3 Tasty Eggless Brunches

In a large bowl, whisk the baking powder, coconut flour and oat (or coconut) milk to a creamy paste. Add a pinch of sugar and salt.

Place your frying pan on a high heat. Add a little coconut oil, or any oil you want. When the pan is searing hot, pour in a large tbsp of the batter. You’re aiming to make a 5-6cm diameter American-style pancake. Let it sizzle, before flipping it over after a few minutes. You can put in two or three at a time.

Drizzle with the maple syrup, sliced bananas and berries. Eat immediately.

In a pan, add a little oil. Throw in the onion and sauté. Then after a few minutes include the red pepper. Cook on a low heat for a few minutes.

Now add the butter beans and tomatoes. Sprinkle in a pinch of salt and black pepper. Taste, add a little sugar if the acidity from the veg needs balancing. Include the herbs.

Cook slowly for 15 minutes, leaving it to gently pop.

Toast or grill the sourdough slices. Rub with a garlic clove and drizzle over the olive oil and sprinkle the salt. Place on the plates. Spoon the warm chorizo and beans over. Scatter the avocado slices. Dress with fresh coriander, parsley or chives.

Chop the potatoes evenly and in a pan of simmering water, par boil them. In a frying pan, add a little oil. First, throw in the spring onions and chilli and sesame seeds so they toast. Stir in the potatoes and squash them down so they fall apart. When flattened, flip over. Season generously.

Meanwhile, blitz all the sauce ingredients and season well.

Serve the hash on plates. Drizzle over the herb sauce and if you’re in the mood, include some crispy bacon on top.