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

Rub the miso all over the tuna, then pat on the sesame seeds to cover.

Place in the hot pan with 1 tablespoon of olive oil and sear for 1½ minutes on each side, so it’s beautifully golden on the outside but blushing in the middle.

Remove to a board to rest.

Quickly wipe out the pan with a ball of kitchen paper, then return to the heat.

Trim the spring onions and slice at an angle the same length as the sugar snaps, tossing both into the hot pan with a few drips of red wine vinegar and a pinch of sea salt for 2 minutes to lightly catch and char.

Slice the sesame tuna and serve on top of the veg, drizzled with 1 teaspoon of extra virgin olive oil.

Pour 1cm of olive oil into a large non-stick frying pan on a medium-high heat and leave to get hot – keep an eye on it.

Meanwhile, slice the squid tubes into 1cm rings, then toss all the squid with the flour and a pinch of sea salt and black pepper until well coated.

Halve and destone the avocado, then scoop the flesh into a bowl.

Finely grate in the zest of 1 lime, squeeze in the juice, and mash until smooth.

Taste, season to perfection, and divide between two plates.

To test if the oil is hot enough, carefully drop a piece of squid into the pan – if it sizzles and turns golden, it’s ready.

Piece by piece, gently place the rest of the squid in the hot oil and cook, turning with tongs, until golden all over (work in batches, if you need to).

Remove to a plate lined with kitchen paper to drain, then plate up over the avo.

Drizzle over the chilli sauce and a little extra virgin olive oil, and serve with lime wedges, for squeezing over.

Whack the lemongrass against your work surface and remove the tough outer layer.

Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.

Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.

Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.

Divide into 4, then shape and squash into 2cm-thick patties.

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

Cook the patties for 2 minutes on each side, or until nicely golden.

Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.

Serve sprinkled with the drained coriander.

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

Meanwhile, pick and finely chop most of the mint leaves and put aside.

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

Once hot, put 1 tablespoon of olive oil and the remaining mint leaves in to crisp up for 1 minute, then scoop the leaves on to a plate, leaving the oil behind.

Season the scallops with sea salt and black pepper and fry for 2 minutes on each side, or until golden.

Crumble in the black pudding (discarding the skin) so it crisps up alongside.

Drain the peas and potatoes, return to the pan, mash well with the chopped mint and 1 tablespoon of extra virgin olive oil, taste and season to perfection.

Plate up with the scallops and black pudding, drizzle lightly with extra virgin olive oil, and sprinkle over the crispy mint.

Preheat the oven to 200°C/400°F/gas 6.

In a bowl, cover the fish with boiling kettle water.

Put aside to soak while you trim and roughly chop the spring onions, placing them into a 30cm non-stick ovenproof frying pan on a high heat with 1 tablespoon of olive oil.

Stir and fry for 2 minutes, then pile the spinach on top, let it wilt down and turn the heat off.

Spoon 100ml of the soaking water over the spinach, then drain the fish, break up the pieces and sit them evenly around the pan.

Finely grate over most of the cheese and season well with black pepper.

Quickly layer the filo on top, tucking it around the fish and up the sides of the pan, tearing the last sheet on top in a nutty fashion.

Grate over the last bit of cheese, drizzle with ½ a tablespoon of olive oil, and bake for 15 to 17 minutes, or until golden and crisp.

Easy as pie!

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

Scrub the potatoes, slice just under ½cm thick, and place in a 25cm × 30cm roasting tray with the chicken, ½ a tablespoon of olive oil and a pinch of sea salt and black pepper.

Lightly squash and add the unpeeled garlic cloves, toss well, then arrange the spuds in a fairly even layer.

Sit the chicken legs directly on the bars of the oven, skin side up, with the tray of potatoes directly underneath.

Bake for 40 minutes.

When the time’s up, mix up the potatoes in the tasty tray juices, then sit the chicken on top.

Strip the rosemary leaves off the sprigs, use a speed-peeler to peel strips of lemon zest, then toss both in 1 teaspoon of olive oil and sprinkle into the tray.

Squeeze over half the lemon juice, then return to the oven for a final 10 minutes, or until the chicken is tender and super-golden.

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

Pull off the chicken skin, put both skin and legs into the pan, season with sea salt and black pepper and let the fat render out and the chicken get golden for 15 minutes, turning regularly.

Meanwhile, trim the spring onions and halve across the middle, putting the white halves aside.

Deseed the chillies, then finely slice lengthways with the green spring onions and pop both into a bowl of ice-cold water to curl and crisp up.

Peel the oranges, finely slice into rounds, and arrange on your plates.

Remove the crispy skin, then toss the white spring onions into the pan.

In a bowl, loosen the hoisin with a splash of red wine vinegar, then brush half of it all over the chicken.

Cook for a final 5 minutes.

Drain and divide up the crunchy salad, sit the chicken and soft spring onions on top, drizzle the remaining hoisin over the chicken and crack over the crispy skin.

Place a 30cm non-stick frying pan on a medium-high heat.

Place all the mushrooms in the dry pan, tearing up any larger ones.

Let them toast and get dark golden and nutty, tossing occasionally, while you peel and finely slice the red onion and slice the chicken breasts into 1cm-thick strips.

When the mushrooms look good, add the onion and chicken to the pan with 1 tablespoon of olive oil.

Cook for 5 minutes, tossing often, then add the mustard, cream and 150ml of water.

Bring to the boil, then simmer until you’ve just got a loose saucy consistency and the chicken is cooked through.

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

Preheat the oven to 220°C/425°F/gas 7.

Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.

Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.

Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges.

Brush with a little olive oil.

Lightly dress the tomato vines in olive oil, season and put into a second tray.

Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.

Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.

Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines.

Drain and toss in the beans, taste and season to perfection.

Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.

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

Put a non-stick ovenproof frying pan on a high heat.

Rub the chicken all over with ½ a tablespoon of olive oil, season with sea salt and black pepper and place skin side down in the pan.

Fry for a couple of minutes until golden, then lightly squash the unpeeled garlic cloves with the heel of your hand and add to the pan.

Pick in the grapes.

Turn the chicken skin side up, pour in the vermouth and transfer to the oven to roast for 40 minutes, or until the chicken is golden and tender, and the sauce is sticky and reduced.

Add a splash of water to the pan and give it a gentle shimmy to pick up all the sticky bits.

Pick over the tarragon, and dish up.