Instructions: Preheat oven to 220c/425f/Gas 7 and grease a six-hole muffin tin.

1 For the Muffins: Place the flour in a bowl with the baking powder, cinnamon and soft brown sugar. Beat together the eggs, yoghurt and milk and gradually beat into the flour mixture.

2 Pour the mixture into the muffin tins and bake in the oven for 12-15 minutes, or until risen and cooked. Arrange the muffins on a plate, spoon the jam on top and dust with icing sugar.

3 For the Tomato Salsa: Thickly slice half the cherry tomatoes and place in a small bowl with 1 tbsp orange juice. Season with black pepper.

4 For the Pashka: Finely chop half the spring onions and mix together with the cream cheese and chopped basil. Season with pepper.

5 Line a dariole mould with plastic film and fill with the cream cheese mixture. Chill. Turn the pashka out onto a plate and top with tomato salsa.

6 For the Croutes: Cut the bread into cubes and finely slice the remaining spring onions. Heat 1 tsp olive oil in an ovenproof frying pan, add the bread cubes and turmeric. Stir in the spring onions. Cook the pan in the oven for 4-5 minutes, until crisp and golden.

7 For the Salad: Shred the spinach and lettuce and put into a bowl. Halve the remaining cherry tomatoes, add to the shredded leaves with 1 tsp olive oil and 1 tbsp orange juice and toss together.

8 For the Tuna: Season the tuna steak with black pepper and brush over 1 tsp olive oil. Roll in the chopped coriander.

9 Heat a frying pan, add the tuna and cook for about three minutes on each side, or until cooked to taste. Pile the salad onto a plate, top with the tuna and scatter over the croutes.

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