Stuff a large tomato with sautéed finely-chopped mushrooms, bacon lardons and grated cheese. Bake in a hot oven, until the cheese is golden.
Spread toasted walnut bread with low fat cream cheese. Top with banana slices. Drizzle with honey
Chop a large beetroot and a potato. Cook together in hot vegetable stock, purée, then stir sour cream and chives through the soup.
Drizzle oil over cubed butternut squash and red onion wedges. Roast, then serve with satay sauce.
Core whole Bramley apples and stuff with marzipan, walnuts and raisins. Bake until soft.