Cut the butter into small chunks and melt it in the honey and milk in a large saucepan over low heat. Stir regularly.

Meanwhile, mix the flour with the baking powder in a bowl.

Take the saucepan off the heat and add one by one the sugar, flour, egg, ground almonds and spices, mixing well after each ingredient has been added.

Butter and dust with flour the inside of a loaf tin and pour the mixture into it.

Bake for 45 minutes. 30 minutes or so into the cooking, cover the tin with aluminum foil to prevent the top of the loaf from burning (honey is very reactive to heat). The timing of this may vary depending on your oven, so keep a regular eye on the loaf as it bakes and as soon as a nicely browned crust has formed, cover it.

Serve warm or cold dusted with icing sugar and eat on its own or with apricot jam or marmalade.

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.

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.

In a medium mixing-bowl, mix the sugar and butter with a fork.

Add the flour and mix with the fork until reaching a crumbly texture similar to ground almonds.

Add a bit of milk and knead the dough with your hands just enough to form a ball. If the dough does not come together after about a minute, add in a tad more milk and knead again. The idea is to add the milk little by little and stop at just the right dough consistency (if you’ve added too much and the dough gets impossibly sticky, compensate with flour).

Wrap in a tea towel and put in the fridge to rest for 30 minutes.

Prepare the caramel:

Butter the sides of a 25-cm (10-inch) cake tin.

Pour the brown sugar into a small saucepan and melt over medium-low heat, stirring regularly to even out the temperature. Now be careful, you will need to work quickly to avoid overcooking the caramel, which would otherwise become bitter. As soon as the sugar has melted, remove from the heat, add in the butter and stir to form a paste.

Pour the paste into the dish quickly – the caramel hardens as its temperature drops. Use the back of a spoon to spread it over the bottom. It’s okay if the bottom is not entirely covered, but try to make it as even as you can. Set aside.

Assemble and bake the tart:

Rinse, peel, core and cut the apples in eighths. Arrange the pieces prettily over the caramel in the tin.

Preheat the oven to 180°C.

Take the ball of dough out of the fridge, lightly flour a clean work surface and use a rolling pin to roll the dough into a disk slightly larger than the pan. Transfer the dough over the apples and tuck in the outer edges. Prick the dough in a few places with a fork.

Bake in the oven for 50 minutes to an hour, until the crust turns golden and your home is filled with a wonderful caramely apple scent.

Take the dish out of the oven, run a knife along the inside edges of the tin and flip it onto a serving dish. If one or two apple pieces have stuck to the bottom of the dish, just put them back where they belong on the tart.

If you feel the apple colour is a bit on the light side (it happened to me), roast the tart, apples side up, another 5 minutes under your oven grill.

Serve warm on its own or with a scoop of vanilla ice-cream or a dollop of crème fraîche or yogurt.

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!

Preheat the oven to 175 degree C.

Cut the chocolate and butter into chunks and melt them together in the microwave in a mixing bowl. Do this in 30 sec sessions, mixing well between sessions to even out the heat and help the chocolate melt faster. With my 850kW microwave, it takes me about 3 sessions. If you don’t have a microwave, place the chocolate and butter into a bowl over a saucepan of boiling water and stir regularly until all ingredients have melted.

In a second bowl, lightly beat the egg whites and sugar with a fork until the mixture looks homogenous, for about 20 sec. Do not use a whisk or an electric beater for this, you don’t want the whites to start foaming.

Add the almonds to the chocolate mixture and stir well. Dip your finger into the mixture, it should be just warm, i.e. you should not have any sensation of heat. If you do, wait a bit before moving on to the next step.

Add the egg yolk to the chocolate mixture and stir energetically. Add the egg whites and mix until reaching a homogenous batter.

Butter the cake tin and pour the batter into it.

Peel, quarter and core the pears, and cut them into segments about 3 mm thick. Press the segments into the batter leaving the tops of the segments visible and following a pretty pattern (concentric circles for a round tin, or neat, parallel lines for a square one). Make sure you place them very close to each other – leave about 1 cm between each slice. You may not use up all the pears, I tend to fill my dish with 2 1/2 pears.

Bake for 35 minutes or until a uniform crust has formed. Don’t worry if the cake feels a bit soft and creamy under its ultra thin crust, it will set when cooling down. If you did not use a loose base tin, wait until the cake is nearly cold before demoulding it.

Eat the fondant warm or cold. The slices will be easier to cut once it is cold, but I usually can’t wait, even if it is much messier!

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.