TODAY’S RECIPE: Torrijas with sherry

SPANISH version of French toast. Serves 2-4. 2 medium eggs, plus 1 egg yolk 2 tbsp double cream 2 tbsp whole milk 3 tsp golden caster sugar 3 tbsp sweet sherry 4 thick slices of soft white bread or brioche

1 In a wide, shallow bowl, beat the eggs with the cream, milk, golden caster sugar and sherry. Cut each slice of bread in two and dip them into the egg mix, turning to make sure they get a good coating on either side. Soak bread in egg mixture for ten minutes to absorb the liquid (turning occasionally).

2 Heat 1½ tbsp olive oil in a large frying pan and cook the bread for about three minutes on each side until golden and crisp at the edges. Keep the slices warm in a low oven while you cook the rest.

3 Divide the torrijas between plates and dust with the icing sugar. Serve with creme fraiche or Greek yoghurt, and a scattering of berries.

Olive oil, for frying Icing sugar, for dusting Creme fraiche or Greek yoghurt Blackberries to serve