• The healthy pea-and-ham soup
• Seared calf’s liver with home-made gnocchi, burnt sage butter and braised red onion
• Organic spaghetti enrobed in mascarpone and gorgonzola carbonara
• Traditional six-egg omelette with crisp bacon and panfried cherry tomatoes
• Spicy bacon-wrapped ostrich burger with onion-marmalade centre

Fry bacon properly

Take your bacon out of the fridge 10-15 minutes before cooking so that it is closer to room temperature. Place the bacon in a room temperature heavy-bottomed frying pan (ideally cast-iron) ensuring it is not overlapping. Place the pan over a medium heat and allow the bacon to cook.

Flip the bacon as little as possible, once after about 7 minutes is ideal then remove from the heat and serve once it reaches your desired crispiness.