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.

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.

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.

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.

Preheat the oven to 180 degrees C.

Mix the flour with the baking powder.

Add in succession the eggs, yogurt, olive oil and pepper, mixing with a wooden spoon.

Once you have reached a homogeneous mixture, pour the batter into the cavities of a greased muffin tray or individual ramequins, filling them to 2/3 of their height.

Remove grossly the skin off the Reblochon with a knife and cut the cheese into as many cubes as you have muffins (i.e. 8 or 9)

Place the muffins in the oven. 4 minutes into the baking, stick a cube of cheese into each muffin. Try not to push all the way down as this would pierce the bottom crust that will have started forming on the muffins. The cheese, which is denser than the muffin batter, would then “leak” underneath. Don’t worry if the cheese sticks out on top, it will melt.

Bake for another 15 minutes or so, until the muffins reach a nice golden colour.

Prepare the salad:

Do this while the muffins are baking. Quarter the figs, core the pear and apple and cut them into segments.

Wash the lettuce and mix it with the fruit quarters. Add the oil and vinegar and gently mix.

Serve the muffins hot with the salad.

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.

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.