Heat a saucepan or small deep-fat fryer with the oil, bringing the oil up to 180°C, using a food thermometer to check the temperature.

First, take the squid and, with a sharp knife, gently score it to create a fine criss-cross as this will help tenderise the texture. Next, cut these pieces into goujons, roughly 5 x 2 cm. Take the tentacles and cut them in half.

Make your batter. Place the flour, salt, nigella seeds and turmeric in a large bowl. Stir the dry ingredients together, then slowly add the fizzy water with a whisk until you have a consistency like double cream.

To make the sweet chilli mayonnaise, whisk all the ingredients together and chill until needed.

To make the coating, place the self-raising flour on a plate and season with sea salt and black pepper. Lightly season the squid with sea salt, then roll it in the seasoned flour. Shake off any excess and then coat the squid in the batter. Gently and carefully transfer the squid to the hot oil, allowing the batter to drip off your fingers into the oil to create the scraps. Fry the squid for 3-4 minutes until crisp and golden, then drain on kitchen paper and season with salt and the smoked paprika.

Serve with the sweet chilli mayonnaise and wedges of lemon or lime, or both. The cold mayonnaise with the hot battered squid is amazing.

Preheat the oven to 180°C fan.

Lightly score the duck breast with a sharp knife to help the fat render down while cooking. Now generously season the duck all over with sea salt, place on a roasting tray and roast for 30 minutes, basting the duck thoroughly with the rendered fat half-way through.

Remove the duck from the oven and pour out any rendered fat from the roasting tray. Rub the coriander seeds and pink peppercorns all over the skin of the duck, followed by all the honey, making sure the duck is entirely coated. Reduce the oven temperature to 140°C fan, return the duck to the oven and cook for another hour, basting every 15 minutes with the rendered fat and honey.

Reduce the oven temperature to 120°C fan and continue cooking the duck for another hour, again basting every 15 minutes. In the final 10 minutes, remove the duck from the oven and drain away any excess fat from the tray, leaving only the caramelised honey in the tray. Baste this honey over the duck, then place it back in the oven for a final 5 minutes. You should have cooked the duck for 2½ hours in total. Remove the duck from the oven and allow it to rest for 20 minutes.

To make the salad, take a large mixing bowl and diagonally slice the cucumber to create large, thin strips. Take the spring onions and cut them into thin matchsticks. Add the sliced radishes and toasted sesame seeds, and either slice or tear your mint into the salad. Now add the rice wine vinegar, olive oil, a pinch of sea salt and a couple of twists of pepper, and mix everything together.

Just before serving, reglaze the duck with any excess honey that has fallen off into the roasting tray. Place the duck in the middle of the table with a pile of warm flatbreads, the crisp, fresh salad, and a pot of plum sauce.

Get stuck in by tearing off some lovely succulent duck and placing it on a flatbread with some fresh salad and plum sauce.

First, make the burgers. Add the tiger prawn meat to a food appliance with a blade attachment, or a blender, and blitz until you have a paste-like texture. Transfer the prawn paste to a mixing bowl, add the rest of the burger ingredients and thoroughly combine. Place a piece of parchment paper directly onto the burger mixture and chill in the fridge for 2 hours.

For the rarebit, add the cheese and milk to a large saucepan, and heat together over a medium-low heat, stirring occasionally to make sure that it doesn’t burn. Once it’s melted and starts to bubble, add the breadcrumbs, flour, mustard and black pepper. Cook for about 2 minutes, stirring constantly to cook out the flour. When the mixture has thickened, take the saucepan off the heat and spread the cheese mixture on a tray to cool.

Once cool, transfer the mixture to a food appliance with a blade attachment, or a blender, then add the Worcestershire sauce and blitz for about a minute until smooth and creamy. Add the eggs and egg yolks and blitz again to incorporate until smooth. Set aside.

Once the burger mixture is firm and well chilled, weigh it into 130g balls. Lightly wet your hands with water and push the burger balls down with your hand to form patties. Place the patties on a tray and return to the fridge.

Just before you cook the burgers, have your buns, lettuce, sliced but unseasoned tomatoes, sliced gherkins and chutney ready to go. Take a large frying pan and heat over a medium-high heat. Add the olive oil and lightly season the prawn and crab burgers with sea salt. Place the patties in the frying pan and cook on each side for 2 minutes. Once both sides are cooked, add the butter to the pan and melt until foaming. Now add the whole prawns to the pan and continually baste the burgers and the prawns for another 4 minutes, turning every so often. Turn off the heat and allow the burgers and prawns to rest in the butter for 2 minutes.

Now place the burgers on a baking tray, spoon or pipe the rarebit on top, and place under a hot grill to caramelise the rarebit. Place the prawns on a plate and keep warm. Drain off some of the butter from the frying pan, place back on the heat and toast the buns in the frying pan. The buns will absorb all the lovely crab and prawn burger flavour.

To finish, spread the chutney on both the base and the lids of the toasted buns. Take the bun bases and place 2 pieces of gem lettuce on each one. Add slices of tomato on top and season with a splash of the extra virgin olive oil, the sherry vinegar and lightly season with sea salt and black pepper.

Now place the rarebit-glazed burgers on top of the tomato and top with the burger lids. Take the warm prawns and gherkin slices and place on top of the buns and skewer a large burger stick through the middle of each one.

Preheat the oven to 175°C fan.

Using a stand mixer with the paddle attachment, add the caster sugar and butter to the bowl and beat together until light and fluffy, then slowly add the eggs. The mixture will separate slightly; to bring it back together add the plain flour to stabilise the mixture. Add the ground almonds and slowly combine, then finish by adding the vanilla seeds and amaretto. Transfer the mixture to a piping bag and place in the fridge to rest for a few hours before using.

Next, take the ready-rolled puff pastry and cut out a large rectangle, roughly 30 x 11 cm and 5 mm thick, plus 2 additional strips of pastry 30cm long and 1-2 cm wide. Place the large rectangle of pastry onto a baking tray lined with baking paper and lightly brush each long edge with egg yolk. Lay the strips of pastry on top of the yolk on each side, keeping the edges neat and in line. This will add an extra rise to the sides of the puff pastry slice and really help contain the apples.

Remove the frangipane from the fridge and pipe an even line of frangipane down the middle of the pastry slice, from the top to the bottom.

Cut the peeled and cored apples in half, from the top to the bottom. Place each half cut-side down, then slice the apple very thinly across the width, keeping the apple slices together. Then, starting at one end of the pastry, place each sliced apple half onto the pastry slice so the frangipane runs through the cavity left by the core. Place the next sliced apple half against the previous one until the pastry is completely covered lengthways. The apples should fill the whole slice but shouldn’t overhang the two thin edges of pastry that you stuck to the base.

Glaze the pastry edges with the egg yolk, then bake for 30-35 minutes until the pastry is a deep golden colour and the apples are cooked through.

Melt the apricot jam gently in a saucepan and, as soon as the slice is removed from the oven, glaze the apples and pastry with the jam and leave to cool until just warm.

Serve by cutting a slice, lightly dusting it with icing sugar and serve with a big dollop of Cornish clotted cream on top.