Dippy Baked Eggs & Toms for two

Wanting make breakfast in bed for your loved one, but theres nothing to eat? Well fear not! You can create this dish in no time and still leave extra time for snuggles!

Dippy eggs and toms..


  • 1 tin of chopped Tomatoes
  • 1 Tsp of Harrisa paste or Smoked Paprika
  • 2 Eggs
  • 4 Pieces of bread
  • Salt
  • Any herbs (to top)


Pre-heat the oven to 180c on fan setting. Stir the chopped tomatoes with the chosen spices and a little salt. Pop the toms into ramekins or a baking tray, whatever you fancy. Crack the eggs on top of the tomatoes. Put them in the oven and leave for 20 mins. (Get back into bed) Check after 10 mins. Once the eggs are almost cooked, toast the bread and slice in to soldiers for dipping. Remove the eggs from the oven and leave to cool for 5 mins. Serve with the soldiers, a cuppa and a sleepy smile for your loved one.

Rhubarb & Vanilla Jam

Rhubarb is everywhere in the summer. If I don’t have loads of it growing then I know someone else who is giving it away because there is way too much! Rhubarb crumble is a classic, but it you’re looking for something different try rhubarb jam. It will keep giving those sweet sharp flavours even after summer.Rhubarb

1kg Fresh Rhubarb
1 Vanilla pod
1/2 pint of warm water
500g Caster sugar
50g Raspberry jelly (set cubes)

Wash the rhubarb making sure there is no nasty bugs left on. Dice the rhubarb and add it to a deep based pan with the water. Bring to the boil then add the sugar. Stir to break up the stewed rhubarb. To remove the vanilla seeds split the pod down the middle. Use the back of the knife to scrape the seeds out. Add to the rhubarb and stir. Leave the jam to simmer for roughly half an hour, stir occasionally to stop from burning. Add the jelly, stir until dissolved. The jam should have a gloopey glossy texture once it is finished. Add to the sterilised jars.


Lemon Curd

Lemon Curd is a fab ingredient! I started making lemon curd months ago and is now a staple item in my fridge!

Lemon Curd is a great addition to foods such as, a on top of a plain cheesecake, drizzled on cakes or even a good dollop on your breakfast!

Shop bought lemon curd is a lovely substitute! But if you are like me, getting satisfaction of making it myself then this is a definite recipe for you, people will ask you twice if you really made it because its so delicious!

It is such a simple recipe with fantastic results!



  • 4 free-range eggs
  • 4 free-range egg yolks
  • 200g/7oz caster sugar
  • 6 lemons, juice of 6 and zest of 3
  • 150g/5oz unsalted butter, cut into small cubes

    Firstly you will need to sterilise your jars. Wash the jars in hot soapy water and then rinse clean. Pre heat your oven to 140C/275F/Gas 1. Dry the jars upside down on a rack for 30 minutes.

    Zest 3 lemons then juice all 6 into a bowl, removing any pips.

    Add the butter, sugar and eggs to the zest and juice. Mix until completely combined.

    Place the bowl over a pan of simmering water (Ban-marie) and continuously stir with a whisk. You are looking for a runny custard consistency. Dip a clean metal spoon into the mixture, if it coats the back of the spoon then it is done. Strain the mixture through a sieve to remove any remaining lumps of egg.

The curd will continue to thicken in the jars.

Pour the lemon curd into your jars and cover with wax discs or cling film and screw on the lids. Keep the curd in the fridge and use within 3-4 weeks.

Bon Appétit!