Toss them into a large pot and add the chicken stock.

Bring to the boil, reduce the heat and let bubble gently for about 40 minutes or until the carrots are tender.

Mix the carrots with a stick blender, add the juice of the 2 limes, the cream and mix again. Toss the pressed half limes into the soup, stir, and allow them to infuse for 5 minutes.

Take the limes out, stir well and season to taste. Serve with freshly chopped coriander, grated cheese and croutons.

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.

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.

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.

Meanwhile, cook the onion in a saucepan with a little of the stock until the onion has softened and the stock has evaporated; this will take about 15 minutes.

Remove the peppers and tomatoes from the oven and toss them into a bag – paper or a plastic freezing bag will do. Close it tightly and leave until the vegetables are cool enough to handle (about 8-10 minutes). The steam produced by the vegetables inside the bag will loosen their skin, making the peeling easy. Peel both peppers and tomatoes, keeping as much juice as you can.

Toss the lot into the pan with the onion and the peeled roasted garlic. Add the remaining stock and seasoning, bring to the boil and simmer for 3 to 4 minutes. Liquidise and taste for seasoning, add a few drops of tabasco if you want to give the soup a bit of bite.

Serve hot or chilled (best in my view) with plenty of torn fresh basil, a drizzle of olive oil, fresh goat’s cheese and croutons.

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.

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.

Crush lightly the garlic clove with the flat of a knife to help it release its juices and peel it.

Toss into the pan all the ingredients, add 1/2 litre water and bring to the boil.

Reduce the heat to a slow bubbling and cook, uncovered, for 20 minutes.

Whiz smooth with a blender and season to taste.

Serve with a drizzle of olive oil and toasted bread.

Roll the puff pastry out into a square of about 2-3  mm thick. Cut the pastry into 4 individual square portions.

With a fork, mix in a small bowl the goat’s cheese and cream together, and spread the mixture evenly on the puff pastry squares with the back of a teaspoon.

Shred the ham into coarse strips and spread evenly onto the creamed squares. Toss the asparagus in nice heaps at the center of each square, and finish with the pine nuts, a light drizzle of lemon juice, olive oil, and pepper.

Bake for 15 minutes or until nicely golden (don’t leave it too long otherwise the asparagus will dry out).

Just before serving, add a small handful of rocket, a few sea salt flakes and a drizzle of olive oil, and serve immediately.

Bon appetit!