Dice a small pear onto hot porridge. Serve sprinkled with sunflower seeds and sugar.
Massage a pomegranate until soft, then halve and tear along the segments. Scoop out the fleshy seeds and eat with a spoon.
Make an omelette, adding half a sliced, fried yellow pepper, cooked pasta and chopped herbs. Grate cheese on top and grill lightly.
Layer slices of cooked aubergine with passata sauce, basil leaves and mozzarella, then bake in the oven until golden and cooked through.
Skewer the segments of two clementines. Brush with orange juice and coat with golden caster sugar. Griddle until the coating is crispy.