Matt Tebbutt served up a tasty French-style Auvergne winter brunch with Bleu d’Auvergne cheese, fried eggs, griddled cabbage and caramelised onion on Saturday Kitchen.

The ingredients are: 105g unsalted butter, 2 tbsp olive oil, 1 onion, thinly sliced, 1 small potato, diced , 4 spring cabbage leaves, taken from the soft inner leaves, 1 tsp roughly chopped flat-leaf parsley, vegetable oil, for frying, 3 free-range eggs , 30g Bleu d’Auvergne cheese, sliced and 30g Salat Traditional or Salers French cheese.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.