Starters

Requires: 1 tablespoon Dijon mustard, 3 tablespoons sherry wine vinegar, 85ml extra-virgin olive oil, 85ml almond or safflower oil, Salt and freshly ground white pepper, 1 tablespoon olive oil, 60g diced fresh artichoke hearts, Salt and freshly ground white pepper, 60g diced carrots, 60g diced green beans, 60g diced red onion, 60g diced radicchio, 60g corn kernels, 60g diced celery, 60g diced ripe avocado, 30g peeled, seeded, and chopped tomato, 4 teaspoons grated Parmesan cheese, 120g mixed greens of your choice (curly endive, chicory, round lettuce)

Requires: 1 large onion, halved and sliced, 675g/1½lb Jerusalem artichokes, peeled, halved and sliced, 2 tbsp extra virgin olive oil, 4 sprigs fresh thyme, 1 bay leaf, 1 litre/1¾ pints hot chicken or vegetable stock, 2 tbsp white wine vinegar, sea salt and freshly ground black pepper to taste

Requires: 25g/1oz butter, 1 onion, roughly chopped, 250g/9oz celeriac, peeled and chopped, 600ml/1 pint 1½fl oz chicken stock, 200g/7oz watercress, trimmed and roughly chopped, salt and freshly ground black pepper, 75g/3oz watercress, trimmed, 2 tbsp extra virgin olive oil

Requires: 400g Salmon fillet, pinned and scaled (you can ask your fishmonger to do this), 50g Salt, 50g Sugar, 30g Early Grey loose tea, 20ml Whiskey, 1 Cucumber, 50ml White wine vinegar, 75g Sugar, 120ml Water, 1 Chili, 1 Clove of Garlic, 1 Small Mouli (Japanese Radish), 1 bunch of dill

Requires: 500g pounds fresh chestnuts, 40g unsalted butter, 3 cloves garlic, finely chopped, 2 medium shallots, thinly sliced, 1 small leek, white part only, thinly sliced, 1 stalks celery, chopped, 1 good sprig of thyme, 1 fresh bay leaf, 250ml white wine, 150 ml dry sherry, 1 .5 liters chicken stock or low-sodium chicken broth, 1 1/2 tbls of honey, Sea salt and freshly ground pepper, 25ml of truffle juice, 50g unsalted butter, 30ml of dry sherry, 2 teaspoons chives, minced

Requires: 4 courgette flowers, 4 tablespoons of white flour, 2 eggs, 100g fresh mozzarella, 4 anchovy fillets, 1 litre sunflower oil, Salt and black pepper to taste

Butternut squash ravioli, puree of Jerusalem artichoke, confit of cherry tomato, sweet potato crisps, limoncello foam, herb oil and sweet baby basil. This recipe is best made with a pasta maker although it can be done without.

Requires: 1 halloumi cheese, 2 tablespoons olive oil, 2 level tablespoons well-seasoned flour, 1 lime juice and zest, 1 heaped tablespoon capers, drained, 1 tablespoon white wine vinegar, 1 clove garlic, finely chopped, 1 heaped teaspoon grain mustard, 1 level tablespoon chopped fresh coriander leaves, 2 tablespoons extra virgin olive oil, salt and freshly milled black pepper, a few sprigs of coriander, baby leaves, vine cherry tomatoes

Requires: 2 tbsp sherry vinegar, 4 cloves garlic, finely chopped, 6 tbsp olive oil, 400g Jersey Royal new potatoes, scrubbed, 400g small fresh beetroot, trimmed and scrubbed, 400g baby carrots, trimmed and washed

Requires: 570g medium thick fresh asparagus, Salt, 2 large eggs, separated, 1 dessert spoon lemon juice, 1 dessert spoon white wine vinegar, 110g salted Butter, Salt and freshly ground pepper