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Storecupboard, tools and techniques. Part 1 Fast and easy: asparagus chervil and lemon bean and tomato sauce; wilted spinach with broad beans and pancetta; golden onion and anchovy; potato and garlic sauce with caviar; crab, lemon and parsley; smoked chicken, leek and mustard. Part 2 Vegetarian: roasted asparagus, red pepper and courgette; grilled asparagus and green olive pesto; courgette and mint; fennel and pecorino; spiced spinach and lentil sauce; peas, leeks and saffron; roasted pumpkin and sage. Part 3 Hot and spicy: Moroccan spiced aubergine sauce; broccoli and hot red pepper sauce; baby onion curry sauce; hot prawns with basil; scallops with lime sauce; chilli chicken and chickpea. Part 4 Substantial sauces: white bean and rosemary; lentil and shiitake; pumpkin with dates, chickpeas and spices; salmon, dill and mustard; light bolognaise; lamb with red onions, yellow peppers and tomatoes; steak, porcini and truffle oil. Part 5 Pasta alfresco: smoky aubergine sauce; cauliflower, red pepper, black olive and feta; green beans with roasted tomato and basil sauce; fresh herb sauce; grilled peppers, anchovies and olives.