For agedashi sauce, combine dashi, soy and mirin in a saucepan. Bring to a simmer over medium heat. Remove from heat; stir in katsuobushi and stand to infuse (20 minutes). Strain through a fine sieve pressing down on solids into a small clean saucepan and set aside.

Place tofu on a tray lined with several layers of paper towel, cover with another 2 layers of paper towel and place another tray on top. Weight evenly with food cans and stand for 15 minutes to remove excess liquid. Cut into six 1cm-thick squares.

Half fill a large saucepan with oil. Place over medium heat until oil reaches 180°C on a deep-frying thermometer. Place potato starch in a bowl. Coat tofu, in batches, in potato starch and transfer to plate. Deep-fry tofu, in batches, until light golden and crisp (2-3 minutes). Drain on small wire rack set over baking tray lined with paper towel.

Place agedashi sauce over low heat until warm. Divide tofu among two serving bowls. Pour over agedashi sauce; top with daikon and ginger and scatter with spring onion and bonito flakes.

For pickled daikon, place daikon in colander, add 1 tsp fine sea salt, toss to coat and set aside to drain (15 minute). Pat dry with paper towel and place in a non-reactive bowl. Place remaining ingredients and 150ml water in a small saucepan; bring to the boil, then pour over daikon to cover. Cover directly with plastic wrap and refrigerate overnight to pickle.

Joint chicken into 12 pieces. Combine buttermilk, salted krill and fish sauce in a non-reactive bowl; add chicken, turn to coat, cover and refrigerate overnight to brine.

For glaze, place all ingredients in a small saucepan, bring to a simmer, then remove from heat. Set aside to cool, then strain into a large bowl.

Preheat oil in a deep-sided saucepan to 140°C. Combine flour and sweet potato starch in a large bowl. Drain chicken from marinade. Dust chicken pieces heavily in flour mixture and deep-fry, in batches, turning occasionally, until light golden (4 minutes; the chicken won’t be cooked through). Using a slotted spoon, transfer chicken pieces to a wire rack set over a large tray lined with paper towel and set aside.

Increase oil to 180°C. Deep-fry chicken, in batches, until deep golden and cooked through (5 minutes). Using a slotted spoon, transfer chicken pieces to wire rack to drain and cool slightly, then toss through glaze. Serve chicken scattered with sesame seeds and pickled daikon.

Rinse duck inside and out with cold running water and pat dry with paper towel, then set aside.

For brine, dry-roast spices in a very large saucepan over medium heat until fragrant (1 minutes). Add salt, sugar, green part of spring onions and 1 litre water and bring to the boil. Remove from heat. Add 4 litres cold water, stir to combine and set aside to cool. Once cool, submerge duck in brine, cover and refrigerate overnight to brine (12 hours).

For glaze, stir all ingredients in a saucepan over low heat until dissolved. Remove from heat; pour into a large deep roasting pan and cool to room temperature, then refrigerate to chill (2 hours).

Bring a wok or very large saucepan of water to the boil. Drain duck from brine, pat dry with paper towel. Carefully lower duck into boiling water to blanch (10 seconds), then immediately place into glaze, massaging and rubbing into skin, especially the breast, to coat. Stretch duck to remove any creases or wrinkles on the skin’s surface that have formed. Place the duck, breast-side up, on
a large rack set over a large oven tray and refrigerate to dry out (2-3 days).

To roast duck, remove duck from refrigerator and bring to room temperature (2 hours).

Preheat oven to 200°C fan-forced. Place duck on a clean rack set over an oven tray. Roast duck, rotating oven tray occasionally, until crisp and deep golden. Juices should run clear when thigh is pierced with skewer (50 minutes-1 hour; if legs and wings start to burn, cover with foil). Set duck aside to rest (20 minutes).

Using kitchen scissors, cut through the breastbone of duck, then remove the backbone to give you two halves. Using a sharp knife or cleaver, cut the breast from the rib cage and thickly slice on an angle. For legs, cut up the leg bone, around the knuckle and thigh bone, twisting, if necessary, to release the meat from the joints in one large piece. Trim to a rectangle and thickly slice. Repeat with remaining duck half.

While duck is resting, steam pancake wrappers in a steamer basket set over a saucepan of simmering water until warmed through (3-4 minutes). Remove from heat and set aside, covered, until ready to serve.

Slice white parts of spring onion into julienne. Arrange duck, hoisin, pancakes, cucumber and spring onion on a serving platter to serve.

Preheat oven to 160°C fan-forced. Thinly slice potatoes into 5mm rounds on a mandolin and place in a large bowl of iced water. Toss potatoes in water to remove excess starch. Drain and pat very dry with clean tea towels. Transfer to a large bowl.

Thinly slice sweet potato into 5mm rounds on a mandolin and combine in bowl with potatoes. Add potato starch, thyme, nutmeg and two thirds of cheese, season with 1½ tsp salt flakes and pepper to taste and mix well to combine.

Grease a 12-hole muffin tin with melted butter. Layer potato mixture in tin, drizzle over cream and cover with a layer of baking paper and aluminium foil. Bake until potatoes are tender (1 hour).

Increase oven to 180°C fan-forced. nRemove foil, scatter with remaining cheese and bake until golden and bubbling (12-15 minutes). Stand to cool briefly to allow cheese to set before unmoulding (10 minutes), then serve.

Bring milk, vanilla bean and seeds, and lemon zest to a simmer in a saucepan over medium heat. Remove from heat and stand to infuse (30 minutes).

Meanwhile, for caramel, scatter sugar evenly over base of a saucepan; cook over medium-high heat, swirling pan occassionally, until sugar dissolves (3-4 minutes), then swirl pan until a dark caramel forms (3-4 minutes). Remove from heat; carefully add 3 tsp water (hot caramel will spit) and swirl to combine. Divide among four, 9cm diameter, 375ml ceramic ramekins and swirl each quickly to coat to the edges. Transfer ramekins to refrigerator to set (30 minutes).

Strain custard into a large jug. Skim any air bubbles that have formed and pour into caramel-lined moulds. Place in a roasting pan lined with a tea towel, then fill pan with warm water to halfway up sides of moulds. Cover with foil and bake until custard is just set with a slight wobble in the centre (35-40 minutes). Remove from water bath and set aside to cool completely, gently releasing the sides of the custard with a wet finger once or twice as it cools, then refrigerate to chill (6 hours).

Run a sharp knife around edges of custards to release, then invert onto chilled serving plates. Scattter with mint to serve.

Preheat oven to 170°C fan-forced. Heat half the duck fat in a large deep casserole over medium-high heat. Brown rabbit in batches, turning occasionally, until golden (6-8 minutes) . Remove rabbit from pan and transfer to a bowl. Deglaze with wine, scraping base of the pan until reduced by half (1-2 minutes). Pour wine mixture over rabbit. Wipe casserole clean with paper towel. Heat remaining duck fat in casserole over medium heat. Add onion, capsicum, celery and fennel; cook, stirring occasionally, until softened (8-10 minutes). Add tomatoes, stock and olive brine; stir to combine. Return rabbit and wine juices to casserole. Bring to a simmer. Cover with a tight-fitting lid and braise in oven until meat is very tender but still attached to the bone (2-2½ hours; see note).

Meanwhile, for potato purée, place potatoes in a saucepan and cover with cold salted water; bring to the boil, then cook until potatoes are tender (15-18 minutes). Drain; cover with a tea towel and stand to steam (5 minutes). Pass through a ricer or mouli into a clean pan. Warm cream, butter, nutmeg and pepper in a saucepan, then gradually add to puréed potato, beating well between each addition, until smooth. Season. Keep warm.

Remove rabbit from braising stock. Return casserole to medium-high heat, and simmer until sauce is thickened (5-6 minutes). Stir through olives; return rabbit to sauce and turn to coat. Season with pepper.

Arrange rabbit in a serving dish and scatter with basil. Serve with potato purée drizzled with extra butter and scattered with chives on the side.

Remove scallops from shells and pat dry with paper towel.

Combine onion sauce and saffron in a small saucepan over medium-high heat. Bring to a simmer; reduce to low and simmer until saffron colour is released. Remove from heat; whisk butter, one cube at a time, into sauce until emulsified. Remove from heat and keep warm (do not reheat, sauce will split).

Meanwhile, heat half the oil in large cast-iron or heavy-based frying pan over high heat. Season scallops with fine cooking salt. Add half scallops to pan; sear until golden (1-2 minutes). Turn and cook until just cooked but opaque in the middle (30 seconds-1 minute). Remove from pan. Repeat with remaining oil and scallops.

Divide warm saffron sauce among serving plates; top with scallops and scatter with chives and dill to serve

For roti dough, place flour in a large bowl. Combine sugar, 1 tsp fine sea salt and 125ml warm water in a jug; add to bowl with flour and using your hands, mix until a shaggy dough forms. Set aside, uncovered, to rest (20 minutes). Turn dough out onto a lightly floured work surface and knead until smooth, elastic and shiny (8-10 minutes). Rub ghee all over dough, place in a bowl, then cover and set aside to rest (30 minutes).

Meanwhile, for tom yum sugo, combine all ingredients in a saucepan over medium-low heat. Simmer, stirring occasionally, until reduced by half (10-12 minutes). Cool slightly, then using a hand-held blender, blend until smooth. Season. Transfer to a container, cover and refrigerate to chill (see note).

Preheat oven to 230°C fan-forced. Place a pizza stone or heavy baking tray in oven to heat. Divide dough in half and roll into balls. Roll each piece of dough on a lightly floured piece of baking paper to a 25cm round. Thinly spread 60ml sugo over each base. Top with onion, pineapple, cheese, prawns and chilli. Carefully transfer to preheated pizza stone. Bake, in batches, until golden (8-10 minutes; see note). Transfer to a board and cut into slices. Transfer to serving plates and scatter with coriander and extra chilli to serve.

For prawn bisque, heat half the oil in a large saucepan over high heat. Add prawn heads and cook, stirring occasionally, until fragrant and shell colour deepens (10 minutes). Remove from pan. Reduce heat to medium. Add remaining oil to pan; add onion, carrot, celery, fennel, turnip, capsicum, garlic and cook, stirring occasionally, until softened (5-7 minutes). Add tomatoes and herbs; cook, stirring occasionally, until flavour develops (10 minutes). Add potatoes and prawn heads; cook for 10 minutes. Add fish stock, brandy and saffron; bring to a simmer. Reduce heat to low and simmer until flavour develops (30 minutes). Remove from heat; stir through Pernod, lemon zest and juice. Set aside to cool slightly, then transfer to a food processor in batches and process until smooth. Pass through a fine sieve. Reserve 500ml and refrigerate until required. Remaining bisque can be frozen to flavour sauces, soups and braises.

Place a food processor bowl in the refrigerator to chill. Place bread in a bowl and pour over milk to soak (5 minutes).

Place fish in chilled food processor bowl and process until smooth (30 seconds). Add soaked bread, egg and spices; process until just combined. Gradually add 100ml cream, in batches, processing well between each addition. Transfer dumpling mixture to a bowl, cover and refrigerate to chill (30 minutes).

Preheat oven to 240°C fan-forced. Place reserved bisque in a saucepan and bring to a simmer over medium-high heat. Simmer until reduced by half (9-10 minutes). Add brandy and 150ml cream; simmer until reduced slightly (5 minutes). Season.

Line a large oven tray with baking paper. To blanch dumplings, bring a large shallow casserole of salted water to the boil. Using two dessert spoons, spoon quenelles of dumpling mixture, in batches, into boiling water to blanch (1 minute or until they rise to the surface). Using a slotted spoon, transfer to the lined tray. Repeat shaping and blanching with the remaining dumpling mixture. Transfer dumplings to oven and bake until golden (5 minutes).

Warm sauce in a small saucepan over medium heat. Divide among six shallow serving dishes, arrange dumplings on sauce and bake until dumplings are golden and sauce colour has deepened (4 minutes)

Scatter dumplings with dill and serve with crusty bread on the side.

For onion sauce, heat butter in a saucepan over medium-low heat. Add onions, dried herbs and bay leaf and cook, stirring occasionally, until softened (10-12 minutes). Increase heat to medium-high. Add flour and cook, stirring, for 2 minutes. Deglaze with wine; reduce by half (1-2 minutes). Add stock, bring to a simmer and cook, stirring occasionally, until reduced by half (4-5 minutes). Add cream, bring to a simmer, then remove from heat. Sauce can be refrigerated for 3 days.

Heat oil in a large saucepan over high heat. Add mussels, cover with a tight-fitting lid and cook, shaking pan occasionally, until mussels begin toopen (2 minutes). Add onion sauce, bring to a simmer, stirring occasionally, until mussels open (2-3 minutes).

Divide mussels among serving bowls, scatter with dill; serve with lemon wedges and baguette on the side.

Preheat oven to 220°C fan-forced. Remove wishbone, then halve chicken\ lengthways on either side of the breast bone (discard breast bone).

Season chicken. Heat duck fat in a large cast-iron frying pan over high heat. Add chicken, skin-side down, and cook until golden (3 minutes). Turn chicken, add garlic halves to pan, then transfer to oven and roast until chicken is golden and juices run clear when thigh is pierced with a skewer (35-40 minutes). Remove from pan; set aside to rest (15 minutes).

Carefully drain excess fat from pan. Return frying pan to medium-high heat; squeeze garlic from its skins into pan, add wine, stock and herbs; simmer until reduced to a jus (7-8 minutes).

Arrange chicken on a serving plate. Scatter with extra rosemary and serve with jus and frites on the side.

Pat fish dry with paper towel and bring to room temperature (30 minutes). Rub fish with 2 tsp olive oil and season with salt flakes.

Set up a charcoal barbecue for direct grilling (or barbecue to medium-high; see note). Once coals die down to medium-high heat, place fish in a lightly greased fish basket and grill, turning, until charred and flesh is just cooked (10-15 minutes). Transfer fish to a large chopping board and set aside to rest (5-7 minutes).

With a sharp knife or scissors, cut along the lateral line (the seam that runs down the middle of the fish). Using a spatula, push the flesh away from spine and gently lift off the top fillet on each side to open fish. Carefully ease spine out in one piece if possible (this makes serving easier as all the flesh lifts away cleanly). Season fish and pour white wine and lemon zest and juice over the head. Arrange fish fillets and head on a deep-sided serving platter to reform the whole fish shape for serving. Set aside.

Combine garlic, chilli, capers and remaining 120ml olive oil in a small saucepan and place over medium heat. Cook, stirring, until aromatics are crisp (5-7 minutes). Remove from heat. Carefully strain over whole fish, scatter with parsley and fried aromatics. Serve with lemon wedges on the side.

Rinse and dry octopus tentacles well. Transfer to a bowl with pimentón, lemon zest, juice and 30ml olive oil and mix well to coat. Stand to marinate (30-40 minutes).

Meanwhile, heat a barbecue or lightly greased char-grill to high. Drizzle fennel wedges with a little oil and grill until golden and charred on edges (4-5 minutes each side). Remove from grill, season and set aside.

Place chickpeas, stock, preserved lemon and spices in a small saucepan over medium heat. Cook, stirring, until fragrant (2 minutes). Add sobrasada and stir until rendered (30 seconds). Remove from heat.

Season octopus, then grill, in batches, until charred tender (2-3 minutes each side). Remove from grill, season lightly and set aside to rest (2 minutes).

Meanwhile, reheat chickpea mixture over low heat until hot (2 minutes), then stir through parsley. Spoon into a serving dish, arrange octopus and charred fennel on top, scatter with fennel fronds, drizzle with extra olive oil and serve with lemon wedges on the side.

Peel back husks of corn and remove silk. Pull husks back over to cover corn, then soak in a large bowl of cold water for 20 minutes to prevent scorching.

For Espelette butter, stir ingredients in a bowl to combine, season and set aside.

Drain corn. Heat a barbecue or lightly greased char-grill pan to medium-high. Grill corn, turning occasionally, for 10 minutes. Set aside to cool slightly, then peel back husk and tie with string to secure. Brush with a little Espelette butter and grill, turning, basting with butter until charred all over (10-12 minutes). Remove from grill and while hot, brush with remaining butter. Serve hot, scattered with chives and Manchego.

For romesco, heat a barbecue or lightly greased char-grill to high. Drizzle peppers and garlic with a little olive oil, toss to coat and season. Grill peppers and garlic, turning occasionally, until blackened all over (4-5 minutes for garlic; 15-20 minutes for peppers). Transfer to a large bowl, cover with a plate and stand to cool slightly and soften (20 minutes). Peel (discard capsicum membrane). Transfer charred capsicum, garlic and extra oil to a blender with remaining ingredients, blend until smooth and season. Set aside until required. Romesco can be made 3 days ahead and refrigerated in an airtight container.

Return barbecue to high. Grill onions, turning occasionally, until charred and blackened all over (25-30 minutes). Transfer to a bowl, cover with a plate and allow to steam (15 minutes). Carefully unwrap onions, peel away the charred exterior, then halve onion hearts and set aside.

Drizzle steak with a little oil and season. Place steak on barbecue, fat-side down and using tongs, drag across grill two to three times to lightly render fat and grease grill plate. Char-grill steak, turning occasionally, until browned and cooked to your liking (6-8 minutes for medium-rare). Remove from grill and set aside to rest (6-8 minutes).

While steak is resting, drizzle onion hearts with a little oil and char-grill cut-side down, until caramelised (1-2 minutes). Remove from grill; season.

Cut steak across the grain into 4mm slices, then arrange on a serving platter with charred onion hearts and romesco on the side.

For lemon curd, whisk egg yolks and sugar until well combined but not frothy. Tip into a heavy-based non-reactive saucepan and add butter, zest and juice. Stirring constantly, bring to simmering point over a medium-high heat (about 5 minutes). As soon as bubbles appear, remove from heat, still stirring. Allow to cool. Transfer to a sterilised jar and seal (see note).

Preheat oven to 160°C fan-forced. Line 3 baking trays with baking paper and trace a 20cm circle on each using a plate or cake tin. Mix ground nuts, cornflour and ¼ cup of the caster sugar and set aside. Beat egg whites until stiff using an electric mixer. With the motor running, add remaining caster sugar in 3 batches until you have a glossy meringue. Fold in nut mixture lightly but thoroughly. Divide between baking trays and spread to cover marked circles. Bake for 15 minutes until meringues are biscuit coloured. Allow to cool on trays for 5 minutes, then transfer to wire racks and leave until cold.

Whisk cream in an electric mixer until firm peaks form. Transfer curd to a large bowl and loosen with a spatula. Add a spoonful of whipped cream and fold to combine. Then fold through remaining whipped cream in three batches.

Settle one meringue layer on a flat serving plate and spread with a third of lemon curd cream on the meringue layer. Top with a second meringue layer and spread with another third of lemon curd cream. Settle top meringue layer in place, crisp side uppermost, and cover top and sides with remaining filling. Scatter with toasted almond flakes, if using, and refrigerate for 4-5 hours at least.

Serve cake topped with toasted almonds, figs, raspberries and edible flowers.

Preheat oven to 200°C fan-forced. Cut potatoes into quarters or sixths, depending on size, and rub completely dry. Combine rosemary and oil in a large bowl, then drop in potato and massage well to coat. Spread potato out over 2 large baking trays and add garlic. Bake for 45 minutes, swapping trays halfway through cooking, until potato is tender and golden. Season and serve at once scattered with extra rosemary.

Preheat oven to 180°C fan-forced. For choux pastry, combine butter, salt and water in a saucepan. Bring to the boil and remove from heat. Add flour all at once, stirring to combine, and return pan to heat. Stir over medium heat until mixture dries out and starts to leave sides of pan, about 3 minutes. Transfer to a food processor or electric mixer with a paddle beater. Add eggs one at a time, incorporating each well before adding the next.

Finely grate cheese. Add three-quarters of the cheese to pastry and mix. Transfer pastry to a piping bag. Cover a baking tray with baking paper and pipe on rounds of pastry 3 cm in diameter. Paint top of each puff with egg yolk and scatter with remaining cheese. Without delay, transfer puffs to oven for 10 minutes. Do not disturb them. Lower temperature to 160°C fan-forced and cook for an additional 20 minutes. Serve at once. If you are delayed, the puffs can be held in a turned-off oven for 5-10 minutes or transferred to a warming oven.

Soak gelatine leaves in cold water for 5 minutes.

Meanwhile, make the custard: put milk and 3 of the coriander sprigs into a small saucepan and heat over a low heat. Put egg yolks into a bowl that fits over saucepan and whisk well.

Whisk until yolks foam and start to thicken (about 3 minutes). Remove bowl at once. Whisk hot milk and coriander into yolks. Squeeze soaking gelatine, then drop it into hot custard and whisk to mix. Strain custard into a clean bowl, add remaining coriander sprigs and refrigerate, covered, to chill but not set.

Purée avocado flesh, lemon juice, vinegar, Tabasco and salt until smooth in a food processor. Taste and adjust seasoning. Check custard. You want it cold but not set. Remove coriander and whisk custard into avocado purée. Spoon or pour into your selected glasses.

Refrigerate for at least 1 hour until thick and smooth. The bavarois will never set like a rock but will be spoonable.

Meanwhile, for confit crab, combine oil and crab in a saucepan over low heat. Cook, stirring occasionally until crab turn opaque (6-8 minutes). Remove from the heat; strain mixture through a fine sieve (discard oil). Spread crab out on a large tray and refrigerate to cool (20 minutes). Transfer to a bowl, dress with extra lemon juice to taste and season.

Spoon seasoned crab on top of bavarois and squeeze over finger lime pearls to taste. Scatter with extra coriander (optional) to serve.

Cut fennel bulbs in half lengthways, remove a few of the outer layers and trim core.

Heat butter and oil in an ovenproof casserole just big enough to hold fennel in a single layer. When it starts to sizzle, add fennel and brown on all sides, turning carefully (12-15 minutes). Season, then add rosemary. Keeping heat brisk, drizzle on vinegar. Allow juices to bubble up and again turn fennel carefully so that all sides are in contact with juices. Drizzle over honey and add enough water to come one-third up fennel wedges. Cover, reduce heat to low and cook until fennel is tender (25 minutes; see note).

Remove lid, increase heat and bubble to reduce cooking juices to a syrupy glaze, shaking pan gently. Taste for seasoning and serve immediately.

Score pork skin at 5mm intervals right through into layer of fat just beneath skin using a very sharp knife (see note). Put rack of pork into a large, deep basin or, better still, a very clean kitchen sink (without the plug in). Bring water to a boil, then slowly ladle boiling water over meat. The scored cuts will open up as the skin contracts. When all water has been used, drain meat on a wire rack. Dry very well with a clean tea towel or kitchen paper and refrigerate, uncovered, skin-side uppermost, for at least 2 hours or as long as overnight.

Preheat oven to 250°C (230°C fan-forced). Place pork on board and rub salt into cuts. Put chine bone into a baking dish, scatter around onion, add garlic and herbs and set pork firmly onto bone. Dribble vinegar over skin (the salt will absorb it), then rub skin generously with oil. Add a little water to dish (this helps stop onion from burning). Bake for 20 minutes or until most of the skin has blistered, then lower heat to 180°C (160°C fan-forced). Bake for 1 hour, basting every 20 minutes with fat in dish and adding spoonfuls of water to prevent dish burning. Add pears to dish in the last 30 minutes of roasting. Raise oven temperature to 220°C (200°C fan-forced) and bake for a further 10 minutes. Transfer meat to a warm plate and cover loosely with foil while you make a simple sauce. Tip all fat from baking dish (save it for sauteing cabbage or potatoes, or both together for a memorable bubble-and-squeak), then stir in wine over a brisk heat. Remove bones and add stock. Allow it to bubble up and reduce a little, then strain sauce into a jug, pressing hard on onion and garlic to extract maximum flavour.

To serve, cut 8 succulent slices, each with its own cap of crackling, straight through pork rack. Offer sauce separately and accompany with roast pears, roast potatoes and braised fennel.

Combine shallots and 100ml oil in a bowl and season; stand to allow flavours to develop (15 minutes).

Season steaks generously. Heat remaining oil in a large heavy-based frying pan over high heat. Cook steaks, turning once, until browned (3-4 minutes each side for medium-rare or cooked to your liking). Transfer to a plate, spoon over shallot oil and cover with an upturned bowl to rest and allow flavours to develop (10 minutes).

Thickly slice steaks. Divide steaks and fries among plates. Spoon shallot mixture and any resting juice over steaks; scatter with chives and season with pepper. Serve with potato frites and dressed mesclun on the side.

For marinated chicken, combine all ingredients except chicken in a food processor and process until smooth. Transfer to a non-reactive bowl, add chicken and turn to coat. Cover and refrigerate overnight to marinate

For curry paste, place chillies (see note) in a bowl, cover with boiling water, cover with a plate and stand to soften (15 minutes). Drain; reserve 2 tbsp soaking liquid. Place shallots, garlic, lemongrass, shrimp paste, lime zest and reserved soaking liquid in a food processor and process until smooth. Heat oil in a large frying pan over medium-high heat. Carefully add curry paste and stir-fry until fragrant (2-3 minutes). Add palm sugar and stir-fry until slightly caramelised (1 minute). Add fish sauce and stir-fry for 1 minute. Remove from heat. Cool completely, then refrigerate in an airtight container for up to 3 weeks.

For quick pickles, combine all ingredients and ½ tsp fine sea salt in a non-reactive bowl. Stand, tossing occasionally, to lightly pickle (15 minutes).

Meanwhile, heat 1cm oil in a large deep-sided frying pan over medium heat until shimmering. Drain chicken from marinade and pat dry with paper towel. Place rice flour in a shallow bowl and toss to coat, shaking off excess. Shallow-fry chicken until golden and cooked through (5-6 minutes each side). Drain on a wire rack set over a tray lined with paper towel and set aside to rest (5 minutes).

Drain pickles and reserve 1 tbsp pickling liquid. Combine Kewpie and reserved pickling liquid in a large bowl, add cos and herbs, season and gently toss to combine.

To assemble, thinly slice chicken and avocado. Spread curry paste thinly over roll bases and tops; top with chicken, avocado, pickles and salad and sandwich with bread tops to serve.

For ham glaze, combine orange rind and juice, honey, sugar and a pinch of sea salt in a large saucepan over medium heat. Bring to the boil, stirring occasionally, until syrupy and temperature reaches 118°C on a sugar thermometer. Remove from heat and slowly add whisky (be careful, hot glaze can spit and bubble over rapidly). Cool to room temperature before glazing the ham.

Preheat oven to 200°C. Score ham in long continuous strokes about 1cm apart before rotating ham and repeating in the other direction to form a diamond pattern (be careful not to cut into flesh). Stud with cloves (Lewis likes to place them where every cut intersects – it’s a little more work, but you get a stronger clove flavour when the ham is cooked). Place ham in a roasting pan and pour glaze over to coat completely. Reposition any cloves that have moved, then bake ham, basting with pan juices and any remaining glaze every 15 minutes or so until ham is caramelised all over and warmed through (1¼-1½ hours). Cool briefly, then slice to serve.