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.

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.

Place the sliced onions in a small container and mix with the vinegar; reserve.

Bring water to the boil in a large saucepan. Meanwhile, slit each broad bean pod along its seam and run your thumb along the furry inside to push the beans out. Once all the beans are podded, blanch them in the boiling water for 3-4 minutes, then drain and rinse them under cold water. Now is the really annoying part: pinch one end of each bean (the one opposite to the stem works best) to pop it out from its skin. The reward is vibrant green pretty little things, which ravish me every time I pod them.

Toss the beans into the salad bowl along with the drained and rinsed Adzuki beans, hazelnuts, apricots, onions, coriander, olive oil and lemon juice. Mix well and season with salt and pepper.

Eat immediately or if you have time, let the salad rest a bit in the fridge. It will be even tastier!

Prepare the pesto: blitz all ingredients in a blender until obtaining a homogenous yet grainy texture; reserve.

Chop the roots and leaves off the radishes, keeping a few mms green stems on the radishes. Discard the roots and keep the leaves. Wash both radishes and leaves separately and reserve.

Steam the radishes for 10 minutes, adding the fine beans to the steamer half way through.

Meanwhile, sauté the onions gently in hot olive oil in the frying pan. When translucent, add the vegetable broth. Bring to the boil and add the pasta. Simmer for 2 minutes, then toss the peas into the soup. Simmer two more minutes and add the mangetout and radish leaves. Simmer one last minute and take off the heat. Mix in gently the radishes and beans and adjust the seasoning with salt and pepper.

Serve the soup with a dollop of pesto in each bowl.

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.

Wash and core the apples – don’t peel them – and cut them into fine segments.

Preheat the oven to 180 degrees C.

Line the apple segments into straight lines on the pastry following the longer end of the rectangle.

Beat the egg yolk with a bit of water and gently brush it on the apples (use a very soft brush to avoid moving the apples).

Sprinkle the tart with the sugar and bake it for about 25 minutes or until the apples are nicely coloured.

Slice and serve warm, accompanied with a scoop of vanilla ice cream.

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.

Place a piece of tuna on a sheet of greaseproof paper on a flat surface, and cover it with another sheet. Flatten the tuna by rolling on top a rolling pin or a bottle. Start from the center and go outwards slowly, paying attention not to break the flesh. Stop when the slice is 1 to 2 mm thick.

Repeat with the second piece of tuna and reserve both in the fridge, covered with cling film.

Prepare the dressing: With a small knife zest the lime making sure you take as little of the white part of the skin as possible, and chop the zest finely. Mix the lime zest with the juice and seeds of one passion fruit. Using a mesh, strain the juice of the second passion fruit and discard the seeds. Add the passion fruit juice and a squeeze of lime juice to the dressing, and reserve in the fridge.

Just before serving, place each slice prettily on a plate; sprinkle generously with freshly ground pepper, pour the passion fruit dressing on top and follow with a drizzle of olive oil and a sprinkle of sea salt flakes.

Wash and peel the potatoes. Cut into small chunks (the smaller the faster they cook).

Melt on medium-low heat half the butter with the oil in a large pan with tall sides. Add the leeks (minus the reserved bowl) and cook for 7 to 8 minutes, until soft. Stir the leeks regularly so they don’t brown. Add the potatoes,  broth and milk, bring to the boil and simmer for about 25 minutes or until the potatoes are cooked through.

When ready, blitz the soup until it reaches a homogeneous and creamy texture. Season to taste with salt and pepper and add a bit more water if needed.

While the soup is cooking, melt the remaining butter in a small frying pan. Add the green leeks and gently melt for about 7-8 minutes.

Serve the soup in individual bowls with green leeks on top, a sprinkle of gomasio and fresh or toasted bread on the side. So absolutely gorgeous.

In a large pan, bring to the boil 1.5 L water with the crumbled stock cubes (or 1.5 L fresh stock).

While the water is heating up, slice the lemongrass finely. Dice the salmon into 1 inch cubes and cut each cube into two strips.

Wash the pak choi leaves and cut them in half lengthways.

Once the stock is boiling, add the noodles, salmon, pak choi and lemongrass. Bring back to the boil and add the shrimps and coriander. Grind a good sprinkle of pepper, cook for another 30 seconds and take off the heat.

Adjust the seasoning if needed and serve immediately.