17.02.08: Breakfast for dinner

Super Sunday: He made spinach-cheddar-dill omelet, vine-ripe tomatoes pan-roasted with a splash of balsamic vinegar, and speshy sage-pork chipolatas, while She roasted a few remaining potatoes in leftover duck fat with rosemary. Maple syrup (not pictured) drizzled over made it just that little bit more decadent.

SHE SAYS: The omelet was perfectly cooked, melty inside and toasty outside; tomatoes had just the right touch of acidity; the special sausages He picked out were v. flavourful; and the crispiness on those potatoes was something you just don't get with oil. Meal o' the week!

HE SAYS: It was nice to add a bit of aged cheddar to the omelet, which gave it some savoury depth. Thought the tomatoes deliciously offset the sweetness of the maple syrup and the five-spice infused duck fat from the potatoes. The potatoes were crispy and more-ish - wish we had had more left in the fridge.

10.01.08 Breakfast for Dinner

Fresh spinach omelet with a few shavings of Parmigiano Reggiano, Caesar salad and special guest - Quorn surprisingly juicy, sizzling bangers with a few drizzles of Maple Syrup for effect.

HE SAYS: Pretty good for a quick dinner for one :( Spinach in the omelet was plentiful. It's hard not to eat any sausages without Maple Syrup now, mmmm, delish.