Pour the dried chickpeas into a 30cm × 40cm roasting tray.

Quarter the preserved lemons and trim away the seedy core, then finely chop the rind and add to the tray with a good splash of liquor from their jar.

Roughly chop the tomatoes, adding them to the tray as you go.

Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the ras el hanout and a pinch of sea salt and black pepper.

Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven.

Turn the temperature to 170°C/325°F/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable – after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil.

To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks.

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

Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks.

Place it all in a 30cm × 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together.

Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.

Roast for 45 minutes, or until everything is golden, bubbling and delicious.

Put a large shallow casserole pan on a high heat.

Chop the pork into 3cm chunks and place in the pan with 1 tablespoon of olive oil and a pinch of sea salt and black pepper.

Trim and add the whole baby carrots (halving any larger ones), then cook for 12 minutes, or until everything is golden, tossing regularly.

Meanwhile, trim and slice the spring onions.

Add a splash of water to the pan to deglaze it, then stir in the spring onions, teriyaki sauce and honey.

Cook for another 3 minutes, tossing regularly until it’s all shiny and sticky, then taste, season to perfection, and serve.

Put a large shallow casserole pan on a high heat.

Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 5 minutes, turning halfway.

Meanwhile, drain the peppers and quickly dice into 1cm chunks, then trim and finely slice the chard, stalks and all.

Remove the pork to a plate, then add the fennel seeds, peppers and all the chard to the pork fat left behind in the pan.

Stir and fry for 2 minutes, then pour in the chickpeas and their juice, stir, and bring to the boil.

Sit the pork back in so it’s touching the base of the pan, pour over any resting juices, cover, and simmer gently on a medium heat for 12 minutes, or until the pork is just cooked through and it all smells incredible, turning the pork occasionally.

Rest for 2 minutes, slice the pork, season the chickpeas to perfection, adding a splash of red wine vinegar, drizzle with extra virgin olive oil, and serve.

Preheat the grill to high.

Slice the rind off the chops, score the fat side of it in a criss-cross fashion and place skin side up in a tray.

Pop under the grill for 5 minutes to crisp up into crackling – keep an eye on it.

Season the chops with sea salt and black pepper, score the remaining fat in a criss-cross fashion, then sit the chops together fat edges down in a large cold non-stick frying pan.

Place on a high heat for 3 to 4 minutes, or until golden and the fat has rendered out, using tongs to ensure they’re in good contact with the pan.

Gently turn the chops on to their sides to cook for 5 minutes on each side.

Meanwhile, peel and finely slice the garlic.

Strip the rosemary leaves off the sprigs.

Remove the chops to a plate, drain 90% of the fat from the pan into a jar to use for cooking another day, then sprinkle the garlic into the pan.

Stir regularly until golden, then add the rosemary and four drained peach halves, flat side down.

Jiggle over the heat until golden, then return the chops to the pan, add the bourbon and carefully set fire to it with a match (stand back!

).

Once the flames begin to subside, dish up with the crispy crackling.

Blitz the bread into fine crumbs in a food processor with half the oregano leaves.

Place the pork between two sheets of greaseproof paper, then bash and flatten with a rolling pin to ½cm thick.

Pat the crumbs on to both sides, then bash again until they stick.

Place a large non-stick frying pan on a medium-high heat and, once hot, drizzle in 1 tablespoon of olive oil.

Cook the breaded escalope for 3 minutes on each side, or until dark golden.

Meanwhile, halve the tomatoes and pick the remaining oregano leaves.

Transfer the escalope to your plate, wipe the pan out with a ball of kitchen paper, then add the tomatoes and remaining oregano with ½ a tablespoon of olive oil and 1 tablespoon of red wine vinegar.

Toss for 1 minute, taste, season to perfection with sea salt and black pepper, then dish up and crumble over the feta.

Preheat the grill to high.

Wash the potatoes, chop into 3cm chunks, then cook in a large pan of boiling salted water with the lid on for 12 minutes, or until tender.

Meanwhile, put a shallow casserole pan on a high heat.

Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 3 minutes, turning regularly, while you pick the sage leaves.

Remove the pork to a plate, toss the sage leaves into the fat in the pan for just 5 seconds, then scoop on to a plate, leaving the pan off the heat to use again.

Drain the spuds, tip into the casserole pan, grate over half the cheese, add 1 tablespoon of extra virgin olive oil and mash well, loosening with a splash of water, if needed.

Taste, season to perfection, and spread out to the edges.

Grate over the remaining cheese, sit the pork on top, then gratinate under the grill for 10 minutes.

Lay the prosciutto around the pork in waves, sprinkle over the crispy sage, then grill for 2 more minutes, or until the pork is cooked to your liking.

Rest for 2 minutes, then slice the pork and dish up.

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

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

Peel the onions, cut into quarters and quickly break apart into petals directly into the pan, tossing regularly, then add 1 tablespoon of olive oil and a pinch of sea salt and black pepper.

Quarter and core the apples, then toss into the pan.

Use a speed-peeler to peel the parsnips into long strips.

Stir 1 tablespoon of red wine vinegar into the frying pan, then pile the parsnip strips on top of the apples and onions.

Lay the sausages on top, then drizzle with 1 tablespoon of olive oil and add a pinch of black pepper from a height.

Bake for 30 minutes, then drizzle over the honey and return to the oven for 5 minutes, or until golden and delicious.

Slice the pear lengthways as finely as you can.

Toss gently with the salad leaves, a little drizzle each of extra virgin olive oil and red wine vinegar, and a pinch of black pepper.

Scrunch the minced pork in your clean hands with a pinch of seasoning, then shape into a 1cm-thick patty.

Rub with 1 teaspoon of olive oil, then place in a large non-stick frying pan on a high heat for 2 minutes, while you halve and toast the bun alongside, removing it when golden.

Flip the burger, then, after 2 minutes, crumble the blue cheese next to it to melt.

Move the burger on top of the oozy cheese, jiggle around to coat, then put it on your bun base.

Stack in as much pear and salad as the bun will hold, pop the lid on, squash and devour, with any extra salad on the side.

Peel and very finely slice the garlic and ginger.

Put into a large cold non-stick frying pan with 1 tablespoon of olive oil, and place on a medium heat, stirring regularly.

Once crisp and lightly golden, scoop out of the pan and put aside, leaving the garlicky oil behind.

Line up the asparagus spears and trim off the woody ends, then add the spears to the hot pan.

Season the steaks with sea salt and black pepper, add alongside the asparagus and turn the heat up to high.

Cook for just 3 minutes, turning everything regularly.

Toss in the black bean sauce and 1 tablespoon of red wine vinegar for 1 minute – this will give you medium-rare steaks.

Alternatively, cook to your liking.

Slice the steaks, dish up, then scatter over the crispy garlic and ginger.