“Have I got a pie for you! Start the story by roasting the birds, which will give you extra flavour, extra texture, and extra smiles all round – trust me, it’s totally worth the wait. Feel free to mix up the game birds you choose, add an aromatic herby hit, and you’ve got yourself the beginnings of a beautiful filling. Remember to cook your veggie base low and slow – it’s the gentle heat that will break down the natural sugars to give you that big flavour hit later on. Encase in beyond delicious (super-naughty!) pastry, and you’re onto a winner.” – Jamie Oliver

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“Take your chicken Caesar salad to the next galaxy by brining the chicken overnight, which will add loads of flavour, juiciness and caramelisation, and roasting your croutons in the chicken juices for the ultimate texture and out-of-this-world flavour.” – Jamie Oliver

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“I’m here to show the queen of convenience food, Sarah Millican, just how easy it can be to create a from-scratch version of her favourite comfort food dish. Using best-quality sausages and tomatoes will give the sauce a real smack of flavour and depth. Combine that with a spank of acidity from the balsamic, Parmesan and fresh basil to finish, and it’s a real step up from the microwave meals that Sarah’s used to. Happy days!” – Jamie Oliver

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“The combo of sweet tomatoes, smoked ham and gooey, melty cheese is obviously bound to give you a home run of a dish, so this crispy stodgy crepe delight is a real classic. Crepes are so easy to make, and using them in savoury bakes in both France and Italy is fairly common, and gives truly wonderful results. Like lasagne, don’t serve this straight from the oven – let it rest, so it’s easier to cut and portion up. This will make you happy.” – Jamie Oliver

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