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.

Turn the grill on to medium-high.

Score the chicken breasts in a criss-cross fashion, rub with 1 tablespoon of olive oil, a pinch of sea salt and black pepper and the finely grated zest of 1 lime.

Place criss-cross side down in a cold 26cm non-stick ovenproof frying pan and put it on a medium-high heat, while you peel and finely grate the garlic into a bowl.

Squeeze in the juice from 1½ limes, stir in the peanut butter and loosen with enough water to give you a spoonable consistency.

Finely slice the chilli, then mix (as much as you dare! ) through the sauce, taste and season to perfection.

Flip the chicken over, spoon over the sauce, then transfer to the grill, roughly 10cm from the heat, for 5 minutes, or until gnarly and cooked through.

Finely grate over the remaining lime zest, then drizzle with 1 teaspoon of extra virgin olive oil.

Serve with lime wedges, for squeezing over.

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

Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside.

Pour 1 tablespoon of olive oil into the larger pan.

Peel and roughly chop the onions, adding them to the larger pan as you go.

Roughly chop two-thirds of the thighs, finely chop the rest, and add to the onion pan.

Cook for 6 minutes, or until golden, stirring occasionally.

Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones.

Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.

Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.

Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.

Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil.

Poke the remaining thyme sprigs into the middle of the pie.

Bake at the bottom of the oven for 15 minutes, or until golden and puffed up.

Easy!

Place a large non-stick frying pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside, leaving the pan on the heat.

Meanwhile, score the chicken lengthways at 1cm intervals, going about halfway through.

In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar and black bean sauce to coat.

Cook in the hot pan for 3 minutes on each side, or until dark, gnarly and cooked through.

Cook the noodles in a large pan of boiling salted water according to the packet instructions.

Trim the broccoli (halving any thick stalks lengthways) and add to the water for the last 2 minutes.

Remove the chicken to a board.

Use tongs to carefully drag the just-cooked noodles and broccoli with a bit of their water straight into the frying pan.

Pound half the peanuts in a pestle and mortar until fine, toss into the pan with the remaining black bean sauce until well mixed, then divide between your plates.

Slice the chicken and place on top, scatter over the remaining peanuts, drizzle with a little extra virgin olive oil, and dig in.

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

Wash the potatoes and chop into 3cm chunks.

Trim the cauli stalk, remove any tough outer leaves, then chop the cauli and nice leaves the same size as the spuds.

Finely slice the coriander stalks (reserving the leaves in a bowl of cold water).

In a 30cm × 40cm roasting tray, toss the veg and coriander stalks with a pinch of sea salt and black pepper, and 1 tablespoon each of olive oil and red wine vinegar.

Sit the chicken in the tray and rub all over with the tikka paste, getting into all the nooks and crannies.

Place the chicken directly on the bars of the oven, scrunch everything in the tray and place exactly underneath the chicken to catch the tasty juices.

Roast for 1 hour, or until everything is golden and cooked through, turning the veg halfway.

Sit the chicken on top of the veg to rest for 5 minutes, then sprinkle over the drained coriander leaves and serve, tossing the veg in all the tasty juices before dishing up.

Toast the sesame seeds in a dry 20cm non-stick frying pan on a medium heat until lightly golden, then remove to a plate.

Still on the heat, sit the wings in the pan – they should fit snugly.

Let them colour for 1 minute on each side, then add the teriyaki and just cover the wings with water.

Halve the chilli lengthways and add to the pan.

Simmer for 35 to 40 minutes, or until the chicken is tender and the sauce is nice and sticky, turning occasionally.

Add a splash of red wine vinegar to the pan and jiggle around to pick up the gnarly bits.

Trim and finely slice the spring onions, scatter them over the chicken with the toasted sesame seeds, and get stuck in.

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

Slice the bacon and fry in 1 teaspoon of olive oil in a 26cm non-stick ovenproof frying pan on a medium heat for 2 minutes.

Add the mushrooms, tearing up any larger ones.

Season with sea salt and black pepper, then fry for 5 minutes, or until golden, tossing regularly.

Lightly beat the eggs, then pour into the pan and bomb over nuggets of cheese.

Transfer to the oven for 10 minutes, or until nicely set.

Loosen the edges with a spatula, then slide on to a board.

Dress the rocket in a little extra virgin olive oil and red wine vinegar, and sprinkle on top.