Feeds 3.

• 6 tortilla wraps
• 6 eggs
• 6 sausages
• 3 rashers of bacon
• splash of milk
• butter & vegetable oil
• half tsp vanilla extract
• half tsp ground cinnamon
• salt & pepper
• 6 slices processed cheese (the more artificial the better)

Put the grill on, and cook the sausages and bacon. Use 3 eggs to make 1 plain batch of scrambled eggs. Place 1 slice of cheese on each of the 3 wraps and divide eggs equally among 3 wraps. Slice the cooked bacon & sausages and do the same, piling everything up in the middle. Trim 3 wraps so they are slightly smaller, place on top of each wrap, and fold the bottom over to make a tight package.

Now we did the next bit different ways.

You can fry this wrap on both sides until golden brown and serve with scrambled eggs made with cinnamon and vanilla, or you can fry the wrap quickly on both sides, dip in the vanilla / cinnamon scrambled egg mix and fry again. I actually preferred the first way. EAT.

• lamb, cut into 2cm chunks, fat trimmed off
• 2 tbsp soy sauce
• 1 tsp ground cumin
• garlic clove, crushed & chopped
• 1 tbsp golden syrup
• finely chopped fresh rosemary
• veg oil
• mixed salad leaves
• 200g yoghurt
• chopped mint
• half a cucumber, peeled & grated
• salt & pepper
• plain tortilla wraps or flat breads

Marinade the lamb chunks in the soy sauce, cumin, garlic, golden syrup & rosemary. Mix yoghurt with mint & cucumber – the original recipe says to de-seed the cucumber, but by the time you’ve peeled, de-seeded and grated a cucumber, you’re frankly not left with much. Life’s too short to de-seed cucumbers. What was it Dr Johnson said…?

Fry the lamb chunks in vegetable oil until cooked – 10 minutes perhaps. Set aside, clean the pan with a chunk of bread. Eat the bread. Nom. Then warm some tortilla wraps or flatbreads in the pan, fill with lamb, salad & yoghurt dressing. Simple and delicious.