Well I've done some cooking using Hazan inspired technique in the last couple of days.
First, I cooked a minestrone style soup using veges of choice, meat broth from the freezer, and a parmesan rind. It was delicious. Possibly the best I've had.
Second, I had a chicken breast cooked in the veal scaloppine style, except with bacon, sage and a butter and a white wine sauce.
Finally, I'm cooking a chicken fricasseed with garlic, rosemary, red wine, tomatoes and ultimately olives.
Each was cooked effortlessly without reference to a recipe because the ingredients took my fancy or they were what was on hand.
I think I'm getting more comfortable improvising.