Prick the aubergines, then microwave in a covered bowl on high for 10 minutes, or until soft.

Meanwhile, pull the fat off the sirloin and place the fat 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 cut off the sinew, then rub the steak with a pinch of sea salt and black pepper.

Peel and finely slice the garlic, and halve the tomatoes.

Sear the steak in the hot pan for 2 minutes on each side for medium, or to your liking, then remove to a plate to rest, discarding the piece of fat.

Sprinkle the garlic straight into the pan.

Discard the aubergine stalks, chop up the flesh and add to the pan with any tasty juices, then toss in the tomatoes for 2 minutes.

Tear in most of the basil leaves, stir in 1 tablespoon of red wine vinegar, taste and season to perfection, and plate up.

Slice the steak, place on top, pick over the remaining basil, then drizzle with 1 teaspoon of extra virgin olive oil and the resting juices.

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

Put on a medium-high heat to crisp up while you peel and matchstick the ginger, then add that to crisp up, too.

Cut off the sinew, then dice the steak into 3cm chunks and toss with the miso until well coated.

Scoop the crispy fat and ginger out and put aside, then add the steak chunks to the pan.

Cook for 4 minutes, tossing regularly, then drizzle in the honey and 1 tablespoon of red wine vinegar.

Toss for 1 more minute until shiny and sticky.

Meanwhile, halve the pak choi, cook in a pan of boiling water for just 1 minute so they retain a bit of crunch, then drain well and plate up.

Spoon over the steak and sticky juices from the pan, and finish with the reserved crispy bits.

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

Rub the steak all over with a pinch of sea salt and black pepper, then sear on all sides for 10 minutes in total, so you achieve good colour on the outside but keep it medium rare in the middle, or cook to your liking, turning regularly with tongs.

Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic, and tear up any larger mushrooms.

When the steak’s done, remove to a plate and cover with tin foil.

Reduce the heat under the pan to medium, and crisp up the rosemary for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes, or until golden, tossing regularly.

Pour in the beans and their juice, add 1 tablespoon of red wine vinegar and simmer for 5 minutes, then season to perfection.

Sit the steak on top and pour over any resting juices.

Slice and serve at the table, finishing with a little extra virgin olive oil, if you like.

Peel and finely slice the garlic, and place in a large pan on a medium heat with 1 tablespoon of olive oil, stirring regularly.

Pick the baby basil leaves into a bowl of cold water for later, then pick the rest of the leaves into the pan.

Before the garlic starts to colour, add the tomatoes and 2 tins’ worth of water, season with sea salt and black pepper, and bring to the boil, gently mashing the tomatoes.

Tear in the stale bread, stir, then leave to simmer on a low heat for 5 minutes, or until thick and delicious.

Finely grate and stir in the Parmesan, then taste and season to perfection.

Dish up, sprinkle over the reserved baby basil leaves and drizzle each bowlful with 1 tablespoon of good extra virgin olive oil.

Heaven.

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

Meanwhile, line up the asparagus, trim off the woody ends, then slice the stalks 1cm thick, leaving the tips whole.

Drain the potatoes and steam dry for 2 minutes, then return to the pan and mash well.

Taste and season to perfection with sea salt and black pepper, then tip on to a clean work surface.

Fill the empty pan with boiling kettle water and place on a high heat.

Use your hands to scrunch the flour with the potato, then divide into 24 pieces.

Squeeze each in your palm to compress, into little uneven gnocchi, then drop into the boiling water for 1 minute, or until they float.

Meanwhile, put the asparagus into a large non-stick frying pan on a medium-low heat with 1 tablespoon of olive oil, stirring occasionally.

Strip in most of the thyme leaves, then use a slotted spoon to add the gnocchi straight in.

Finely grate over most of the Parmesan and toss well, adding 100ml of gnocchi cooking water to emulsify it into a nice sauce.

Taste, season to perfection, then dish up.

Grate over the remaining Parmesan, strip over the remaining thyme, and finish with a little drizzle of extra virgin olive oil.

Peel and very finely chop the red onion, place in a bowl, cover with 4 tablespoons of red wine vinegar and add a very good pinch of sea salt.

Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly.

Line up the asparagus, trim off the woody ends, and place in a colander above the eggs, covered, to steam while the eggs cook.

Meanwhile, pick the tarragon leaves.

In a bowl, whisk the mustard with 6 tablespoons of extra virgin olive oil, adding it gradually, then pour in the soaking vinegar from the onion through a sieve, whisking constantly.

Taste and season to perfection with black pepper.

When the time’s up on the eggs, divide the asparagus between your plates.

Refresh the eggs under cold water until cool enough to handle, then peel, halve and plate up, sprinkled with the tarragon leaves and onion.

Drizzle each plate with 1 tablespoon of dressing (save the rest for another day), season from a height with a pinch of pepper, and dig in.

Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.

Tip the cashews into a pestle and mortar, returning the pan to the heat.

Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.

Cook and stir for 8 minutes, then add 1 tablespoon of red wine vinegar.

Let the vinegar cook away for 30 seconds, dice and add the paneer, then the spinach.

Stir until the spinach wilts and all the liquid evaporates, then taste and season to perfection with sea salt and black pepper.

Crush the cashew nuts and sprinkle over the top before serving.

Yum

Place the prawns in a bowl of cold water so they start to defrost.

Meanwhile, dry fry and toast the rice for 3 minutes in a large shallow casserole pan on a high heat, stirring regularly, while you trim and finely slice the spring onions.

Add 1 tablespoon of olive oil, the spring onions and korma paste to the pan.

Stir for 2 minutes, then pour in the coconut milk and 2½ tins’ worth of water.

Boil for 12 minutes, stirring everything occasionally.

With 6 minutes to go, drain the prawns, finely chop and stir into the soup.

When the rice is cooked through and the soup is your desired consistency, taste, season to utter perfection with sea salt and black pepper, and dish up.

Trim and halve the spring onions, finely shred lengthways and place in a bowl of ice-cold water to crisp up.

Pick in the coriander leaves, reserving the stalks.

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

With a sharp knife, score the sea bass skin at 2cm intervals, then rub all over with the curry paste, inside and out, getting into all the cracks and crannies.

Pack the coriander stalks into the cavities, season with sea salt and black pepper, then place in the hot pan with 1 tablespoon of olive oil.

Cook for 3 to 4 minutes per side, or until dark golden and cooked through (depending on the thickness of your fish).

Drain and shake off the spring onions and coriander and pile on to your plates.

Sit the sea bass on top, spooning over any spicy oil from the pan.

Finely grate over the lime zest, and serve with lime halves, for squeezing over

In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water.

Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar.

Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.

Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice.

Scatter over the dressed tomatoes.

Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated.

Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.