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.

Sit the chicken in a large, deep pan.

Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds.

Slice the coriander stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water.

Cover and simmer on a medium heat for 1 hour 20 minutes.

Use tongs to remove the chicken to a platter.

Spoon any fat from the surface of the soup over the chicken, then sprinkle with half the coriander leaves.

Serve with 2 forks for divvying up the meat at the table.

Use a potato masher to crush some of the squash, giving your soup a thicker texture.

Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining coriander.

Shred and add chicken, as you dig in.

Place the chicken breasts between two large sheets of greaseproof paper, and whack with the base of a large non-stick frying pan to flatten them to about 1 cm thick.

Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs.

Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.

Put the pan on a medium heat.

Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden and cooked through.

Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed rocket, and serve with lemon wedges, for squeezing over.

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

Deseed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals, then place it all in a 30cm × 40cm roasting tray.

Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs.

Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar.

Toss well, making sure you get into all the nooks and crannies of the chicken.

Sit the chicken flat on top of the veg, skin side up, and roast it all for 50 minutes, or until gnarly and cooked through.

Pick over the mint leaves before dishing up.