Trim the spring onions, very finely slice at an angle with the chillies, pop both into a bowl of ice-cold water, add a swig of red wine vinegar and put aside.

Place a large non-stick frying pan on a medium-high heat and lightly toast the sesame seeds for 1 minute.

Drizzle in 1 tablespoon of olive oil, then crack in the eggs.

Put a lid on the pan, and fry to your liking.

Place the eggs on your plates – I like one facing up and one facing down.

From a height, drizzle over the hoisin (loosening with a splash of water first, if needed).

Drain and scatter over the spring onions and chillies, stab the yolks, and enjoy.

Toast the sesame seeds in a dry 26cm non-stick frying pan on a medium heat.

Once lightly golden, remove to a plate, reducing the heat to medium-low.

Place the rice in the pan with a small pinch of sea salt, then pour in 400ml of water.

Cover and cook for 10 minutes, or until the rice has absorbed all the liquid.

Finely chop the kimchee with half the coriander leaves, beat in the eggs, then pour over the rice, spreading it out evenly with a spatula.

Cover and leave for another 5 to 10 minutes, or until the eggs are just set.

Loosen the edges with a spatula, then slide it out on to a plate – I like to fold one half back on itself to expose the underside.

Scatter over the toasted sesame seeds, pick over the remaining coriander leaves, then tuck on in.

Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly, then refresh under cold water until cool enough to handle, and peel.

Meanwhile, put a large non-stick frying pan on a medium-high heat.

In a bowl, mix the flour with a little pinch of sea salt, 3 heaped tablespoons of yoghurt and 1 tablespoon of olive oil until you have a dough.

Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick.

Cook for 3 minutes, or until golden, turning halfway.

Dot the mango chutney and remaining yoghurt over the breads.

Halve the soft-boiled eggs and arrange on top, smashing them in with a fork, if you like.

Finely slice the chilli and scatter over (as much as you dare!

), drizzle with a little extra virgin olive oil and season with salt and black pepper from a height.

Finely slice the tomatoes, arrange over a sharing platter, then dress with a little extra virgin olive oil, red wine vinegar, sea salt and black pepper.

Pick most of the basil leaves into a pestle and mortar, pound with a pinch of salt into a paste, then muddle in 1 tablespoon of extra virgin olive oil to make a basil oil.

Finely slice the chilli.

Finely chop the mozzarella.

Place a 26cm non-stick frying pan on a medium heat with ½ a tablespoon of olive oil.

Beat and pour in the eggs, then stir regularly with a rubber spatula, moving the eggs gently around the pan.

When they’re lightly scrambled but still loose, stop stirring and scatter the mozzarella in the centre, then drizzle over the basil oil.

Let the bottom of the eggs set for 1 minute, then – technique time – pick up the pan, tilt it down and, with your other hand, keep tapping your wrist until it shakes the eggs up the side of the pan; use the spatula to flip it back to the middle, then fold the top half back over, too.

Turn it upside down on to the tomato platter, set side up.

Slice down the centre to reveal the oozy scrambled eggs in the middle.

Scatter over the chilli (as much as you dare!

) and remaining basil leaves, and tuck on in.

Place 4 whole prawns in a large non-stick frying pan with 1 tablespoon of olive oil, off the heat.

Pull off the rest of the prawn heads and chuck them into the pan for bonus flavour.

Quickly pull the legs and tails off the prawns and peel off the shells.

Run the tip of your knife down their backs and pull out the vein, then chop the prawns.

Peel and finely slice the garlic.

Put the frying pan on a medium-high heat and, after 2 minutes, stir in the garlic and chopped prawns, followed 1 minute later by the pesto, stirring regularly.

Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions.

Pour the rosé into the prawn pan and let it bubble and reduce for 1 minute.

Drain the pasta, reserving a mugful of cooking water, then toss the pasta into the prawn pan, loosening with a little reserved cooking water, if needed.

Toss over the heat for 1 minute, then taste, season to perfection with sea salt and black pepper, and dish up.

Cook the pasta in a medium pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.

Melt the cheese in a heatproof bowl above the pasta as it cooks, removing carefully when gooey.

Meanwhile, slice the radicchio 1cm thick.

Place it in a large dry non-stick frying pan on a high heat to char for 5 minutes, turning halfway.

Peel the pears with a speed-peeler, then quarter, core and finely slice lengthways.

Toss into the pan, crumble in most of the walnuts, add a splash of pasta cooking water, reduce to a medium heat and pop the lid on, then leave to caramelize slightly.

Toss the drained pasta and oozy Gorgonzola into the pear pan with a splash of red wine vinegar, and a splash of reserved cooking water, if needed.

Taste, season to perfection with sea salt and black pepper, crumble over the remaining walnuts and drizzle with 1 teaspoon of extra virgin olive oil.

In a small bowl, cover the dried porcini with 400ml of boiling kettle water.

Place the minced pork in a large shallow casserole pan with 1 tablespoon of olive oil, then break it up and fry on a high heat, stirring regularly.

Meanwhile, peel and finely chop the onion, then the drained porcini, reserving the soaking water.

Stir the onion and porcini into the pan and fry for 10 minutes, or until golden.

Add 1 tablespoon of red wine vinegar and the porcini water (discarding the last gritty bit).

Simmer for 10 minutes on a low heat, while you cook the pasta in a pan of boiling salted water according to the packet instructions, draining 1 minute early and reserving a good mugful of cooking water.

Toss the drained pasta into the pork pan with 250ml of reserved cooking water, then finely grate in most of the Parmesan, taste and season to perfection with sea salt and black pepper.

Toss over a low heat for 2 minutes to emulsify the sauce, then dish up.

Finely grate over the remaining Parmesan, drizzle with a little extra virgin olive oil, and enjoy.

Cook the pasta in a pan of boiling salted water according to the packet instructions, draining 1 minute early and reserving a mugful of cooking water.

Meanwhile, sort through the clams, giving any that aren’t tightly closed a tap.

If they don’t close, discard them.

Tear the ’nduja into a large cold non-stick frying pan, add 1 tablespoon of olive oil, place on a medium heat and let the ’nduja melt while you finely chop the parsley (stalks and all).

Stir most of the parsley into the ’nduja pan with the clams and rosé, and put the lid on.

After 3 or 4 minutes the clams will start to open – keep jiggling the pan until they’ve all opened, then remove from the heat, discarding any unopened clams.

Toss the drained pasta into the clam pan with a splash of reserved cooking water and simmer for 1 minute.

Taste and season to perfection with sea salt and black pepper, if needed.

Dish up, drizzle with a little extra virgin olive oil and scatter over the remaining parsley, and tuck in.

Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.

Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard! ).

Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.

Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.

Toss the drained pasta into the courgette pan with a splash of reserved cooking water.

Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.

Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.

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

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

Add the capers, fry until super-crispy, then scoop out and put aside, leaving the fragrant oil behind.

Halve and add the tomatoes, then sprinkle in most of the oregano.

Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.

Drain the pasta, reserving a mugful of cooking water, then toss the pasta into the tuna pan, loosening with a splash of reserved cooking water, if needed.

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

Sprinkle over the crispy capers and the remaining oregano from a height, drizzle with 1 teaspoon of extra virgin olive oil, and tuck in.