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• Bake the rustic sticks.
• Cut the onions into rings and two bacon pieces into strips.
• Fry this together until the bacon is crispy and the onions are caramelised.

• Heat the crisps.
• Meanwhile, slice open the sandwiches and top with sauerkraut, lettuce, slice of pickle and the hot frankfurters.
• Add mayo, ketchup and mustard to taste and sprinkle with the onions.

• Bring a pan of water to the boil with a pinch of salt and cook the cubes of celeriac in it until tender.
• Meanwhile, fry the bacon, onion and garlic in the butter.
• Add the carrot, leek and bay leaf and fry briefly.

• Heat a generous splash of olive oil in a heavy-bottomed saucepan. In it, fry the red onion and garlic until coloured.
• Add the grilled frozen vegetables and fry briefly.
• Then pour in the stock and bring to the boil. Simmer gently for 10 minutes.

• Mix the milk with the eggs and whisk together.
• Cut the apples into nice thin slices (with skin is nicer and healthier, but if you don't like that then peel the apples) and stir them through the cinnamon and sugar.
• Put two frying pans with a generous knob of butter on medium heat. In one pan, fry the apples.

Tip: Instead of linea and mozzarella, you can take old cheese, nice and tangy!

• Preheat the oven to 200 degrees Celsius
• Grease the oven dishes and divide the baby spinach among the four trays
• Tear the slices of ham and divide over the spinach.

• Using a cheese slicer, shave the courgettes into strips.
• Coat the strips with a sliced garlic clove and sprinkle with salt and pepper. Grill the strips in a grill pan.
• Put the basil together with the pistachios, grated cheese, a dash of olive oil, pepper and salt in a food processor. Add just as much oil until it is a nice smooth paste.

A delicious lunch dish for bleak autumn days. The spring onions add a fresh touch to this toast with breakfast bacon, mushrooms and sage.