To prepare the kedegeree recipe start bringing the milk to a simmer then pour it over the smoked haddock.

Cover the dish with clingfilm and leave to steep for 10 minutes.

Drain off and reserve the milk and flake the haddock, discarding any skin and bones.

Melt the butter in a large saucepan and fry the onions for 5 minutes, then add the garlic and cook for 2 more minutes.

Add the curry powder and rice and stir to coat in the butter, then add 550 ml of the haddock milk, topping it up with water if necessary.

Stir the mixture once and bring it to a simmer, then put a sheet of foil over the top and clamp on the lid.

Turn the heat down low and cook for 12 minutes without lifting the lid.

When the time is up, turn off the heat and leave to stand for 10 minutes.

Stir in the flaked haddock then re-cover the pan and leave to stand for a further 5 minutes.

Divide the kedegeree mixture between six warm bowls and sprinkle with parsley.

For the vegan apple muffins

To prepare the vegan apple muffins start heating the oven to 180°C (160° fan).

Place paper cases in 6 muffin tins.

Mix together the flax seeds and warm water and leave to stand for 5-10 minutes, stirring occasionallyuntil thick.

Mix together the pears, apple, flax mixture, sugar, milk, vanilla, oil and salt in a mixing bowl until very smooth.

Sift in the flour and baking powder and mix until just combined.

Spoon into the paper cases and bake for 20-30 minutes until risen and golden.

Cool in the tins for 5 minutes, then place the vegan apple muffins on a wire rack to cool completely.

For the coconut and turmeric topping

Beat the coconut cream in a chilled bowl with an electric whisk for 5-8 minutes, until stiff peaks form.

Whisk in the sugar, vanilla seeds and turmeric and whisk for 1 minute.

Spoon into a piping bag with a star nozzle and pipe a rosette on top of each vegan apple muffin.

Sprinkle with toasted almonds.

To prepare the vegan lentil fritters start cooking the lentils in water and salt in a large pan for about 45 minutes until soft and most of the water has been absorbed. Set aside.

Heat the oven to 200°C (180° fan). Line a baking tray with non-stick baking paper.

Heat the oil in a pan and cook the onions, carrot and parsnips for about 5 minutes until soft.

Put into a bowl and stir in the lentils, vegetables, pepper, soy sauce, oats and breadcrumbs.

Shape the warm mixture into 8-10 patties and press in the sesame seeds on both sides.

Place the lentil fritters on the baking tray and bake for about 15 minutes until the tops are golden.

For the chinese cake dough

To prepare a gluten free Chinese cake start buttering a 23 cm round tin. 

Mix together all the dry ingredients until combined. Set aside.

Heat together the butter and water in a pan until the butter has melted. Remove from the heat and stir in the milk.

Whisk in the egg, vinegar, oil and vanilla until combined.

Pour the wet ingredients for the Chinese cake into the dry ingredients and mix well until blended. Shape into a ball.

Take a large sheet of non-stick baking paper and sprinkle the paper with 1-2 tablespoons of sugar.

Place the dough on the paper and cover with another sheet of non-stick baking paper.

Pat the dough into a rectangle, then roll out to approximately 20 cm x 15 cm.

For the Chinese cake filling

Beat the butter until very soft, then beat in the remaining ingredients until blended.

Remove the top sheet of paper and spread the filling evenly across the dough, leaving 3 cm along one long end without any filling.

Starting along the long end, that has filling on it, use the sheet of baking paper to lift the edge of the dough and roll it up, forming a long cylinder.

Cut the cylinder into 8 pieces. Arrange the rolls next to each other in the tin, cut side up.

Cover with oiled cling film and leave to rise in a warm place for about 30 minutes, until nearly doubled in size.

Heat the oven to 180°C (160° fan)  gas 4.

Bake for 20-25 minutes, until the tops are golden brown.

Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

Sift over the Chinese cake a little icing sugar just before serving.

For the matcha dessert pastry

To prepare the matcha dessert recipe start combining the flour, butter, sugar, and salt in a food processor and pulse until the mixture resembles rough breadcrumbs.

Add a little of the water and pulse again until a rough dough comes together, adding more water if needed.

Turn out and shape the pastry into a round.

Wrap in clingfilm and chill for at least 30 minutes.

Preheat the oven to 180°C (160° fan).

Remove the pastry from the fridge and roll out on a lightly floured surface to 1 cm thickness.

Cut out four rounds and use to line the base and sides of four individual fluted tartlet cases.

Prick the bases with a fork and line with clingfilm.

Fill with baking beans and blind-bake for 10-12 minutes until golden at the edges.

Discard the baking beans and clingfilm and return to the oven for 3-5 minutes until golden all over.

Remove to a wire rack to cool.

For the matcha dessert filling

Warm together the milk and cream in a small saucepan set over a medium heat until simmering.

Meanwhile, whisk together the egg yolks and sugar in a heatproof bowl until thick and creamy and then whisk in the cornflour and matcha powder until thoroughly combined.

Whisk the hot cream mixture into the egg yolks and then strain the mixture back into a clean saucepan.

Cook over a low heat, stirring constantly, until thickened; 2-3 minutes.

Remove from the heat and leave to cool briefly, covering the surface with an oiled piece of clingfilm.

Chill until cold, 1 hour. 6 Once the filling is cold, turn out the pastry tartlets from their cases.

Fill with the green tea cream and top with raspberries.

Dust the matcha desserts with icing sugar before serving.