Stir orange segments into a little fine-cut marmalade and use to top hot porridge.
Scoop out the core of a halved pear, drizzle with honey and grill until golden.
Halve and de-seed a red pepper then stuff with cherry tomatoes, anchovies, fresh basil and mini mozzarella balls. Roast until soft and tender.
Toss wedges of peeled parsnips in maple syrup then roast in the oven.
Lightly poach seedless black grapes with a little water and vanilla sugar until they are soft and juicy. Serve over ice cream.