Preheat the oven to 180°C fan/200°C/gas 6. Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well.

Mix the broccoli, asparagus, sugar snaps, frozen peas, sea salt and sesame oil in a roasting tin. Put the salmon fillets in around the veg, then mix the soy, sesame oil and honey and spread this over each fillet. Roast for 20–25 minutes until the salmon is cooked through.

Meanwhile, whisk the ginger, lime juice, sesame oil and spring onions together. Once the salmon is cooked, pour the dressing over the vegetables. Scatter over the chopped peanuts and chilli. Taste and adjust the lime juice and salt as needed and serve hot.

NOTE: I’ve said to blanch the Tenderstem as it improves the texture on roasting, but you can use ordinary broccoli instead if you prefer and skip this stage.

Preheat the oven to 200°C fan/220°C/gas 7. Cook the pasta in a large pan of boiling salted water for 10 minutes, until just cooked but still al dente. (If you’re using fresh tagliatelle from the chiller section of the supermarket, it’s usually just 3–4 minutes.)

While the pasta is cooking, slice the leeks and mushrooms and grate the cheddar. Drop the leeks in with the pasta water for the last minute of cooking, then drain well.

Tip the pasta and leeks into a roasting tin or lasagne dish and stir through the crème fraîche, olive oil, sea salt and half the thyme leaves. Top with the sliced mushrooms and the remaining thyme, followed by the grated cheddar and the breadcrumbs.

Drizzle over a little more olive oil, then transfer to the oven and bake for 15–20 minutes, until the top is golden brown and crisp. Serve hot, with a green salad if you like.

Preheat the oven to 180C°fan/200°C/gas 6. Tip the fish and broccoli into a small deep roasting tin with the lemongrass and lime leaves, then pour over the coconut cream, lime zest and juice and fish sauce.

Scatter over a pinch of salt, then scrumple the filo pastry sheets over the fish. Brush the pastry with olive oil (or spritz with olive oil spray), then transfer to the oven and bake for 25 minutes, until the pastry is golden brown and crisp. Serve hot.

NOTE: If your fish pie mix is frozen, you’ll want to defrost it under plenty of cold running water, then pat the fish dry before putting it into the pie, otherwise too much liquid gets released. (That’s why I suggest coconut cream instead of coconut milk, as it’s much thicker.)

Preheat the oven to 180°C fan/200°C/gas 6. Mix the mushrooms in a bowl with the olive oil and half the rosemary.

Spread the crème fraîche over the puff pastry, leaving a 1cm border. Top with the remaining chopped rosemary, the mushrooms, then the sliced goat’s cheese. Transfer to the oven and bake for 25 minutes, until the edges are a deep golden brown and crisp.

Just before the tart is ready, toss the spinach with the extra virgin olive oil, the lemon juice and sea salt and set aside.

Once the tart is crisp and cooked through, scatter over the pink peppercorns and chopped flat-leaf parsley, and serve with the spinach salad alongside.

CHANGE IT UP: If you have friends round and are looking for an easy starter, you can make this as four individual tarts by cutting the pastry into smaller rectangles.

Preheat the oven to 180°C fan/200°C/gas 6. Tip the tomatoes and their vines, the green pepper, onion, ginger, all the spices, salt and oil into a roasting tin and mix really well to coat everything evenly.

Transfer the tin to the oven and roast for 15–20 minutes (if your oven runs hot and things start to char, rescue them after 15).

Fish out the vines, squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9–10 minutes, or until the prawns are pink and just cooked through.

Taste and season with the lime juice and more salt as needed, scatter over the fresh coriander and chopped chilli to taste and serve with flatbreads or white basmati rice.

CHANGE IT UP: If you prefer a thicker curry, use half the amount of coconut milk, or a 200g can of coconut cream. (Don’t make the mistake I have in the past and buy a cardboard packet of creamed coconut, it’s useful only as a cosh/doorstop.)

Preheat the oven to 180°C fan/200°C/gas 6. Tip the orzo, vegetable stock and oil into a medium-sized roasting tin, then top evenly with the grated beetroot and chopped stems. Scatter over the pine nuts, then transfer to the oven and cook for 20 minutes.

After 20 minutes, the orzo should be cooked through but still al dente. If it’s not cooked to your liking, return it to the oven for a further 5 minutes.

Stir through all but a couple of tablespoons of the soured cream or crème fraîche, the extra virgin olive oil and lemon juice, then taste and add the salt as needed (I add quite a bit because I feel the beetroot can take it, but you may prefer less).

Serve with the remaining soured cream or crème fraîche, a scattering of dill and freshly ground black pepper.

Preheat the oven to 200°C fan/220°C/gas 7. Tip the sliced steak, green beans, sweetcorn and pepper into a roasting tin large enough to hold all the veg in a single layer. Add the grated chilli, garlic, ginger, sea salt and sesame oil and mix to make sure everything is coated.

Move the slices of steak to the top of the tin, as you want them to char nicely, then transfer to the oven to roast for 25 minutes.

Meanwhile, mix the peanut butter, soy sauce and rice vinegar or lime juice with the water. Once the beef is cooked, stir through the spinach, pour over the dressing, scatter with the spring onions and salted peanuts and serve with the cooked noodles or rice.

NOTE: If you want to get the sliced spring onions really crisp and take away a bit of the ‘onion-y’ flavour, stick them in a bowl of cold water for 10 minutes, then drain well.

Preheat the oven to 200°C fan/220°C/gas 7. Mix the courgettes and pak choi in a roasting tin along with 1 tablespoon of the sesame oil. Lay the tuna steaks on top and gently rub them with another ½ tablespoon of sesame oil. Scatter the steaks with the sesame seeds, then transfer to the oven and roast for 10–15 minutes until the tuna is just cooked through.

Meanwhile, mix the remaining 2 tablespoons of sesame oil, the rice vinegar or lime juice, soy sauce, ginger and chilli flakes together in a big bowl. Reserve a couple of tablespoons of dressing, then stir the cannellini beans through the rest of the dressing in the bowl.

Once the tuna is cooked to your liking, stir the cannellini beans through the vegetables, dress the fish with those reserved tablespoons of dressing and serve hot.

CHANGE IT UP: This dish is also lovely with baby courgettes.

Preheat the oven to 210°C fan/230°C/gas 8. While it’s heating, slice the leeks, tip them into a metal roasting tin along with the oil, mix well, then pop them into the oven to roast while you get on with the batter.

Meanwhile, put the flour into a bowl. Whisk the eggs and milk together, pour this over the flour and whisk until smooth, then stir in the crumbled feta cheese.

Once the oven has come to temperature, remove the tin of leeks, give them a good stir, then pour the batter evenly over the top. Scatter over the tomatoes, their vines and the artichokes, then return to the oven and cook for 25–30 minutes, until the bake is well risen and golden brown.

Serve hot, scattered with the dill, with the lemon-dressed spinach salad alongside.

Preheat the oven to 200°C fan/220°C/gas 7. Bash the mustard, fennel, cumin and nigella seeds in a pestle and mortar and then tip them into a roasting tin with everything except the spinach and coconut milk. (Use a a roasting tin large enough to hold all the vegetables in a single layer.) Transfer the tin to the oven to roast for 20 minutes.

Stir through the chopped spinach and coconut milk and let everything cook for a further 10 minutes until the cauliflower is cooked through.

Season with the lime juice, then taste and adjust the salt as needed (I think this dish can take a lot of salt, but then I am a salt fiend). Scatter everything with fresh coriander before serving hot, with rice or flatbreads.

NOTE: Be sure to cut the cauliflower into small florets so that it cooks through in 30 minutes.

Preheat the oven to 200°C fan/220°C/gas 7. Tip the leeks, sliced chard and gnocchi into a large bowl, pour a kettleful of boiling water over them and leave to stand for 2 minutes. Drain really well, then tip the veg and gnocchi into a roasting tin large enough to sit everything in a single layer.

Stir through the double cream and Dijon mustard and season with the sea salt and freshly ground black pepper. Scatter over the goat’s cheese, then the panko breadcrumbs and drizzle with the olive oil.

Transfer to the oven and bake for 15–20 minutes, until the top is golden brown and crisp. Serve hot.