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.

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

Trim the chard stalks, cut them off and pop into a colander with the leaves on top, cover and steam above the rice for 3 minutes, then remove.

Meanwhile, finely chop the cherries and, in a large bowl, mix with 1 tablespoon each of red wine vinegar and rice cooking water, then 1 tablespoon of extra virgin olive oil.

Finely slice the walnuts, then the chard stalks, shred the leaves.

Drain the rice well, add to the cherry dressing bowl with all the chard and crumble in the feta.

Toss well, then taste and season to perfection with sea salt and black pepper.

Dish up, and sprinkle over the walnuts.

Scrub the beets clean, reserving any nice leaves, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).

Dress with ½ a tablespoon each of extra virgin olive oil and red wine vinegar, the horseradish and crème fraîche, then season to perfection with sea salt and black pepper.

Delicately toss with the watercress and any reserved beet leaves.

Divide up the bresaola between your plates, followed by the beet salad, then drizzle with 1 teaspoon of extra virgin olive oil, and serve.

Peel the red onion and slice it as finely as you can.

In a large bowl, scrunch it with ½ a tablespoon of red wine vinegar and a little pinch of sea salt.

Trim and finely slice the celery and pile on top of the onion.

Finely slice the parsley stalks, add to the bowl, then pick over the leaves.

Drain the beans and place in a single layer in a hot non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.

Have faith, let them crisp up and get golden on the bottom, then turn so they crisp up on the other side.

Drizzle 1 tablespoon each of extra virgin olive oil and red wine vinegar over the onion salad, drain and flake in the tuna, then gently toss it all together.

Divide the popped beans between your plates, pile the salad on top and sprinkle from a height with a good pinch of black pepper, then tuck in.

Score the duck skin, rub all over with sea salt and black pepper, then place skin side down in a large non-stick frying pan on a medium-high heat.

Sear for 6 minutes, or until the skin is dark golden, then turn and cook for 5 minutes, or to your liking.

Remove to a board to rest, leaving the pan on the heat.

Slice 10 thin slices of baguette (keeping the rest for another day).

Place in the hot pan with the walnuts to toast and get golden in the duck fat, then remove and arrange the toasts on your plates.

Meanwhile, top and tail the oranges, cut away the peel, then finely slice into rounds (removing any pips).

Finely slice the duck, place on the toasts, dotting any extra slices in between, then add the oranges in and around.

Dress the watercress with any resting juices on the board, then sprinkle over.

Finely grate or crumble over the walnuts, sprinkle from a height with a little extra seasoning, and serve.

Use a speed-peeler to strip the cucumber lengthways into fine ribbons.

In a bowl, toss it with a small pinch of sea salt and 2 tablespoons of red wine vinegar, and scrunch to quickly pickle it.

Pick and mix in most of the dill.

Drape and divide the smoked salmon between two plates.

Halve, destone, peel and add the avocado.

Pile the cucumber ribbons delicately to one side, filling the avocado halves with the cucumber liquor.

Spoon over the cottage cheese, then drizzle with 1 teaspoon of extra virgin olive oil, add a pinch of black pepper from a height, pick over the remaining dill, and tuck on in.

Boil the beans in a pan of boiling salted water for 3 minutes, then drain and pinch the skins off any larger beans.

Toast the almonds in a dry griddle pan on a medium heat until lightly golden, tossing regularly, then remove and finely slice.

Drain the peppers and open out flat, then char on the hot griddle until bar-marked on one side only.

Remove and slice 1cm thick.

Finely slice the parsley stalks, pick the leaves, then toss with the broad beans, peppers, 1½ tablespoons of extra virgin olive oil and 1 tablespoon each of red wine vinegar and brine from the pepper jar.

Taste, season to perfection with sea salt and black pepper, and divide between your plates.

Finely shave over the cheese with a speed-peeler, drizzle with 1 teaspoon of extra virgin olive oil, scatter over the almonds, and serve.