Heat a frying pan over a medium-high heat. In a bowl, whisk 1 large egg with a pinch of salt. Slice 2 hot cross buns in half and dunk each half into the egg, pressing down so both sides soak it up.
Melt a knob of butter in the hot pan. Add the soaked buns and cook for about 3 minutes on each side until golden brown and crispy.
Plate up and pile on your favourite toppings: fruit compote and Greek yoghurt for a fresh, tangy kick, or peanut butter and jam for a sweet and nutty twist.
Make my easy fruit compote to go on top, or go savoury with my bacon and smashed avocado hot cross bun.
BIFF, BOSH, NOSH!
Smoky roast pumpkin, garlicky black beans and a zingy lime slaw piled into warm tortillas. A simple autumn veggie taco inspired by the taquerias of Santa Cruz, California, where a taco after a session at Pleasure Point is pretty much the law.
Biff's Tips Bulk poaching. To prep ahead, poach the eggs for just 2 minutes so the whites set, then drop them into cold water. They keep for up to 2 hours. Warm them in simmering water for 30 seconds to...
Quick and easy cabbage gyoza with crispy bases, simple filling, and a fast home-cook method for perfect Japanese dumplings.
An easy roast pumpkin soup with ginger, miso and coconut milk, finished with a coconut cream swirl, jewel-bright pomegranate, toasted pumpkin seeds and parsley. Vegan, freezer-friendly and the soup I crave after a cold autumn surf at Croyde.
A rich, moist banana loaf made with cacao, agave and plenty of chocolate bites, finished with caramelised banana slices on top and a smooth banana frosting.
A bright, healthier and zesty twist on the classic. I use a buttery oat crust instead of biscuits and add spinach powder for a natural colouring with no add flavour.
