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.

Pull the fat off the sirloin, finely slice the fat and place it in a large cold non-stick frying pan.

Put on a medium-high heat to render as it heats up, moving it around to coat the pan, while you peel and slice the onion into 1cm-thick rounds.

Add them to the pan to char for 10 minutes, turning halfway.

Meanwhile, cut off the sinew, then place the steak between two sheets of greaseproof paper and pound with your fist until just under 1cm thick.

Sprinkle with a pinch of sea salt and black pepper, then brush all over with the mustard and cut into two.

Add a good splash of red wine vinegar to the onion, toss for 1 minute over the heat, then divide between two slices of bread, leaving the pan on the heat.

Sear the steaks in the screaming hot pan for just 40 seconds on each side, then slice and lay over the cheese, cover, turn the heat off and leave to melt for just 40 seconds more.

Lay the steak on top of the onion, pop the other slices of bread on top, drizzle with a little extra virgin olive oil, and devour.

Use your clean hands to scrunch the minced beef with half the pesto and a pinch of sea salt and black pepper.

Split into 12 pieces and, with wet hands, roll into balls.

Brown the balls all over in a non-stick frying pan on a high heat with 1 tablespoon of olive oil, shaking the pan regularly.

Once the balls are golden and gnarly, pour in the tomatoes, breaking them up with a wooden spoon, along with just a quarter of a tin’s worth of water.

Bring to the boil, slice the mozzarella and lay over the balls, pop the lid on and leave to thicken for 5 minutes on a medium heat.

Meanwhile, warm your buns in a large dry non-stick frying pan or in the oven on a low heat.

Split each bun and spread 1 heaped teaspoon of pesto inside.

Divvy up the balls and mozzarella with a little sauce, serving the rest on the side for dunking

Put a large non-stick frying pan on a high heat, toasting the pine nuts as it heats up, tossing regularly and removing when golden.

Cut the fat off the rump, finely chop the fat and place in the pan to render and crisp up while you cut the sinew off the rump, then season it with sea salt and black pepper.

Place between two sheets of greaseproof paper and bash to 1cm thick with a rolling pin, also tenderizing the meat.

Scoop out and reserve the crispy bits of fat, then sear the steak in the hot pan for 1 minute on each side, until golden but still blushing in the middle.

Remove to a board.

Spread the pesto over a sharing platter.

Thinly slice the steak at an angle, then plate up.

Pile the rocket on top, then scatter over the pine nuts and reserved crispy fat, if you like.

Mix the steak resting juices with 1 tablespoon of extra virgin olive oil and drizzle over.

Shave over the Parmesan, tossing before serving.