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.

Quickly pull the legs and tails off the prawns and peel off the shells, leaving the heads on for bonus flavour.

Run the tip of your knife down their backs and pull out the vein.

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

Peel and very finely slice the garlic, fry with 1 tablespoon of olive oil until crisp, then scoop out and put aside, leaving the garlicky oil behind.

Stir the curry powder into the oil, then add the prawns.

Fry for 4 minutes, or until the prawns are cooked through, tossing regularly.

Stir in the mango chutney for 30 seconds, taste, season to perfection with sea salt and black pepper, then dish up.

Scatter over the crispy garlic, finely grate over half the lime zest and serve with lime wedges, for squeezing over.

Finely chop 2 radishes with the pickled ginger, then dress with the soy, 1 tablespoon of extra virgin olive oil and 2 teaspoons of water and put aside.

Very finely slice the remaining radishes with their leaves.

Place the beans in a non-stick frying pan on a high heat, cover with boiling kettle water, boil for 2 minutes, then drain.

Return the pan to a medium-high heat.

Rub the tuna with 1 teaspoon of olive oil and a pinch of sea salt and black pepper, then sear for 1½ minutes on each side, so it’s blushing in the middle.

Divide the beans and radishes between your plates, half-tear the tuna and place proudly on top, then spoon over the pickled ginger mixture, drizzling all the juices around the plate.

Finish with 1 teaspoon of extra virgin olive oil.

Lay out 4 rashers of pancetta, slightly overlapping them.

Place a piece of cod on top, generously season with black pepper, then roll and wrap in the pancetta, and repeat.

Place in a large non-stick frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary for the last 2 minutes.

Remove the fish to a plate.

Toss the lentils into the pan with 1 tablespoon of red wine vinegar and push to one side to reheat for 1 minute and pick up all that residual flavour, while you quickly wilt the spinach with a splash of water alongside.

Taste, season to perfection with sea salt and pepper, and divide both between your plates.

Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil.

Check the mussels – if any are open, give them a tap and they should close; if they don’t, discard them.

Peel and finely slice the garlic.

Finely chop the chives.

Put a large deep pan on a high heat.

Pour in 1 tablespoon of olive oil, then add the garlic and most of the chives, followed 1 minute later by the cider.

Bring to a fast boil, then add the mussels and clotted cream, cover and leave for 3 to 4 minutes, shaking the pan occasionally.

When all the mussels have opened and are soft and juicy, they’re ready.

If any remain closed, discard them.

Taste the sauce, season to perfection with sea salt and black pepper, then dish up and sprinkle over the remaining chives before tucking in.

Preheat the grill to high.

Scoop out the artichokes, halve lengthways and place in a large non-stick ovenproof frying pan on a medium heat with 1 tablespoon of oil from their jar.

Quarter the courgettes lengthways, cut out the core, slice them at an angle the same size as the artichokes and add to the pan.

Cook for 10 minutes, stirring regularly.

Finely slice the top leafy half of the mint, tossing half into the pan with a splash of water.

Rub the sole with a little olive oil, sea salt and black pepper, then lay skin side up on the veg.

Place the pan directly under the grill for 7 to 10 minutes, or until the skin is wonderfully crisp – keep an eye on it!

Meanwhile, finely slice the chillies, mix as much as you dare with the remaining mint, 2 tablespoons of red wine vinegar and 1 tablespoon of extra virgin olive oil, then taste and season to perfection.

Plate up the veg and sole, pulling back half the crispy skin to expose the fish, then drizzle over the chilli mint dressing.

Place 1 tablespoon of olive oil in a large shallow casserole pan on a high heat.

Halve the tomatoes, adding them to the pan skin side down.

Blister for 2 minutes without moving them while you chop the haddock into 4cm chunks.

Stir the haddock, korma paste, lime pickle and coconut milk into the pan.

Bring to the boil, then simmer for 6 minutes, taking care not to break up the fish.

Taste, season to perfection with sea salt and black pepper, then dish up.

Joy.