“It means ‘lost bread’ in French, which I think is so sad. A good loaf of bread should never be lost or forgotten, but used until it is gone. You all know I adore my sourdough. If you can’t make it or buy it, then a loaf of yeast bread will do. Try to find a local baker who makes good bread; there are many around nowadays. But please stop buying industrial loaves, it is not bread and has no benefit for our health.”

Serves 4

INGREDIENTS

4 medium slices of good homemade or bakery-bought bread, yesterday’s is perfect

4 free-range eggs

25g unsalted butter

50g unrefined caster sugar

2 pinches of cinnamon

A dollop of crème fraîche, honey or jam (optional)

METHOD

Crack the eggs into a bowl and give them a good whisk. Add half the sugar and a wee pinch of cinnamon.

Submerge the bread slices (I like to keep the crusts on) in the mix and completely soak the bread for a few minutes.

Meanwhile, put a frying pan on the stove on a moderate heat. Add the butter and allow it to froth then swirl it around the surface of the pan. Add the bread, allowing any excess egg mix to drip back into the bowl.

Fry on one side for 3 to 4 minutes, then turn each slice over and repeat for a further couple of minutes. It must be golden brown on both sides. Remove the slices from the pan and pat dry on kitchen paper.

Place the remaining sugar on a plate with another pinch of cinnamon and mix. Dredge the bread slices in this mix before serving with crème fraîche and some honey and jam. Lovely.