1. Preheat the oven to 180C. Grease and line a 30x20cm baking tin with baking parchment.
2. Melt the chocolate and butter in a bowl over a pan of simmering water. Stir gently until smooth then set aside to cool slightly.
3. In a large bowl, whisk together the eggs and sugar until pale and fluffy.
4. Combine the chocolate and butter mix with the egg mix, then gently fold in the flour, mixed spice, pecans, and cranberries until fully incorporated.
5. Pour into the prepared tin then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch.
6. Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely.
7. Once cool, cut into squares and dust the tops with icing sugar. To be extra festive you can use a christmas stencil to dust the tops with icing sugar!
INGREDIENTS, serves 3
1. In a large pot of boiling salted water cook the potatoes until fork-tender. This will take roughly 10 minutes. drain, let cool slightly and cut into quarters.
2. Meanwhile, heat the coconut oil over a medium-low heat in a large non-stick pan. Add the onion and cook until softened, stirring often. Remove from the pan and set aside.
3.In the same pan, melt the butter over a medium-high heat. Add the potatoes and cook for about 5 minutes, stirring frequently, until light golden brown. Sprinkle with half each of the salt and pepper. Add the garlic and red pepper and cook over a medium heat for about 2 minutes until tender. Add the spinach and onion and cook until the spinach is wilted. Stir in the cheese until melted.
4. Add a little oil to a separate clean pan and cook the eggs over medium heat until the whites are set but the yolks are still soft, or until almost hard if you prefer.
5. Serve the eggs over the hash with a little cayenne pepper sprinkled over them.
For the French toast:
Mix the eggs, milk and sugar in a shallow dish and beat well. Add the bread, then turn in the liquid until well soaked.
Heat half the butter in a large non-stick frying pan, then add 2 triangles of bread and fry on each side until golden brown. Then repeat the process with the next 2 pieces.
Put two pieces of French toast on each plate, cover with fresh banana slices, drizzle with maple syrup and then sprinkle with chopped walnuts to serve.
This is a variation on the traditional way of cooking potatoes in a cast-iron frying pan over an open fire. Choose firm-fleshed potatoes for this recipe such as Roosters or Maris Piper as they will keep their shape during cooking and don’t break up. Of course this recipe could also be baked in the oven if you’d prefer. They’re delicious on their own with just a salad or try serving simply with grilled fish or a steak.
A non-stick omelette pan is essential. Beat the eggs, water, herbs and seasoning together. Heat the pan well, add the butter, pour in the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to set. This allows the uncooked mixture to reach the base of the pan. Continue until you have the omelette cooked to your liking.
Place the filling along the centre of the omelette. Starting at the handle, fold over the omelette by 1/3.Slide the omelette down the pan.
Then, with your hand under the handle, tip the omelette onto a warm plate, making the third fold. Sprinkle with finely grated cheese (optional) and serve with mixed salad leaves.