1 desk spoons oil v  150g broccoli , finely chopped v  1 crimson pepper , finely chopped v  2 spring onions , sliced v  6 giant eggs v  1 desk spoons milk v  giant pinch of smoked paprika v  50g cheddar or gruyère, grated v  small handful of chives , chopped (non-compulsory) Instructions: 1.       Warmth the oven to 200C/180C fan/fuel 4. 2.       Brush half the oil in an 8-hole muffin tin. Warmth the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for five minutes. Put aside to chill. 3.       Whisk the eggs with

    v  10 eggs v  500g pack closed cup mushrooms v  4 tsp chilly pressed rapeseed oil , plus 2 drops v  320g cherry tomatoes , halved, or 8 tomatoes, reduce into wedges v  2 beneficiant handfuls parsley , finely chopped v  8 desk spoons porridge oats (40g) v  4 tsp English mustard powder made up with water   Instructions: 1.       Thickly slice half the pack of mushrooms. Warmth 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 minutes. 2.       Stir in half the tomatoes

  v  3 tablespoons butter, divided v  4 eggs v  1 onion, diced v  1 pound potatoes, diced (small cubes) v  1 Serrano pepper, minced v  1 teaspoon salt v  1 tablespoon oil v  3 teaspoons paprika v  2 teaspoons garlic powder v  2 teaspoons oregano v  ¼ teaspoon black pepper v  2 slices grassfed cheddar v  10 cherry tomatoes, halved v  3–4 inexperienced onions, sliced v  1 tablespoon chopped cilantro   Instructions: 1.       Warmth a big skillet over medium warmth, then add 1 tablespoon of chilly butter to the skillet. When it melts, add the eggs and cook dinner