Preheat the oven to 180°C fan/200°C/gas 6. Lay out the puff pastry on a baking sheet, leaving it on the paper that it came in, and spread it with the mustard, leaving a 1½ cm border around the edges.

Lay the pancetta or bacon over the tart from side to side, leaving about a 2½ cm gap between the slices, then lay the asparagus over them. Scatter the spring onions around the edges of the veg and bacon as it’ll help prevent the eggs going everywhere later. Transfer the tart to the oven and bake for 15 minutes.

After 15 minutes, remove the tray from the oven and crack the eggs over the tart. Season them well with freshly ground black pepper, then return to the oven and bake for a further 10–15 minutes, until the eggs are cooked to your liking. Serve hot.

NOTE: The fresher the eggs you use here, the more likely they are to behave when you crack them over the tart: the whites will stay together in a neat egg shape.

Preheat the oven to 200°C fan/220°C/gas 7. Put the butter into the roasting tin and pop the tin into the oven for the butter to melt.

Beat the ricotta or cottage cheese, eggs, milk and sugar together, then pour in the melted butter from the tin. Stir through the flour and baking powder until smooth, then pour the batter into the hot buttery roasting tin.

Scatter over the berries, then return to the oven to bake for 25–30 minutes, until golden brown and well risen.

Meanwhile, beat the softened butter, icing sugar, lemon zest and juice together.

Dust the pancake with the icing sugar, then cut into slices and serve hot with the lemon butter alongside.

Preheat the oven to 180°C fan/200°C/gas 6. You will need a small ramekin per egg. Put 1 heaped tablespoon of crème fraîche at the bottom of your ramekin, then top with the finely chopped mushroom, half the spring onion and a good pinch of salt and freshly ground black pepper.

Crack the egg in over the mushrooms, then gently top with another heaped tablespoon of crème fraîche and the remaining spring onion. Season with salt and pepper, then put the ramekin into a roasting tin.

Pop the asparagus spears in the tin alongside, dress them with the olive oil, salt and pepper, then transfer to the oven and bake for 12–15 minutes, until the egg is just set, but still dippable. (Cook for longer if you prefer your egg more set.)

Serve the egg and asparagus with buttered toast soldiers.

NOTE: This is one of the few recipes where having a slightly differently temperatured oven will make a difference to the finished dish. I’d recommend watching the egg from 10 minutes, giving it a prod, then returning to the oven if needed.

Preheat the oven to 200°C fan/220°C/gas 7. Mix the mushrooms, red onion, cherry tomatoes with their vines, the cooking chorizo and the oil in a roasting tin large enough to hold everything in a single layer, then transfer to the oven and roast for 15 minutes.

After 15 minutes, reduce the oven temperature to 160°C fan/180°C/gas 4 and stir through the chopped spinach. Make 2 to 4 wells in the traybake, crack the eggs in, then return to the oven to cook for a further 7–12 minutes, until to your liking.

Serve with plenty of hot buttered toast.

Preheat the oven to 200°C fan/220°C/gas 7. Mix the cabbage, broccoli, onion, garlic, chilli flakes and chopped sage leaves in a medium-sized deep roasting tin or lasagne dish, then pour over the stock.

Whisk the crème fraîche, mustard, eggs, half the grated cheese and the salt together, then spread half of this over the veg.

Thickly pave the tin with the sliced bread (I like to halve mine to look like cobblestones, see here), then pour the remaining crème fraîche and mustard mixture evenly over this. Use a big spoon to smooth and squash this so the bread is well covered. Scatter it with the remaining whole sage leaves and some grated cheddar cheese.

Transfer to the oven and bake for 25 minutes, until the top is golden brown and crisp, then serve hot. This is great heated through in the oven the next day too, if you have leftovers.

NOTE: If your bread isn’t very stale to start with, consider putting the slices into the preheating oven to dry out while you prepare the vegetables (if the bread is too fresh, it won’t get as crisp).

Preheat the oven to 180°C fan/200°C/gas 6. Mix the fennel, beetroot, beans, garlic, oil and stock in a roasting tin large enough to hold the veg comfortably without over-crowding.

Blitz the minced pork, mustard, dill, fennel seeds and egg together, then form into 24 walnut-sized meatballs. Dot these over the beetroot mix, then transfer to the oven and roast for 25 minutes, until the meatballs are cooked through.

Stir the soured cream through the stew and scatter over the dill before serving.

NOTE: It’s quite useful to get a helper on this, so one of you can grate the beetroot and the other can make the meatballs. If you have a food processor with a grating attachment, definitely use that. Feta cheese is a non-Scandi addition, but if you have leftover meatballs the next day, I highly recommend scattering it all over them before re-baking at 180°C fan/200°C/gas 6 for 20 minutes.

Preheat the oven to 210°C fan/230°C/gas 8. Tip the rice into a lidded casserole dish or medium deep roasting tin, along with the tomatoes and their vines. Then pour over the boiling chicken stock.

Mix the peanut butter, red chilli, sesame oil, soy sauce and lime juice together. Lay the chicken thighs over the rice and tomatoes, pour the peanut butter mixture over and smooth it down, then cover with the lid or very tightly with foil (this is really important, as the rice needs a very tight seal to cook properly). Transfer to the oven and bake for 30 minutes.

Once the chicken is cooked and the peanut butter has formed a lovely golden crust, mix the soy, lime juice and sesame oil for the dressing. Pour it over the chicken and rice, scatter over the peanuts, spring onions and coriander and serve hot.

NOTE: Don’t try to use chicken thighs on the bone as they won’t cook in half an hour.

Preheat the oven to 200°C fan/220°C/gas 7. Pop the sliced leeks and fennel into a large bowl and pour over a kettleful of boiling water. Leave to sit for 2 minutes, then drain and tip into a large roasting tin. Stir through the beetroot, rosemary, crème fraîche and salt.

Scatter over some freshly ground black pepper, then top with the goat’s cheese, breadcrumbs and hazelnuts. Drizzle with the olive oil, then transfer to the oven and bake for 30 minutes.

The gratin will look alarmingly soupy when you take it out of the oven, but don’t panic. Leave it to sit for 10 minutes and it’ll settle down, then serve hot, with a good squeeze of lemon juice.

NOTE: This gratin is fabulous made in advance and reheated, so it’s a good recipe to make on the weekend for an easy side during the week.

Preheat the oven to 180°C fan/200°C/gas 6. Tip everything except the fish, salt, lemon juice, and fennel tops or dill into a small deep roasting tin or lidded casserole dish. Don’t forget to include the tomato vines – as ever, they’re your secret ingredient for maximising flavour. Cover the dish with tightly scrunched foil or a lid, then transfer to the oven and bake for 20 minutes.

If you haven’t bought ready-cubed fish pie mix, cut your fish fillets into 2½ cm pieces.

Once the broth has had 20 minutes, remove the tin or casserole dish from the oven, then use a wooden spoon to squash the tomatoes down. Add the mixed fish, then return the dish to the oven uncovered and cook for a further 7 or so minutes, until just cooked through. (The broth is so hot that the fish and prawns will cook very quickly.)

Fish out the tomato vines, taste and adjust the seasoning with salt and lemon juice as needed, scatter over the fennel tops or dill (if using) and serve immediately, with crusty bread and butter.

Preheat the oven to 180°C fan/200°C/gas 6. Tip the leeks and Puy lentils into a roasting tin with the olive oil and sea salt and mix well.

Grind the juniper and pink peppercorns to a rough powder, then add them to a bowl with the lemon zest and egg.

Squeeze the sausagemeat from the sausage casings into the bowl and mix well with your hands until everything is evenly incorporated. Take walnut-sized balls of the mixture (this is easier with wet hands) and form into meatballs, popping them into the roasting tin as you go. You should have about 18 meatballs by the end.

Transfer the tin to the oven and bake for 25–30 minutes, until the meatballs are golden and crisp on top.

Whisk the lemon juice, extra virgin olive oil and a pinch of sea salt together and dress the meatballs and lentils with it. Scatter with the parsley and a pinch more of the pink peppercorns if you like and serve hot.