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.

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

Carefully cut the squash into rough 5cm chunks (seeds and all), then, in a roasting tray, rub all over with the harissa, 1 tablespoon of olive oil and a pinch of sea salt and black pepper.

Roast for 50 minutes, or until soft, golden and gnarly.

With a few minutes to go, place 1 tablespoon each of extra virgin olive oil and red wine vinegar, and a little salt and pepper, in a large bowl.

Halve, peel, destone, slice and toss in the avocados, then gently mix in the salad leaves.

Use forks to divide and tear the hot squash (skin, seeds and all) between your plates.

Divide up the salad on top and tear over the mozzarella, then serve.

Place the salmon skin side down in a colander over a pan of boiling salted water, covered, to steam for 8 minutes.

Line up the beans, trim off just the stalk end, then boil in the water under the salmon for 6 minutes, or until just cooked but not squeaky.

Gently lower in the eggs to cook for exactly 5½ minutes, alongside.

Meanwhile, squash the olives and remove the stones, then finely chop the flesh.

Mix half of the olives through the yoghurt with a splash of red wine vinegar, taste and season to perfection with sea salt and black pepper.

Remove the salmon to a board, then drain the eggs and beans in the colander.

Toss the beans in the dressing and divide between your plates.

Refresh the eggs under cold water until cool enough to handle, then peel and cut into quarters.

Flake over the salmon, discarding the skin, arrange the eggs on top and dot over the remaining chopped olives.

Finish with 1 teaspoon of extra virgin olive oil and a good pinch of pepper, from a height.

Wash the carrots, halve any larger ones, then place in a large cold non-stick frying pan with 1 tablespoon of olive oil and a pinch of sea salt and black pepper.

Put on a medium-high heat for 15 minutes, or until golden and tender, tossing regularly.

Meanwhile, halve the pomegranate, squeeze the juice from one half through a sieve into a large bowl, add 1 tablespoon of red wine vinegar and 2 teaspoons of extra virgin olive oil.

Finely chop the top leafy half of the mint (reserving a few nice leaves), stir into the bowl, then taste and season to perfection.

Transfer the carrots to the dressing bowl, while you toss the grains in the pan for 1 minute with a splash of water to warm through.

Tip into the bowl and mix with the dressed carrots, then divide between your plates.

Holding the remaining pomegranate half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the salads.

Crumble or grate over the feta, sprinkle over the reserved mint leaves, and tuck in.

Put a griddle pan on a high heat.

Cut the two cheeks off the mango, slice each into three lengthways, then slice off the skin and discard.

Dice all the flesh into 1 cm cubes.

Scrunch the stone over a bowl, to extract any pulp and juice, mix with the hoisin to make a dressing, and divide between two little pots.

Flatten the chicken breasts by pounding them with your fists until the fat end is the same thickness as the skinny end.

Rub with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then griddle for 2 to 3 minutes on each side, or until bar-marked and cooked through.

Meanwhile, trim the lettuce, click the leaves apart and divide between two plates, snipping the cress alongside.

Divide up the mango and the hoisin pots.

Slice the chicken and arrange on the plates, then tuck in, using the lettuce cups as a receptacle to hold everything.