wire rack to cool, then tuck in.

Melt the chocolate and butter with a pinch of sea salt in a heatproof bowl over a pan of gently simmering water, then remove.

Reserving 4 perfect walnut halves for decoration, slice or crumble up the rest.

Roll your ice cream into nice round scoops and divide between four teacups.

Scatter over the sliced or crumbled walnuts, pour a shot of hot espresso into each cup, stick a walnut proudly on top, then drizzle over the melted chocolate.

Preheat the oven to 180°C/350°F/gas 4.

Line a deep 20cm square baking tin with greaseproof paper and rub with olive oil.

Pulse the butter, dried fruit and nuts, oats and flour in a food processor until the mix comes together and away from the sides, then pulse in the syrup until fully combined.

Transfer to the lined tin, flattening to the edges.

Bake for 15 to 20 minutes, or until golden.

Remove from the oven, slice into 16 squares ready to cut, and leave to cool in the tin for 5 minutes.

Use the paper to lift out on to a wire rack, and leave to cool completely.

Simple, easy, delicious – spread the word!

Preheat the oven to 180°C/350°F/gas 4.

Lay 1 sheet of filo on an oiled baking tray, drizzle with 1 heaped teaspoon of honey from a height, then repeat.

Lay the final sheet of filo over the top and drizzle with a little olive oil.

Scatter over the pistachios, then bake for 10 minutes, or until everything is golden.

Meanwhile, crush half the raspberries with a fork and ripple them through the yoghurt, then divide between your plates.

Shake the pistachios on to a board, then lightly crush.

Snap off pieces of crispy filo and arrange nicely on top of the yoghurt.

Scatter over the pistachios and remaining raspberries, then drizzle over the remaining honey from a height.

Place the rice, star anise, frozen mango, 3 tablespoons of honey and a tiny pinch of sea salt in a pan on a medium heat.

Cover with 700ml of water and simmer for 25 minutes, or until thick and creamy, stirring occasionally.

Stir through the yoghurt so it’s nice and creamy, then divide between your bowls.

Drizzle over the remaining honey, and enjoy.

Super-easy!