It’s our first proper year growing tomatoes and I can’t begin to describe the difference (so, of course, I will). They’re simply just so much tastier than anything you can get in the supermarket and, as often as not, from the greengrocer. We had 10 pomodoro plants on the go – the secret I think was being aggressive with them, nipping out extra growth and restricting them to only three sets of flowering vines.

This breakfast pizza takes as long as boiling water and poaching an egg. Great way to start the day.

1 egg
2 teaspoons olive oil
1 large (and very ripe) pomodoro tomato per person (two regular sized toms) sliced
2 splashes of balsamic vinegar
A few basil leaves
A sprinkle of finely chopped flat-leaf parsley
1 slice of crusty bread

Get a pan of water boiling for your egg then heat the oil in a frying pan and place the slices of tomato in the pan.

Once the tomato is heated through (2 to 3 mins) gently break it up a little, add the balsamic splashes and season. Now crack your egg into the pan (I like 3 minutes for a runny yolk) and pop a slice of bread into the toaster.

Take the basil leaves, tear them with your hands then stir them into the tomato.

Finally grab the toast from the toaster and pour over the tomato juice followed by the tomato pulp. Place your poached egg on top, season generously then sprinkle the parsley.

Et voilà, a breakfast pizza.