Preheat the oven to 180°C with fan.

For the pastry
Put the flour in a heap on a work surface and make a well in the center. Crumble the yeast into the well and mix with 1 teaspoon sugar, a little lukewarm milk and a little of the flour. Cover and let stand for about 20 minutes to allow the yeast to start working. Then add the rest of the sugar, the ground almonds, lemon peel, salt, butter and egg and combine with the flour, working from the center outwards. Gradually add the rest of the milk. Knead well and let rise again for 30 minutes. Wash and drain the blueberries. Roll out the pastry on a floured work surface and lay on a cookie sheet lined with baking parchment, forming a raised edge about 3 cm/1 inch high. Prick the base several times with a fork.

For the filling
Mix the quark, creme fraiche, eggs, cornstarch, sugar, chopped almonds, candied peel and cinnamon and spread on the pastry. Scatter with blueberries.

For the crumble
Rub the flour, sugar and butter between your hands to produce a crumbly consistency and scatter on top of the blueberries. Bake in the preheated oven (middle shelf) for about 30 minutes until the pastry is nicely browned. Cut into pieces before serving.

Heat the oil in a large pan and gently cook the onion until soft but not brown.

Add the garlic and chopped zucchini and cook gently for 10 minutes, stirring from time to time.

Add the chopped tomatoes and sweetcorn, heat through then stir in the lemon juice and season with salt and pepper.

Serve the salad warm or cold garnished with the chopped parsley.

Drain the sweetcorn.

Peel and chop the onions and garlic.

Trim, quarter, deseed, wash and dice the pepper.

Slit the chilli open lengthwise, deseed and chop.

Heat the oil in a large frying pan and fry the onions and garlic, stirring, until translucent.

Add the mince and fry, breaking it up to brown all through.

Stir in the tomato puree, cumin and coriander.

Cut the olives into rings, add to the pan with the pepper, chilli, sweet corn, chopped tomatoes and beans and bring to the boil.

Season with salt and transfer to a baking dish. Bake in a preheated oven (200°, second shelf from bottom) for about 20 minutes.

Drain and dice the mozzarella, scatter over the mince and vegetables and bake for a further 10 minutes.

Bring the water to a boil in a fairly large pan and add the salt.

Add the butter and let it melt.

Mix the flour and cornstarch and tip into the water all at once, stirring constantly until the mixture forms a smooth ball.

A thin white layer will form on the base of the pan.

Beat the pastry mixture over the heat for a further 2 minutes.

Then transfer to a mixing bowl and gradually beat in the eggs, one at a time, only adding the next egg when the previous one is completely mixed in.

Grease a cookie sheet and lightly dust with flour.

Spoon the pastry mixture into a piping bag with a large plain nozzle and pipe 4-6 balls onto the sheet.

Bake in a hot oven (180°C) for 20-25 min.

Take out of the oven and split the profiteroles immediately to release the steam (but don't take them apart).

Drain the peaches. Fill the cooled profiteroles with peach slices sprinkled with sugar and sweetened whipped cream.

Put the lids on, dust with confectioners' sugar and serve.

Put the pears into a pan and cover with 600ml water.

Bring to the boil and simmer for 5 minutes to soften the fruit.

Turn off the heat and leave for 10 minutes.

Pour the pears and juice into a blender and whiz together until the mixture is completely smooth.

Pour the pear juice through a sieve into a jug.

Squeeze the oranges and mix the orange juice with the runny honey and pear juice.

Pour into a bottle or carton and chill for 30 minutes.

Shake to serve.