A hot and sour dressing adds a sweet and spicy hit to this classic combination of chicken, aromatic herbs and rice noodles.

Roasted mud crab dressed with its own juice, then enlivened even more with tangy mayonnaise - does lunch get much better than this?

Zhoug is a hot green sauce from Yemen that’s often added to soups and stews for a fresh and fiery finish. Here we’ve paired it with sweet roasted pumpkin for a no-fuss side that’s a winner with chicken.

While we love cauliflower roasted, using it raw and shaved whisper-thin adds a lovely textural element to salads.

Hash browns will always have a place on our breakfast table, especially when paired with a fiery chilli sauce. Be as generous with the sauce as you dare.

Add a little zing to your oysters with two vibrant mignonettes.

No barbecue is complete without a mix of excellent salads. This one makes the most of summer tomatoes and the freshest of herbs, but don't be fooled - it's no lightweight.

"Fennel's flavour changes dramatically as you grill it, and it gives it more depth," says Andreas Papadakis.

This versatile spring salad mixes and matches seasonal green vegetables for the optimal combination of textures and flavours. Experiment to your heart's content.

If you've got the time, toast the quinoa in a little grapeseed oil until it's golden brown before adding the water - it adds a great nutty flavour that works well with the asparagus.