First buy the rolled lamb breasts. Or, you know, buy lamb breast and roll it up yourself.
In which case you can salt the inside and cover it with the anchovies, lemon zest and herbs first. I guess.

Roughly chop the onions. Halve the head of garlic. We're going to strain the sauce before using it, so you can leave the peel on these.

Sear the rolled lamb breast(s) all over in olive oil in a large frying pan. Put them into the slow cooker.
Add thickly sliced onions, halved garlic cloves, anchovies, rosemary and thyme to the pan with more oil if required and fry until they soften and begin to colour up.
Stir through the tomato puée and cook down for a few minutes, then add the red wine and bubble the alcohol off.
Pour the contents of the pan into the slow cooker and add the bay leaves, lemon zest and a splash of balsamic vinegar. Maybe a tiny pinch of chilli flakes for some gentle warmth?
Rinse the frying pan with water or stock, using enough to cover ⅔ of the rolled breasts.

Cook in the slow cooker on low for 8 hours.
Decant the rolls and set them to rest for 10 minutes while you strain the liquid into a pan and boil hard to reduce to a nice jus.
Or you could thicken the liquid with cornflour slurry if you prefer.

Mix the Marinade ingredients in a small bowl. Rub thoroughly all over the lamb surface. You can do this in the roasting tin.
Leave the lamb to marinate for a couple of hours, or 24 hours in the fridge. Preheat oven to 210°C fan/230°C/450°F/Gas Mark 8.
Peel and halve the shallots (or onions) lengthways. Peel a few large garlic cloves.
Make a bed for the meat using these and lay the lamb shoulder on top. You can throw in a few extra rosemary sprigs too if you like.
Pour the water into the pan. Roast uncovered for 45 minutes until nicely browned.
Turn down the oven to 100°C/210°F/Gas Mark ¼ or as low as your oven will go.
Cover lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation.
Braise for 12 hours. Check the meat - test the side of lamb with two forks. The meat should be fall-apart tender. If not, cover and return to oven.
Remove lamb to a large dish. There will (should!) be a lot of liquid pooled under the lamb in the roasting pan.
Cover loosely with foil to keep warm. It will stay warm for 2 to 3 hours.

Strain the liquid into a small pan. Retain the vegetables.
There will tons of rendered fat which you will want to remove somehow. Let the juices settle or cool to scoop it off, or suck the juice from underneath with a turkey baster.
Now you can either reduce the liquid to a decent syrupy jus by hard boiling, or you can thicken it to gravy by heating with a teaspoon of cornflour added in a slurry.
Season to taste.

Tear the meat apart with tongs or forks. Dress with the jus and serve with the well-braised shallots and garlic cloves, if you like.

Thinly slice your potatoes into a bowl of cold water using a mandolin. Fill a casserole dish with alternate layers of potato and a filling of sliced dates ssprinkled with finely minced rosemary and dots of butter.
Pour in stock until it almost comes to the top.
Cook uncovered in the oven at Gas Mark 3-4 for a couple of hours until the stock has mostly bubbled off. It will take a while.

Pop the broad beans out of their long outer sleeves.
Drop them into salted boiling water, bring back to the boil and simmer for a bare 30 seconds. Strain them immediately into iced water to cool.
With a paring knife, slit one end of each bean's thick outer skin or rind I cut the end opposite where the sprout attached and pop out the bright green, tender kernels.
Keep these in the iced water until required, then blanche them briefly in salted boiling water to reheat before using.

Drain the double-podded beans and roughly mash with chopped mint, grated lemon zest, lemon juice, puréed garlic, grated parmesan and olive oil to taste.
Season if necessary.

Mix together the dry mix in a plastic bag without holes!.
Mix the tempura batter flours, season, then stir briefly with a splash of vodka and iced water (or iced soda water) to make a usable slurry.
Don't overmix - it's fine for the batter to have floury lumps.

Halve the mushrooms lengthways and make a pattern of shallow slashes in the cut surfaces. Shake the mushrooms in the dry mix bag, then roll them in the wet batter mix to coat thickly. Deep-fry the battered mushrooms in 350°F/175°C oil for 3-5 minutes until they are nicely crisped and coloured.
Drain on kitchen paper and serve with smoked salmon dip In which case you could decorate them with crispy-fried salmon skin!, or aïoli, or maybe Sriracha or wasabi mayonnaise.

Remove the salmon skin.
Blend the salmon, garlic, chilli just enough to give a little warmth, anchovies, sun-dried tomatoes if using, cream and orange juice to a smooth paste.
Blend in as much cream cheese as needed to enrich the mixture, season, then drizzle in olive oil whilst beating or running the food processor until you have a consistency like mayonnaise.

Simmer the corn cobs in a large pot of salted water for 10 minutes or so until it softens.
Drain, allow to cool enough to handle, and slice the kernels off the cobs. Reserve some for decoration.
Meanwhile sweat the shallots, garlic and fennel or celery slices in olive oil and butter in a small pan until they soften.
De-glaze with white wine and bubble off.
Add the corn kernels to the pan with enough water or light stock to cover.
Add a pinch of saffron strands with the water/stock. Cook until the corn is well-softened, then blend until smooth and pass through a seive back into the pan.
Reheat, season with ground white pepper and salt, and stir in cream, and perhaps a knob of butter until the sauce is thick and glossy.

Globe Artichoke Hearts
Add lemon juice to the pot of boiling salted water.
Pull off the artichoke's larger outer leaves and trim the stalk.
Use a Y-shaped vegetable peeler to peel off the fibrous outer layer of the stop of the stalk and the bottom of the artichoke bulb. Cut the stalk away leaving an inch or two attached to the bulb.
Cut the top of the globe off somewhere below the mid-point. Using a paring knife remove leaves and coarse skin from the bottom of the artichoke and right in to the hairy choke. Now quarter the artichoke base vertically and cut away the choke with the paring knife, which you can now easily access.
Add to the boiling water and cook for 10-15 minutes until softened. Strain and keep in acidulated water until required.
Core and quarter a red pepper and char the skin over a flame or under the grill. Let them rest in a plastic bag to soften the charred skin, then peel it off and slice them thinly.
Toast a handful of corn kernels in a hot, lightly oiled frying pan.
Boil up some spinach and mascarpone tortellinis, if you like, and serve them with the artichoke hearts dressed with the corn velouté and the red pepper slices and toasted corn kernels.

Blanch the peas then shock them in iced water.
Drain and blend them with the other ingredients, adding enough crème fraîche to lubricate the blender without diluting the puré too much.
Heat gently when required.

Add all the pickling ingredients to a heavy pot and bring to the boil.
Peel the artichokes under running water or using a large bowl of iced water.
Slice them straight into the pickle using a mandolin.
Return the pot to the boil, then immediately set aside to cool.
Press the artichokes to keep them submerged.

Peel and core the apples, slice into rings and fry in 55g/2 oz of the butter. Add the sugar and cook until golden brown and slightly caramelised. Reserve.

Melt the rest of the butter in a flameproof casserole large enough to take the birds. Brown the creatures on all sides, turning and coating with the butter. Cover with the lid and place in a preheated oven at 190°C/375°F/Gas 5 to cook for 40 minutes; or you can cook them on top of the stove, turning at half time.

Carve the birds into good-size pieces and lay them in a shallow gratin dish. Make sure to pick every little piece of meat from the bones. Place the legs at either end. Keep warm. Scrape any morsels from the carving into the casserole juices and heat until bubbling then pour in the warmed Calvados. Set fire to the mixture, but take care not to singe your eyelashes. Roll the juices round and round until the flames subside. Add the cream and continue cooking, stirring the while with a wooden spoon, until the sauce thickens. Season to taste.

Place the apple rings over the pheasant pieces, then pour the sauce over the whole dish and bring to the table. If you prefer, you can serve the apple rings separately. Wild rice with fried celery would be excellent with this dish, and a watercress salad should suffice.

Mix well and marinate for a minimum of half an hour, the longer you leave it the better the taste! (Marinate overnight for best results.)
Put on skewers and cook in oven under grill or barbecue.

Cut the stem off the chillies and take the skin off the garlic and ginger. Throw into a food processor and mix until it becomes a finely minced paste (not liquified!).
You can chop by hand if you do not have a food processor.

The above is how much a curry should contain.
If you are making a small batch then times the above by 5 or more and consume with a week.
The key thing my parents told me is that it should be greener than it is white, so if your paste isn't that green, then add more green chillies.

If you wish to make a larger batch that will cover you for a longer period of time then add a tablespoon of oil and a teaspoon of salt into your Green Masala to extend its life.

Keep your Green Masala in a pot in the fridge, or keep half of it in the fridge and freeze the other half for another time.
You can even put your Green Masala into an ice cube tray (one teaspoon per ice cube hole) and use one cube per curry, which will extend the life of your Green Masala hugely!

Heat oil.
Throw in cordyceps.
Swirl.
Remove.
Drain.
Serve.

To prepare the choy sum, you want to separate the quick-to-cook leaves and the slower-to-cook stems.
You can either make one horizontal cut to separate the leaves and clump of stems of each plant all at once, or you can separate the joined stems (at an angle for extra style points) and then cut away the leaves and set aside.

Slice the garlic: For maximum visual appeal, slice a couple of cloves and mince the rest.

Cut the (small amount of) ginger into roughly 1/8 slices. He (Daddy Lau) uses about 4 slices of ginger for 1 lb of choy sum.

Heat your wok over high heat for a bare minute. Add a dash of oil (about 1 tbsp), then turn the heat to medium low.
Lowering the heat here is important to avoid burning the aromatics.
Add the ginger and garlic.
Stir-fry for 15 seconds so that you can smell the ginger and garlic releasing their aromas.

Add the choy sum; stems first since they'll take longer to cook through. Stir-fry the stems for about 30 seconds.
Then, add the leaves. Raise the heat to high and add the mirin and sugar to balance the texture of the leaves; these ingredients help make the dish silky smooth.
Mix these in and stir-fry for another 30 seconds.

DON'T ADD THE SALT YET!
If you add salt now, all the water in the vegetables will release (thank you, osmosis) and you'll end up with less tender vegetables in a puddle of juice.

Lower the heat to medium or low heat. Cover with the lid and let it steam for about 1½-2 minutes, or until the choy sum is tender and just cooked through.

Uncover the wok and bring the heat up to the highest setting. Stir-fry on high heat for a minute, then add the salt. Drizzle a table of oil over the leaves to finish for a smooth texture, a glossy look, and to help preserve their vibrant green color.
Toss with the finishing oil for another 20 seconds, and then plate.
Enjoy!

Place ghee or butter in a skillet over medium-high heat.
Once hot, add the sliced mushrooms and cook until browned on both sides. Don't touch the mushrooms as they cook to let them deeply caramelize on each side.
Add the tamari and garlic to the pan and cook for an additional minute until the liquid is absorbed by the mushrooms, tossing them in the mixture.
Garnish with parsley and serve as desired.

Heat oil over high heat in a cast iron skillet large enough to fit the peppers in a single layer. Heat until lightly smoking, then add peppers.
Cook without moving until blistered on first side, about 30 seconds.
Flip and shake the peppers and continue to cook, turning occasionally, until well blistered all over and tender-crisp, about 1½ minutes total. Season with salt.
Transfer peppers to a serving plate. Drizzle with extra-virgin olive oil and sprinkle with more flaked salt. The need to be well-salted!
Serve immediately.

Make the sauce:
Add palm sugar, tamarind, water and fish sauce. Let simmer, stirring and crushing, for a few minutes until the sugar is all dissolved and the sauce is thickened slightly.
After simmering for 3-5 minutes, the sauce should have a darker colour, becomes shiny, and has the consistency of maple syrup (it will thicken slightly as it cools).
Taste and adjust seasoning, keeping in mind that the sauce will be mellowed out by the eggs.

Make fried shallots:
Thinly slice the shallots and lay them on a plate lined with paper towel. Sprinkle salt over them and let sit for at least 10 minutes.
Once it has had time to sit, press a piece of paper towel onto the shallots to absorb all the liquid that has been drawn out by the salt.

Heat just enough oil in a wok or a shallow saucepan to cover the shallots. Turn the heat on medium high and add all the shallots to the oil without waiting for the oil to become hot.
Once the shallots are bubbling, turn the heat down to low and keep them bubbling gently until they are golden browned and crispy. Keep an eye on them as they burn quickly!
Remove the shallots with a slotted or mesh skimmer and drain on paper towel. Turn off the heat.
Make garlic chips:
To the same oil you used the fry shallots, add the garlic slices THEN turn the heat back on low.
Keep frying the garlic on low heat (gentle bubbling) until the garlic has turned a light golden colour and the bubbling has stopped.
Remove the garlic chips and drain on paper towel.
Turn off the heat.

Make fried chilies:
To the same oil, add the dried chilies and fry them on low heat until they turn a maroon colour and smell smoky.
This will take less than a minute so do not walk away!
Remove and drain on paper towel.
Fry the eggs:
Add more oil to the pot so that it comes halfway up the eggs. Heat the oil on medium high heat until the oil reaches 375-400°F.
While you wait for the oil, dry the eggs really well with paper towel to prevent oil from splattering too much. Then add the eggs to the oil, one at a time and fry them until they become golden brown (it should take just less than 1 minute).
Flip the eggs and brown the other side.
Remove from heat and drain on paper towel.

To assemble:
Cut the eggs in half with a sharp knife and arrange on a plate, cut side up.
Reheat the sauce (add a little more water if it has become too thick) then drizzle the sauce over the eggs.
Top with fried shallots, garlic, chilies and cilantro. Serve immediately with jasmine rice. Enjoy!

Put the water and liquorice pellets in your smallest pan and bring to the boil, stirring or whisking frequently to help the liquorice melt. Once it starts bubbling, turn off the heat and leave for 5 minutes, stirring or whisking every now and again.
Turn the heat back on and whisk in the sugar, then the cream, and bring to a bubble.
Remove from the heat.

Spoon the cornflour into a little bowl, cup or ramekin and slake it with the milk: which is to say, whisk in the milk until you have a smooth paste.
Pour this, whisking as you go, into the mixture in the saucepan. Still whisking, put the pan back on the heat and bring back to a bubble, whisking all the while, for 20-30 seconds, or until thickened.

Divide between 2 heatproof glasses or cups and - unless you want to eat this hot - cover, touching the surface of the puddings, with clingfilm or baking parchment that you've wet with cold water then wrung out (this is to prevent a skin forming, a thing she Ed: That's Nigella cannot tolerate), and put them in the fridge to chill for at least 2 hours or overnight.

Let the puddings come to room temperature before serving, and remove the clingfilm or baking parchment and smooth the tops with the back of a teaspoon.
Put the soft sea salt on the table to sprinkle over as you eat, if wished. For those of us Ed: Like Nigella! who love liquorice, this pudding is a sheer, spine-tingling joy.