Wash and dry the snow peas then top and tail. In a saucepan over a medium heat melt the butter and the garlic (crushed). Add the peas and cook for a couple of minutes so the peas soften slightly but still retain their crunch. Place cooked peas in a serving bowl and shave the parmesan cheese over the top.
Roughly dice pineapple, grill over a high heat for 4-5 minutes then allow to cool. Seed and dice tomatoes, finely dice onion and jalapeno then combine all ingredients together in a serving bowl.
Peel carrots and place in a large roasting tray. Melt butter in a microwave, combine with the ginger and lemon juice then pour over carrots. Roast carrots for 35-40 mins at 200F, remove from oven and whilst still hot drizzle with honey.
Peel potatoes and slice into french fries. Heat oil in a deep fryer to about 350F/180C and cook fries until they become golden and crispy, remove from oil and drain well. Grate the Parmesan and finely dice the parsley, mix with the salt and chili powder, toss in the fries and serve.
Mix cornflour, garlic, olive oil & chili powder to form a marinade. Cut potatoes into wedges leaving the skin on and cook on high in a microwave for 5 mins. Add potatoes to marinade and mix until well covered. Place potatoes onto a greased baking tray and cook in a 450F/230C oven for 30 mins, turning after 15 mins.
Thinly slice potatoes and layer on the bottom of a greased casserole dish. Combine the milk with chicken soup and pour over potatoes. Sprinkle with cheese and bake at 390F/200C for 35 minutes.
Grate zucchini then using your hands squeeze out any excess moisture. Add the lemon zest, parsley (finely chopped), egg and mix well slowly adding the flour. Spoon mixture into saucepan over a medium heat and cook until golden brown.