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• For the pesto, briefly toast the pine nuts in a frying pan. Put all ingredients, except the olive oil, in a food processor or blender.
• Start mixing and immediately add olive oil, little by little, until smooth. Season with salt, pepper and (if bitter) a teaspoon of honey.
• Meanwhile, preheat the oven to 200 degrees Celsius. Generously spread the half bread with tomato salsa. Top with the mozzarella, salami and pesto. Put the pizza in the oven for 15 to 20 minutes, until the cheese is nicely melted.

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• EGGS WITH CHERRY CRÈME Carefully cut the cap off the hard-boiled eggs and - also very carefully - remove the yolks. Mix the mayonnaise, 3 egg yolks, vinegar, curry powder and 1.5 tbsp toasted pine nuts in a food processor until smooth. Taste and season with salt and pepper. Fill a piping bag with serrated nozzle with the avocado cream and use it to fill three eggs and garnish with bacon bits.
• EGGS WITH AVOCADOCRÈME Mix the avocado, 3 egg yolks and the bacon (keep a small amount aside for garnish) in a food processor until smooth. Taste and season with salt and pepper. Fill another piping bag with a (large) round nozzle with the curry mayonnaise and fill the other eggs with it.

• Cut the crusts off the bread slices, roll them flatter and larger with a rolling pin and cut them in half so you have 12 slices.
• Butter the muffin tins well and push in the bread slices.
• In a bowl, beat the eggs with the milk well.

• Put the soup meat with the apple cider vinegar in a pan with 2 litres of cold water. Bring to the boil.
• Scoop off the foam that rises to the top and discard it.
• Cut the winter carrot, leek and onion crosswise and add to the stock with the bay leaf, cloves and salt. Leave this to simmer gently for 4 to 6 hours.