Preheat the oven to 150C.

Chop the onion, carrots, leek, celery and garlic. No need to cut them too finely as they will only be used to flavour the meat and the sauce.

Prepare the pigs’ cheeks by lightly flouring them. Heat a frying pan with a bit of olive oil. When hot but not steaming, add the meat and fry for about 5 minutes or until just coloured. Transfer the cheeks to a flameproof casserole dish.

To your frying pan, add all the chopped vegetables and garlic, bay leaves, star anise and a good sprinkling of ground pepper) and cook slowly until the greens are soft and golden, for about 8-10 minutes. Toss the vegetables over the pig cheeks and add the cider, vinegar and stock.

Bring the casserole to the boil on the stovetop then cover with a lid and transfer to the hot oven. Braise for between 60-90 minutes or until the cheeks are meltingly tender.

Remove the casserole from the oven, lift out the pig’s cheeks and set aside.

Strain the cooking liquor into a saucepan, bring to the boil and reduce its volume by 1/3 (7-8 mins).

Whisk the butter into the sauce and adjust the seasoning with salt and pepper.

Reduce the heat and add the pig’s cheeks, heat through gently before serving.

Prepare the pea puree

Blanch the peas in gently boiling salted water for about 2 minutes then put in a blender. Add 1 tablespoon of cream and the butter, and blitz until smooth

Slowly, stir in a splash of wine and the remaining cream if needed. You want the puree to be quite thick so only add these if you think the consistency will take it. (for reference, on the picture my puree is too runny but I could not correct it as I was out of peas!)

Season and adjust as required.

Serve the pigs cheeks with the puree and the sauce. For the posh factor, you can also add simple salad of fresh peas and pea shoots. (for the picture I used a mix of baby watercress and rocket salad).

Prepare the duck breasts by removing all the sinew with a small knife. Trim off any excess fat and score the skin in criss cross shapes. This will allow the meat to cook through the skin.

Place the duck fillets skin side down on a hot frying pan WITHOUT adding any oil on it, and cook on medium heat for 7 to 8 minutes, until the skin is crispy and golden brown. While cooking, drain the fat off the pan regularly. Finish the fillets by turning them over onto the flesh side and cooking until firm to touch, for about 4 minutes.

When ready, season the duck with salt and pepper and set aside, skin-side up.

Add the vinegar, lemon juice and syrup to the pan. When hot, add the thyme, walnuts and peaches and sauté for 5 minutes on medium heat, until the sides of the peaches are lightly browned.

In the meantime, dispose chicory leaves on each serving plate and drizzle with a bit of olive oil. Slice each fillet thinly with a sharp knife.

When the peaches are ready, scatter on top of the chicory. Place half a duck fillet prettily net to the peaches and drizzle the sauce over the duck.

Place the fish fillets on a plate, and season both sides with salt and pepper. Halve the lemon and squeeze both halves over the fish. Don’t squeeze them all the way, you want to leave some juice in them as they will be cooked later on. Drizzle the fish with olive oil and reserve.

De-seed the peppers and slice them lengthways into fine strips (about 3 mm thick).

Heat two tablespoons of olive oil in a non-stick large frying pan. Add the peppers and cook for 5 minutes on medium heat. Add the garlic, mix and cook for another 30 seconds, until flagrant. Pour the vinegar on top and mix thoroughly. Don’t worry about the initially strong vinegary smell, it will go away as the vinegar turns into a sweet and sour coating.

Cook on low heat for another 15 minutes, mixing from time to time to prevent burning. 10 minutes into the cooking, add the lemons, wedged, and mix. The peppers are done when they are well browned on the side and taste tender and sweet. The lemon wedges should be lightly browned. Season with salt and pepper.

While the peppers are cooking, transfer the fish fillets skin side up into an oiled gratin dish, and roast for 13 minutes for red snapper, 9 minutes for salmon (if you like it pink inside), 9-10 minutes for a sea bass fillet.

Place a bed of rocket on each plate, top with the red peppers and lemon wedges and add the fish fillet delicately on top. Pour any remaining juice over the plates and finish with a drizzle of olive oil.

Cut the melon in half and de-seed it. Spoon its flesh out with a teaspoon, trying to scoop out even sized chunks. Use a mini scoop if you have one for perfect little balls.

Chop the mozzarella into even sized cubes and wedges (of about 2 cm)

On each skewer, thread a bread cube, a folded basil leaf, a piece of mozzarella, half a ham slice, a chunk of melon and another bread cube. Make 8 skewers.

Mix the muscat with 2 tablespoons olive oil and shake well in a sealed container to blend.

Line the skewers in a shallow dish, Season with salt (lightly) and pepper and pour the mixture over. Eat immediately, or chill in the fridge.

Serve with a green salad on the side drizzled with the skewer juices and mixed with a few chopped leaves of basil and any leftover melon, bread cubes and mozzarella.

Trim the roots and green ends off the onions, leaving about 2cm leaves on. Parboil the courgettes and onions for 4-5 minutes in salted water, until crisp-tender. Drain and rinse under cold water. Slice the onions in halves and reserve.

Meanwhile, prick the tomatoes with a fork. This will prevent them from exploding when cooking.

Prepare the skewers: thread the fish cubes, alternating with the vegetables (onion halves, courgettes, mange-tout, tomatoes). Place the skewers on a large platter and season with salt and pepper.

Prepare the marinade by tossing all the ingredients in a small container with a lid. Shake well to blend and pour the marinade evenly onto the skewers. With the help of a brush, spread the marinade on all sides of the skewers. Reserve in the fridge for one hour, turning the skewers over halfway through.

You can cook these skewers on the oven or on the grill.

Oven method: preheat the grll of your oven for 10 minutes. Place the skewers on a large gratin dish so that both ends rest on either side of the dish. Cook 5 minutes on both sides, basting with the remaining marinade at regular intervals.

On the grill: oil well the grid of your barbcue before adding the skewers. To minimize risks that the fish will stick to the grid you can also prepare a loose bed of herbs (e.g. rosemary sprigs placed in a criss-corss pattern) on the grid. Place the fish skewers on top, not too close to the heat, and cook for 4 minutes on each side, basting with the remaining marinade.

Serve with rice or couscous.

Cut the broccoli into small florets and steam for 7-8 minutes, until crisp tender.

Cook the pasta according to packet instructions in salted water with a dash of olive oil.

If using fresh bread slices, toast them. Dice the bread into small cubes and shred the bacon slices. Mix both with the garlic, olive oil and herbs. Spread on a piece of greaseproof paper and broil under the grill for 8-9 minutes, mixing half-way through, until the mix is nicely browned.

When the pasta is ready, drizzle it generously with olive oil and adjust the seasoning. Mix with the broccoli and top with the crumbs, and serve with parmsesan flakes on the side.

Place 4 tortillas side by side and spread on each the equivalent of 2 teaspoons of HP sauce.

Heat a large non-stick frying pan on medium heat without adding any oil in it.

Once hot, place one tortilla on the dry pan, sauce side up. Sprinkle the broccoli and cheese and a bit of chopped chilli if using. Be generous with the ingredients, you want to obtain a filling on the thicker side.

Cover with another tortilla and cook until the bottom one is nicely browned. Turn the tortilla sandwich over and brown the other side.

The first tortilla may take 5 minutes to brown but be careful, once the pan is hot, things go much quicker. The broccoli should remain slightly crunchy, this is what makes these sandwiches so interesting.

Serve each tortilla cut into 8 slices with salad drizzled with vinaigrette, or with a nice tomato and coriander salsa.

When the mix is nicely browned, add the garlic and onions. Cook over low heat for another 6-7 minutes, until the onions are soft and glazed.

Once the mix has warmed down, transfer to a food processor and mix until obtaining a smooth paste. If you don’t have a food processor whizz the mixture with the coconut milk in a blender.

Brown the lamb in the olive oil on all sides in a thick bottomed pan with tall sides. Do this in batches if necessary, the principle is to sear the meat through direct contact with the heat so all the lamb pieces should be touching the bottom of the pan. Once the meat has been browned, add the spice paste, coconut milk if you did not whizz it with the paste already, and 600 mL water.

Cover the pan with a tight fitting lid and simmer undisturbed over low heat for 1h15.

At the end of the cooking time, add the cashew nuts and scrape the caramelised bits at the bottom of the dish with a spatula. Add a bit more coconut milk if needed, adjust the seasoning and cook, uncovered, for another 5 minutes.

Sprinkle with coriander leaves and serve immediately with rice and naans (almond-stuffed peshwari naans work beautifully with this dish), and a green side salad on the side to get your vegs.

Trim the base of the root and any wilted green ends off the Spring onion. Segment the onion lengthways into strips as fine as possible, halving the longest ones.

In a small container, mix the olive oil, elderflower cordial, lemon juice, and some salt and pepper. Cover with a tight fitting lid and shake well.

Mix the onion strips, gooseberries, sunblushed tomatoes and lentils and pour the dressing over.

With a fork, mix intimately the goat’s cheese and cream in a separate bowl until obtaining a soft spread-like consistency. Season to taste and stir in the chopped chervil delicately.

Serve the salad with a dollop of cheese and cream mixture on top. Eat with thick slices of rustic bread.

Crush lightly the garlic clove with the flat of a knife to help it release its juices and peel it.

Toss into the pan all the ingredients, add 1/2 litre water and bring to the boil.

Reduce the heat to a slow bubbling and cook, uncovered, for 20 minutes.

Whiz smooth with a blender and season to taste.

Serve with a drizzle of olive oil and toasted bread.