Paul Ainsworth served up tasty breakfast English muffins with pork patties, melted cheese and tomato fondue on Saturday Kitchen.

The ingredients for the tomato fondue are: 3 tbsp olive oil, 1 white onion, diced, 2 garlic cloves, finely chopped or grated, 1 bay leaf, 4 thyme sprigs, 30g dark soft brown sugar, 30ml white wine vinegar, plus 5ml for finishing, 600g tinned chopped tomatoes, Cornish sea salt and freshly ground black pepper.

For the muffins: 550g plain flour, 20g sea salt, crushed, 20g golden caster, 2g active dry yeast, 20g unsalted butter, melted, 350ml warm water, semolina flour, for dusting and 225g melted butter or ghee.

For the filling: 440g good-quality pork sausagemeat, 2 tbsp vegetable oil, 4 free-range eggs, 180g tomato fondue, 80g extra mature cheddar cheese, grated, sea salt and freshly ground black pepper.

See muffin recipes in the book titled: Muffin Cookbook: Top 50 Muffin Recipes available from Amazon now.