The Legends have eaten: Top 6 Centr chef recipes of our first year The Legends have eaten: Top 6 Centr chef recipes of our first year

Luke reckons his stir-fry is so simple, even Bobby can make it. "It's an easy, healthy meal. And that's what we're all about, aren't we? Make it easy, stick to it," says Luke. "Because we're always so busy when we're on the road with work, we need to be able to whip up something healthy and quick, and this is exactly that."

Having kids changed Darren's approach to cooking. "It needs to be realistic," he says. "Gone are the days where I'm doing three different sauces, now it's just punchy, easy, tasty dishes." Exhibit one: Super Greens Pesto Pasta, a kids' favorite with the green goodness of kale, spinach and broccoli that can be whipped up in 10 minutes.

Dan's inspiration for these delicious pancakes was the seasonal transition from warmer into colder weather: "When you are craving crisp flavors like apples, but also something warming and comforting like pancakes," he says. "My pancakes are healthy, made with whole grains, and super flavorful. And the smell of warm, sweet apples is something that makes us all smile!"

Sergio's Zucchini Fritters aren't just beloved by you, Elsa and her kids are also big fans: "The ones they don't eat, I eat them myself!" Sergio says they can be made using "any kind of vegetable" and he has a hot tip to make these bite-sized beauties more grown-up: "I like to drizzle a little bit of honey and a dash of salt over my fritters."

"One of the most common questions I get is, 'Where do I get my protein on a vegan diet?' Fortunately, there is protein in every single plant – and chickpeas are one of my favorite sources," says Simon. That makes his Chickpea & Cauliflower Curry as perfect for post-gym top-ups as it is for cozy comfort food kind of nights.

Crisp, creamy Son-in-law Eggs are a staple of Thai street food and kids' dinner plates alike. "It's literally the dish that every child eats in Thailand," says Palisa, "and as an adult, I still love them." To make Son-in-Law Eggs into a more grown-up meal, Palisa suggests serving with "a fine herb and green leaves salad dressed simply with sea salt, fresh lime juice, and quality olive oil".