Eggs Benedict in a crispy edible bowl

This is taken from a recipe by Rachel Khoo and is lovely. It looked a bit easier when she did it using french sliced loaf which looked a but bigger but it works.

Fried leftovers! Fantastic!

To do this properly, 1lb of spuds to 1lb of butter. Not healthy but who cares?

Seems silly even putting this is in – how hard can it be, right? Just boil the potatoes – it doesn’t really matter what type but, again, floury makes your job easier.

Crispy skin is what this is all about

Dead easy. You can buy “Baking Potatoes” now and they are fine – they are just big spuds. It’s just a marketing thing – you can use any spud. The fluffier the better – King Edward are ideal.

Rice. Lovely, sticky, deeply-flavoured rice. Lick the plate

Risotto is sold to cooks as a dark art that normal people can’t do – it’s all about timing, hot stock and standing around for 20 minutes while it comes together.

We all just love this! Just do it!

This is the original and easiest version using shop-bought pesto. It’s really nice and easy but not as nice as fresh pesto.

“We don’t have this in Mexico, it’s an American thing. But if we did it would be like this . . ."

This is a briliant recipe based on a recipe by Lourdes Nicholls who says something along the lines of “We don’t have this in Mexico, it’s an American thing. But if we did it would be like this . . .

Yes, I know it sounds weird: Bonkers but beautiful

This is adapted from a recipe in Sophie Grigson's Eat Your Greens - the only book on cooking vegetables anyone needs

Crazy, mixed-up squid

Yep, you normally cook squid for a short amount of time and when you go over it's like an inner-tube. Squid is like a lot of other ingredients; lots of people don't like it but that's because a lot of people including restaurants don't know how to cook it.

This is why it crossed the road

Get the best chicken you can afford and ignore the packet cooking instructions but make sure you know how much it weighs