Breakfast and brunch from the plot

This is not a shakshuka where the chilli is just a background note — here six medium chillies are sliced and cooked down until they become sweet, jammy and almost saucy, forming the backbone of the tomato base alongside ripe summer tomatoes. The eggs poach directly in the sauce and the feta on top melts at the edges into salty pockets. It works brilliantly for brunch or a quick weeknight supper.

A large, golden rösti made from grated raw potato and cooked in clarified butter until deeply crisp — the kind with a shattering crust and a tender centre. Topped with cold smoked salmon, crème fraîche, and capers, it makes a proper weekend breakfast or a relaxed lunch. The technique of wringing every drop of moisture from the grated potato is what separates a great rösti from a soggy disappointment.

A Scandinavian-style open sandwich that takes cucumber seriously. Thick slices are layered in real quantity over dense, seedy rye bread spread with lemon cream cheese, topped with sharp radish and a shower of chives. This is a proper weekday lunch or light breakfast that comes together in ten minutes and feels considerably more elegant than the effort involved.

Ful medames is one of the oldest dishes in the world and for good reason — it is deeply nourishing, endlessly satisfying and completely delicious. This version uses fresh British broad beans in place of dried fava beans, which gives the dish a lighter, brighter character while keeping all the warmth of the traditional spicing. Eat it for breakfast, lunch or a simple supper with warm flatbreads, pickles and a good drizzle of olive oil.

A proper shakshuka needs tomatoes that actually taste of something — plum tomatoes in August are exactly right. This is the version you make on a weeknight when you want something satisfying in under half an hour: a deep, smoky, slightly spiced sauce with eggs poached directly in it, eaten straight from the pan with a heap of crusty bread. It is unapologetically simple and completely delicious.

Warm flatbreads loaded with wilted rocket, soft fried eggs and a smoky harissa yoghurt that pulls everything together. This is a brilliant fast supper or weekend brunch that takes the best of a Middle Eastern flavour palette and puts your garden rocket firmly at the centre. The heat of the harissa mellows the peppery bite of the rocket beautifully.

This is a shakshuka where the chillies are the main event, not the background warmth. Super hots are roasted alongside late-summer tomatoes until they blister and sweeten, then the whole lot is blended into a deep, smoky, ferociously flavoured sauce. Eggs are poached directly in the sauce and served with plenty of bread for mopping.

Eggs poached directly in a deeply spiced, bubbling sauce of fresh specialty tomatoes, this is the kind of breakfast or lazy supper that makes you glad you grew your own. The tomatoes do all the heavy lifting — their acidity and sweetness balance the smoky paprika and cumin without needing any sugar. Crumbled feta and a shower of za'atar finish it off.

A proper, thick-set frittata built around tender waxy potatoes, wilted garden spinach and sharp Cheddar, finished under the grill until golden and puffed at the edges. It is the kind of dish that works for a leisurely weekend breakfast, a packed lunch sliced cold, or a fast midweek dinner with a simple green salad alongside.

A fast, vibrant breakfast that comes together in under 20 minutes and makes the most of early-season rhubarb. The compote is warm, pink and gently sweet, spooned over cool thick yoghurt and finished with crunchy toasted oats and a drizzle of honey. It is simple, but it is genuinely one of the best ways to start the day when your rhubarb patch is going.