Make a blueberry smoothie by blitzing together blueberries, yogurt and orange juice.
Thread mango chunks onto cocktail sticks and roll in toasted desiccated coconut.
Fry finely shredded Brussels sprouts with bacon pieces and garlic oil, until the sprouts wilt and the bacon is golden. Stir through half-fat crème fraîche and serve piping hot.
Roast halved red onions drizzled with a little oil in the oven until tender, then top with a mixture of blue cheese and breadcrumbs. Roast until golden.
Gently simmer peach halves in a little water, with brown sugar, cinnamon and fresh ginger. Serve with raspberry coulis and ice cream.