SAVOURY HEAVEN

Breakfast focaccia baked with eggs

SERVES 10

For the dough

400g (14oz) bread flour
1 sachet of activated dried yeast
1 tsp salt
1 tsp caster sugar
250ml (9fl oz) lukewarm water

Toppings

3-5 large British Lion eggs
150g (5½oz) cherry tomatoes, halved
60g (2oz) pitted olives, halved
5 sprigs of thyme
30g (1oz) Parmesan, grated
salt
olive oil

1 In a large bowl, mix together the flour, yeast, salt and sugar. Make a well in the middle of the flour mix and pour half of the water into it. Use your hands to knead until all the ingredients are combined. Add the rest of the water and knead for about 5 minutes or until the dough is smooth and springy.

2 Cover the bowl with a damp kitchen cloth and leave in a warm place for about 30 minutes, until the dough doubles in size.

3 Transfer the dough onto a deep roasting tray (32x20cm (12½x8in) or smaller) generously covered with olive oil. Stretch it to the sides and push it down with your fingers making small wells.

4 Drizzle with olive oil. Make 3-5 egg-sized balls with tin foil and press them onto the dough, leaving space in between for the rest of the toppings.

5 Use tomatoes, olives and thyme to fill the gaps in between the foil balls. Press all the toppings down into the dough. Sprinkle the Parmesan over and leave for another 20 minutes.

6 Preheat the oven to 220°C/Gas Mark 7. Bake the focaccia for 15 minutes, until golden brown. Crack the eggs and transfer each onto a small ramekin. Take the focaccia out of the oven and remove the tin foil holders from the dough. Transfer the eggs into the holes and put the tray back into the oven for another 5 minutes, or until the egg whites are set.

7 Serve with more olive oil and a sprinkling of sea salt flakes.

Easy AND elegant breakfast option!

Puff pastry baked egg and pesto parcels

SERVES 1

1 medium British Lion egg yolk
1 medium