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.