Preheat the oven to 190°C/375°F/gas 5.

Grease a 20cm square baking tin and line with greaseproof paper.

In a bowl, mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips.

Squash and pat into dough – don’t knead it – then push into the lined tin in a 1cm-thick layer.

Prick all over with a fork, then bake for 20 minutes, or until lightly golden.

Remove, sprinkle over a little extra sugar while it’s still warm, then leave to cool.

Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove.

Cut the shortbread into 12 finger portions, then transfer to a wire cooling rack.

Drizzle with the chocolate, then finely grate over the remaining orange zest.

Cut up the orange, and serve on the side!

Get your ice cream out of the freezer.

Put the sultanas, raisins and a splash of water into a pan on a medium heat, so they plump up for a few minutes as the water evaporates.

Meanwhile, smash up the biscuits in a pestle and mortar and divide between four bowls, adding a nice round ball of ice cream to each.

When the water’s gone, pour the rum over the sultanas and raisins and carefully set fire to it with a match, if you like (stand back!

).

Once the flames begin to subside, spoon the mixture over your ice cream balls.

Heaven.

Grease six heatproof teacups with a little olive oil.

In a large bowl, whisk 100ml of olive oil and 2 tablespoons of marmalade with the cream and eggs.

Add the flour, almonds and a pinch of sea salt, and whisk again to combine.

Place the remaining marmalade in a small pan with a splash of water and simmer on a medium-high heat until thick and syrupy, then remove.

Divide the pudding mixture between the teacups, then microwave in pairs for 2½ to 3 minutes on high, or until puffed up.

Turn out, drizzle with the marmalade syrup, and serve with a little extra cream, if you like.

Preheat the oven to 200°C/400°F/gas 6.

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

Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and stir in the butter so it melts.

Tear the bread into a food processor and blitz into fine crumbs, then add the eggs and sugar, and blitz again well.

With the processor still running, pour in the chocolate mixture and let it blitz until combined.

Spoon the cookie mix into a large sandwich bag, snip off the corner and pipe 3–4cm blobs to make 24 cookies on the lined trays.

Bake for 8 to 10 minutes, or until spread and set.

Sprinkle with sea salt, leave to cool a little, and tuck in.

Preheat the oven to 160°C/325°F/gas 3.

Rub a 20cm springform cake tin with olive oil, then line the base with greaseproof paper and rub the paper with oil, too.

Squeeze the juice of 3 oranges (roughly 100ml) into a pan, add 100g of honey and simmer until thickened and reduced, then remove from the heat.

Meanwhile, in a free-standing mixer on a high speed, whisk 200ml of olive oil with the remaining 150g of honey for 2 minutes to combine.

Beat in the eggs for 2 minutes, while you finely grate and add the zest of 3 oranges.

Stop the mixer, then fold in the ground almonds, polenta, and the juice of 1 or 2 oranges (roughly 50ml).

Pour into the prepared tin and bake for 40 to 50 minutes, or until golden and cooked through.

Leave to cool for 10 minutes in the tin, loosening with a palette knife before releasing – be gentle with it.

To serve, quickly peel and slice the remaining oranges and dish up alongside the cake, drizzling the pretty syrup over everything before tucking in.

Preheat the oven to 200°C/400°F/gas 6.

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

Whiz the apple in a food processor until finely chopped, then add the flour, cubed butter, sugar and a pinch of sea salt.

Blitz to fine crumbs for 1 minute, then remove 3 tablespoons of the mix and set aside.

Pulse in the egg until combined, stopping to scrape down the sides, if needed.

Divide into 24 pieces, roll into balls, then press down lightly into 4cm rounds, lining them up on the trays as you go.

Sprinkle over the reserved mix, lightly pressing it into the cookies.

Bake for 8 to 10 minutes, or until lightly golden.

Leave to cool slightly, then transfer to a wire cooling rack.

Yum!

Preheat the oven to 220°C/425°F/gas 7.

Line a baking tray with greaseproof paper.

Blitz the almonds in a food processor until nice and fine.

With the processor still running, add the cream, icing sugar, 1 egg and a pinch of sea salt until combined, stopping to scrape down the sides with a spatula, if needed.

Halve the pastry, shape into two rounds and, working quickly, dusting with icing sugar as you go to stop the pastry sticking, roll out between two sheets of greaseproof paper until they’re just under ½cm thick.

Place one round on the lined tray.

Spread the almond paste on top, leaving a 2cm gap at the edges.

Put the other round on top and gently push together.

Quickly seal the edges with the back of a fork.

Eggwash the top, then dust over an extra layer of sugar.

Gently push your finger into the middle of the pastry, then, with a sharp knife, very delicately make little lines from the centre to the outside.

Bake on the bottom of the oven for 12 to 15 minutes, or until puffed up and golden, dusting with a little extra icing sugar before dishing up.

Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove to cool for 10 minutes.

Meanwhile, simmer the cherries and their syrup in a non-stick frying pan on a medium heat until thick, then remove.

Whip the cream to very soft peaks.

Separate the eggs, add the yolks to the cream with the sugar, and whisk to combine.

Add a pinch of sea salt to the whites and, with a clean whisk, beat until super-stiff.

Fold the cooled chocolate into the cream, then very gently fold that through the egg whites with a spatula.

Divvy up the mousse between six glasses or bowls, interspersing the cherries and syrup throughout, and finishing with a few nice cherries on top.

Cook the rice in a pan of boiling salted water according to the packet instructions, then drain.

Meanwhile, trim and finely slice the spring onions, putting the white slices into a bowl.

Deseed and finely chop the chillies, add to the bowl with 1 tablespoon of red wine vinegar and a little sea salt and black pepper, and mix well to make a dressing.

Halve the pak choi lengthways and place in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.

Once charred, toss in the green spring onion slices, then stir in the hoisin.

Let it glaze for 1 minute, then mix in the rice for 1 final minute.

Spoon over the chilli dressing, and serve up.

Cook the noodles in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.

Meanwhile, trim and finely slice the spring onions, and finely slice the ham.

Place the ham in a non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil and the curry powder.

While it gets nicely golden, beat the eggs.

Pour them into the pan, moving them around with a rubber spatula until they start to cook, then stir in the noodles and most of the spring onions.

Toss over the heat for 2 minutes, then taste and season to perfection with sea salt and black pepper, loosening with a splash of reserved noodle water, if needed.

Dish up the noodles, scatter over the remaining spring onions and finish with 1 teaspoon of extra virgin olive oil.