Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted.

Set aside.

Meanwhile, place the avocados in a large bowl and toss with the lime juice to prevent discoloration.

Gently toss together with the remaining ingredients except the sesame seeds.

Sprinkle the salad with the toasted sesame seeds and serve.

Place all the ingredients in a food processor or a blender and blitz until smooth.

Pour into 4 glasses, decorate with a few extra whole berries and serve immediately.

Place the pears, cut side up, in an ovenproof dish.

Pour over the apple juice and maple syrup, then scrape over the seeds from the vanilla pod.

Sprinkle with the grated citrus rind and spices.

Cover with foil.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes, then turn the pears over and cook, covered, for a further 15–20 minutes until tender.

Spoon the pears into 4 serving bowls, pour over the juices and sprinkle with the almonds.

Serve with dollops of the yogurt.

Line a baking sheet with nonstick baking paper.

Whisk the egg whites in a large clean bowl until stiff peaks form, then add ½ tablespoon of the caster sugar at a time, whisking well between each addition, until the mixture is very thick and glossy.

Fold in the hazelnuts.

Spoon the meringue on to the prepared baking sheet in large dollops that join up to make a circle.

Make a shallow dip in the centre with the back of a spoon.

Bake in a preheated oven, 140°C (275°F), Gas Mark 1, for 2 hours until pale golden and crisp.

Turn off the oven and leave the meringue inside to cool completely.

Place the plums in a heatproof dish, cut side up, and sprinkle with the mixed spice, brown sugar and orange juice.

Cook under a preheated hot grill until bubbling and golden.

Leave to cool slightly.

Spoon the yogurt into the centre of the meringue and spoon over the plums to serve.

Heat a ridged griddle pan over a medium-high heat, add the bananas and griddle for 8–10 minutes, or until the skins are beginning to blacken, turning occasionally.

Transfer the bananas to 4 serving dishes and, using a sharp knife, cut open lengthways.

Spoon over the yogurt and sprinkle with the oatmeal or oats and blueberries.

Serve immediately, drizzled with the honey.

Place all the ingredients except the honey and ice in a blender or food processor and blend until smooth.

Taste for sweetness and add the honey, if required, then blend again.

Pour into 4 tall glasses and serve with ice cubes.

Grease an 18 cm square baking tin with coconut oil.

Melt together the coconut oil, treacle, sugar and syrup in a large saucepan, stirring until the sugar has dissolved.

Add the remaining ingredients and mix well.

Spoon the mixture into the prepared tin and level the top.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes until golden.

Leave to cool in the tin for 2 minutes before cutting into squares, then leave to cool completely in the tin.

Store in an airtight container and eat within 5–6 days.

Line a large 12-hole muffin tin with large paper muffin cases.

Whisk together all the ingredients except the raspberries and lemon curd in a large bowl.

Fold in the raspberries.

Spoon half the sponge mixture into the muffin cases, dot over a little of the lemon curd, then add the remaining sponge mixture.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until golden and firm to the touch.

Remove from the oven, transfer to a wire rack and leave to cool.

Line a 12-hole muffin tin with paper muffin cases.

Place the cottage cheese, flour, ground almonds, tomatoes, chives, baking powder and half of the cheese in a bowl.

Add the oil, eggs and measurement water, season lightly and gently mix together.

Do not overmix.

Spoon the batter into the muffin cases and sprinkle with the remaining cheese.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until risen and golden.

Serve warm.

Sift the flour, baking powder, mustard powder and cayenne into a large bowl.

Add the butter and rub in with the fingertips until the mixture resembles breadcrumbs.

Mix in 175g of the grated cheese and the herbs.

Beat the eggs with the buttermilk in a jug, then mix into the flour to form a soft dough – do not overwork the dough.

Turn out on to a lightly floured work surface and roll out to a thickness of 2.

5 cm .

Stamp out 12 scones using a 4–5 cm cutter and place on a baking sheet.

Sprinkle the remaining cheese over the scones and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until risen and golden.

Serve the scones warm, with butter, if liked.