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.

Place the minced beef in a large shallow casserole pan with 1 tablespoon of olive oil, then break it up and fry on a high heat, stirring regularly.

Click off and discard any tatty outer leaves from the cauliflower, putting the nice leaves into a food processor.

Halve the cauliflower, breaking up one half into the processor.

Cut little bite-sized florets off the other half into the mince pan, chucking all the stalks into the processor as you go.

Stir the rendang powder into the pan and cook it all for 10 minutes, or until crispy, stirring regularly.

Meanwhile, pick half the mint leaves into the processor, add a pinch of sea salt and black pepper, and blitz until fine.

Tip into a heatproof bowl, cover, and microwave on high for 4 to 5 minutes.

Reserving the baby leaves, pick the remaining mint leaves into the pan, toss well, then pour in the coconut milk and half a tin’s worth of water.

Bring to the boil, simmer for 5 minutes, then taste, season to perfection, and scatter over the reserved mint leaves.

Give the cauli rice a good mix up, and serve on the side.

Peel and very finely slice the red onion.

Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.

Reserving 2 nice leaves, pick, finely slice and add the rest of the sage.

Cook for 5 minutes, tossing regularly.

Push the onions to one side, and add the bread and bacon to the pan.

As soon as they crisp up, flip them over.

Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don’t catch.

Once the bacon is golden, move that on top of the onions.

Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it’s golden on the outside, blushing in the middle.

Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.

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

Place a large shallow casserole pan on a high heat, with a large non-stick frying pan on a high heat alongside.

Dice the beef into 5cm chunks and toss with a generous amount of black pepper and a pinch of sea salt, then dry fry in the hot frying pan with the bone for 8 minutes.

Meanwhile, wash and trim the carrots, chop into 5cm chunks, and place in the casserole pan with 1 tablespoon of olive oil.

Peel and quarter the onions and break apart into petals, straight into the pan, stirring regularly.

When the meat is nicely coloured, tip it into the casserole pan, then stir in the Worcestershire sauce and mustard, and cover with 800ml of boiling kettle water.

Cover, then cook in the oven for 4 hours, or until the beef is meltingly tender.

Loosen with a splash of water, if needed.

Taste, season to perfection, and serve.

Rub the steak all over with ½ a tablespoon of olive oil and a pinch of sea salt and black pepper.

Get a non-stick frying pan hot on a high heat, then sear the steak on all sides for 3 minutes in total.

Remove to a board.

Finely slice the radishes, reserving any nice leaves.

Halve the pomegranate and holding one half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble out into a bowl.

Squeeze the juice from the remaining half through a sieve into a separate bowl.

Quarter the preserved lemons and trim away the seedy core.

Finely chop the rind and add to the pomegranate juice with 1 tablespoon each of extra virgin olive oil and red wine vinegar, then taste and season to perfection.

Slice the steak as finely as you can, then use the side of your knife to flatten and stretch out each slice.

Divide between your plates, sprinkle over the radishes and leaves, then spoon over the dressing.

Scatter over the dukkah and pomegranate seeds, then finish with a drizzle of extra virgin olive oil.

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

Place a large shallow casserole pan on a high heat.

Deseed the peppers and chop into fingers, then place in the pan with 1 tablespoon of olive oil, a pinch of sea salt and black pepper and the allspice.

Chop the beef a similar size and stir into the pan with the bay.

Crush in the unpeeled garlic through a garlic crusher and fry for 2 minutes, tossing regularly.

Add 2 tablespoons of red wine vinegar and 500ml of water to the pan.

Cover, then cook in the oven for 2 hours, or until dark and sticky.

Loosen with a splash of water, if needed, mix up, taste, season to perfection, and serve.