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.

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.

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!

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.

Preheat the oven to 180 degrees C.

Mix the flour with the baking powder.

Add in succession the eggs, yogurt, olive oil and pepper, mixing with a wooden spoon.

Once you have reached a homogeneous mixture, pour the batter into the cavities of a greased muffin tray or individual ramequins, filling them to 2/3 of their height.

Remove grossly the skin off the Reblochon with a knife and cut the cheese into as many cubes as you have muffins (i.e. 8 or 9)

Place the muffins in the oven. 4 minutes into the baking, stick a cube of cheese into each muffin. Try not to push all the way down as this would pierce the bottom crust that will have started forming on the muffins. The cheese, which is denser than the muffin batter, would then “leak” underneath. Don’t worry if the cheese sticks out on top, it will melt.

Bake for another 15 minutes or so, until the muffins reach a nice golden colour.

Prepare the salad:

Do this while the muffins are baking. Quarter the figs, core the pear and apple and cut them into segments.

Wash the lettuce and mix it with the fruit quarters. Add the oil and vinegar and gently mix.

Serve the muffins hot with the salad.

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.

Preheat the oven to 150C.

Chop the onion, carrots, leek, celery and garlic. No need to cut them too finely as they will only be used to flavour the meat and the sauce.

Prepare the pigs’ cheeks by lightly flouring them. Heat a frying pan with a bit of olive oil. When hot but not steaming, add the meat and fry for about 5 minutes or until just coloured. Transfer the cheeks to a flameproof casserole dish.

To your frying pan, add all the chopped vegetables and garlic, bay leaves, star anise and a good sprinkling of ground pepper) and cook slowly until the greens are soft and golden, for about 8-10 minutes. Toss the vegetables over the pig cheeks and add the cider, vinegar and stock.

Bring the casserole to the boil on the stovetop then cover with a lid and transfer to the hot oven. Braise for between 60-90 minutes or until the cheeks are meltingly tender.

Remove the casserole from the oven, lift out the pig’s cheeks and set aside.

Strain the cooking liquor into a saucepan, bring to the boil and reduce its volume by 1/3 (7-8 mins).

Whisk the butter into the sauce and adjust the seasoning with salt and pepper.

Reduce the heat and add the pig’s cheeks, heat through gently before serving.

Prepare the pea puree

Blanch the peas in gently boiling salted water for about 2 minutes then put in a blender. Add 1 tablespoon of cream and the butter, and blitz until smooth

Slowly, stir in a splash of wine and the remaining cream if needed. You want the puree to be quite thick so only add these if you think the consistency will take it. (for reference, on the picture my puree is too runny but I could not correct it as I was out of peas!)

Season and adjust as required.

Serve the pigs cheeks with the puree and the sauce. For the posh factor, you can also add simple salad of fresh peas and pea shoots. (for the picture I used a mix of baby watercress and rocket salad).

Bring another litre of water to the boil with the sugar, vanilla extract (or a vanilla bean slit lengthwise, grains scraped off into the water), star anise and mixed spice. Don’t be tempted to re-use the water in which you parboiled the peaches as it will have been contaminated with pesticides.

Plunge the peeled peach halves into the lightly bubbling syrup and simmer for 10 minutes. Drain and leave to cool.

While the peaches are cooking, save the 12 best looking raspberries for garnish. mash the remaining raspberries with the back of a fork with the icing sugar and a squirt of lemon juice.

Using an electric mixer, whip the cream into a silky crème Chantilly. The top tips for achieving the perfect Chantilly are: 1. make sure the cream, bowl and whisk are all very cold. I place the whisk and cream in the freezer 20 min beforehand. 2. beat the cream at low speed first, moving in stages to high speed, and wait until the cream starts bubbling before adding the sugar (slowly) and vanilla extract. 3. stop once the whisk leaves well defined marks in the cream. Dip a spoon in it and turn it upside down. If the cream peak on the spoon stays up, it is ready. If not, give it another whisking. The Chantilly should only take 2-3 minutes to make. Don’t overbeat otherwise you will reach the consistency of butter.

Just before serving:

Pour some raspberry coulis in martini or wide glasses, place a good sized ice cream scoop on top and a peach half. Top with the Chantilly and a few fresh raspberries. Serve right away.