Place a medium saucepan over a medium heat. Add the butter and melt. Now add the onion, garlic, thyme and a pinch of sea salt. Cook the onion without colouring until soft. Add the rice and stir until the onion and butter coats the rice.

In a separate pan, heat the stock until it is steaming hot, but not boiling. Now add the stock to the rice, a little bit at a time and stirring continuously, until the rice has absorbed all the hot stock and you have a thick, glossy, risotto-like consistency.

Turn down the heat, add the cheeses and stir until they have melted into the rice. Now add the spring onions, chives and lemon juice. Check the seasoning, and adjust with the sea salt and black pepper. Leave the risotto mixture to cool in the pan, then place in the fridge to fully chill the rice. Preheat a deep-fat fryer or a pan with the oil to 180°C, using a food thermometer to check the temperature. Also preheat the oven to 180°C fan.

Take the chilled rice and roll it into 30g balls. Dip each one into the egg white and then the breadcrumbs to thoroughly coat, and arrange on a tray. Once you’ve rolled the balls, deep-fry them in the fryer or pan of oil for 2½-3 minutes.

Carefully lift the balls out of the fryer or pan, drain on kitchen paper and season with a little sea salt. Place the arancini on a tray and cook in the oven for 2-3 minutes, just to finish them off. When cooked, set aside to rest for a final 2-3 minutes, to allow all the flavours to come out.

Mix all the ingredients for the blinis together (except the olive oil) in a bowl until well combined.

Heat some olive oil in a frying pan, then drop spoonfuls of the blini mixture into the pan to make little, round, bite-size pancakes. Cook on both sides until golden brown.

Whip all the ingredients for the herbed almond feta in a bowl until nice and fluffy.

To assemble, put the blinis on a serving platter and dollop some whipped almond feta on top of each one. Finish with some sliced figs and a drizzle of balsamic vinegar, and sprinkle with herbs.

To make the kombu seasoning, put your oven into its lowest possible setting. Line a baking tray with baking parchment and place the salted kombu on top in an even layer. Place in the oven and leave to dehydrate until completely dry.

Once the salted kombu is dry, let it cool and then place into a blender with the other seasoning ingredients. Blitz until fine, set aside to use later. This seasoning can be used for a huge array of different things and will make a welcome addition to your store cupboard.

Take your whole corn, and remove the skins and husks. Cut the cobs in half crosswise, and then in quarter lengthways, so that you get 8 pieces from each cob.

Heat a deep pan of oil to around 175ºC.

Add the corn and fry for 6-7 minutes until they curl back and look like ribs, with the outer kernels starting to colour.

Remove from the pan and drain well on kitchen paper. Season generously with your seasoning. Finish with chopped coriander, a little drizzle of good-quality olive oil, and a generous squeeze of fresh lime. Devour immediately.

Slice the fish into even-sized chunks.

Mix the marinade ingredients in a large bowl, rub into the fish, and leave for at least two hours in the fridge.

Blitz the satay ingredients in a food processor – feel free to add more chilli, fish sauce etc.

Thread the fish onto skewers ensuring they’re not too close together.

Place on a medium-hot BBQ and cook for roughly 8 minutes, turning often.

Dress with the satay, a squeeze of lime and sprinkle with chopped coriander.