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.

Arrange the bresaola slices on your plates.

Beat the eggs well.

Get a 26cm non-stick frying pan nice and hot on a medium heat, then add a drizzle of olive oil and wipe it around and out with a ball of kitchen paper.

Pour in just enough egg to thinly cover the base of the pan, swirling it up around the sides and pouring any excess back into your bowl, almost like an egg pancake.

As soon as it’s set, use a rubber spatula to ease it away at the sides, and out on to a board.

Repeat with the remaining egg.

Cool, roll up and finely slice.

Trim and finely slice the chicory.

Dress with the lemon juice and ½ a tablespoon of extra virgin olive oil, then toss with the egg ribbons, taste and season to perfection with sea salt and black pepper.

Pile in the centre of the bresaola, shave over the Parmesan, then finish with a little extra virgin olive oil.

Preheat the grill to high.

Place a 26cm non-stick ovenproof frying pan on a medium-high heat.

Put the salmon into the pan, breaking it up as it starts to sizzle.

Trim, finely slice and add the spring onions, along with a pinch of black pepper.

Stir occasionally for 5 minutes while, in a large bowl, you vigorously whisk the eggs until they’ve doubled in size.

Reduce the heat to low, stir in the crème fraîche and grate in the cheese.

Pour the contents of the pan into the egg bowl, mix well, then pour back into the pan, swirling it around and up the sides.

Grill for 5 minutes, or until golden, set and just cooked through – keep an eye on it.

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

Deseed and finely chop the chilli.

Mix as much as you dare with the crabmeat, a squeeze of lemon juice and a little sea salt and black pepper.

Finely grate the cheese.

Beat the eggs well, ready to go.

Get a 30cm non-stick frying pan nice and hot on a medium-high heat, then add a drizzle of olive oil and wipe it around and out with a ball of kitchen paper.

Pour in the eggs, swirling them around the pan and up the sides.

Working quickly, sprinkle over the cheese from a height, followed by the dressed crab, then turn the heat off.

Use a rubber spatula to gently ease it away from the edges and quickly roll it up a few times – you want to create layers, so how you roll and whether it tears doesn’t matter, just don’t overcook it.

Turn the omelette out on to a plate, drizzle with a little extra virgin olive oil, and tuck in.