1. Preheat the oven to 200°C/Fan 180°C. Heat the milk in a wide pan, add the fish and poach for 3-5 minutes. Take the pan off the heat, then lift the fish out with a slotted spoon, leaving the milk in the pan. When the fish is cool enough to handle, peel off any skin and gently break the flesh into large chunks. Allow the milk to cool a little.

2. In a small bowl, mix together the egg yolks and cornflour to form a paste. Gradually whisk in about a ladleful of the poaching milk. Place the pan of milk over a low heat and whisk in the egg yolk mixture, then stir over a medium heat until you have a thickened creamy sauce. Stir in the grated cheese, wine and parsley, then taste and season with salt and pepper.

3. Add the fish, sauce and prawns to an ovenproof dish, about 20 x 30cm in size, and gently combine. Top with the pastry and brush with milk or egg yolk. Slash the pastry a couple of times to allow steam to escape and bake for 25–30 minutes until the pastry is golden and risen. Serve with peas, broccoli or green leafy vegetables.

1. Cut the beetroot into bite-sized chunks and put into a bowl.

2. Add all the remaining ingredients to the bowl and season with a generous amount of salt and pepper.

3. Mix together well and serve.

1. Put the moong dal and rice, potato, peas, cauliflower, green chillies, bay leaves and 2 teaspoons salt into a large, non-stick pan. Pour in the measured water. Stir and bring to the boil over a medium-high heat. Cover, reduce the heat to low and simmer very gently for 30 minutes.

2. Uncover, pour in 450ml/16fl oz boiling water and 1–2 teaspoons salt to taste. Mash the mixture coarsely with a potato masher as you stir. Keep mashing as you cook gently for 20–30 minutes. Do not allow the khichri to scorch. It should end up with a porridge-like consistency, thinner than molten lava but not watery. It needs to be eaten with a spoon. Extra hot water may be added now, or when you reheat. It should be well stirred in.

3. Meanwhile, prepare the seasoning: Heat the ghee or oil in a medium frying pan over a medium-high heat. When hot, put in the cumin seeds and, 2 seconds later, the chopped onion. Stir and sauté until the onion turns brown at the edges. Add the ginger and stir for 30 seconds. Add the tomato, turmeric, cayenne and about 50ml/1¾fl oz water. Bring to a simmer. Reduce the heat to medium and cook, uncovered, for 2–3 minutes or until the tomato pieces are soft. Empty the pan into the khichri and stir. Add the garam masala and stir again. Check the salt.

4. Serve the khichri in a large, heated serving bowl. Arrange the final flavourings all around in small plates and bowls for everyone to share.

1. Preheat oven to 180C. Place the shallots, aubergine and garlic into two ceramic dishes. Drizzle with oil, season and cook for 20 minutes.

2. Meanwhile make the tomato sauce by adding the oil to a small saucepan. Add the cherry tomatoes and cook for two minutes before adding the sun blush tomatoes, passata, herbs and 100ml of water. Cook the sauce for 5-6 minutes or until the it has thickened. Remove the pan from the heat and stir through the white balsamic.

3. Remove the dishes from the oven and spoon in the tomato sauce and stir well. Tuck in the courgettes and padron peppers and cook for 20 minutes. Remove from the oven and sprinkle over the olives, feta and parmesan and cook for 10 minutes. Remove from the oven and sprinkle with basil leaves and serve with olive rolls.

For the simple ganache:
1. Finely and evenly chop the chocolate and place in a mixing bowl. Pour the cream into a small saucepan and place the pan over a moderate heat until it is just below boiling point. Pour the hot cream over the chopped chocolate, a little at a time.
2. Use a silicone spatula to stir in the cream after each addition until the ganache is glossy.
3. Continue to stir until the chocolate pieces have melted and the ganache is smooth.

For the macarons:
1. Preheat the oven to 300°F/150°C/130°C Fan/Gas 2 and line the baking sheet with parchment paper. Place the simple ganache in the refrigerator to chill for 1 hour.
2. Place the almond meal (ground almonds), and the sifted cocoa powder and confectioners’ (icing) sugar in a food processor and blend together. Pour 17 fl oz/2 cups/500 ml water into a saucepan, add the superfine (caster) sugar, and bring to a boil.
3. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment or use a mixing bowl and electric whisk and whisk until soft peaks form. Cook the syrup until it reaches a temperature of 250°F/121°C, then slowly drizzle the boiling syrup into the whisked egg whites, whisking continuously to incorporate. Continue to whisk until the meringue has cooled to room temperature, then fold in the almond, cocoa powder, and confectioners’ sugar mixture, using a silicone spatula.
4. Fit a pastry (piping) bag with a plain piping tip (nozzle), fill with the meringue mix, and pipe mounds measuring 11/4 inch/3 cm in diameter on the lined baking sheet. Set aside for 30 minutes for the macaron shells to dry out and form a skin, then bake in the preheated oven for 12–15 minutes, until set. Remove from the oven and leave on the baking sheet to cool completely, then peel away from the parchment paper. Fill a disposable pastry bag with the ganache and cut off the tip. Pipe the ganache onto the flat side of half the macarons, then place another macaron shell on top to sandwich the two halves together.