Tipsy Tarts Deli

Perfect for feeding the masses and one can make them ahead; eat it with you hands and not a single dish or pan or utensil to be washed. These bread rolls are baked wrapped in foil. The only kitchen equipment you’ll use is a knife to cut the top off the rolls. Cut the top of the roll off and scoop out the middle to create a hollow. Line the hollow with bacon. Make sure the bread bowls are properly lined with bacon (free range please) to stop the egg from leaking through the bread.  Crack an egg (free range) and pour into hollow. Top with grated Cheddar cheese or Mozzarella - I refer Mozzarella. Put the top back on and wrap with foil, then leave them in the fridge until you need them.  Pop them in the oven ... et voila! A great way to use stale or not-so-fresh bread rolls. It’s also great for on the go!  Great food for camping trips - Just place them on the edge of the fire near (not on) hot coals. The foil traps the heat well and it will cook in no time!

Here is a simple supper for when you fancy something fresh and delicious but you don't have much time on your hands. One can use any firm fleshed white/line fish. The poached egg lends richness, resulting in a healthy dish with a touch of luxury. Pan Fried Vietnamese River Cobbler with a Poached Egg Serves 2 Ingredients 2 skinless river cobbler fillets 2 large eggs 2 tbsp flour salt and pepper olive oil a salad of your choice - we used lamb's lettuce, spinach, peppers, spring onions, cucumber and tomatoes - a simple green salad would work well too Method 1. First boil a kettle. Next, on a plate, mix together the flour with some salt and pepper. Lay the fish fillets on the plate and thoroughly coat them in this mixture, shake off the excess and set aside. 2. Put a large non-stick frying pan on to heat with a little olive oil. Pour water from the kettle into a medium-sized saucepan and put it on to heat, ready to poach the eggs. 3. Poach the eggs for 3 minutes for a soft a