With four children, of a school-going age, our weekday breakfast is rushed, to say the least. However, the only advantage to this is the learned appreciated that I now have for the weekend breakfast. Without the threat of the imminent school bell, our weekend breakfast is a whole lot more relaxed. Valentine's day falls on a Saturday this year, so if you're planning on starting the day off well, and earning a few brownie point, treat your loved one to an extra special breakfast, or brunch. This bap can be assembled in minutes, and the combination of flavours are simply scrumptious.

We’re very fortunate to have eggs straight from our garden from our lovely hens, but if you’ve to buy eggs seek out some true free-range, organic eggs. How delicious this bap really is, completely depends on the quality of the eggs. Brioche buns are for sale in M&S and Aldi, but if you can’t get your hands on them, any bread buns will work in their place. Enjoy!

Chorizo, Avocado & Poached Egg Brunch Bap

Ingredients

Serves 4

4 free range eggs

½ tsp white wine vinegar

2 ripe avocados, thinly sliced

1 tsp olive oil

100g chorizo, thinly sliced

4 brioche buns

Tomato relish of your choice

Smoked paprika, optional

Method

1. To poach the eggs, bring a saucepan of water to a bubbling boil, add the white wine vinegar. Using a spoon quickly stir the water to make like a whirlwind in the saucepan. Crack the egg into a cup, and with the water still swirling gently add the egg into the centre of the saucepan. Depending on the size of the egg it will take between 2 and 4 minutes to poach. Once cooked, remove to a plate lined with kitchen paper and cover with additional kitchen paper to keep warm while the rest of the eggs are cooking. You can cook two eggs together, but repeat this process for the rest of the eggs.
2. Heat the olive oil in a frying pan. Add the chorizo slices and fry for about 1 minute on each side. Remove to a plate.
3. To assemble the bap, cut the bun in half and over the bottom half spread a thin layer of relish, top with the slices of avocado, an even layer of fried chorizo and top with the poached egg. Season with a few grinds of black pepper and a sprinkling of smoked paprika, if you have it to hand. Add the top of the brioche bun and sandwich together. Enjoy straight away.

Happy Valentine's Day!
Nessa x

I think my days for exchanging Valentine's Day cards have truly passed, however I do really like the sentiment of Valentine's. The little men in my life will always put wonderful effort into making me the most beautiful cards to treasure. In return, I will normally have a treat of some love heart shaped food to mark the day for them. They adore French Toast so these love heart shaped toasties are amorously welcomed on Valentine's morning. 

My little lady takes dusting icing sugar very seriously!

Ingredients

2 eggs
2 tbsp cream or milk
1/2 tsp vanilla extract
4 slices of bread, white or brown
25g butter
To Serve

Icing sugar, for dusting

Sliced strawberries

Method

1. Whisk together the eggs, the cream/milk and vanilla extract in a bowl.

2. Makes bread hearts using some heart shaped cutters.
2. Place a frying pan over a medium heat and melt the butter. Soak the pieces of bread on both sides in the egg mixture, then place in the pan. Cook for 2 minutes on each side, until the bread is deep golden.
3. Place on a warmed plate and dredge generously with icing sugar to serve alongside some sliced strawberries. 

Product testing is an important role for any kitchen helper!

 Valentine's Day is approaching and will be celebrated worldwide by loving couples. It's a day that has been appreciated for over 1500 years but not until the late 1800's did the tradition of exchanging cards and gifts really come into play. It is now highly commercialised and unbelievably a quarter of all cards bought each year are Valentine's cards.  I'd have to admit that for the past few years it hasn't been one day that I've put too much thought into. I think the fact that I have four children may have something to do with this. However I do really like the sentiment of Valentine's.

For parents, especially with young children, it can actually be quite difficult to organise some alone time but it is so important for a couple, even if you do only end up chatting about the children! 'Date night' is all the rage in America whereby a couple has a set night each week to head out and spend time alone. It is a nice idea, but I can't see that it would always be practical. A night out may be difficult to organise, but a lunch in an old favourite haunt or even a walk in a charming location could be easier to coordinate. These outings can be a real treat but if leaving the house is near to impossible then rustling up a special meal at home can nicer than anything! The meal doesn't have to be elaborate, just a dish that you both enjoy, which isn't too bothersome to make. Of course when dining at home there is no guaranteeing that you won't have to seat an extra one or two, if the bedtime routine isn't going to plan!  

Peperonata Wellington

When eating late in the evening I like to serve a lighter meal and preferably something that won't take too long to cook. This Peperonata Wellington can be prepared earlier in the day and then just assembled prior to cooking. I normally make a large pot of the peperonota and then use it through the week with any sort of chicken or fish dish. It is also delicious served on its own with pasta. The Peperonata Wellington is a substantial dish, so a simple green salad makes an ideal accompaniment. 

Peperonata-
4 tbsp olive oil
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 orange pepper, cut into strips
2 red onions,sliced
2 garlic cloves,crushed
2 tins of plum tomatoes
salt &  freshly ground pepper
Pastry case-
2 tbsp basil pesto
60g mozzarella, sliced
1 sheet of puff pastry, defrosted
1 egg, slightly beaten
20g sesame seeds


1. To make the peperonata put the olive oil, pepper strips, onion slices, garlic and tomatoes into a saucepan. Season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 30 minutes. Allow to cool before using in the wellington.
2. Pre heat the oven to 180°C(fan)/390°F/gas mark 6.
3. Place the sheet of puff pastry onto a floured work surface. Cut into four and brush the edges of each rectangle with some beaten egg.
4. Divide the pesto between two of the rectangles and spread evenly. Top each with 2 tbsps of peperonata then 3 slices of mozzarella.
5. Carefully place a rectangle of pastry over each peperonata & cheese mix and seal tightly to the bottom piece of pastry with a fork.
6. Place the wellingtons onto a baking tray and brush the tops with some beaten egg. Sprinkle with the sesame seeds. Chill in the fridge for 10 minutes.
7. Bake  for 25 minutes, until the pastry is golden brown.
8. Serve straight away.