Turn up the heat, add the kimchi and a glug of the liquid it comes in, and stir-fry for one to two minutes, until hot all the way through.

Sprinkle over the remaining cheese and place in the oven for 25 minutes until they are risen and golden. Melt 25 g of the butter in a medium-sized ovenproof casserole pan, add the onions and carrot and fry slowly for about 6-8 minutes or until softened with a little colour. Add the thyme and allow to soften for a minute. Add the remaining 50g of butter to the saucepan and allow to melt over a medium heat, add the flour and cook for 1 minute, whisking to combine. Heat the oil till hot in an oven-proof frying pan. Fry the turkey breasts until golden all over, put in the oven to cook for a further 15 minutes until the prosciutto is crispy and the turkey is cooked through.Add the tagliatelle, toss well to coat the pasta in the creamy sauce, then serve scattered with lots of parsley and a squeeze of lemon juice. Season the lamb and dust lightly with the flour. Heat 2 tablespoons of the oil in a large casserole over a medium heat and brown the lamb all over in batches. Remove from the casserole and set aside. Put the butter into the pan, then the onion and leek, and fry for five minutes, then add the mushrooms. Turn up the heat, season and cook until the mushrooms are golden, then add the garlic and cook for 30 seconds more. Add the gnocchi to the saucepan, mix into the sauce and then transfer to an ovenproof dish. Scatter with the grated mozzarella and bake for 15 minutes until the cheese is melted and is bubbling.

Heat the rest of the oil in the now empty saucepan and gently fry the garlic and chilli flakes. Add the tomato passata and spinach and heat through, seasoning to taste well with salt and pepper. Bring a large saucepan of salted water to the boil and cook the gnocchi for 2 – 3 minutes, or until they float to the surface. Drain and toss in a bowl with a tablespoon of the olive oil. Put a large pan over a high heat and add the oil. Add the onion to the pan, turn the heat to medium and fry until slightly golden – three to four minutes.

Meals in Minutes

In another frying pan heat the butter till melted over a medium heat, saute the onion and mushrooms until tender and golden, add the garlic and cook for another two minutes. Meanwhile, return the meat to the frying pan, pour in the wine and let it all bubble away for a minute. Add the lemon zest, cream, mustard, paprika and a splash of water to loosen it up. Heat the oven to 150C/300F/gas 2. Put the onion into a bowl with half the lemon juice, a glug of extra-virgin olive oil, then season and set aside.