1 Put 4 tbsp double cream, white wine and grainy mustard in a small saucepan. Mix together and heat through. Season. Keep warm over a gentle heat. 2 Fill a deep frying pan about two- thirds with sunflower oil suitable for deep fat frying and heat. 3 Thinly slice two pieces of bread and cut out two 4x10cm discs. Cut out the same size discs from the cheese and one from the ham. Put a disc of cheese on the bread, followed by a disc of ham and another slice of cheese and finish with the second disc of bread. 4 Seal by pinching the bread round the edges. In a bowl mix together the flour and one egg. Dip the sandwich in the mixture and deep fry until golden. Serve with the mustard sauce. 5 Put the 25g/1oz piece of bread in a food processor and process for about 10-20 seconds to make breadcrumbs and put in a bowl with the finely chopped spring onions, tuna, basil and 1 egg. 6 Season and mix together thoroughly. Form the mixture into burgers or use a ring mould (approx 7cm/3" diameter). Heat a shallow frying pan with 2 tbsps olive oil. Fry the burgers until golden on both sides. Keep warm. 7 In a bowl mix the diced tomato, cress, sliced spring onions, 4 tbsp olive oil and the lemon juice. Arrange the tuna burgers on a plate with the lettuce and garnish with the tomato dressing. 8 Cut a slice of bread from the loaf, about 2 1/2cm/1" thick and remove the crusts. Melt 25g/1oz butter in a frying pan. In a bowl mix 2 tbsp double cream, cinnamon and 1 tbsp caster sugar. Dip the bread in the mixture and fry until golden on both sides. 9 Remove from the pan and keep warm. In the same pan melt another 25g/1oz butter and 1 tbsp sugar, add the apples and caramelise. 10 Mix together the orange juice with the cornflour. Put in a small saucepan and heat through until it thickens. Cut the french toast in half, arrange on a plate with the caramelised apples and pour on the orange sauce. NOTES : Chef - Tony Tobin Recipe by: Ready Steady Cook