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• 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.

• Cook the spaghetti until tender.
• Cut the sausage into small cubes and fry in olive oil.
• Add the onion and squeeze in the garlic cloves.