Eggy bread 

Cut a nice thick slice of bread, whisk one egg with a dash of milk in a cup.

 Pour the egg mixture onto a flat plate and lay the bread on top.  Leave for a couple of minutes to allow the bread to soak up the eggy mixture, flip the bread over so that it can soak up the mixture on both sides.

Pop a knob of butter into a non stick pan, on a moderate heat melt the butter.  Pop the bread into the pan.  Leave for a minute to cook before flipping the bread over, don’t have the heat too high, you need to ensure that the egg is cooked throughout the soggy bread.  Transfer to a bread board, cut in half to ensure that egg is cooked right through.

Serve with chopped banana, maple syrup or any fruit that takes your fancy, berries are nice in summer. If you prefer you could sprinkle with a dusting of icing sugar instead of the syrup.


Veggie Bean chilli with jacket potato wedges


1 Onion

1 carrot

1 red pepper

1 clove garlic

A generous sprinkle of frozen sweetcorn

Tin of kidney beans or mixed beans

Tin of tomatoes

2 heaped dessertspoonfuls of tomato purée

Heaped dessertspoonful of paprika

Cider vinegar

Caster sugar

Salt and pepper


Chop the onion, carrot, pepper and garlic.  

Add carrot and onion to a pan with a little olive oil.  Keep on a low heat with the lid on the pan until the onion is translucent.  

Add the pepper and garlic, saute for a couple of minutes

then add the tin of tomatoes, a generous dessertspoonful of tomato purée, a couple of heaped teaspoons of paprika, a heaped teaspoon of sugar and a glug of cider vinegar.  Stir, season with salt and pepper and taste.

Adjust seasoning where necessary – you should have a smokey tomato taste.  Add some sweet corn and kidney beans.  Pop lid on and cook on lowest heat until veg are tender, for approx 10 minutes.

Potato wedges 

Scrub jacket potatoes, dry on a kitchen towel.  Pop a bit of olive oil on your hands, rub together and pick up each spud rubbing oil into the skin.  Prick potatoes with a fork, pop on a baking tray, springy with sea salt and pepper and pop in the oven.  Cook for approx 1 hour, depending on the size of your spuds.  Pop a metal skewer through to check they are cooked in the middle before cutting in half and then in half again so you have ‘wedges’.

Serve with a generous portion of the chilli, and some grated cheese.

easy and quick dessert

For pudding serve the tinned peach slices with a dollop of ice cream.

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