Serves 2 

Time to prepare: 20 minutes

Ingredients

6 rashers streaky bacon

2 ripe bananas, sliced thick

4 slices brioche or challah bread

2 eggs

100ml milk or cream

1 tsp vanilla extract

1 knob butter

maple syrup to finish

cracked black pepper (optional, but trust me)

Method:

In a non-stick skillet over medium heat, crisp up the maple-cured streaky bacon until golden and slightly caramelized from the maple sugars. Set aside on paper towels to drain. In a shallow bowl, whisk together eggs, milk (or cream for indulgence), and vanilla extract until well combined.

Submerge the brioche or challah slices into the custard, letting them soak for about 20 seconds per side to absorb but not fall apart.

Heat a knob of butter in the skillet over medium heat. When foaming, add the soaked bread slices. Cook for 2–3 minutes per side until golden brown and slightly crisp.

In the same pan, with a touch more butter if needed, gently fry the banana slices until caramelized on both sides.

Layer the French toast with crispy bacon and caramelized bananas. Drizzle generously with maple syrup and finish with a crack of black pepper (trust me).

Chef’s Notes:

For an extra flavour, sprinkle a little cinnamon or nutmeg into the custard mix.

Use day-old bread it soaks up the custard better.

Crisp the bacon with a light dusting of brown sugar.

Add a dollop of Greek yogurt for a creamy, tangy contrast.

Try adding toasted nuts for crunch 

Serves 2–3

Time 20 mins

Ingredients:

Left over roast chicken meat or 4 chicken thighs, cooked and shredded

Olive oil

Sea salt

Black pepper

200g jasmine, Thai or long-grain rice

1 thumb-sized piece ginger, peeled and finely sliced

1 garlic clove, finely sliced

400ml chicken stock or water

1 spring onion, finely sliced

A handful coriander, roughly chopped

sesame oil

light soy sauce

chilli

Method:

Heat a drizzle of olive oil in a pan over medium heat. Add the ginger and garlic, sauté until fragrant (about 1 minute).

Stir in the cooked, shredded chicken, season lightly with sea salt and black pepper. Cook until warmed through.

Add the rice and stir for 1-2 minutes to coat with the flavours.

Pour in chicken stock or water, bring to a boil, then reduce heat, cover, and simmer until the liquid is absorbed and rice is tender (about 10-12 minutes).

Fluff the rice with a fork, stir through the spring onion and coriander.

Drizzle with sesame oil, a splash of light soy sauce, and a sprinkle of chopped chili to taste before serving.

Chef's notes:

Toast the rice briefly before adding the liquid for a nuttier flavour.

Swap coriander for fresh basil or mint for a different twist.

Perfect for using up leftover roast chicken, just adjust seasoning as needed.

Serves: 4

Time: 2 hours

Ingredients

1.2kg – 1.4kg beef rump roast

2 tsp cracked black pepper (coarse, not ground fine)

olive oil

sea salt

4–5 carrots, cut lengthways

3 leeks, trimmed and cut into large pieces

·      black pepper 

4–5 sprigs thyme

1 garlic bulb, halved (optional)

Method:

Preheat the oven to 180°c. Heat some olive oil on a pan on a med-high heat and sear the beef rump roast until it's coloured all over. Rub the seared beef rump roast with olive oil, sea salt, and cracked black pepper.

Place carrots, leeks, thyme, and halved garlic bulb in a roasting pan. Drizzle with olive oil, season with sea salt and black pepper. Toss to coat evenly.

Set the beef on top of the vegetables. Roast uncovered for about 1.5 hours or until the internal temperature reaches 55-60°c for medium-rare.

Remove from oven, cover with foil, and let it rest for 15-20 minutes.

Slice the beef against the grain. serve with roasted vegetables and horseradish

Chef notes:

Add a splash of red wine or beef broth to the pan before roasting for extra depth and a ready-made jus.

Smear a thin layer of dijon mustard on the roast before seasoning