Place the chickpeas in cold water, preferably overnight, strain and boil with fresh water for about 1 hour until soft, strain again and leave to cool. Purée in a blender or processor with the oil, salt, nuts and lemon juice until creamy. Chill in the refrigerator.

Mix the curd cheese and Gervais with oil, salt and water to a smooth spread and add the fresh herbs.
Keeps refrigerated for a few days, but must be diluted again and again.

Finely chop the olives in a food processor. Add the chopped feta cheese, tofu and olive oil and blend again vigorously. Season with salt and pepper.
Keeps for a few days in the fridge. Dilute with water.

Blend all ingredients in a food processor to make fine paste and season well. Can also be eaten with vegetable sticks instead of bread.

Cut the turkey into small cubes and puree finely in a food processor. Add the cream and blend again to a smooth mousse. Season with pepper. Can also be eaten with vegetable sticks instead of bread.

Peel the mango, cut in half along the core, peel and chop the flesh.
Wash, peel, core and chop the apples. Put the butter in a saucepan and sauté the apple, salt, ginger and mango over a moderate heat for about 5 minutes, stirring constantly and adding 1-2 tbsp. water if necessary to prevent sticking.
Cover and leave to infuse for about 5 minutes, then puree. Pour into jars, cool and store in the fridge.

Mix the finely diced fruit with sugar and bring to the boil in a saucepan. Remove from the heat, cover and leave to steam for about 5-10 minutes.
Puree in a blender until thick and fill into small jars with screw tops. Leave to cool and store in the fridge. Keeps for 3-4 weeks without additives.