Use a speed-peeler to strip the top tender half of the asparagus stalks into ribbons.

Finely slice the remaining stalks, discarding the woody ends.

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

Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat.

Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.

Finely grate half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of reserved cooking water and the crème fraîche.

Add the asparagus ribbons, toss again, then season to perfection with sea salt and black pepper.

Serve with lemon wedges, for squeezing over.

To make a quick chilli oil, halve and deseed the chillies.

Fill a clean heatproof jar with olive oil, then pour it into a non-stick frying pan on a medium-low heat and add the chillies to confit.

Meanwhile, put a pan of boiling salted water on for the pasta.

Halve the aubergines lengthways and blanch in the water, covered, for 5 minutes, then lift out, leaving the water on the boil.

Carefully scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan (keep the jar of chilli oil to add a kick to future meals).

Chop the aubergine into 3cm chunks, add to the pan with a pinch of sea salt and black pepper, then turn the heat up to high, stirring regularly.

Cook the pasta according to the packet instructions while you peel and finely slice the garlic, then fry with the aubergine for 2 minutes.

Pour in the tomatoes, breaking them up with a wooden spoon, and half a tin’s worth of water.

Add as many of the chillies as you dare to the sauce and simmer until the pasta is ready, then taste and season to perfection.

Drain the pasta, reserving a mugful of cooking water, then toss the pasta through the sauce, loosening with a little reserved cooking water, if needed.

Dish up.

Put a large non-stick frying pan on a medium-low heat.

Trim the fennel, pick and reserve any leafy tops, then halve the bulb and finely slice it.

Place in the pan with 1 tablespoon of olive oil and cook with the lid on for 5 minutes.

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

Deseed and finely slice the chilli, stir into the fennel pan and cook uncovered until soft and sticky, stirring occasionally.

Halve the tomatoes and toss into the pan for 2 minutes, followed by the crabmeat and, 1 minute later, the drained pasta.

Loosen with a splash of reserved cooking water, if needed, then season to perfection with sea salt and black pepper, sprinkle over any reserved fennel tops and drizzle with 1 teaspoon of extra virgin olive oil.

Enjoy.

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

Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.

Roll and coat them in black pepper, then cook in a non-stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.

Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.

Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).

Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.

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

Meanwhile, peel the garlic.

Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes.

Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan.

Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth.

Taste and season to perfection with sea salt and black pepper.

Drain the pasta, reserving a mugful of cooking water.

Return it to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates.

Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

Toast the hazelnuts in a dry non-stick frying pan on a medium heat until lightly golden, tossing often, then remove and randomly crush and finely slice them.

Tear off and discard any tough kale stalks, then roll up the leaves and slice super-finely, putting them into a large bowl as you go.

Drizzle with 2 tablespoons of extra virgin olive oil, then add the buttermilk and half the nuts.

Finely grate in half the Parmesan and all the lemon zest, then squeeze in half the juice.

Scrunch and massage the kale to soften it.

Taste and season to perfection with sea salt and black pepper, adding extra lemon juice, if you like.

Plate up, finely grate over the remaining Parmesan and scatter over the rest of the hazelnuts, then drizzle with 1 teaspoon of extra virgin olive oil.

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

Scrub the sweet potatoes clean, place in a roasting tray and bake for 1 hour, or until soft through.

Once done, roughly chop the tomatoes, trim and finely slice the spring onions, then toss it all with 1 tablespoon of extra virgin olive oil and a splash of red wine vinegar.

Taste and season to perfection with sea salt and black pepper.

Tear the soft sweet potatoes between two plates.

Toss the rocket through the tomatoes, then pile on top.

Crumble over the feta, drizzle with 1 teaspoon of extra virgin olive oil and sprinkle from a height with a pinch of pepper.

Toast the pine nuts in a dry non-stick frying pan on a medium heat for 1 minute, or until lightly golden, tossing regularly, then remove.

Cut off the watermelon rind, pick out any seeds, then slice as finely as you can.

Very finely slice the radishes, keeping any nice leaves attached, then gently dress both with 1 tablespoon of extra virgin olive oil and 2 tablespoons of red wine vinegar.

Taste and season to perfection with sea salt and black pepper.

Arrange the watermelon and radishes on your plates or a sharing platter, sprinkle over the pine nuts, then pick over the mint leaves.

Crumble over the feta, and finish with a pinch of pepper from a height

Put all the anchovies and their oil into a blender with 1 tablespoon of liquor from the preserved lemon jar and a splash of water.

Blitz until smooth, loosening with a little more water, if needed.

Trim the broccoli and blanch in a large pan of boiling salted water for 3 minutes, or until just tender, while you quarter the preserved lemon and trim away the seedy core, then finely chop the rind.

Finely slice the chillies.

Drain the broccoli, return to the pan over the heat and toss with the lemon, most of the chilli and 1 tablespoon of extra virgin olive oil.

Add the lentils and toss for 2 minutes, then divide between plates, drizzle over the anchovy dressing and scatter with the reserved chilli.

Finish with ½ a tablespoon of extra virgin olive oil.

With a sharp knife, slash the mackerel skin at 1cm intervals, then place skin side down in a non-stick frying pan on a medium heat to get super golden and crisp.

Meanwhile, drain the beets, saving the liquor.

Finely slice the beets – I like to use a crinkle-cut knife.

Arrange on your plates and pile the watercress on top.

Stir the horseradish into the yoghurt, then taste and season to perfection with sea salt and black pepper.

Place the crispy mackerel on top of the salads, then dot around the horseradish yoghurt.

Mix the beet juice with 1 tablespoon of extra virgin olive oil and drizzle over the top, then tuck in.