Patti Sloley served up a tasty Ghanaian style Boxing Day Brunch with smoked haddock and eggs in a spicy tomato sauce on today’s episode of Lorraine.

The ingredients are: Oil to shallow fry, 2 onions, sliced, 2 garlic cloves, crushed, 2cm piece ginger, peeled and halved, 2tsp cayenne pepper or 1 scotch bonnet chilli, to taste, 400g tin chopped tomatoes , 1 tbsp tomato puree, 2 guinea peppers, or black peppers, crushed (optional), Small handful of fresh basil leaves , Dash of Worcestershire sauce, Salt to taste, 225g smoked haddock fillet, skinned and chopped and 4 eggs.

See recipes by Patti in her book titled: A Plate in the Sun available from Amazon now.