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

Peel and finely chop the red onions.

Place a 25cm × 30cm roasting tray on a high heat on the hob, pour in 1 tablespoon of olive oil, add the onions and fry for 4 minutes, or until soft and sweet, stirring regularly.

Meanwhile, place half the saffron in 600ml of boiling kettle water.

In a bowl, cover the remaining saffron with 1 tablespoon of boiling water, steep for 10 seconds, then mix with the yoghurt and put aside.

Stir the tomato paste, rice and a pinch of sea salt and black pepper into the onion tray, then pour in the saffron water and bring to the boil.

Once boiling, carefully transfer to the oven for 15 minutes, or until the rice has absorbed all the liquid, fluffed up beautifully and is golden and crisp on top.

Spoon the saffron yoghurt over the rice, drizzle it all with 1 tablespoon of extra virgin olive oil, fork and mix it all together, and dish up.

Pull the skin off the chicken.

Place the skin in a large non-stick frying pan on a medium heat to render and get golden, turning occasionally.

Cut the bones out of the thighs and chuck into the pan for bonus flavour, then chop the meat into 2cm pieces.

Move the skin and bones to one side of the pan, then add the meat alongside and cook for 5 minutes, or until golden, stirring occasionally.

Once crispy, remove, chop and reserve the skin, discarding the bones.

Meanwhile, cook the noodles in boiling salted water according to the packet instructions.

Halve the sugar snaps lengthways.

Once soft, drain the noodles, reserving a mugful of cooking water, then refresh under cold water.

Use scissors to snip the noodles into roughly 8cm lengths.

Stir the Worcestershire sauce and chilli jam into the chicken pan and let the jam melt, then add the sugar snaps and noodles.

Toss over the heat for 2 minutes, adding a splash of reserved noodle water to loosen, if needed.

Taste and season to perfection with sea salt and black pepper, then dish up and sprinkle over the reserved crispy chicken skin.

Put a large non-stick frying pan on a medium-high heat.

Trim and finely slice the spring onions and fry with 1 tablespoon of olive oil for 1 minute.

Add the rice, chilli jam, a splash of water and a pinch of sea salt and black pepper, then toss for 2 minutes until everything is well coated.

Push the rice to the sides of the pan, making a big well in the middle.

Crack the eggs into the well, then use a rubber spatula to start gently moving the eggs around to create big curds.

Break in the tofu, then fold the rice back through the egg until it’s all looking good.

Taste and season to perfection.

Lightly oil the inside of a bowl, add the egg-fried rice, gently compacting it with the spatula, then proudly turn out on to a plate, retro style.

Score the fat of the lamb chops, season them with sea salt and black pepper, then line them up, like a rack, and sit them together fat edges down in a large shallow casserole pan on a medium-high heat.

Leave for 5 minutes to render and crisp up.

Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves alongside, turning the carrots regularly.

Gently turn the chops on to their sides, to cook for 2 minutes on each side, or until golden, but still pink in the middle.

Meanwhile, use a speed-peeler to peel strips of zest from 1 orange.

Sprinkle them into the pan with the thyme sprigs, and toss it all together for just 30 seconds to get the flavours going.

Remove the chops to a plate to rest, then squeeze the juice from all 3 oranges into the pan.

Let the juice bubble and reduce until sticky, quickly toss the lamb back in with its resting juices, then hey presto, time to dish up.

Preheat the oven to 170°C/325°F/gas 3.

Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks.

Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour.

Meanwhile, squash the olives and remove the stones.

Drain the pickled onions and stir into the pan with the olives.

Toss well, then pour in the tinned tomatoes, breaking them up with a wooden spoon, as well as 2 tins’ worth of water.

Cover and cook in the oven for 2 hours, or until thick, delicious and tender, stirring halfway and loosening with a splash of water, if needed.

Taste, season to perfection with sea salt and black pepper, sprinkle over the crispy rosemary leaves, and serve.

Simple.

Halve any larger potatoes, then cook in a pan of boiling salted water for 15 minutes, or until tender, adding the peas to the party for the last 3 minutes.

Meanwhile, rub the lamb all over with 1 teaspoon of olive oil, and a pinch of sea salt and black pepper.

Starting fat side down, sear the lamb in a non-stick frying pan on a medium-high heat for 10 minutes, turning regularly until gnarly all over but blushing in the middle, or use your instincts to cook to your liking.

Remove to a plate to rest, then, with the frying pan on a low heat, make a liquor by stirring in a splash of water and a little red wine vinegar to pick up all those nice sticky bits, leaving it to tick away slowly until needed.

Drain the potatoes and peas, tip into the liquor pan, pick over most of the basil, add the pesto and toss it all well.

Serve with the lamb, sliced thinly, then pour over the resting juices.

Pick over the remaining basil leaves, and tuck in.

Preheat the oven to 170°C/325°F/gas 3.

Place a large casserole pan on a high heat, and fry the lamb shanks in 1 tablespoon of olive oil, while you halve, wash and roughly chop the leeks.

Add them to the pan with the pearl barley, umami paste and a pinch of sea salt and black pepper, then stir well.

Pour in the ale and 1 tablespoon of red wine vinegar, then cover with 1.

2 litres of water.

Cook in the oven for 2 hours 30 minutes, or until tender, then dish on up.

Easy!

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

Put a large shallow casserole pan on a high heat.

Dice the lamb into 3cm chunks and place in the pan fat side down.

Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan.

Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.

Taste the curry, season to perfection, ripple through the yoghurt, drizzle over ½ a tablespoon of extra virgin olive oil, hit it with lots of black pepper, and serve.

Preheat the oven to 170°C/325°F/gas 3.

Peel and roughly chop the onions, dice the lamb into 3cm chunks, then divide both between four 15cm ovenproof bowls, placing the bowls on a large oven tray.

Add 1 teaspoon each of mint sauce and umami paste to each of the bowls, followed by 150ml of water and a little pinch of sea salt and black pepper.

Stir well.

Quickly scrub the potatoes and rattle them through the thick slicer attachment of a food processor so they’re just under ½cm thick.

Divide between the bowls, overlapping them slightly to cover.

Press down on the potato layer to compact everything, then cover with tin foil and bake for 2 hours, removing the foil for the last 30 minutes.

Spoon over the remaining mint sauce, and tuck in.

Put a griddle pan on a high heat.

Scrunch the minced lamb and harissa in your clean hands until well mixed.

Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.

Griddle for 4 to 5 minutes on each side, or until sizzling and golden.

Meanwhile, shred the red cabbage as finely as you can.

Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it.

Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in.