Instructions: 1 Trim the radishes, retaining the leaves. Place the radishes in a food processor with half the tin of tomatoes, dash of Tabasco, mixed dill, coriander, parsley and lime juice.

2 Blitz and add enough cold water to make a soupy consistency. Pour the soup into a large bowl, chop half the avocado, add, stir in and season.

3 Fill a deep pan one third full with vegetable oil and heat, add the radish leaves and deep fry until crisp. Drain on kitchen paper.

4 Heat 1 tbsp olive oil in a griddle pan. Place two bagel halves on the griddle, cut side down and cook until golden brown.

5 Serve the soup in bowls, place the toasted bagels on top and scatter over the deep fried radish leaves.

6 Mix together 55g/2oz butter, chopped parsley and 1 chopped garlic clove.

Place the remaining tomatoes in a food processor, add a dash of Worcestershire sauce and mustard. Season and blitz.

7 Place the remaining bagel halves on a baking sheet, spoon most of the tomato sauce over the top of half of them with a knob of the garlic butter and sprinkle over some of the grated cheese - reserve one of the halves.

8 Spread the garlic butter over the remaining bagels and sprinkle over the cheese. Bake in the oven for 10 minutes or until golden brown and crisp.

9 Place the reserved bagel in a gratin dish and top with the remaining avocado half. Sprinkle over a chopped clove garlic and spoon over some tomato sauce.

10 Sprinkle over some cheese and bake for eight minutes. Crush the cheese biscuits and bind with 15g/ 1/2oz butter.

11 Place a cutter on a plate, fill with the mixture and pack down. Mix together the yoghurt, caster sugar and chopped mint, season and spoon on top of the biscuits.

12 Heat 1 tbsp olive oil in a griddle pan, add the orange slices and whole cloves and cook the oranges on both sides until charred. Remove the ring from the cheesecake and serve surrounded by orange slices.

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