John Torode and Lisa Faulkner served up tasty bacon, egg and spinach pretzels on John and Lisa’s Weekend Kitchen.

The ingredients are: Olive oil, 8 slices of streaky bacon, pre-cooked, 10g butter, 300g baby leaf spinach, 1 tbsp crème fraîche, Salt and freshly ground black pepper, 4 pretzels, cut in half horizontally.

For the mayonnaise: Dijon Mustard , 4 medium eggs and 50g cheddar cheese, grated.

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