John Torode and Lisa Faulkner served up tasty baked eggs with roasted tomato and potato bread on John and Lisa’s Weekend Kitchen.

The ingredients are: 40 g butter, 3 good handfuls baby spinach leaves, salt and freshly ground black pepper, 3 tablespoons double cream and 3 eggs.

For the roast tomato and bread: 500g strong white flour, 1 heaped tsp or sachet of instant yeast, 300ml water, 2 tsp salt, A few sprigs of rosemary, 8 medium sized potatoes, boiled and cut into quarters, Jar of roasted tomatoes and Olive oil.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.