Blackberry and lemon French toast with clotted cream

SERVES 4

300g blackberries zest and juice 1 small lemon 3tbsp golden icing sugar 2 eggs

100ml milk

4 x 1.5cm-thick slices of brioche loaf sunflower oil, for shallow frying

To serve

clotted cream vanilla bean dusting sugar or golden icing sugar

Pop the berries in a bowl, add the lemon juice and finely grated zest and 1tbsp icing sugar. Mix gently and leave to macerate.

Combine the eggs, milk and 2tbsp icing sugar in a shallow dish. Cut the brioche slices in half diagonally and dunk into the egg mixture to coat both sides.

Heat the oil in a frying pan on a medium heat and add the brioche (fry in 2 batches) and fry for 1-2 minutes per side until puffed and golden. Put on kitchen paper to drain.

Sit 2 pieces on each plate, add the macerated berries and a generous spoonful of clotted cream or yoghurt if you prefer. Dust with vanilla bean dusting sugar to serve.