2 bacon rashers
2 large fresh eggs
1 tablespoon of milk
pinch of salt and pepper
knob of butter

1. First of all grill the bacon until cooked, then chop the rashers into small pieces. In a bowl beat the eggs with salt, pepper and milk.

2. Place a knob of butter in non-stick frying pan over a medium heat. When the butter melts, pour the egg mixture into the centre of the pan and place bacon pieces in also. Stir twice then cook for approx 3-5 minutes until egg / bacon mixture is set.

3. Loosen the edges of the egg using your spatula, lift and fold the omelette in half and slide the omelette off onto a plate. Enjoy!

3 free range eggs
1 tablespoon milk
2 tablespoons of softened butter
4 slices white (or wholemeal) bread
1 teaspoon Dijon mustard
4 slices Gruyere cheese
2 slices ham
2 teaspoons vegetable oil
salt and cracked black pepper

1. Using a wide, shallow bowl (which is big enough to dip the bread into), crack 1 egg into it, add the milk and lightly beat. Season with salt and black pepper.

2. Butter 2 slices of the bread using 1/2 tablespoon of butter, and spread the other two slices with Dijon mustard. Place a slice of cheese on each of the buttered slices, then add the ham and then another slice of cheese. Top with the remaining slices of bread.

3. Heat the remaining butter and vegetable oil in a large non-stick frying pan over a medium heat. Whilst the butter is melting, dip one sandwich into the egg and milk mixture, coating the bread on both sides.

4. When the butter is sizzling add the sandwich and cook for around 1 1/2 minutes on each side, pressing down firmly with a spatula. Turn over and cook the other side, then move to the side of the pan.

5. Gently break an egg into the pan and fry until it is cooked to your liking. Transfer the sandwich to a plate and top it with the fried egg. Serve immediately or keep warm until the other sandwich is cooked and ready to serve.

6. Repeat steps 3 to 5 with the remaining sandwich.

*These sandwiches are great with a nice salad on the side.

2 cups plain flour
4 medium eggs (separated)
1 cup milk
1 cup of pureed banana
knobs of butter
1 tsp of vanilla extract
pinch of cinnamon
syrup (optional)

1 First of all mix the egg whites until they are stiff and place in the fridge.

2 In a bowl mix together the milk, egg yolks and flour, then add the banana and mix again well. Add a pinch of cinnamon, vanilla and mix well.

3 Get a large frying pan / skillet and melt a knob of butter ensuring pan is coated well.

4 Fold 4 tablespoons of the egg white into 1 cup of pancake batter and then pour into the frying pan. Cook for approximately 2-3 minutes each side or until golden brown and repeat process until all the batter mix has been used. Simple and delicious!

3 mashed bananas
115g butter
100g brown sugar
115ml milk
1 tsp vanilla extract
2 free-range eggs
175g wholemeal flour
100g wheat bran
1 tsp baking powder
1 tsp baking soda
¼ tsp salt

1. Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases.

2. In a large mixing bowl, cream together the butter and brown sugar until nice and soft. Add the bananas, milk, vanilla and eggs and mix well.

3. Combine the flour, bran, baking powder, baking soda and salt and blend into the banana mixture. Pour the mixture into the muffin tray or cases.

4. Bake for 20-25 minutes or until firm and golden. Place on a wire rack to cool completely. Serve and enjoy.

4 large eggs
2 tbs chopped fresh basil (optional)
1/4 of a small red onion, sliced thinly
2 tbs olive oil
75g crumbled feta cheese (or goats cheese if you prefer)
6 small cherry tomatoes, halved
salt and pepper

1. Break the eggs into a bowl and whisk well with a fork. Season, then add 2 tablespoons of water and the chopped basil. Mix again.

2. Heat the olive oil in a large frying pan / skillet. Gently fry the sliced red onions for a couple of minutes until soft. Pour in the egg mixture and cook over medium meat for around 3-4 minutes, drawing the mixture from the sides to the centre until the omelette is half cooked.

3. Add the small cherry tomatoes to the omelette (cut-side up), and the crumbled feta cheese and cook for a further 2 minutes. Slide onto a warmed plate and serve immediately.

4 tablespoons olive oil
1/2 pound potatoes, very thinly sliced
1 large onion, thinly sliced
4 eggs
salt and pepper to taste

1. In a large deep frying pan or skillet, heat the olive oil over a medium heat. Sprinkle potatoes lightly with salt and pepper, place them in the pan or skillet and cook until golden brown and crisp.

2. Once the potatoes are golden, stir in the onions. Cook until the onions start to soften and begin to brown.

3. Meanwhile, beat eggs together with a little salt and pepper. Pour the eggs into the pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.

4. Lift up the base of the omelette with a spatula, invert a large plate over the pan, and carefully turn the omelette out onto it. Slide the omelette back into the pan with the uncooked side down. Cook until eggs are set. Serve at once and enjoy.

1 cup plain flour, sifted
1¼ tsp baking powder
1 tbsp caster sugar
salt, to taste
½ cup milk
¼ cup water
2 eggs, whisked
A few drops of vanilla extract, optional
oil, for brushing the pan

1. Combine the flour and baking powder in a large bowl. Mix in sugar and salt.

2. Pour in the milk and water. Combine with a balloon whisk. Add the eggs. Don’t over stir, just combine all ingredients. Rest for 10 minutes.

3. Turn on the electric pancake pan according to the manufacturers instructions. Brush a bit of oil on the pan. Pour in about one tablespoon of batter into each hole. When bubbles appear, bottoms turn lightly brown, use a skewer or spoon to flip over and cook the other side. They should be cooked until both sides are golden brown.

4. Transfer onto a serving plate, served with maple syrup or honey, sprinkle icing sugar on top.

Note: The batter should be runny or else the fried pancakes won’t be soft otherwise. Add water if the batter is too thick. You might like to add some fillings between two pieces of pancakes, like jam or fruits.

1 To make these delicious pancakes put the buttermilk, butter, egg and vanilla essence in a bowl and whisk together.

2 Sift in the flour, salt, baking powder and then stir, make sure not to over blend as the batter should be lumpy. Add the mashed bananas and blueberries.

3 Heat the vegetable oil in a frying pan over a medium heat. Add 60 ml (1/4 cup of batter to the pan for each pancake). Cook for around 3 minutes until the pancakes are a nice golden brown colour on the bottom, turn over and cook for 1 further minute. Repeat process with the rest of the batter mixture.

4 Serve the blueberry pancakes immediately and drizzle with maple syrup should you wish.

1 tablespoon sunflower oil
3 rashers of bacon (chopped into 1 inch pieces)
1 large handful of fresh mushrooms of your choice (sliced)
3 fresh eggs
1 small red pepper (chopped)
200ml fresh milk
salt and pepper
fresh chives

1. Preheat your grill to a high heat.

2. In a jug or large bowl crack open the 3 fresh eggs and add the fresh milk. Season with a little salt and pepper. Whisk well until nice and bubbly.

3. Heat the sunflower oil in a large frying pan over a medium heat. Once hot enough, add the chopped red pepper and bacon pieces. Stir fry the bacon and peppers until the bacon is just about cooked or turning a nice golden brown colour.

4. Add the fresh mushrooms to the pan and stir fry for 1 – 2 minutes.

5. Next spread out the cooked ingredients in the frying pan and gently pour over the egg and milk mixture.

6. Let the mixture gently cook over a low to medium heat until you can see the omelette beginning to set.

7. Sprinkle over the fresh chives, then lift your pan and place it under the grill for around 4-5 minutes until the omelette is completely set and is just starting to turn a little brown. Serve at once and enjoy.

Note: If you do not have a grill, just cook the omelette as in step 6, but leave to cook a little longer until the omelette is completely set.

4 fl oz milk
2 oz plain flour
400g grated Farmhouse Cheddar
6 oz fresh white breadcrumbs
120ml Ale, Guinness or Cider
1 tbsp Worcestershire sauce
1 heaped tsp dry English mustard power
1 whole egg
1 egg yolk
freshly ground black pepper
slices of bread

1. Heat the milk, add the flour and bring to the boil and allow to slightly thicken. Over a low heat add grated cheese. Stir until melted, then add breadcrumbs, mustard powder, Worcestershire Sauce and beer.

2. Cook until the mixture starts to leave the side of the saucepan.

3. Take the pan off the heat and allow to cool. Put in food processor and add the eggs and mix for about 1 minute. Add pepper to taste.

4. Allow the mixture to cool and store in refrigerator for up to five days.

5. Slice and put on toasted bread and place under hot grill until browned and golden.