Season 50g of ricotta (or, according to your taste, 50g of fresh goat's cheese) with 1 tablespoon of finely chopped chives, (or with dried herbs if you don't have fresh), salt, pepper and a little sherry vinegar.
Cut a bagel in 2, spread the ricotta on each piece. Place about 7 strips of peeled cucumber and 2 slices of smoked trout cut into small pieces on the bottom bagel. Close.
Wash 5 to 6 leaves of Batavia.
Boil 1 egg for 9 minutes after the water comes to the boil. Cool and peel it.
Peel ¼ cucumber and cut into small sticks, peel ¼ carrot and cut into matchsticks, slice ½ tomato. Mix 50g of tuna in brine with 1 teaspoon chopped chives, 1 tablespoon natural yoghurt and a drizzle of lime juice, salt and pepper.
Season 1 another tablespoon natural yogurt with a drizzle of lime juice, salt and pepper.
Arrange lettuce, sliced tomatoes, cucumber, carrots, tuna and quartered egg on a wheat pancake. Add some sunflower seeds, the yogurt sauce and roll. Wrap it in cling film so it keeps its shape and then cut into slices.
Tip: tuna can be replaced by slices of bacon. It's possible to make a vegetarian recipe by adding more vegetables and adding soya steak sticks (refer to the manufacturer's cooking tips).
Use a mandolin to cut ½ the courgette into tagliatelle.
Heat 1 tablespoon of olive oil in a frying pan, add the courgette tagliatelle and cook, stirring, for 1 to 2 minutes. Season, mix well and tip out onto a plate.
Add 4 sliced radishes, 4 quartered cherry tomatoes, 30g cubed mozzarella and some sunflower seeds.
Season 100g chicken fillet with a pinch of paprika, a pinch of curry powder, salt and pepper and cook in a hot pan containing a dash of olive oil. Cool and cut into small cubes.
Mix with the courgette then add 1 tablespoon of balsamic vinegar and 1 tablespoon of olive oil. Place in the lunch box and add some baked (or toasted) croutons.
Cook 80g of bulgur wheat for 10 to 12 minutes in a pan of boiling salted water. Rinse under cold running water to stop it cooking further.
Season 100g turkey fillet with salt, pepper, a pinch of colombo (or curry) powder, and a dash of lime juice then cook in a hot pan with 1 tablespoon oil. Let it cool, cut into strips and set aside.
Cook 60g of fresh (or frozen) peas in boiling salted water. Drain and leave to cool.
Mix the peas, 2 pieces of diced dried tomato, a few rocket leaves, 1 tablespoon of sweet corn (canned), 1 teaspoon of lime juice and 1 tablespoon of oil olive with the bulgur wheat. Add turkey slivers on top.
Tip: it is possible to replace the turkey fillet with lightly fried cubes of tofu.
Flatten 3 slices of bread with a rolling pin. Spread jam (flavour of your choice) on the surface and roll the slices up separately.
Mix 1 egg with 30g of vanilla sugar, add 100g of milk. Soak the rolls of bread in the mixture and then fry them in butter over a medium heat for 6 to 8 minutes, turning them over so they colour evenly. Put to one side.
Cut a peeled apple in 6, add 1 tablespoon of honey, then cook in the microwave for 1 minute 30 seconds (at 750W).
Take 4 slices of bread. Flatten each slice with a rolling pin.
Cut the following ingredients into small cubes: half a thick slice of ham, 1 oz of hard cheese and 2 pieces of sun-dried tomatoes.
Garnish the bread slices with the ham, cheese and sun-dried tomatoes. Fold each bread slice over the filling and cut into a circle using the top edge of a glass.
Press the edges together to seal. Brush tops with one beaten egg. Bake in the oven at 400°F for 8 to 10 minutes.
The turnovers can be served with cherry-tomatoes, carrots and cucumber sticks.
Roll out a short cut crust pastry sheet into a quiche mould. Prick the pastry all over with fork.
Add 2 tablespoons of olive oil in a pan and cook gently (about 5 minutes) 2 shallots and 2 zucchinis diced.
Let them cool down, then spoon over the pastry. Beat 3 eggs with 3.3 oz of single cream, 6.7 oz of milk, salt, pepper and a pinch of curry powder (optional).
Pour this mixture over the pastry then add chorizo slices. Add 1 oz of grated cheese on the top. Bake in the oven at 350°F for 40 minutes.
Tip: chorizo can be replaced by ham or cooked chicken breast.
Cook 2 oz of penne pasta in salty bowling water.
Cool the pasta under cold water to stop it cooking.
Chop 5 red cherry-tomatoes and 5 yellow cherry-tomatoes in half, cut 1 oz of feta cheese (or mozzarella cheese) in cubes and 4 black olives.
Add 1 oz of sweetcorn and some fresh herbs. Combine this with the penne pasta.
Season with 1 tablespoon of balsamic vinegar, 2 tablespoons of olive oil, salt and pepper.
Cook 1.7 oz of quinoa in salty soft bowling water for 15 minutes.
Sift under cold water to stop the cooking.
In a bowl, mix the quinoa with 1.7 oz of smoked salmon, 6 radishes, a ¼ of an apple all diced.
Add 0.7 oz of shelled sunflower seeds.
Prepare the sauce aside with 1 tablespoon of natural yogurt, 1 teaspoon of vinegar, salt, pepper and chopped chives, then add this sauce to the salad.
Peel 2 oranges, carefully remove all the membrane.
Cut the oranges in quarters.
In a blender, mix ¼ of natural yogurt, 2 tablespoons of milk, 1 oz of almond powder, a trickle of vanilla aroma and a tablespoon of liquid honey.
Sift this mixture and pour sauce onto the oranges. Place inside the fridge.
Roll out a ready made puff pastry.
Cut it into circles with a glass.
Place the circles into buttered small tartlets moulds.
Boil 16.9 oz of milk with 5.2 oz of sugar, mix in 1.4 oz of cornflower, the zest of a half green lemon and 1 pinch of cinnamon.
Mix well between each new ingredient added.
Cook until the mixture has thickned.
Let cool for about 10 minutes.
Whisk 6 egg yolks into the mixture and pour inside the pastry. Bake in the oven at 400°F for 15 minutes. Let the tartlets cool before eating.