Preheat oven to 180°C.

Slice up your red peppers and add to a baking tray. Season with salt, pepper and olive oil. Roast for 40 minutes until charred and soft.

Slice up your chorizo. Add to a pan with no oil and fry on a low heat, gradually building up to a high heat until crispy and the fat has rendered out.

Add your chorizo to a mixing bowl with your grated potatoes, a large handful of chopped parsley, two eggs, the self-raising flour and a sliced onion. Season with salt and pepper and a drizzle of olive oil. Mix everything together.

Line a baking tray with a sheet of baking paper.

Divide your potato mix into four. On the baking tray, mould each quarter into a rösti. Place the tray in the oven for 50 minutes until the röstis are golden and crispy.

Romesco sauce time. Roughly chop up your peppers and add them to a blender with your almonds, a teaspoon of smoked paprika, a handful of parsley, three tablespoons of red wine vinegar and three tablespoons of olive oil. Season with salt and pepper. Blend until you have a smooth dollop-able sauce.

Egg time. Heat a pan of water. Once simmering, whisk the water to form a whirlpool. Once the spinning water has slowed down, add an egg. Cook for 5 minutes and remove.

Take your röstis out of the oven. For each plate add one rösti followed by a generous dollop of romesco sauce and top with your poached egg. Top with chopped parsley, a pinch of smoked paprika, salt, pepper and olive oil. Enjoy!

Slice the new potatoes and sweet potato into discs.

Get some water on the heat. Once bubbling, add potatoes. Parboil for 4 minutes. Drain.

Add a splash of olive oil to a wide frying pan. Add the finely chopped onion. Fry until soft. Add potatoes and fry until they start to brown. Add 4 heaped teaspoons of Sacla’ pesto. Stir it in. Add a large handful of chopped parsley and the juice of a lemon. Stir it in and season with pepper.

Make 8 little dips in the potatoes. Add the eggs to the holes. Turn the heat to low and cover the pan with a lid for 8-10 minutes until the eggs are cooked through.

Add some chopped parsley to the top of the eggs, serve it up and Bob's your uncle!

Guac first. Grab a bowl. Add peeled avocados, chopped spring onions, a chopped red chilli, a chopped handful of coriander and the juice of a lime. Add a splash of olive oil. Season with salt and pepper. Mash everything together.

Crack the eggs into a bowl and season with salt and pepper. Dunk in your crumpets, squeezing them so they absorb the egg. Leave in the egg mixture for 2 minutes so it is properly absorbed.

Heat a pan with some olive oil. Fry the eggy crumpets for 3-4 minutes on each side.

Serve the crumpets with a big dollop of guacamole on top. Add some hot sauce, grate over some cheddar and tuck in!

Preheat oven to 180°C.

Remove skins from the sausages and divide each sausage into three balls. Chop your bacon into chunks.

Add a small splash of oil to a pan. Cook the sausage and bacon until caramelising and browned.

Add your mushrooms and reduce them down. Add the chopped garlic cloves and a teaspoon of chopped rosemary. Mix it in and add your spinach.

Once it has wilted, pour in your tomatoes. Mix everything together, season well with salt and pepper. Reduce down until you have a thick sauce.

Make little dips in the sauce and add your eggs. Put the dish in the oven for 12 minutes until the eggs are cooked.

Serve with some lovely crispy sourdough toast and eat up!

Grate the courgettes. Squeeze the gratings to get rid of excess water and then pat them down with kitchen roll. Add them to a bowl.

Add a teaspoon of sesame oil, a teaspoon of Chinese five spice, three chopped spring onions, a teaspoon of crushed chillies, salt and pepper. Add 1 1⁄2 tablespoons of cornflour and 1 1⁄2 heaped tablespoons of plain flour and an egg.

Mix everything together with your hands.

Heat a pan and pour in some vegetable oil. When it is hot, add a heaped tablespoon of the courgette mix. Flatten it out and cook for 3-4 minutes on one side. Once crisp, flip the fritter.

In the meantime, get your poached eggs on. Boil some water lightly. Whisk the water to create a whirlpool and add your egg to the edge of the whirl. It should turn the whites around the yolk and leave you with the perfect poached egg. It needs about 3-4 minutes to be perfect.

Stack up your fritters and top with the poached eggs. Add a small drop of sesame oil and you're good to go!

Mix the oats, almond milk, coconut milk, ground ginger and maple syrup in a large bowl.

Core and chop the apple, chop the carrot and grate the ginger. Fold them into the mixture, leaving a little apple aside.

Cover and put in the fridge overnight or for at least 4 hours.

When ready, divide into four cups and top with the leftover apple.