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!

Place a sprig of rosemary on top of each chicken breast and wrap with a slice of parma ham or pancetta. Brush the top with olive oil and place on baking paper or aluminum foil on a tray in the oven.

Cook for about 20-25 minutes or until no blood comes out of the chicken when cut.

Wash the sweet potatoes (do not peel them), do not dry them off. Puncture a few times with a fork. Place on a paper towel in the microwave and cook for about for about 10 minutes. Do this in two 5 min stages, turning over the potatoes halfway through. Add a few minutes if needed at the end, the potatoes must be cooked through.

Remove the skins and mash with the back of a fork, adding a bit of warm milk and a generous dollop of butter. Add the ground coriander if using. The puree can be a bit fibrous, which I actually quite like. My children however are not so keen on this texture so I give it a quick whizz with my hand blender to obtain a smooth consistency.

Add salt and pepper to taste.

Serve the chicken on top of the puree.

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.

Mix the onion with 1 tablespoon olive oil in a large gratin dish, and place in the hot oven for 10 minutes or until the onion is soft and transluscent. Take out of the oven and turn the heat down to 180 degrees.

Meanwhile, slice the vegetables finely. You will need a very sharp knife to slice the tomatoes. Alternatively you can place the tomatoes in the freezer for 20 minutes beforehand, this will make the slicing easier.

Stack the vegetables in neat rows on top of the onion, alternating between rows of aubergines, courgettes and tomatoes. Make sure the vegetables overlap within and between the rows. It’s OK if the diameter of the courgette slices is smaller, just stack more in each row. Season with salt and pepper.

Crush the anchovies with a pestle and mortar or the back of a fork, and mix with the garlic, 3 tablespoons olive oil, herbs, and bread crumbs. Brush the mixture evenly over the vegetables.

Cover the dish with aluminum foil and bake for 50 minutes. Uncover, crank up the oven to 200 degrees, and roast for another 20-25 minutes or until nicely browned.

Serve hot or cold with grilled meat, fish or chicken.

Season the chicken pieces with salt and pepper.

Heat 2 tablespoons of olive oil in a dutch oven or a large thick bottomed pan with tall sides, and brown the chicken on all sides over medium-high heat (8-10 min). You want to achieve a nice honey colour on the skin.

Crush lightly the garlic cloves with their skin on by pressing over them the flat side of a large knife blade.

Take the chicken out of the dutch oven and reserve. Toss the onions and garlic into the pan and sauté over medium-low heat until the onions are translucent. Sprinkle the flour and mix well; stir in the wine and the same amount of water and add the chicken pieces back. Cover with a tight fitting lid and braise on low heat, undisturbed, for 40 minutes.

Meanwhile, sauté the cubed aubergines with the curry in 2 tablespoons of hot olive oil for 5 minutes, until nicely golden but not mushy. Reserve.

After 40 minutes, take the chicken out of the pan and cover loosely with aluminum foil. Stir in the cream and aubergines into the sauce and reduce on low heat for 5-6 minutes. Taste and adjust the seasoning.

Serve the chicken with the sauce and roast potatoes.

Prepare the potatoes:

Peel and cut the potatoes into even chunks. Toss them into a large saucepan with boiling water and simmer for about 10 minutes, until the outer edges start to be soft and fluffy.

Preheat the oven to 220 degrees C.

Drain the water out and place the pan with the potatoes back on the heat for 30 sec or so to dry any remaining water out. Heat the olive oil in a small saucepan. When it is hot but not smoky, pour over the potatoes. Add the rosemary and polenta and cover the pan with a tight fitting lid. Holding firmly pan and lid together with both hands, shake them vigorously in all directions for 15 seconds. This will fluff out the potatoes and coat them with the polenta and herbs for a most deliciously crispy result.

Spread the potatoes on an oven tray lined with greaseproof paper and roast for about 35-40 minutes, until nicely browned and cooked through. No need to turn them around, they will brown evenly by themselves.

Sprinkle with salt flakes before serving.

Heat 2 tablespoons olive oil in a large non-stick frying pan. Add the cumin, curry, raisins and carrots and cook on medium heat for 2-3 minutes. Add the orange juice, reduce the heat and cook for 20 minutes, uncovered, until the carrots are nicely caramelized. Season with salt and pepper.

Meanwhile, mix well all the meatball ingredients together.  Oil the palms of your hand and shape the meat mixture into meatballs the size of a bouncy ball.

Heat 2 tablespoons olive oil in a large non-stick pan and sauté the meatballs on medium-high heat, browning them on all sides (5-6 minutes). Season to taste.

Prepare a couscous by pouring a tiny bit over 30cL salted boiling water over 30cL dry couscous. Cover and wait for 5 minutes, then fluff the couscous with a fork.

Serve the meatballs with the carrots, raisins, and couscous.

Pick the thyme leaves off their sprigs.

Trim the leaves off the cauliflower and chop it into small florets. Steam the florets for about 7-8 minutes, until just tender.

Chop the garlic finely and mix it with the cream in a small saucepan. Bring the cream mixture to the boil, take off the heat and let the garlic infuse the cream for 5 minutes. Sieve the cream for a light garlic flavour or keep the garlic bits in it if you like a stronger taste. Mix the cream with half the Parmesan and 3/4 of the thyme leaves, and season to taste.

Toss the pasta and cauliflower into a gratin dish and pour the cream over. Sprinkle the remaining Parmesan and thyme leaves on top and grill in the oven for 7 to 8 minutes or until the gratin is nicely coloured.

Serve with a drizzle of lemon juice on top (very important – a huge taste plus so don’t forget this last little step!)

Serve with a green salad.

Cut the passion fruits in half and pass their juice through a sieve. Try to get as much juice as possible by scrubbing the seeds against the sieve with the back of a fork.

Mix one teaspoon of seeds with the strained juice. Add the lime juice, soy sauce, sugar, 1 tablespoon of water and reduce into a light syrup in a small saucepan on medium heat, for about 4 minutes.

Dip each fish into the syrup, cover well  and place onto a lightly greased oven dish. Pour any remaining syrup on the fish.

Bake at 220 degrees for 10-12 minutes or until cooked through.

While the fish is cooking, wash the pak choi leaves and cut in half lengthways. Heat the olive oil in a wok or a frying pan and add the garlic. Sauté on medium low heat until flagrant (1 min) and add the pak choi. Sauté for 2-3 minutes until softened and wilted. Season to taste.

Serve the fish with the rice and the pak choi.

Preheat oven to 220 degrees C.

Was, dry and peel the sweet potatoes, and cut into 4 to 5 cm chunks.

Mix well with the olive oil and thyme. Spread on an oven tray lined with greaseproof paper, making sure the potatoes are not stacked on top of each other or too squashed against one another. Sprinkle with coarse sea salt and bake for 25 to 30 minutes, until the potatoes are nicely roasted.

Prepare the chicken:

Set some water to boil at the bottom of your steamer.

Spread the chicken breasts on a chopping board and flatten them using a rolling pin. I find that beating them with it and pressing statically on the breasts is more effective that rolling the pin, try all techniques and use the one you like best.

With a hand blender or a food processor, prepare a quick pesto by mixing the pine nuts, grated parmesan, olive oil, chopped garlic and leaf or herb of your choice.

Spread the pesto on to top of each breast and roll delicately. Place each rolled breast on the centre of a square of non-PVC cling film and wrap tightly, making sure no chicken remains exposed.

Place the rolls on the top part of your steamer and steam for 20 minutes. When ready, take one roll out and check the chicken at the center of the roll, no red juices should come out when pressed.

Unwrap each chicken roll, cut in thick slices with a sharp knife and serve with the roast potatoes.