A vegetable platter; leftover ratatouille, brussels, diced, peeled plum tomatoes, diced cucumber, black Greek olives, sunflower seeds, yeast flakes plus a drizzle of olive oil. Slice granary baguette with walnut spread and cheddar.
A wedge of Cavaillon melon for dessert.
A glass of chilled shandy made with 7 UP Free plus tequila flavoured beer.