Toast the bread and spread it with your favourite spread.

Slice a not-too-ripe pear thinly together with some spring onion.

Grate a small piece of fresh ginger into the grating bowl.

Add oil, chili pepper, salt, pepper and lemon juice and dress the pears.

Lay the dressed pears on the crostone and serve with walnuts.

Slice the fennel very thinly.

Grate the zest of an orange into the grating bowl.

Add the orange juice, chopped olives, oil, salt and pepper and dress the fennel.

Cook half an onion, a bay leaf, 60 g of mushrooms and a tablespoon of double concentrated tomato paste in a pan with a drizzle of oil.

Deglaze with a tablespoon of soy sauce and turn off the heat.

Blend the mushrooms, without the bay leaf, with 60 g of oats, half a grated clove of garlic in the grating bowl, and 100 g of already-cooked pumpkin.

Mix in 50 g of cooked quinoa.

Shape the mixture into meatballs with damp hands and brown them in a pan.

In the same grating bowl used for the garlic, without washing it, mix 100 g of yogurt, 2 tablespoons of tahini, the juice of half a lemon, salt and oil for the sauce.

Grate a little orange zest and two boiled chestnuts into the grating bowl.

Add the ricotta and some dark chocolate chips.

Pour into small glasses and serve with more chocolate chips and crumbled chestnut.