This is my easy-peasy kid’s breakfast morning recipe. It works wonders with all age groups though and I have once added rum-soaked raisins as well, or hints of orange zest, an added lashing of brandy, sometimes allspice, sometimes frozen berries for a red jolt. I’ve never made anything easier, that made a huge impact. When I serve this in the morning, I also pair it with hot chocolate and create a bar with toppings – caramel sauce, chocolate sauce, nuts, sprinkles, chai spices, maple syrup and whipped cream – which work as toppings for both items. And let me tell you, the kids have a jolly good time!

This is a delicious quick meal that can be had at any time of the day and perhaps one of my most favourite. Once I had an olive baguette that I used, and ever since, I’ve been adding olives into the egg batter. The dash of Worcestershire sauce is like a Welsh rarebit recipe – and adds a dash of oomph. Lots of herbs and chilies and then the best part is – lots of cheese on top – until nice golden and crispy! Eat as is, with sides of ketchup or hot sauce, some Dijon works too!

Whenever I get my hands on a packet of fresh herbs I like to use them up in all ways possible before they get spoilt. Sage is one of my favourite – goes in eggs, pastas, potatoes, cocktails, into a syrup, on fruit with some salt and sugar – the possibilities are endless. But my honest favourite way is pairing sage with pumpkin – a match made in true heaven. I sauté up the pumpkin slices with garlic, leeks and then the sage is added in for its delightful warm, peppery delicious flavours. The egg batter goes in with some peas and cheese and always, always a pinch of nutmeg to make a delicious frittata. I have this for dinner multiple times a month – but if you have a brunch party – go ahead whip this one up!