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.

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.