• · 100g/3½oz plain flour
• · 1 tsp baking powder
• · 1 free-range egg
• · 150ml/5fl oz whole milk
• · salt and freshly ground black pepper
• · 1 corn on the cob, kernels only
• · 1 tbsp vegetable oil

For the tomato chilli salsa

• · 3 tomatoes, skin and seeds removed, chopped
• · 6 coriander sprigs, leaves only, chopped
• · 1 green chilli, very finely chopped
• · pinch sugar
• · ¼ small red onion, finely chopped
• · 1 lime, juice only
• · pinch sea salt
• · freshly ground black pepper

For the poached eggs

• · 1 tbsp white wine vinegar
• · 4 free-range eggs

1. For the sweetcorn pancakes, sieve the flour and baking powder into a mixing bowl, then whisk in the egg and half of the milk to form a thick batter with a consistency slightly thicker than double cream. Add more milk as necessary to loosen the mixture. Season to taste with salt and freshly ground black pepper, then stir in the sweetcorn.
2. Heat the oil in a frying pan over a medium to high heat. Spoon half of the batter into the pan and fry for 1-2 minutes on each side, or until the pancake is golden-brown on both sides. Set the pancake aside on a warm plate and cover loosely with aluminium foil. Repeat with the remaining batter.
3. For the tomato chilli salsa, mix the tomatoes, coriander, chilli, sugar, finely chopped onion, lime juice and salt until well combined. Season to taste with freshly ground black pepper.
4. For the poached eggs, bring a pan of water to the boil, stir in the vinegar and turn down the heat so that the water is simmering. Add the eggs and poach for 3-4 minutes, or until cooked to your liking, then remove from the pan with a slotted spoon and drain on kitchen paper.
5. To serve, place one of the sweetcorn pancakes onto each plate, arrange two of the poached eggs on top, and finish with a spoonful of the tomato chilli salsa.

• 8 plum tomatoes
• 3 garlic cloves (unpeeled)
• 1 sprig thyme
• 1 sprig rosemary
• salt and freshly ground black pepper
• ½ tsp caster sugar
• 2 tbsp olive oil

For the omelette

• sprigs of tarragon, parsley, chervil and chives (you can substitute dill or fennel fronds for any of these)
• 5 free-range eggs
• salt and freshly ground black pepper
• a generous knob of butter
• 60g/2oz young, soft goats’ cheese or 60g/2oz crumbled, de-rinded, semi-soft goats’ cheese

1. Preheat the oven to 200C/400F/Gas 6. To make the sauce, cut the tomatoes in half. Place the halved tomatoes, cut-side up, in an oiled, shallow ovenproof dish in a single layer.
2. Tuck the garlic cloves, thyme and rosemary among them. Season with salt and freshly ground black pepper and sprinkle with the sugar. Drizzle over the olive oil.
3. Roast the tomatoes, uncovered, for 40-50 minutes until they’re patched with brown.
4. Remove the thyme and rosemary sprigs, then tip the entire contents of the dish into the bowl of a food processor.
5. Process until fairly smooth, then pass the sauce through a sieve into a clean pan. If the sauce is a bit thick, add a little bit of water. Taste and adjust seasoning and reheat when needed.
6. For the omelette, remove the leaves from a few sprigs of herbs and finely chop, using a large knife or a curved mezzaluna. You should end up with about three tablespoons of each, chopped.
7. Crack the eggs into a clean bowl. Beat them energetically, adding salt, pepper, then the herbs.
8. Heat the butter in a wide non-stick frying pan over a medium heat until it just foams. Add the eggs to the pan and make an omelette in the usual way, turning the pan occasionally to ensure even cooking. As it cooks, draw the cooked eggs at the edges toward the centre of the pan, to give a plump, ‘crinkled’ omelette.
9. When it’s just about cooked through, but still slightly damp and runny on top (or ‘baveuse’ as they say in France) dot dollops of the goats’ cheese down the middle of the omelette.
10. Flip the sides of the omelette in toward the middle to cover. Slide the omelette out of the pan onto a warm plate. Serve the omelette with the roast tomato sauce.

• 15g/½oz butter
• 3 free-range eggs, lightly beaten
• salt and freshly ground black pepper
• ½ tsp chopped truffle (from a jar)
• small bunch fresh chives

1. Heat the butter in a small non-stick frying pan.
2. Season the eggs with salt and freshly ground black pepper and pour into the frying pan.
3. With a spatula, push the egg from the outer edges into the centre of the frying pan as it cooks, until all the egg has set.
4. To serve, spoon the egg onto a serving plate, scatter over the truffle and garnish with chives.

Serves 1

• 1 tsp olive oil
• ¼ potato, sliced
• ½ leek, chopped
• 2 free-range eggs, beaten
• handful fresh basil leaves

1. Heat the olive oil in a frying pan. Add the potatoes and leeks sauté them for 4-5 minutes or until they are softened.
2. Add the eggs and basil and gently stir around the pan until the eggs begin to set.
3. Carefully turn the frittata over and cook for a further minute, or until cooked through.
4. Transfer to a warmed plate and serve immediately.

• 6 baby courgettes
• 1 tbsp thyme
• 5 tbsp dried porcini mushrooms, soaked in water until soft, drained and water reserved
• 2 tbsp olive oil
• salt and freshly ground black pepper
• For the chilli scrambled eggs
• 3 tbsp butter
• 2 free-range eggs, lightly beaten
• 1 pinch chilli flakes
• 1 pinch saffron
• 2 tbsp mushroom water, reserved from soaking the porcini
• 3 tbsp double cream

1. Preheat the oven to 200C/400F/Gas 6.
2. Place the courgettes in a baking tray with the thyme, soaked mushrooms and olive oil and season well.
3. Roast in the oven for 15 minutes.
4. For the chilli scrambled eggs, melt the butter in a non-stick frying pan. Add the eggs, chilli, saffron and mushroom water and cook for two minutes.
5. Stir in the cream and season.
6. Serve the roasted courgettes alongside the chilli eggs.