Switch off the heat and add the thyme and chilli flakes.

Turn off the heat and leave to cool completely, then pour over the fish, add the thyme, cover and refrigerate for 24 hours.

Stir to coat everything well, then add the thyme leaves, bay leaf and chilli powder and stir until the purée becomes brick coloured.

Pour in the cider and stock, add the thyme sprig, bring to a simmer and cook for 15-20 minutes, or until the pumpkin is soft.

Add the thyme leaves, bay leaves and 1 cup of warm water.

Chop the vegetables up fine, and fry them in the butter, adding the thyme.

Add the thyme, garlic, butter, and water to the pan.

Add the thyme leaves, mushrooms, and some salt and pepper.

Add the thyme, plenty of seasoning and a pinch of caster sugar, and toss again.

Add the thyme sprigs, peas, and water.

Add the thyme, rosemary and bay leaves.

Add the thyme, star anise and garlic.

Add the thyme and bay leaves.

Add the thyme when serving.

Add the thyme, paprika, rosemary and sweet potato and sauté for about 5 minutes to caramelise, stirring every minute or so.

Add the thyme leaves, then poach the chicken breasts until just firm and cooked through, 10-12 minutes.