See how Simmour times a whole meal.

0–10 min Heat oil in a large heavy pan over medium heat. Add onion, carrot and celery and cook, stirring occasionally, for 8–10 min until soft and golden at the edges.

10–15 min Add garlic, stir 1 min. Increase heat, add mince and brown well (breaking up any lumps) until no pink remains, about 5 min.

15–18 min Stir in tomato purée and cook 1 min. Pour in the wine (if using) and let it bubble for 2 min.

18 min → 1 hr simmer Add chopped tomatoes, crumbled stock cube, oregano and 200ml water. Bring to a simmer, then cook uncovered on a low heat for 45–60 min, stirring occasionally, until thick and rich. Season well with salt and pepper.

60 min Bring a large pan of well-salted water to the boil.

70–82 min Cook spaghetti per pack instructions. Before draining, scoop out a mugful of starchy pasta water; it's gold for loosening the sauce. Drain.

Serve Toss pasta with the sauce, adding a splash of pasta water to bring it together. Serve immediately with grated Parmesan.

10:30: Batter & preheat Whisk flour, eggs, milk and a pinch of salt until smooth. Cover and rest in the fridge; rested batter puffs higher. Preheat oven to 200 °C fan / 220 °C. Put a roasting tin on the top shelf to heat up with the oven.

10:45: Sear & roast beef Rub joint all over with oil, mustard powder, salt and pepper. Sear in a very hot frying pan, 2 min per side, until deep brown all over. Transfer to the hot roasting tin. Roast for about 80 min. Pull it when a thermometer reads 55 °C for medium-rare or 60 °C for medium; start checking at 65 min as ovens vary.

10:50: Parboil potatoes Boil potatoes in well-salted water for 15 min until the edges are soft and fluffy. Drain. Return to the empty pan, put the lid on and shake hard, roughening the surface for a better crust.

11:05: Roast potatoes Add fat to a second roasting tin and heat in the oven for 5 min. Carefully tip potatoes into the hot fat, turning to coat. Season. Roast alongside the beef, turning at 11:35.

12:05: Rest beef, blast oven Remove beef and loosely tent with foil. It will rest for about 55 min; longer rests are fine and keep it very juicy. Turn oven to 220 °C fan / 240 °C. Turn potatoes.

12:10: Heat Yorkshire tin Add ½ tsp sunflower oil to each hole of a 12-cup muffin tin. Place in the very hot oven for 5 min until the oil is smoking.

12:15: Yorkshire puddings Working quickly, pour the batter into the smoking tin, filling each hole halfway. Bake 20–25 min. Do not open the oven door or they will collapse.

12:15: Gravy Spoon off excess fat from the beef tin, leaving about 1 tbsp of drippings. Set over medium heat. Whisk in flour and cook 1 min. Gradually add hot stock, whisking continuously. Add Worcestershire sauce. Simmer 10 min until glossy and thickened. Season, then keep warm on the lowest heat.

12:50: Vegetables Steam or boil for 3–4 min until just tender. Toss with butter and season.

1:00: Carve & serve Slice beef thinly against the grain. Bring everything to the table at the same time.

0 min: porcini & stock Cover porcini with the 300ml boiling water and soak for 20 min. Strain the soaking liquid through a fine sieve into your vegetable stock (it's packed with flavour). Keep the combined stock warm in a separate pan on a low simmer throughout; cold stock stalls the risotto.

5 min: soffritto Heat olive oil in a wide, heavy-based pan over medium-low. Cook onion for 6 min until very soft. Add garlic and stir for 1 min.

12 min: mushrooms Turn heat to high. Add chestnut mushrooms and cook, stirring, for 4–5 min until golden. Drain the porcini (squeeze out the liquid), roughly chop and add to the pan. Stir 1 min.

18 min: toast rice Add the rice. Stir constantly for 1–2 min until the edges turn translucent. This toasts the starch and stops the risotto turning gluey.

20 min: deglaze Pour in the wine and stir until completely absorbed, about 2 min.

22–38 min: ladle by ladle Add the warm stock one ladle at a time (about 75–100ml), stirring frequently. Only add the next ladle once the previous one is absorbed. Continue for 16–18 min until the rice is al dente (tender with a slight bite) and the risotto moves like a slow wave when you shake the pan.

38 min: mantecare Remove from the heat. Add the spinach and stir until wilted, about 1 min. Add the cold butter and Parmesan. Stir vigorously for 1–2 min: this is the mantecare, the step that gives risotto its glossy, creamy finish. Season generously.

Serve Rest 2 min, then serve immediately in warmed bowls. Risotto waits for no one. Top with extra Parmesan and parsley if using.

0–3 min Preheat the oven to 180 °C fan / 200 °C. Grate the potatoes, season with salt, and tip into a sieve to drain.

3–5 min Lay the sausages on a tray and put them in the oven for about 25 min total: a gentler heat than you'd think, so they cook through without burning the outside.

3–13 min Leave the potato to drain, hands-off: the salt pulls out the moisture that would stop it crisping. Sausages roast on regardless.

13–15 min Squeeze the potato hard in a clean tea towel to remove all the liquid, then shape into patties.

17 min Turn the sausages.

22–30 min Once the sausages have about 8 min left, fry the hash browns in hot oil, turning once, until deep golden and crisp. A minute later, fry the bacon too, so both finish alongside the sausages rather than sitting around going cold.

30–31 min Move the sausages, hash browns and bacon onto warm plates. Wipe out the pan.

31–35 min Fry the eggs to your liking: whites set, yolk still soft. Slide straight onto the plates and serve.