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.

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.

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.

Melt half the butter and 1 tablespoon oil in a large frying pan and add the leeks. Reduce the heat to a minimum and soften for 3-4 minutes. Add the crumbled chicken stock half-cube, 15 cL hot water, pepper generously and simmer, uncovered, for 15 minutes or until most of the juices have been absorbed and the leeks are meltingly tender.

Meanwhile, grate the cheddar using the larger holes of your grater and cook the pasta al dente according to packet instructions.

In a serving bowl, add the oil and the remaining butter chopped into small pieces. Drain the pasta and toss them into the bowl. Add the leeks and half the cheese and mix well. Sprinkle the remaining cheese on top and serve immediately.

Heat the oil in a large frying pan; add the drained shrimps (reserve any juice), garlic, oregano , chili if using, salt and pepper and fry on medium-high heat for 2 minutes. Scoop the shrimps out and stir in the tomatoes, vermouth, and shrimp juice if you have any, scraping up any brown bits from the bottom of the pan. Add the cream and briskly simmer for about 1 minute. Take off the heat and stir in the lemon juice, 2/3 of the spring onions, and the shrimps.

Meanwhile, cook the pasta in the boiling water. When the pasta is ready, serve it immediately topped with the sauce or toss the pasta into the pan and mix it well with the sauce. Serve topped with the remaining spring onions.

Cut the pork tenderloin into 2 cms slices and cut each slice into thin strips. Toss the meat into the marniade and mix well to coat it evenly with the sauce.

Chop and discard the dark green ends of the leeks. Cut them lengthways through their middle, stopping 2 cms off the roots. This will keep the leaves together, making it easier to wash them. Wash the leeks leaf by leaf and chop finely. Discard the roots.

Peel the carrots and grate them using the smaller holes of your grater.

Heat the oil in a large non-stick frying pan or a wok. Add the leeks and cook for 6-7 min on medium heat, stirring regularly. When soft, take them out of the pan and reserve. Toss the meat and its marinade into the pan and cook for 5 minutes on medium-high heat. Add the carrots and leeks and cook for another 2 minutes.

Add the noodles, mix well and adjust the seasoning with a bit more soy and fish sauce if needed. Cook for a further minute.

When ready, take off the heat and mix with the fresh coriander. Serve immediately.

During that time, remove the shells off the shrimps (leave the tail on to make them look prettier) and slice the rollmops into wide strips. Chop the radishes and spring onions, discarding the dark green ends and roots.

Prepare the salad on four plates and dispose all the cold ingredients on it.

When the potatoes are ready, rinse them under cold water (reserve 2 juniper berries) and slice them. Dispose the slices evenly on each plate.

Prepare the sauce: whisk the cream energetically with the lemon, gin and 2 of the cooked juniper berries, crushed. Pour over the plates and serve immediately.

Preheat the oven to 200 degrees.

Grate the cauliflower using the large holes of your grater.

Mix the olive oil with the eggs. Stir the flour into the egg mixture then add the milk slowly. Season with 1/2 teaspoon salt, pepper, and a pinch of nutmeg.

Toss in the cauliflower, crumbled goat’s cheese, herbs and pine nuts and mix.

Pour the cauliflower mixture inside the crust and bake for 35 minutes or until nicely browned.

Let cool for 10 minutes before unmoulding and cutting slices, and serve with a green salad.

Heat the olive oil in a large pan and gently sauté the onions until translucent. Add the garlic and sauté for 30s, until flagrant but not brown.

Add the beans, 70 cL water, the crumbled stock cube and mustard. Bring to the boil and stir the cream in.  Cook for another minute and whiz the soup with a hand blender. Taste and adjust the seasoning with salt, pepper and a bit more mustard if needed.

Add the washed  salad cress (or mustard sprouts) and cook for another minute.

Serve the soup sprinkled with chorizo cubes and sundried tomatoes, with toasted bread and grated parmesan on the side. Add a couple drops of tabasco for extra sharpness if you like it.

Preheat oven to 240 degrees and turn the grill on.

Mix in a bowl the yogurt, spices, chopped coriander, salt and pepper. Add the chicken breasts and mix well.

Spread the chicken with the mixture on top in a lightly oiled gratin dish, and place under the grill for 15-20 minutes, until the chicken is cooked through.

Make the sweet potato mash:

Peel the potatoes and cut into wedges. Steam or boil for about 15 minutes, until tender. Mash with a fork, add a knob of butter, salt and pepper and stir in a bit of warm milk until achieving the desired consistency. Season to taste.

Serve the chicken with the mash and the baked yogurt. You can also loosely stir in the baked yogurt into the mash before serving.