CRISPY BACON, SPICY POTATO CAKES AND SET-ASIDE EGGS

This dish is all about great technique. Take the breakfast you know and make it better by using clever cooking skills and adding a few extras. Your eggs and bacon will be transformed, and it’s all so simple. Give it a go this weekend!

Preparation time 15 mins Cooking time 20 mins Serves 4

4 large potatoes, peeled

100g butter, melted

2 tsp barbecue seasoning, spicy

1/2 bunch thyme leaves, chopped

8 rashers bacon

2 tsp extra virgin olive oil

8 free-range eggs

Fried cherry tomatoes, toast triangles and parsley, to serve

STEP 1 Grate potatoes coarsely, then squeeze well to remove excess moisture. Toss with butter, barbecue seasoning and thyme in a bowl. Divide into 4. Form into rounds and cook on a hot plate on medium heat for 8-10 minutes each side, until golden.

STEP 2 Meanwhile, put bacon and olive oil in a large frying pan over medium heat and cook for 10 minutes, turning regularly and draining excess oil from pan occasionally.

STEP 3 Put eggs in a saucepan of cold water. Fit the lid, bring to the boil on medium heat, then set aside off heat for 6-8 minutes (6 for soft yolks, 8 for set).

STEP 4 Peel and halve eggs, and serve with potato cakes, bacon, cherry tomatoes and toast. Scatter with parsley. For the perfect breakfast, spread butter and marmalade on toast, as its bitterness cuts through the rich bacon and potatoes.

Your favourite Easter buns are a delicious way to reimagine this no-cook Italian dessert for easy entertaining.

Preparation time 30 mins plus 3 hours chilling Cooking time nil

Serves 6-8

6 mocha or other hot cross buns

695g can peaches in juice

1kg fresh ricotta 150g icing sugar, sifted

2 tsp vanilla paste

1 cup fresh breadcrumbs

150g glacé cherries, chopped

100g hazelnuts, toasted and chopped Seasonal fruit salad, to serve

STEP 1 Use a sharp knife to slice each hot cross bun horizontally into 3 even slices. Flatten with a rolling pin. Line a 2-litre pudding bowl with plastic wrap, then a layer of hot cross bun slices to cover – fill any gaps by tearing a slice into small pieces. Reserve remaining slices.

STEP 2 Drain peaches, reserving juice, then puree fruit in a blender. Combine ricotta, icing sugar and vanilla in the bowl of an electric mixer, and beat with the paddle attachment until smooth. Divide evenly into two.

STEP 3 Mix breadcrumbs and peach puree into one half of ricotta mixture, and cherries and hazelnuts into the other. Spoon the peach mixture into the pudding bowl, spreading up the sides to form a 3cm thick layer over the hot cross buns. Spoon the cherry and hazelnut mixture into the middle.

STEP 4 Arrange remaining hot cross bun slices over filling to enclose. Cover with plastic wrap and chill for 3 hours or overnight. Invert, remove plastic wrap, brush with reserved peach juice, slice and serve with fruit salad.

For the crispiest results, you should always squeeze moisture from grated potatoes before mixing with other ingredients and frying.