Or French Toast, which I made for the kids ages ago and they all hated it. Except now Henry loves it and wants it every day. Makes 1 portion.

• 1 egg
• 1 thick slice of soft bread
• splash of full-fat milk
• pinch of cinnamon - more if you fancy
• maple syrup to taste
• knob of butter
• heart of gold

Beat an egg and cinnamon with a splash of milk - and a fork. Put the butter in a hot frying pan. Put the eggy mixture on a plate and soak each side of the bread in it. Put the bread in the pan and fry until a beautiful mottled brown colour. Eat immediately with maple syrup - bacon on top is perfect too!

Great at breakfast - or suppertime!

- Smoked haddock (preferably undyed)
- milk
- Onions
- Turmeric
- Curry powder (such as Garam Masala)
- lemon juice
- Basmati rice
- eggs

Put the basmati rice on to cook, and chuck an egg in the pan, one for each person. Poach the haddock in some milk (or milky water).

Fry the onion with the turmeric and curry powder, adding the juice of at least one lemon when it’s really sizzling. This should smell great. When the rice and the haddock are cooked, add them to the frying pan, stirring as you go. Check seasoning, chop the eggs and add them, serve. Tastes great with George Watkins’ Mushroom Ketchup.