Breakfast

As Lucy will tell you, I'm notoriously bad at eating breakfast. I'm not really a breakfast person - a glass of juice and that's about it really.

But on the weekend I change, and one of my favourites is poached eggs, maybe with some nice asparagus, or a few slices of Parma ham - superb! Truth be told, I find this far more agreeable than the "Full English" fry-up.... though hash browns are always welcomed.

Another truth – Lucy is an excellent breakfast cook, and here are her top tips in the ancient art of poaching an egg:

• Add a splash of white wine vinegar into the water whilst it boils. This helps keep the egg together


• Use a medium saucepan as opposed to a shallow pan - a large volume of water is preferred to get that globular shape


• Crack the egg into a small bowl first, and then gently pour this into the pan. Again this seems to bind it better


• And needless to say, the fresher the egg the better

All things going well it should look like the one below – enjoy.