Title to go here

For 4 Prep time...10 minutes Cook time...10 minutes

Grilling the lettuce hearts lifts this salad to great heights. Barbecue them and it literally ies away. It can be a lunch, brunch or starter salad. My kids love the sweet tangy dressing so its become a favourite after school supper thats ready in minutes.

All you need is...

4 large free-range eggs 4 baby gem lettuce hearts 1 tbsp extra virgin olive oil 812 slices pancetta or streaky smoked bacon fresh sourdough or soda bread, sliced, to serve Dressing 2 tsp Don mustard 1 tsp runny honey 1 tbsp white wine vinegar 4 tbsp extra virgin olive oil

All you do is... 1 Pop the eggs on to boil (see instructions below). When theyre ready, slice each in half. 2 Cut the lettuce heads in half from top to bottom then brush the cut sides with the olive oil. 3 Preheat a griddle pan or non-stick frying pan and cook the pancetta or bacon till crispy. Set aside. Now in the same pan pop the lettuces, cut side down, to griddle and begin to char (its those lines you are after). It will take 23 minutes; turn to briey cook the other side. Set aside. 4 Make the dressing in a small jug by whisking the mustard, honey, vinegar and olive oil with seasoning till creamy. 5 Now griddle or toast some thick slices of your favourite bread. 6 To serve, place the lettuce on top of the toast, then a couple

of slices of pancetta and 2 halves of an egg. Drizzle with plenty of your sweet dressing.

P Perfect softly-boiled eggs every time

Put your eggs (room temperature) into cold water and bring to the boil. Time 4 minutes from the start of boiling and keep them at a gentle simmer. Take them all out and gently break all the shells to stop them cooking further. Then remove the shells under running water so you can handle them.
Morning Glory 33

Morning Muffins
For 6 muffins Prep time... 10 mins Cook time... 25 mins

Come and see my mufns, darling! Theyre warm and you dont often get the chance! This is what my husband wakes up to I know how to keep my marriage alive.

All you need is...

120g unsalted butter 250g self-raising wholemeal our 50g soft brown sugar, plus a little extra for the top zest of 2 lemons 125ml milk 1 large egg 6 heaped tsp raspberry jam 6 fresh raspberries, to decorate (optional)

All you do is...

1 Preheat the oven to 180C (fan), 200C, gas mark 6. Line a 6-hole mufn tray with paper mufn cases.
2 Gently melt the butter in a small pan and set aside. In a large bowl, mix the our and sugar. Add the lemon zest and combine well. 3 Whisk the milk, melted butter and egg in a jug and pour into the dry ingredients. Fold together. 4 Plop 1 dessertspoon of the mix into the bottom of each paper

case. Make a small dent and add a heaped teaspoon of jam to the middle of each. Now divide the rest of the mixture equally, covering the jam. Sprinkle with a little extra sugar and, if using, pop a raspberry on top. Bake for 25 minutes. Cool in the tin for 10 minutes, so the jam doesnt scald, before serving.
To serve

Eat warm with butter for sheer perfection. Best on the day theyre made but happy to be re-warmed a few hours after making.

P De-stress
Get the tin and cases ready and mix the dry ingredients in a bowl the night before then its a 5-minute job in the morning to throw these together.
32 Morning Glory