Preheat the oven to 220°C, 425°F, Gas 7. Divide the puff pastry into four equal pieces, as each piece will be rolled and baked separately.

On a work surface lightly dusted with flour, roll out each piece of puff pastry to 20cm x 32cm (8in x 13in), making sure it is nice and thin – about 2mm. Trim the edges with a knife dipped in hot water (to give a nice neat edge) before carefully lifting the puff-pastry piece into the tin. Prick the pastry all over with a fork and chill it in the fridge for 10-15 minutes.

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Preheat the oven to 200°C, 400°F, Gas 6. Dust the work surface with flour, then roll the puff pastry out into a rectangle that measures 15cm x 25cm (6in x 10in).

Cut the puff pastry into 10 long, thin strips about 1cm (½in) wide. Wrap one puff-pastry strip in a spiral around each asparagus spear and then place each one on to a baking tray. Brush the beaten egg over the pastry, then sprinkle over the grated Parmesan or the grated grana padano, whichever you are using.

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Preheat the oven to 220°C, 425°F, Gas 7. Leaving the skin on, core and cut the pears into 5mm (¼in) thick slices.

Place the sliced pears in a bowl and mix with the caster sugar, the ground cinnamon and the melted butter. Trim the puff pastry into a 25-30cm (10-12in) rectangle and transfer to a baking sheet.

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Sift the strong white flour and the pinch of salt into a large bowl. Mix the freshly squeezed lemon juice with 200ml (7fl oz) of the cold water, and pour it into the flour and salt mixture. Using your hands, mix to a firm dough, adding more water if necessary. This dough is called detrempe (a mixture of flour and water). Flatten it slightly and cover it with a plastic bag, cling film or greaseproof paper and allow it to rest in the fridge on a baking tray (which aids the chilling process) for 30 minutes.

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Preheat the oven to 180°C, 350°F, Gas 4. In the meantime, place a saucepan over a medium heat.

Add the butter to the saucepan and, when it has melted, add in the crushed or finely grated garlic, whichever you're using, and the chopped rosemary. Stir the mixture and cook it for one minute, then remove from the heat.

Slice the baguette in half horizontally, then drizzle the cut sides with a generous amount of the melted-garlic-and-rosemary butter.

Put the buttered baguette slices on a baking tray and into the preheated oven for 15 minutes, or until golden brown.

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Preheat the oven to 170°C, 325°F, Gas 3, then heat a large casserole or saucepan over a medium heat.

Add the olive oil and the chicken pieces, skin side down, and cook them on both sides until they are golden brown. Season with the salt and freshly ground black pepper, then pour off and discard any excess fat.

Now add the white wine and the unpeeled garlic cloves, then boil for 2 minutes. Next, add the lemon zest and the lemon juice, the sprig of thyme, the bay leaf and the chicken stock.

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Wash the destalked spinach in several changes of cold water, then allow it to drain in order to remove as much of the water as possible.

Place a wide, low-sided, heavy saucepan or frying pan on the heat and add the olive oil. Immediately add the peeled thinly sliced garlic, and cook gently until the olive oil gets hot and the garlic colours slightly. Add the crushed dried chilli or the chilli flakes, whichever you are using, and cook for a few seconds – the garlic should now be golden.

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Preheat the oven to 200°C, 400°F, Gas 6. Season the pork belly all over with some salt and freshly ground black pepper and with the five-spice powder. Put the seasoned pork belly on a roasting tray and put it in the oven. Cook it for 20 minutes to get the crackling going, then turn down the heat to 120°C, 250°F, Gas 1. Continue to cook the pork for about three hours until the meat is meltingly tender.

Remove it from the oven and allow it to cool slightly, then use two forks to pull apart the meat and the crackling, ready to go into the sandwiches.

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Preheat the oven to 160°C, 325°F, Gas 3. Whisk the egg and the caster sugar for a few minutes using an electric mixer, until the mixture is pale and mousse-like, then fold in the plain flour, the baking powder, the orange zest, the pinch of salt and the ground cinnamon, then mix well.

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To make the tunnbrod, pour the warmed milk and the melted, cooled butter into a bowl. Mix in the sugar, the dry yeast and the salt, and allow to stand for about 20 minutes.

In a separate bowl, mix together the strong white bread flour and the rye flour with the ground fennel seeds and the baking powder.

Next, either using a stand mixer with a paddle, or by hand using a wooden spoon, add the flour mixture a handful at a time to the milk, butter and yeast mixture, stirring all the time, until you have added everything and a rough dough has formed.

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