Start with very ripe Santa Rosa plums, cover with water, bring to boil, run through foodmill, make compote, simmer till thick. Cool. Mix with equal amount of cold whipped cream or Greek yoghurt. Cool to serve for dessert, or freeze overnight to make icecream.

Remove hard cores of heirloom tomatoes. In food processor, puree tomatoes with half a cucumber and basil leaves, garlic cloves, olive oil, sherry wine vinegar and lemon juice. Grate lemon zest over. Taste, add sprinkle of crushed dried red peppers till you detect a hint of spice. Add Tbs sherry wine per person for adults when serving. Cool to serve.

Shave dried biltong meat super thin with sharp knife or deli meat slicer. Wrap around 1” thick sticks of honeydew melon, skin removed, secured with toothpick. Chill to serve.

Slice summer-squash in 1” slices, peel on, steam till soft, 3 minutes, rinse in cold water. Toss with Tbs olive oil, Tbs agave syrup and Tbs lemon juice, pepper and salt. Serve chilled.

Wash and slice fresh sweet red, orange, yellow peppers ringwise, mix with thin rings of shallots, toss in olive oil, chill and serve. For extra spice, add sliced thin rings of one small green jalapeño pepper.

Julienne fresh leg of lamb meat, remove skin and fat, cut fresh ginger root in matchsticks. Heat dry wok, stir lamb with ginger till cooked, few minutes. Chill till ready to serve. Drizzle cold ranch dressing over.

Boil and dice potatoes. Dice ripe avocado, sweet green pepper, sweet red pepper, shallot. Mix with home made or store bought mayonnaise, Taste, add pepper and salt. Chill.