Chop the salad.
Mix the dressing.
Throw in a few seeds.
Dress.
Serve.

Cut the pumpkin into quarters, de-seed, brush the flesh with olive oil and roast at 180°C/350°F/Gas Mark 4 until soft and ready to separate from the skin. Scrape away the flesh while still warm it will be easier and reserve.
Heat the oil in a large saucepan and add the carrots, onions and the garlic. Cook until onions are translucent then add the chopped apples and sage. Cook for another 2 minutes, add the pumpkin, the stock and the cider or apple juice. Bring to the boil and simmer for 15-20 minutes until the ingredients are tender. Remove the sage leaves and liquidise. Season generously with pepper and salt.

Fry small sage leaves in oil until they begin to crisp. Add the chopped chicken and fry until it begins to darken.
Drizzle the soup with a fruity olive oil, decorate with the crisp chicken and sage leaves, and serve piping hot with crusty bread.

Fillet the mackerel, carefully remove any lingering bones, and cut the fillets into bite-sized pieces.
Cut quite thick apple slices and shape them to suit the mackerel pieces, removing skin and core.
Lay the apple pieces in shallow oven-proof dish or tray. A metal one is ideal. Put the dish closely under a hot grill until the apple bubbles and caramelizes on top and the slices soften. Lay the mackerel pieces skin-side up on the apple slices and place back under the grill.
Grill until the mackerel nicely crisps and has whitened in colour all the way through.
Immediately drizzle generously with yuzu juice and serve.

Pat dry the duck breasts, cut away any thin white muscle membrane from the fleshy side of the breasts - this will make the breasts curl up as they cook if left on. Score the skin down to, but not into, the flesh. Rub well with sea salt, the cocoa powder, then a grinding of pepper. Set aside until required.
Pre-heat the oven to 200°C/400°F/Gas Mark 6.

Melt the butter in a deep frying pan over a medium heat. Add the onion, leek and garlic and fry gently until translucent.
Drain the soaked porcini, reserving about 300ml/10½fl oz of the soaking water. Increase the heat to high and add the wild mushrooms to the pan. Cook over a high heat for 2-3 minutes and then add the porcini, cook again then add the rice. If at this point the mixture is drying out add a splash of olive oil. Fry the mixture for 2-3 minutes until the rice is slightly translucent.
Add the wine to the rice and simmer until the liquid is mostly absorbed, then add a ladleful of stock.

Now start frying the duck breasts: put them skin down in a cold heavy frying pan or skillet over medium heat. Allow the breasts to fry in the pan for 10 or 15 minutes or until most of the fat has rendered out and the skin has crisped and turned golden-brown. Drain off the fat periodically and add to the risotto (or discard if you want to avoid over-greasy rice). Flip the breasts and cook for a further 4-5 minutes on the flesh side (don't over-cook them) until lightly browned and they feel barely springy. At this point the duck is probably still too rare, in which case put the breasts skin-side up uncovered in the oven for 5-8 minutes or until they are cooked to your satisfaction 57-63°C for medium done. Finally set aside covered in foil to rest until the risotto is ready.

Continue to cook the rice, adding a ladleful of stock at a time and stirring continuously until the liquid is absorbed by the rice. Add about a half teaspoon of salt as you go. The rice should take about 20-30 minutes to cook.
Once the rice is tender take the pan off the heat. Slice up the duck breasts and add any juices to the risotto. Taste and season the risotto, take the pan off the heat and stir in the parsley and parmesan. Divide the risotto among four serving plates and drizzle with truffle oil.
Decorate with the duck slices.
Serve.

For the panna cotta, chill a jug in the freezer.

Heat the double cream, vanilla pod and seeds and the condensed milk in a saucepan until just boiling, stirring occasionally. Remove the pan from the heat, squeeze out the excess water from the soaked gelatine and add it to the hot cream. Whisk in the buttermilk until the gelatine is dissolved completely.
Pass the mixture through a fine sieve into the chilled jug, and then stir in the Poire Williams.

Chill the cream mixture in the fridge, whisking every five minutes until the mixture begins to set. Divide the mixture among four dariole moulds and chill in the fridge for at least two hours.

For the doughnuts, mix the flour, salt, 25g/1oz of the caster sugar and all of the butter, 150ml/5fl oz water and yeast until well combined.
Mix for 4-5 minutes, or until the mixture comes together as a smooth dough. Cover with cling film and set aside for one hour to rise, or until doubled in size.

Divide the dough into 12 equal portions and roll each into a ball. Line a tray with baking parchment and place the dough balls onto it, leaving plenty of room between each ball. Set aside in a warm place to prove for a further 20 minutes.

When the dough has proved, heat the oil in a deep fat fryer to 150C/302F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it.

Carefully lower the dough balls into the hot oil in batches and deep fry for 3-4 minutes, or until golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

Place the remaining caster sugar and ground ginger on a plate and roll the doughnuts in it until completely coated. For the pear sauce, place the peeled pears into a saucepan with the lemon zest and juice, and the sugar, vanilla pod and seeds. Add enough water to just cover the pears.

Place on the heat, bring to the boil then reduce the heat and simmer for 15 minutes.

Lift the pears out and drain onto kitchen paper until cool enough to handle. Cut two of the pears in half top to bottom, then cut each half into about eight chunky pieces, discarding the core.

Pat the pear pieces dry then transfer to a baking tray. Sprinkle with icing sugar and caramelise using a chef’s blowtorch (or under a pre-heated grill) until golden brown. Roughly chop the remaining two pears core them first and place in a blender with two tablespoons of the poaching liquid and blend to a thick purée - adding more liquid if necessary. Heat a frying pan until hot, add the butter and cook until just nut brown then add the pear purée and heat through - the sauce should split.

To serve, dip the outside of the panna cotta moulds into hot water for a few seconds, then gently turn out onto the centre of each serving plate. Place three doughnuts onto each plate and scatter the caramelised pear chunks around. Finish with a drizzle of the buttery pear purée and some mint leaves.