Serve scrambled eggs with oven-roasted cherry vine tomatoes drizzled with a little balsamic glaze on a slice of granary toast.
Freeze wedges of peeled cantaloupe melon. Remove from freezer, stand for 10 minutes, then blitz in a food processor for a refreshing crush.
Add a sliced peach to a salad of rocket leaves, Parma ham and roasted Marcona almonds.
Toss hot steamed broccoli with lemon oil, chilli flakes and smoked trout for a warm salad.
Slice two fresh figs, then drizzle with clear honey and a little orange juice and zest.