Serves 4

Ingredients

• 4 croissants
• 6 extra large eggs
• 60g (2oz/½ cup) grated (shredded) cheddar
• 4 tablespoons milk
• ½ teaspoon salt
• 6 chive stems
• 1 teaspoon clarified butter
• 4 teaspoons softened unsalted butter
• 4 slices cooked ham
• 4 tablespoons coleslaw (see recipe page 145)
• Freshly ground black pepper

Method

Preheat the oven to 85°C (185°F/gas 1/4). Warm the croissants in the oven on a baking sheet lined with baking parchment. Whisk the eggs, cheese and milk together in a bowl and season with the salt and a little pepper. Rinse the chive stems and pat dry. Snip the chives into short lengths using scissors and stir into the egg mixture. Heat the clarified butter in a frying pan (skillet), pour in the egg mixture and stir continuously over a medium heat until the eggs are scrambled and have a creamy texture. Take care not to overcook the eggs or they will become rubbery. Remove the croissants from the oven, cut them in half crossways and spread the bottom halves with butter. Top each half with a slice of ham, some scrambled egg and 1 tablespoon of coleslaw. Replace the top halves of the croissants and serve immediately. 

Ingredients

For the filling:

• 1 red onion
• 1 green (bell) pepper
• 1 yellow (bell) pepper
• 2 tomatoes
• 1 tablespoon olive oil
• 75g (2½ oz) lardons
• 250g (9 oz) minced (ground) pork
• 2 tablespoons tomato purée
• 75ml (2½ fl oz/5 tablespoons) Mexican enchilada sauce (or salsa sauce)
• 125g (4oz) tinned black beans or pinto beans
• 125g (4oz/1 cup) grated (shredded) cheese
• Salt
• Sugar

For the topping:

• ½ little gem lettuce
• ½ small lime
• 50ml (1¾ fl oz/3 tablespoons) olive oil
• 2 sprigs of coriander (cilantro) leaves
• 60g (2 oz/¼ cup) crème fraîche
• Salt, pepper
• sugar

Other ingredients:

• 6 tortillas, about 22cm (9in) in diameter

Method

To make the filling, peel the onion and chop finely. Wash the peppers, halve, remove the seeds and membrane and cut into small cubes. Wash the tomatoes, remove the stalks and then cut into small cubes. Heat the olive oil in a large frying pan (skillet), add the onion and sweat briefly before adding the peppers and frying over a medium heat for about 5 minutes. Remove the onion, pepper and tomatoes from the pan and reserve. Add the lardons to the pan and fry over a medium heat until browned. Add the minced pork and fry for a few minutes, breaking up any lumps of meat with a spoon. Stir in the tomato purée and fry briefly, before deglazing with the enchilada sauce and mixing in the tomato, pepper and onion mixture. Rinse the beans in a sieve (fine-mesh strainer), drain, and mix in as well. Simmer over a low to medium heat for 5 minutes and then season to taste with salt and sugar. Meanwhile, preheat the oven to 180°C (350°F/gas 4). Cut the tortillas in half and use them to line a 12-cup muffin tray (pan), shaping the halves into cups and pressing them down carefully into the base of each muffin cup. Take care not to tear the tortillas as you do this. Fill each cup with 2–3 tablespoons of the pork mixture and sprinkle the grated cheese on top. Bake in the preheated oven for about 10 minutes. While the tortillas are baking, wash the lettuce, spin dry and shred finely. Squeeze the half lime and mix the juice with the olive oil and some salt, pepper and sugar. Rinse the coriander, pat dry, strip the leaves off the stalks and chop finely. Toss the lettuce and coriander with a little of the dressing. Lift the hot enchilada cups carefully out of the muffin tray, top with the lettuce mixture and add a spoonful of crème fraîche. Drizzle with the remaining dressing and serve. Tip: For a vegetarian option, omit the lardons and minced pork and replace them with tinned sweetcorn (whole kernel corn).

Serves 4

For the crêpes:

• 25g (1oz) unsalted butter
• 150g (5oz/1¼ cups) plain (cake) flour
• Pinch of salt
• Pinch of sugar
• 3 eggs
• 350 ml (12 fl oz/1½ cups) sparkling mineral water

For the filling:

• 1 onion
• 1 carrot
• 1 celery stalk
• 1 tablespoon rapeseed (canola) oil, plus extra for cooking
• 400 g (14 oz) minced (ground) beef
• 3 tablespoons vegetable stock
• ½ bunch of parsley
• Salt, pepper=

For the sauce:

• 400 g (14 oz) tin of chopped tomatoes
• 3 tablespoons vegetable stock
• 1 tablespoon balsamic vinegar
• 1 teaspoon brown sugar
• 1 teaspoon dried oregano
• Salt, pepper

Other ingredients:

• 125g (4oz/scant 1 cup) grated (shredded) mozzarella

To make the crêpes, melt the butter and mix the flour, salt and sugar together. 

Whisk the eggs with a little of the mineral water in a mixing bowl, then quickly whisk in the flour, alternately with the remaining mineral water, until you have a smooth batter. Mix in the melted butter, cover and leave to stand for 30 minutes.

Meanwhile, make the filling. Peel and finely chop the onion. Peel the carrot and cut into small cubes. Wash the celery and cut into small cubes as well. Heat the oil in a deep frying pan (skillet) and sweat the onions until softened, then add the carrot and celery and fry for 5 minutes. Add the minced beef and fry until browned, breaking up any lumps of meat with a spoon. Deglaze with the stock and simmer uncovered for about 5 minutes until the liquid has been absorbed.

Rinse the parsley, pat dry, strip the leaves off the stalks and chop finely. Take the pan off the heat, stir in the parsley and season to taste with salt and pepper.

Preheat the oven to 190°C (375°F/gas 5). To cook the crêpes, heat a little oil in a frying pan, about 22 cm (9 in) in diameter, add a ladleful of the batter and spread it in a thin layer. Cook over a medium heat for 1–2 minutes on each side, turning once. Repeat using the remaining batter to make eight to ten crêpes. To make the sauce, stir all the ingredients together and season generously with salt and pepper. Pour half the tomato sauce into an ovenproof dish, measuring about 20 x 27 cm (8 x 11 in) to cover the base. Spoon 2–3 tablespoons of the filling in a line over the lower half of each crêpe and roll up. Place the rolls, seam-side down, in the dish and pour the remaining sauce on top. Sprinkle over the mozzarella and bake in the preheated oven for 25–30 minutes.