Roast diced pumpkin at 170 degrees for 10 minutes in oven then allow to cool

Saute sliced mushrooms on high heat until browned, set aside to cool

Heat up stock to a simmer in a small pot and have a ladle at the ready

On a medium heat, slowly sweat the shallots and garlic until translucent, add in the risotto rice and toast for 2 minutes

Deglaze with white wine if using and increase the heat to cook off the alcohol, add bay leaf

Start adding in the stock a ladle full at a time, letting the rice absorb the liquid before adding more

Cook for approximately 15-20 minutes until 'al dente' or to your preference

Take off the heat, fold through the pumpkin, mushrooms, roquette and mascarpone cheese

Finish by grating over the Parmesan and serve

In a pot cook the carrots until half cooked then add the butter and melt then add the leeks and garlic and sweat down for two minutes

Add the flour and cook out for 5 minutes until smooth. Start adding the stock bit by bit stirring all the time until completely cooked through and the sauce is smooth, season with sea salt then add the Dijon and the cream

Remove from the heat and fold in the chopped chicken, the parsley and the thyme. Check the seasoning again then place in an oven proof baking dish and cool

Mix the egg and milk together to make an egg wash. Once the pie mix is cool brush the outside of the dish with egg wash and lay your puff pastry over the top, remove any excess using a small knife. Then brush the top with the rest of the egg wash

Decorate as you please then bake at 180' for 30-40 minutes until cooked through and pastry is golden and flakey

Mix together the brown sugar, salt, soy sauce, oyster sauce, black pepper, garlic, oil, chilli flakes and cumin

Brush over the ribs and marinate for at least 2 hours. Preheat oven to 140'

Wrap the ribs in tin foil and place on a baking tray, place in the oven for 1 and ½ hours or until meat is falling off the bone. Finish with chilli, coriander, spring onion and sesame seeds

Eat immediately