1. Dice the chicken fillets and cook in a frying pan with a bit of oil and some spices such as oregano and thyme. When done, set the chicken aside in a container.

2. Now time to prepare the bacon, dice finely and fry with a little oil for two minutes until the fat begins to melt, then add the cloves of garlic and cook for another 5 minutes. When the bacon starts to get crispy, lower the heat to minimum and mix in the chicken pieces.

3. Time to start cooking the spaghetti. Bring some water to the boil and stir in the pasta, cooking over moderate heat for about 8 to 10 minutes.

4. Let's prepare the egg mixture in the meantime. Break the eggs into a big bowl and beat them with a fork for about a minute. Grind pepper (to taste) and also a bit of salt.

5. When the pasta are cooked, drain them and transfer them immediately to the bowl with the eggs mixture stirring with a spatula. Then add the chicken and bacon pieces and sprinkle about half of the parmesan. The other half would be grated at the table when served.

1. Season the pork with 1/2 tablespoon salt, 1/2 teaspoon rice wine, one egg yolk and half teaspoon custard powder, all mix together.

2. Add in 2 tablespoon corn starch, mix together, the meat should not be too dry with a little liquid.

3. Double dip the meat with 200g of breadcrumbs

4. In a wok, heat oil until very hot, lower heat then piece by piece put the meat in then deep fry until golden color (around 30 sec each side), then set the meat aside in a separate dish.

5. In a bowl, make the sweet and sour sauce: 3 tablespoons of sugar, 2 tablespoons of vinegar and 2 tablespoons of Ketchup.

6. In the wok, bring back to high heat and stir in the sauce. Taste the sauce and adjust seasoning if needed.

7. When the sauce starts boiling, put in the vegetables and the pineapple, add corn starch to thicken the sauce, turn off the fire and add in the meat.

To make the almond paste or "frangipane":

1. To soften the butter, take it out of the fridge a couple of hours before getting started.

2. Cut a 150g chunk of butter and place it in a salad bowl with 150g of sugar and 150g of almond powder.

3. Add the rum, the vanilla extract and the orange blossom water

4. Break 3 eggs into the bowl

5. Now, mix using your hands, a whisk or a food processor. I prefer using my hands to feel the texture until it becomes homogeneous and sand-like.

Onto fixing the apples:

1. Peal the apples, remove the core and dice them

2. In a deep pan, melt the remaining 20g of butter

3. Add the diced apples, drizzle with sugar and cook for 2 to 3 minutes until almost soft.

4. Drain the apple on absorbent paper such as kitchen towel to remove the excess butter

It is now time to shape up the pie using one large or two medium oven-safe pie dishes:

1. If using two dishes, split the two puff pastry blocks into four 250g mini-blocks

2. Lay down half of the puff pastry on the dish(es) so as to cover the whole surface of the dish(es)

3. Spread all over except 1cm from the side the almond paste and then the apples.

4. Place the dish(es) in the fridge for about 45 to 60 minutes to harden the pastry.

Almost there!

1. Pre-heat the oven at 210°C

2. In a bowl, break the remaining egg and add the tablespoon of water with the remaining 10g of sugar

3. Whisk it for a few seconds until you get an homogeneous texture

4. Using a brush, spread the mixture over the whole surface of the pie to prevent the pastry from inflating whilst cooking

5. Pop the pie dish(es) in the oven for 20 minutes

6. Reduce the heat to 180°C and cook for a further 15 to 20 minutes.

7. Remove from the oven and serve!

Bring a large pot of water to a boil and then remove from the heat. Add the noodles to the pot and let soak for 12-14 minutes until the noodles are soft.

Thoroughly mix together the vinegar, sugar, fish sauce and soy sauce.

Drain the noodles.

Place a large wok over medium-high heat. When the wok is hot, add the oil and heat for 15 seconds.

Add the garlic and stir constantly for a few seconds. Add the pork and stir-fry for one minute.

Stir in the sauce and bring to a boil. Place the noodles in the wok and toss to coat well.

Cook until most of the sauce has been absorbed by the noodles. Make a hole in the center of the wok, add the eggs and let cook, without stirring, for 15 seconds.

After 15 seconds, stir-fry until the eggs are cooked and well distributed throughout the noodles. Add the red pepper flakes and scallions and stir-fry for another 2 minutes.

Remove the wok from the heart and stir in the peanuts and bean sprouts. Serve garnished with coriander, additional ground peanuts and lime wedges.

In a food processor or a mixer, combine all ingredients of the chicken marinade and process for about 20-30 sec until well blended.

Place chicken breasts in a tray (if bought from supermarket, keep the plastic one to save you some washing-up) filled with the marinade and put in the fridge, covered, to soak for at least 2h.

In a deep pan over high heat, place the butter and sauté the mushrooms with the bell peppers.

In a frying pan over high heat, drizzle the olive oil. After removing the chicken from its marinade tray, cook on all sides until lightly brown alongside with the bacon.

Transfer marinade to a small container or bowl and reserve to serve for later.

Season the chicken with pepper, salt and paprika.

Pre heat the oven at 190 degrees.

Transfer the chicken, bacon and vegetables to a baking dish or tray and spread out the smoked cheese over each chicken breasts.

Cook for about 20min

Sprinkle each breast with the parsley before serving and pour a little of the reserved marinade on the side.