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CHILLI SAFFRON TOAST WITH CRISPY BACON

Here’s one for chilli lovers. Head down to your local bakery to pick up a Cornish saffron loaf, and get the frying pan on for this eggy bread with a twist. The fiery green chilli and coriander really wake everything up. These toasts are great with a bowl of Greek yogurt on the side.

Serves 4

2 large eggs, beaten

16 rashers of smoked streaky bacon

40g butter

4 slices of 1 large saffron loaf, about 2.5cm thick and 100g each

4 tsp wild honey

1–2 small green finger chillies, to taste — depending on how hot you like it — finely chopped

a bunch of coriander, leaves roughly chopped

sea salt and freshly ground black pepper

Season the eggs with salt and pepper, then pour them into a deep saucer or shallow bowl and put to one side. This is for dipping the saffron bread into.

Preheat the oven to 195°C (175°C fan oven) gas mark 5½ and line a baking tray with baking parchment. Lay out the rashers of bacon on the prepared baking tray. Lay over a second layer of parchment on top of the bacon and put another baking tray on the top to keep the bacon flat and stop it curling up while it cooks. To get crispy bacon, cook in the oven for 15 minutes.

In the meantime, melt the butter in a frying pan over a medium heat. Dip each slice of saffron bread into the egg and press down to soak up the egg, then turn over so that both sides are soaked equally. Fry for 2 minutes on each side or until golden brown. When all the slices are fried, put them onto a baking tray and pop them in the oven with the bacon to keep hot until you’re ready to serve.

Put the crispy bacon on top of the saffron toast and drizzle with honey. Serve sprinkled with the chillies and coriander.