Soak the beans overnight, then cook them until on the point of softening. Drain and set aside.

Cut up the leftover Bloody Tomatoes and their innards, assuming you've kept them. Boil up with any leftover wine and spare herbs until collapsing. Strain, then reduce the liquid.

Roughly chop an onion or two and fry to soften in a little olive oil.
Finely slice a few stalks of celery and add to the pan.
Chop up leftover pork belly, Serrano ham, any other cooked meats and add to the pot. Continue to fry until the meat is glistening. Add a half-dozen finely sliced garlic cloves and cook until the harsh aroma has gone.
Add the strained tomato sauce, a bunch of sliced parsley, the par-cooked beans and the broccoli. I fried the broccoli separately with some sliced garlic, but I'm sure it hardly matters.
Cook until the beans and broccoli start to soften, then pour into a casserole dish, mix in black olives, scatter with cubed Feta cheese and bake for 10 minutes at Gas Mark 6 until the cheese becomes almost fluffy and browns a little at the edges.
Serve.

For the pastry, put the flour, butter, egg yolk and 4 tsp cold water you might need more into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn't now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork that's lightly - don't rip holes in it!, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6.
Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.

While the pastry cooks, prepare the filling. Cut the bacon into reasonably generous lardons. Heat a small frying pan, tip in the lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren't crisp. I added a couple of sliced leeks too at this point and cooked them until they softened. Remove and drain on paper towels. Or don't :) Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried lardons over the bottom of the pastry case.
Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn't need much salt) and add nutmeg. Pour three-quarters of the filling into the pastry case.

Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case - you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it's also good cold.

Gently sweat the onion in the oil, then add the celery and cook until soft. Add tougher herbs like thyme, rosemary, bay leaves. Add the tomato purée and fry until oil separates, add the garlic and fry until the harsh aroma is gone, then deglaze with the wine.
Skin and de-seed your whole tomatoes, add the seeds and juice to the pot retaining the flesh. Reduce the sauce, then add sufficient tomato juice to be able to blend it until smooth. Pass through a sieve if you can be bothered. Add the remaining tomato juice and leave to simmer.
Chop the tomato into 1cm cubes and slice any softer herbs you have parsley, basil, mint if you like, though add parsley slightly earlier - it's a bit tough. Add to the sauce and simmer until thickened.
Season and serve

Preheat the oven to 200°C/400°F/Gas 6.
Quarter or eighth the pumpkin, peel and de-seed it, and cut into decent chunks (about 2" pieces) and lay out in a roasting tin. Crush your spices coriander/cumin/fennel are good. You can add some paprika or chilli too if you like with a little salt and pepper and sprinkle over the pumpkin. Pour over a generous amount of olive oil and turn the pumpkin to make sure the pieces are all well coated.
Cook in the oven, turning occasionally, until they are golden brown and caramelised; 30-45 minutes (depending on the oven temperature).

Cut the top off your pumpkin and scoop out the gubbins. Scrape out some extra flesh, chop it up and put it to one side.
Fry some onion and then garlic, then any firmer vegetables that might need a bit of frying, deglaze the pan with wine or cider, reduce then add reserved pumpkin flesh, any soft vegetables or fruit and sauce or stock to cover. I had a couple of courgettes to fry, then a quarter of a savoy cabbage and a Granny Smith.
Simmer a little to get things going.

Meanwhile make up some rice - fry finely chopped onion until it caramelises, add the rice, salt and pepper and stir thoroughly. Add twice the quantity of hot water or stock, grate in the peel of a lemon or two, and simmer off excess water until the rice is dry and par-cooked.
Mix the rice with the vegetables, herbs and juice of the lemons, season generously and fill the pumpkin with the mixture. Preheat the oven to Gas 5 (or 4 if it's a big pumpkin I guess) and bake the pumpkin with its lid on until it is soft but not burnt - about 1½-2 hours. Cover with foil if it looks like the skin is cooking too quickly.

Make sure each serving gets a scraping of the pumpkin flesh.

Slice the bacon about 1" wide and fry gently in a little olive oil until cooked off a little. Slice the chorizo about 1cm and add to the bacon until it sweats.
Remove with a slotted spoon and reserve.
Slice the celery about 1cm and toss in the fat until well coated and starting to wither a little, deglaze with a glass of white wine, boil up and reduce a little then add the cooked beans.
Simmer gently until the celery and beans soften. Season
Add back the chorizo and bacon. Slice parsley thinly and add to the pot.
Cut the feta and mix gently into the pot (or just spread it on top). Cover and simmer gently until the cheese starts to render slightly, then take off the heat.

Spoon into serving bowls, drizzle with lemon juice and pour around olive oil.

Preheat the oven to Gas 5 (depending on tomato size).
Dunk the tomato I used beef, but I don't see why you couldn't use any size, even cherry briefly in boiling water and peel it, then cut out the core and de-seed it. Refill with your chosen stuffing.

Roll out the shortcrust pastry and carefully wrap the tomato so as to cover completely. Seal at the top.

Bake for 20-30 minutes until the pastry is golden. And hopefully the insides are cooked.