Butter a "clip side" cake tin. Place a Cottage Lane tortilla in the base with edges evenly up the side, cut sausages into pieces and place inside. Crack in 6 Frenz Eggs, break yolks, season and add another Cottage Lane Tortilla (gently flattening out). Slice potatoes and place on stack, crack in another 5 Frenz Eggs, break yolks & season. Add another Cottage Lane tortilla, then the bacon and crack in the remaining Frenz Eggs, season and top with mushrooms and cover with the last Cottage Lane Tortilla. Trim off excess tortilla edge to fit tin if needed.

Place sliced tomato on top, sprinkle with cheese and bake for 60-80 minutes at 170 degrees until the egg is cooked. Leave for 10 minutes, remove from tin, cut into portions and serve! Great with hash browns and grilled tomatoes. Serves 6-8.

Recipe Courtesy of Cottage Lane Authentic Artisan Bread.

Heat the oven to 180°C (not fanbake). Line a baking tray with baking paper and mark a circle about 16cm diameter with a plate. Place the egg whites into the clean bowl of an electric beater. Add the salt and beat until stiff. Slowly add the sugar with the beater running. Beat for about 10 minutes at high speed until the meringue is thick and glossy – it should be thick enough not to fall from the beater. Last of all, whisk in the cornflour and vinegar. Use a big spoon to drop dollops of meringue into the circled area of baking paper. Form into a circle of meringue, making swirls with the spoon on the top rather than flattening to a neat tidy disc. Bake at 180°C for 5 minutes then reduce oven temperature to 130°C and cook a further hour. Turn off oven and leave pavlova to cool in the oven. Dollop whipped Lewis Road Creamery Organic Single Cream, drizzle with berry compote and top with fresh berries…then decide whether to share!
Recipe Courtesy of Annabel Langbein

Lightly whisk Frenz Free Range eggs and Lewis Road Creamery Permeate Free milk. Pour into a frying pan and stir occasionally over a medium heat until well cooked and ‘crumbly’. Toast Lewis Road Kibbled Grain Bread & spread with Lewis Road Creamery Premium butter to preferred taste and top with cooked creamy scrambled eggs. Serve with a garnish of chopped parsley pepper and salt. Serve immediately!

1. Chill two martini glasses. Or fill two old fashioned glasses with ice.
2. Put the egg white in a cocktail shaker without ice and shake vigorously 20-30 times.
3. Add simple syrup, whisky, juices and ice, and shake again until mixed, chilled and aerated.
4. Strain into your waiting glasses.
5. Garnish with the cherry, or by twisting the orange peel to release its oil.

Lightly beat eggs and add to milk, cheese and mustard. Pour into a medium sized saucepan and stir over a medium heat until well cooked and ‘crumbly’. Spread toast with extra mustard to preferred taste and top with cooked egg mixture. Serve with smoked salmon, garnish with chopped parsley pepper and salt. Serve immediately!