For the sausage dip (kahvaltılık sosis):

1. Cut the sausages into 3cm (1 in) slices and set aside. Grate the tomatoes using the largest shredding holes of a cheese grater, or blitz them in a food processor, and set aside. Finely chop the garlic and set aside. Finely chop the onions.
2. Heat the oil in a deep non-stick frying pan over medium heat. Add the chopped onions along with a pinch of salt. Cook for 7 min until translucent, stirring occasionally with a wooden spoon. Increase the heat to medium-high and add the sausages. Cook for 5 min.
3. Add the chopped garlic, red pepper (or tomato)  paste and spread it all over the sausages using the back of the spoon. Cook for 2 min. Stir in the grated tomatoes, water and spices. Bring to a boil and cook for 5 min. There should be some liquid at the end so if it looks too dry to be a dip, add a bit more water at the end. Pour the sausage dip into a serving bowl.

For the breakfast spread (çemen):

1. Finely chop the parsley and set aside. Place the garlic and salt into a mortar, pound into a paste and set aside. Finely chop the walnuts.
2. Heat a non-stick pan over medium heat and toast the walnuts until they become fragrant and start to brown, stirring from time to time. It should take about 3 min. Keep an eye on them, if they burn you won’t be able to get rid of the bitter taste. Pour them on a plate and heat the oil in the pan.
3. Add the pastes and cook, mixing continuously, with a wooden spoon for 2 min. Take the pan off the heat and add the pounded garlic, spices, seeds and walnuts. Stir until everything is well combined. Put the çemen onto a plate and let it cool down completely.

For the salad dip (kaşık salatası): 

1. Deseed the green pepper, cucumber and tomatoes. Finely chop the vegetables and parsley leaves. Put them into a medium-sized mixing bowl. Add the spices, lemon juice, pomegranate molasses, olive oil and mix until combined.
2. Pour just enough cold water to cover everything up and make the kaşık salatası ‘spoonable’. I used 115ml (½ cup). Kaşık salatası is supposed to be refreshing so keep the salad dip in the fridge until it’s time to serve. 

For the Turkish clotted cream and honey (bal kaymak):

1. Pour the honey into a serving dish, save for 1 tbsp. Spoon the kaymak (or whatever you could get your hands on) on top of the honey. Drizzle the rest of the honey on top of the kaymak. Done!