Early sTarTers

These tempting breakfast dishes are designed to keep the family sustained on Christmas morning

Removing and discarding the stalks, roughly chop the dill fronds, leaving some sprigs for garnish. In a large bowl, whisk together the eggs and dill. Add in the capers, sour cream and horseradish sauce and whisk thoroughly. Finely zest and juice half the lemon. Set the zest aside, then add the juice to the mixture. Cut the remaining half of the lemon into wedges, reserving them for garnish. Season the eggs with pepper and whisk again. Heat a large, non-stick pan to very hot. Add the oil to the pan and stir in the egg mixture. Whisk in the pan for 1 min. Cover with a lid and turn the heat to medium. Cook for 2 mins, then mix in the lemon zest. Transfer to two dishes and divide the smoked salmon between them. Serve with crusty bread, lemon wedges, the reserved dill and black pepper.

Serves 4 150g cranberries 4 oranges, plus extra orange sliced for garnish 2 tbsp granulated sugar 1 tbsp honey 500ml chilled sparkling water ice Serves 2 4 eggs 300g smoked salmon 15g fresh dill 1 tbsp small capers 150ml sour cream 1 tbsp horseradish...