Breakfast fry-up

OUR children have turned breakfast fry-ups into a well-honed art form, cooked with more enthusiasm than almost any other meal. Try this gut-friendly version, made with green bananas, which are made up of an astonishing 70-80 per cent resistant starch. This is turned into health-boosting fatty acids during digestion (sadly this drops to only 1 per cent in ripe bananas, as the starch gets converted into simple sugars — sucrose, glucose and fructose). Michael now loves fried green bananas after eating them for breakfast every day while working on a medical project in the Amazon jungle.

SERVES 2 (440 calories)

60g pancetta cubes or diced bacon 2-3 tbsp olive oil 120g mushrooms, sliced 1 large green banana, halved lengthways 2 eggs 150g cooked cabbage or kale, chopped and tough stalks removed

150g small plum tomatoes, halved

½ tsp ground nutmeg PLACE the pancetta in a small frying pan over a medium heat and cook for about 5 minutes, or until brown and crispy, then set aside. Pour the olive oil into a larger pan and fry the mushrooms and banana over a medium heat. Season with salt and pepper. Clear a space in the middle of the pan, add a little more oil if necessary and crack in the eggs. Season the greens and add them to the pan with the tomatoes and nutmeg, then scatter the pancetta over. Cook together for a few more minutes — the egg yolk should still be a bit runny. Serve on warm plates.