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.

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.

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.

Dip the tomatoes for 2 mins in boiling water, this will allow you to peel them effortlessly. Rinse them under cold water and peel their skin off. Deseed and cut into chunks.

Peel and cut the apple into small pieces, discard the core. Peel and cut the aubergine and mix both with the juice of the lemon to prevent oxidation.

Heat the olive oil in a non-stick frying pan and sauté the aubergine, tomatoes and apple until they start getting some colour. Add the apple juice, Espelette pepper or chili powder, a pinch of salt and simmer until the aubergines are tender. If all the juice evaporates during simmering and the pan gets too sticky, add a bit more apple juice.

When ready, whizz the vegetables into a smooth puree. Pour into a jar, cover with a bit of olive oil and allow to cool down.

Cook the fish

Preheat the grill of your oven.

Peel and crush the garlic cloves and mix with the olive oil.

With a sharp knife score the skin of each fish in criss cross marks on both sides, making sure you pierce the skin through (see picture above).

With your fingers or a brush, cover each fish with the garlic and oil mixture, making sure you rub some inside the criss cross marks to flavour the flesh. Insert any remaining garlic inside the fish, along with 2 whole stems of dill. Sprinkle with salt and pepper.

Grill the fish in the oven for about 10 mins (a bit longer if your sea breams are larger), or until the flesh nicely separates from the bone when a knife is inserted, and the skin is brown and crispy.

Serve the fish with the cold caviar and rocket salad, drizzled with balsamic vinegar and a bit of oil.

Cut the melon in half and de-seed it. Spoon its flesh out with a teaspoon, trying to scoop out even sized chunks. Use a mini scoop if you have one for perfect little balls.

Chop the mozzarella into even sized cubes and wedges (of about 2 cm)

On each skewer, thread a bread cube, a folded basil leaf, a piece of mozzarella, half a ham slice, a chunk of melon and another bread cube. Make 8 skewers.

Mix the muscat with 2 tablespoons olive oil and shake well in a sealed container to blend.

Line the skewers in a shallow dish, Season with salt (lightly) and pepper and pour the mixture over. Eat immediately, or chill in the fridge.

Serve with a green salad on the side drizzled with the skewer juices and mixed with a few chopped leaves of basil and any leftover melon, bread cubes and mozzarella.

Use preferably a loose-based cake tin (I used a 20 cm square tin, a 22 cm round one will work as well). If you don’t have one, place parchment paper cut to size at the bottom of your mould to facilitate the de-moulding of the cake after it has been baked.

Butter the cake tin (and parchment paper if using) and sprinkle a bit of flour on all sides. The flour will form a barrier between the cake batter and the butter on the tin when baking, not only preventing the batter from sticking but allowing it to rise more easily.

Mix the flour with the baking powder, then add the ground almonds, granulated sugar and 75g of the icing sugar, and mix well.

Melt the butter and mix with the dry ingredients.

In a separate bowl, whisk the egg whites with a pinch of salt into firm peaks. This is how you do it: start by beating them on medium-low speed for a minute or so, until they form a grey foam.  Then increase the speed to medium-high and beat until the foam becomes smooth, moist and shiny. Stop and lift the whisk – you have achieved firm peaks when straight, upward-looking peaks form.

Gently fold the egg whites into the almond mix using a large spatula, until reaching a homogenous batter.

Pour the batter into the pan. Press delicately the raspberries one by one inside the batter until half sunk. Space them evenly, keeping a handful on the side for decorating.

Bake in the oven for 30 mins.

When ready, leave to cool. Once the cake has fully cooled down, separate its edges from the pan by running a knife’s blade carefully between the cake and the tin. De-mould the cake and place on a serving platter. Sprinkle the remaining icing sugar on top using a thieve to prevent it from lumping (with a sieve, the sugar will fall on the cake like light dust).

Place the remaining raspberries in a pretty heap or in the shape of a flower at the centre of the cake. Enjoy!!!

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.

Roll the pastry out on a lightly floured work surface into a 1-2 mm thick round. Cut out pastry circles slightly larger than the size of the cavities of your tartlet tray, using as a cut out a suitably sized bowl placed up side down on the pastry. Press the trimming together into a ball and roll it out again for more cut outs.

Butter the cavities of the tray (this step is not needed if using a silicon tray) and place the pastry circles inside each cavity. Pierce holes into the pastry with the help of small fork and bake for about 10-12 minutes, until the pastry is lightly browned. Take out of the oven and let cool.

Place the cream and mascarpone in the freezer 15 minutes before using. Very cold cream is a key to a successful Chantilly – check out my tips here, which also apply for this mascarpone version. Mix both creams together into a bowl and whisk until the cream starts to thicken. Add the vanilla extract and sugar in small batches and stop as soon as the whisk leaves defined marks into the cream.

Unmould the pastry shells and fill them with whipped cream. Cover them with berries and reserve on a serving tray. Store in the fridge until time of serving.

Pierre Hermés shortcrust pastry recipe (2 hours before using)

Crack the egg into a small bowl; slice open the half vanilla pod and scrape the beans into a teaspoon. Reserve.

Chop the butter into small chunks, toss them into a large mixing bow and beat them with a spatula to soften. Add in succession the icing sugar, almonds, salt, vanilla beans, egg and flour, stirring well after adding each ingredient.

Shape the dough into a ball with your hands, wrap it in cling film and chill for 2 hours in the fridge before using.