Toss them into a large pot and add the chicken stock.

Bring to the boil, reduce the heat and let bubble gently for about 40 minutes or until the carrots are tender.

Mix the carrots with a stick blender, add the juice of the 2 limes, the cream and mix again. Toss the pressed half limes into the soup, stir, and allow them to infuse for 5 minutes.

Take the limes out, stir well and season to taste. Serve with freshly chopped coriander, grated cheese and croutons.

Bring a large saucepan of water to the boil.

Slice finely the cauliflower and toss it into the boiling water. When the water starts boiling again, add the peas and simmer for 4 minutes, or until both peas and cauliflower are tender.

Drain the water out and whizz into a purée using a hand blender. Stir in the butter and season to taste. You may want to add a bit of milk if you find the purée a bit thick.

Chop the 1/2 onion and sauté in the olive oil in a large frying pan on medium-low heat, until translucent. Add the meat and curry. Mix well and cook until the meat is browned through, stirring regularly to spread the heat, for about 5-7 minutes.

While the meat is cooking, lay a sheet of grease-proof paper on your oven tray. Sprinkle the cheese into four 10 to 12 cm disks and bake for about 6-8 minute or until the disks start to brown. Take out of the oven, let cool for 1 minute or so and delicately peel off the paper.

Layer the meat and the mash on the plates (I used a small pastry ring to do this), or you can just serve a dollop of mash with meat on top and cover the whole thing prettily with a golden cheese disk.

After 5 minutes, add the honey, curry and coriander seeds and sauté for another 3-4 minutes.

Add the stock and cream, bring to a boil, and simmer uncovered for 30 minutes or until the artichokes are tender.

Correct the seasoning with a bit of pepper (you should not need to add salt since the stock is already salty) and blitz into a smooth velouté. I personally like to leave a few pieces in it to add texture.

Serve with freshly grated or shaved parmesan and a sprinkle of paprika for a bit of colour.

This recipe is easiest with hokkaido pumpkins, which are a tad less juicy than regular pumpkins. Hokkaido pumpkins have a reddish or dark green skin while pumpkin are more orangy, and tend to bulge out where the stem meets the flesh:

With “regular” pumpkin the recipe works very well too on the condition that you draw out its juice properly. I will be giving you all the tricks to do this below, so don’t worry!

Preheat the oven to 200°C (390°F). Wash the pumpkin and cut it in halves using a large and sturdy knife. Discard the stem and all seeds with the help of a tablespoon. Cut each half into 1 inch slices and scatter them on a baking tray lined with baking paper. Sprinkle with a bit of sea salt and roast in the oven for about 40 minutes or until soft.

Allow the slices to rest until they are cool enough to handle then scoop their flesh out, transferring it to a meshed thieve. Gently press the flesh with the palm of your hands to draw its juice out. Mix the flesh and press again to draw out more juice, then repeat one last time if the flesh still feels juicy. Transfer the flesh to a bowl and blend it with a stick blender (or in a stand blender). If you don’t have a blender, use a masher instead.

Take 400g of the puree and mix it with the nutmeg, a bit of salt, flour and then the egg. Work the mixture well until it forms a soft and sticky dough. Resist the urge to add more flour at this point otherwise the gnocchi will become too chewy and their taste will suffer.

Allow the dough to cool down completely, it will become easier to handle. At this stage, it should be sticky and of the consistency of soft putty. If the dough is still too purée-like and you are unable to give it any lasting shape, don’t panick! Just do this most horribly un-cheffy rescue operation (here go all my chances to be taken seriously): transfer the puree to a non-stick frying pan and cook it over low heat, stirring constantly with a spatula and scraping the cooked bottom back into the dough. Lumps WILL form but don’t worry, these will all but disappear as the dough cools down and you roll the gnocchi. Do this for 4-5 minutes then set aside until cold. Don’t lose hope at the still very soft texture of the hot mixture. As it cools down, it will thicken.

Flour liberally a flat work surface and place a generous tablespoon of the dough onto it. Shape it into a finger-thick roll with the palm of your hands and cut it into pieces 2cm long. Mark the top of each gnoccho with the back of a fork to give it its distinctive shape, and set aside on a tray lined with paper towels. Add more flour to your work surface before dropping another tablespoon of dough.

Prepare the dish (10 min):

Peel the chorizo and cut it into ½ cm thick slices. Toss the slices into a non-stick frying pan (don’t add oil) and sauté over medium-high heat for 2-3 minutes, until lightly browned. Transfer the slice to a plate and set aside. Add the onion slices to the pan and sauté until soft and translucent. Mix the chorizo back with the onions and keep in the pan, ready for last minute reheating if needed at the time of plating.

Prepare the goat’s cream cream: Crush the goats cheese with a fork and mix it. If it feels too dry and crumbly, soften it for a few seconds in the microwave. Mix with the cream and chiseled sage and set aside.

Meanwhile, bring a large pot of water to a boil, add a generous pinch of salt and reduce the heat until the water bubbles lightly. Add the gnocchi in batches and cook until they start floating on top. Depending on their size this may take between 2 and 5 minutes. Take out the gnocchi with a skimmer as they rise to the surface and store them on a warm, oiled plate – pouring them through a pasta strainer could easily damage them.

Prepare the plate:

Arrange the gnocchis at the centre of each plate, place the chorizo and onion mix on top , then drop a dollop of goat’s cheese cream. If you want to add a wow factor, finish with a whole fried sage leaf and a few fried leaf crumbs sprinkled all over the dish.

The plus: fried sage leaves (can be done up to a day before using):

Pour 1 cm sunflower or other frying oil into a small saucepan. Heat it up over medium heat until the oil starts smoking. Reduce the heat and fry the leaves two at a time. Take out as soon as bubbles stop forming around them and set aside on a plate lined with paper towels. When finished, season with sea salt flakes and store between paper towels in an airtight container.

Place the bread cubes in a bowl and pour a bit of stock over it without wetting it completely (the bread should remain firm).

Sauté the bread with the garlic for 5-7 minutes in two tablespoons hot olive oil in a large frying pan. Stir occasionally and delicately, adding stock little by little. You don’t want the cubes to dissolve into a massive, spongious goo but they should become soft and moist and look a bit like lightly crushed potato chunks.

Take off the heat and mix, while still hot, with the egg yolks (they will cook instantly as you stir) and the chiseled leaves off 8 coriander sprigs. You should obtain a soft yet chunky mixture. If it feels too dry, mix in a bit more olive oil and stock. Season to taste with pepper and keep aside (do taste before adding any salt, the salt in the stock having already seasoned the bread).

Heat two tablespoons olive oil in another frying pan and sauté the fish fillets 2-3 minutes on each side. Season with salt and pepper and squeeze the lemon half liberally over them.

Serve the filets over a quenelle of açorda and fresh coriander leaves sprinkled on top.

Add the onion and sauté over gentle heat, stirring occasionally, until translucent (4-5 min).

Add the pumpkin, apple and sugar, mix and cook for 2 to 3 minutes, until the sugar melts.

Add the curry, orange zest, and 3/4 of the chicken stock. Bring to the boil, cover and simmer for about 15 minutes or until pumpkin is tender.

Purée the soup until smooth and add some of the orange juice to taste (my children have a fine balance here, the soup must be orangy but not too much, so I keep the juice to adjust at the end) and the remaining stock until you reach the desired consistency. Stir the cream in if using (I usually don’t).

Serve topped with crumbed roasted chestnuts or roasted pumpkin seeds, and feta or parmesan cheese.

Heat 1-1/2 tablespoons olive oil in a large wok or non-stick frying pan. When the oil is hot, add the vegetables. Cook over medium-high heat for 2 minutes, stirring regularly.

Add the soy sauce, fish sauce, lower the heat and cook, covered, for another 4 minutes.

Uncover, scrape any sticky bits at the bottom and stir in the garlic and noodles. Cook for another minute or so to heat up the noodles and take off the heat.

Stir in the coriander and one tablespoon olive oil and serve immediately.

Wash and peel the potatoes and parsnips, trim the ends off the parnips. Cut both potatoes and parsnips in half lengthways and slice each half lengthways into 1/2 cm (1/4 inch) thick chips. Place the chips in a mixing bowl with the oil and the curry. Cover tightly with a lid and shake well to mix the vegetables with the oil and spice. You can also mix the ingredients with your hands or use a zipped freezing bag instead of a bowl and a lid.

Spread the chips on an oven tray lined with baking paper. Make sure the chips do not overlap, otherwise they will not brown properly. Roast for about 20-25 min or until the chips are nicely browned and tender to touch. Turn the oven grill on in the last 5-7 minutes if necessary.

Meanwhile, cut the turkey breasts into 1 inch dice and shred the ham into small bits. Heat a bit of olive oil in a frying pan and add the turkey and ham. Fry over medium-high heat for 5 -7 minutes, or until the turkey chunks are just cooked through (no pink juice should come out of the meat when sliced through its centre). Season with pepper, no need to add salt as the high salt content in the ham will have flavoured the turkey.

Prepare the dip: mix the yogurt with the mustard, coriander and lemon juice.

When the chips are ready, sprinkle them with sea salt flakes. Serve immediately with the turkey and the dip, and enjoy!

Gently rinse the mushrooms under running water.

Melt over medium heat the butter in the oil in a large frying pan with tall sides.

Add the garlic, sauté for about 30 sec until flagrant (make sure the garlic does not brown otherwise it will taste bitter), and toss the mushrooms into the pan with the lemon juice, coriander and cumin. Cook over medium heat for 10 minutes.

While the mushrooms are cooking, crumble a cube of chicken stock into the milk topped up with an equal volume of water and heat up the mixture over low heat.

Add 100g crumbled stilton and the milk and water mixture to the mushrooms, and bring to a boil. Simmer for 5-7 minutes.

Transfer the mixture into a bowl and blitz with a hand mixer. Add pepper to taste. You should not need to add salt (or only a little) since the soup already contains salted stilton and stock.

Stir in 2 tablespoons of cream and serve in each plate with 1 teaspoon of onion confit and a bit of crumbled stilton on top. Alternatively, you can spread the confit on toasted bread.

Poor the oil in a large, heavy-based oven-proof casserole dish with a well-fitting lid over high heat. When the oil is hot, brown the oxtail pieces on all sides and transfer them to a colander so any excess fat is drained away. Do this in batches otherwise the pieces will boil in their juices rather than fry.

Remove all but 2 tablespoons of fat from dish and add the shallots, carrots and garlic. Cook over medium high heat for 10mins or until golden, stirring from time to time.

Add the wine and bring to a boil, scraping any browned bits from the bottom. Cook until nearly all the wine has evaporated.

Add the tomatoes, herb bundle, orange zest, bay leaves, cinnamon, star anise, pepper and a pinch of salt. Place the oxtail pieces on top and cover with a large piece of baking paper placed directly on the oxtail. Cover the casserole securely with a heavy lid and bake for 2-3hrs, or until the meat comes away easily from the bone.

Remove the baking paper and take the meat pieces out. When they are cool enough the handle, pick all the meat from the bones and place it back in the casserole. Add the pumpkin or butternut squash pieces and some water if the dish is on the dry end.

Bring to a simmer and cook, uncovered, for 30mins or until the pumpkin is tender. Check the seasoning and transfer to a large serving dish.

Meanwhile, make the gremolata. Finely chop all the ingredients and mix them together.

Serve the oxtail stew in deep heated bowls or serving plates and scatter the gremolata over the top. I served it with bulgur, it was fantastic!