When I was a kid, French toast or eggy bread was the biggest treat. I didn’t actually realise there was a difference between the two; to me both meant a sweet breakfast. Whilst there’s honestly not that much you can do to improve upon the classic, flavoured simply with sugar and cinnamon, I am rather partial to filled French toast. Cooked banana always goes gorgeously caramelised when cooked, and this recipe allows for a generous…

Easter is a funny time of year. It is a holiday that is supposed to mark the coming of spring and yet the weather invariably is not dissimilar to Christmas -cool, damp and unpredictable. Because of this, I feel warming meals are still very much required, albeit with a bit of freshness. My friend Arianna made an amazing stew that formed the basis of this recipe. The surprise ingredient, braised tofu makes an impressive alternative…