Put the couscous into a large bowl, bring 200ml vegetable stock to the boil and pour over. Cover with cling film and leave to soak for 5 minutes. Coat the halloumi and the courgette in pistou paste and 1 tsp of olive oil.
Heat a griddle/frying pan over high heat. When hot, add a drizzle of oil to it then fry the halloumi and courgette until nicely golden on both sides. Then set aside and keep warm.

Uncover the couscous and fluff it up with a fork.
Toast the pine nuts in a dry frying pan for 2 minutes or until golden.
Mix 2 tblsps oil, the juice of one lemon and the harissa seasoning together for the dressing, then pour into the couscous/quinoa.
Add the cherry tomatoes, toasted pine nuts and parsley if using to the couscous and mix well.

Serve the seasoned grains topped with the grilled halloumi and courgette.

Heat oil in a pot and fry the aniseed until they pop and release a little of their aroma.
Add the carrots and fry a little.
Add a knob of butter, add the onions, garlic and thyme and sweat until soft.
Add the pumpkin pieces, the chopped tomato, the spinach and the green beans and cover with chicken stock.
Simmer until the vegetables are soft.
Pulse-blend until the soup still has some texture. Season. Serve.

Pre heat oven to 180°C, Fan 160°C, Gas Mark 4 or up to Gas Mark 6.

Peel and segment one of the oranges then zest the other orange and squeeze the juice out. Set both aside.

To cook the duck breasts:
Place a griddle of frying pan over low to medium heat.
Pat the skin of the duck breasts dry with a paper towel, then score the skin with a sharp knife. Season with salt and ground pepper.
Place skin-side down in the hot pan with no oil and cook for 5 minutes or until the skin is crisp and golden. Pour off any excess fat as you cook. Flip the breast over and seal the meat for a minute.
Transfer to a baking tray and place in the oven for 4 minutes.

Meanwhile place the pan back onto heat and add in the honey, orange juice and zest, garlic and half the thyme. Reduce the sauce by half. Add in the potatoes and the orange segments and continue to simmer until loosely sticky. Set aside.

Remove the duck from the oven and glaze the skin generously with some of the pan mixture. Return to the oven for another 5 minutes for rare (cook for up to 15 minutes if you prefer it medium or well done), take out and allow to rest for at least 5 minutes.

When you're ready to serve, bring the pan up to heat, divide the sauce and potatoes onto 2 plates. Carve the duck breast into 5 or 6 pieces and place on top.
Sprinkle the remaining thyme over the top and serve with your favourite greens.

Heat a little olive oil in a large frying pan. Chop the bacon into lardons about 3mm wide and fry until they begin to colour. Scoop out with a slotted spoon and set to drain on paper towels.

Season the chicken and fry in the same pan for a couple of minutes on each side. Cut into slices and set aside with the bacon. Wipe the pan clean optional - this will make the sauce less brown and (but!?) less bacony.
Bring a large pot of water to boil, add the pasta and cook for the packet time less 2 minutes the pasta will finish cooking in the sauce. Reserve a cup of the pasta cooking water then drain the pasta and set aside.

Meanwhile, over a medium heat melt the butter, add the minced garlic, onion and cook for 3-4 minutes until the onion is soft and lightly golden. Add the anchovy paste and sweat a little optional Add about ¾ cup of pasta water and the cream, stir and simmer for a couple of minutes until the sauce thickens slightly. Stir in the cheese until it melts, season, then add the pasta and toss for a couple of minutes to nicely coat.
Add more pasta water if the sauce gets too thick.

Stir in the bacon, chicken and sliced rocket or parsley reserve a little to decorate on serving, if you like. Serve garnished with more cheese and any reserved chicken, bacon or rocket.

Preheat oven to 200°C.

Pat chicken dry with paper towels. Mix oregano, lemon zest and 2 Tbsp olive oil in a large bowl, add chicken and toss to coat. Leave to marinate at room temperature for 15-20 minutes.

In a roasting dish toss butternut, onion, pepper and garlic with thyme or rosemary and a good drizzle of olive oil, and season. Roast for about 20 minutes or until slightly caramelised.

Stir tomatoes, sugar and vinegar together in a pot and simmer for 10-15 minutes until slightly reduced. Or long enough to reduce the tomatoes to a thicker sauce. Season to taste with salt, pepper and a good glug of olive oil.

Season marinated chicken with salt. Heat a drizzle of olive oil in a large frying pan on medium heat. Brown chicken in batches on both sides; you don’t have to cook it right through.

Arrange chicken, roast vegetables and olives or capers (if using) I added capers - I thought that worked well in the roasting dish. Spoon over tomato sauce and scatter over mozzarella. Bake for 15-20 minutes, then switch to grill for 5-10 minutes or until cheese is bubbly and golden. Scatter over basil leaves and serve

Mix the honey, mustard with about equal quantities of fruit juice and olive oil. Season. Dress the salad leaves.

Fry the bacon in a lightly oiled pan until beginning to crisp, set aside on paper towels.

Peel and core the pear, cut into smallish pieces. Melt the sugar in a pan until lightly caramelised. Add the vinegar and let bubble for a minute. Add the pears. Toss until caramelised
Cut up the stilton, mix with the pears and the bacon and toss with the salad.
Serve.

Heat a generous amount of olive oil over a low flame in a frying pan.
Add a pinch of chilli flakes and fry until they fizz a little optional.
Add the garlic slices and fry gently until they turn golden but without them burning.
Add the chopped chorizo and thyme leaves and stir through.
Add the tomato purée and stir through.
Add the quartered tomatoes and stir, cook gently until they begin to collapse.
Pour in a ladleful of the pasta water and the cream. Simmer a little until thickened.
Add the blue-ish cheese and stir through until melted. Season.
Boil the pasta according to packet instructions, drain, season, dress with a glug of olive oil then mix in the rocket and herbs.

To serve - ladle the sauce into shallow pasta bowls, heap the pasta into a mound in the middle and grate over some extra hard cheese.

Scrub the mussels, discarding any that are broken or fail to close when tapped. Cut the bacon into small pieces about 2cm square. Trim the stalk and outer leaves from the sprouts then cut into thin slices, about 4 or 5 to each sprout.

Warm a large pan over a high heat, add the still wet mussels and cover tightly with a lid. Let the mussels cook in their own steam for 3 or 4 minutes or until their shells have opened. Remove as soon as they have opened then, when cool enough, pull the mussels from their shells. Reserve the cooking liquor.

Warm 2 tbsp of olive or peanut oil in a heavy frying pan, then add the bacon and cook for 3 or 4 minutes over a moderate heat, until the fat is just starting to colour.

Peel and finely chop a clove or two of garlic then add to the pan and stir in the sliced sprouts. Let them fry in the oil and bacon fat for 5 or 6 minutes until bright and tender. Then add the shelled mussels and some of the strained juices from the pan.

Leave to bubble briefly then serve immediately (they don't keep).

Into a large bowl:
Peel and thinly slice 2 sweet potatoes.
Thinly slice a half dozen cloves of garlic.
Slice a little chilli, or sprinkle dried chilli flakes. Just a little. Two birds eye chillies is too much!
The leaves stripped from a good handful of thyme.
A good drizzle of olive oil, a generous grind of salt & pepper.
Mix thoroughly, then stir through enough double cream to coat the potato slices.

Fill a baking dish, arranging the slices so they lie neatly, then bake at 200°C/Gas Mark 6 until bubbling and the sweet potato is tender; 30-40 minutes.
Cover with grated cheese and bake or grill until the cheese is melted and golden.