Toppings

You need

• Eggs, straight from the fridge
• A pot of water
• A bowl of cold water

How

1. Bring the water to a gentle boil.
2. Lower the eggs in with a spoon.
3. Time them: 6 minutes runny, 7 minutes jammy, 9 minutes firm. Small eggs need about a minute less.
4. Move them straight into cold water for 2 minutes, then peel.

You need

• 2 firm boiled eggs (9 minutes), peeled
• 1 tbsp mayonnaise
• A pinch of salt and some black pepper

How

1. Boil the eggs and let them cool.
2. Mash them in a bowl with a fork.
3. Stir through the mayonnaise, salt and pepper.
4. Keep it covered in the fridge.

You need

• 1 ripe avocado
• A squeeze of lemon or lime juice
• A pinch of salt and some black pepper

How

1. Halve the avocado, take out the stone and scoop the flesh into a bowl.
2. Add the lemon juice, salt and pepper.
3. Mash with a fork. Leave it a little chunky.
4. If you’re saving some, press cling film right onto the surface so it doesn’t brown.

You need

• A punnet of cherry tomatoes (about 250g)
• 1 tbsp olive oil
• A pinch of salt
• ½ tsp dried oregano

How

1. Warm the olive oil in a frying pan over a low to medium heat.
2. Add the tomatoes, salt and oregano.
3. Cook gently for 8 to 10 minutes, giving the pan a shake now and then, until the tomatoes soften and just start to burst.
4. Spoon them over your toast with the pan juices.

You need

• 500g Greek yoghurt
• ½ tsp salt
• A sieve and a piece of muslin or a clean tea towel

How

1. Stir the salt through the yoghurt.
2. Line the sieve with the muslin, set it over a bowl and spoon the yoghurt in.
3. Leave it in the fridge for 12 to 24 hours. The longer it sits, the thicker it gets.
4. Tip out the liquid and keep the labneh in a covered container.

You need

• 200g feta
• 100g Greek yoghurt
• A squeeze of lemon juice

How

1. Crumble the feta into a food processor or a jug for a stick blender.
2. Add the yoghurt and lemon juice.
3. Blitz until smooth and fluffy, scraping down the sides once or twice.
4. Keep in a covered container in the fridge.

You need

• Ripe feijoas
• A teaspoon
• Freezer bags

How

1. Cut the feijoas in half.
2. Scoop the flesh out with the teaspoon.
3. Drop it straight into a freezer bag, squeeze out the air and freeze.
4. Take out what you need. It goes a little brown, but it still tastes amazing.

You need

• 4 apples
• ½ tsp ground cinnamon
• A splash of water
• A tiny drizzle of honey, only if the apples aren’t sweet enough

How

1. Peel, core and chop the apples.
2. Put them in a small pan with the cinnamon and a splash of water.
3. Cover and cook gently for 10 to 15 minutes, stirring now and then, until soft.
4. Taste. Add a little honey only if they need it. Cool and keep in a jar in the fridge.

You need

• 4 tamarillos
• 1 to 2 tbsp honey
• A splash of water

How

1. Pour boiling water over the tamarillos and leave them for a minute. The skins slip off.
2. Slice them and put them in a small pan with the honey and water.
3. Simmer gently for 8 to 10 minutes until soft and saucy.
4. Cool, then keep in a jar in the fridge.

You need

• Rhubarb, as much as you have
• Sugar, 10% of the rhubarb’s weight (100g for 1kg)
• Zest of an orange
• A splash of vanilla extract

How

1. Trim the rhubarb and cut it into short pieces. Weigh it to work out the sugar.
2. Put it in a pan with the sugar and grate in the orange zest.
3. Cook gently for about 10 minutes, stirring now and then, until soft.
4. Stir in the vanilla. Cool and keep in a jar in the fridge.