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• Cut the apricots in half, remove the seeds and stir the halves through 1 tablespoon of olive oil and a pinch of smoked paprika.
• Place the halves on the cut side in a hot grill pan and grill until slightly coloured and caramelised. Do the same with the other side.
• Place the halves on the cut side in a hot grill pan and grill until slightly coloured and caramelised. Do the same with the other side.

• Mash the avocado until smooth and add salt and pepper to taste.
• Cut the red onion into thin rings.
• Mix the sriracha sauce and mayonnaise.

• 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.