Preheat oven or grill to 180°.

Heat skillet over medium heat. Add oil then onion and garlic. Cook, stirring for 2-3 minutes or until softened and fragrant.

Add paprika, cumin and chilli flakes. Cook for 1-2 minutes before adding the chopped capsicum. Cook for a further 1-2 minutes then add the tomato puree. Stir to combine and season with salt and pepper. Reduce heat to low and simmer for 5 minutes.

Place the mushrooms in the shakshuka sauce, gill side facing up. Fill each mushroom cup with labneh and sprinkle with sumac. Top with parsley leaves.

Transfer the skillet to the oven or grill and cook for 5-7 minutes or until the mushrooms are cooked through.

In the meantime, toast the bread.

Serve the mushroom shakshuka on toast with a drizzle of EVOO and wedge of lemon.

Place cashews in a bowl and cover with water. Cover the bowl with cling film and refrigerate overnight.

To make the cashew spread, strain the liquid from the cashews. Place soaked cashews in a food processor with salt, lemon juice, tahini, garlic powder and olive oil. Blitz the mixture until a paste forms. Add 1 tbsp water at a time, blitzing after each addition until the spread becomes smooth. Set the cashew spread aside until ready to serve.

To cook the mushrooms, heat a frying pan over high heat. Once the pan is hot, add the mushrooms and dry fry for 4-5 minutes. Add olive oil and thyme leaves to the pan. Cook, stirring for a further 1-2 minutes. Season with salt and pepper.

Toast the bread.

To serve, place a generous amount of the cashew spread on each piece of toast. Top with sautéed mushrooms and snow pea tendrils.

Preheat oven to 200° and line a baking tray with baking paper.

Place hash browns on the baking tray and bake for 20 minutes or until golden and crisp on the outside. Alternatively, hash browns may be deep fried.

Fill a saucepan with water. Add vinegar and place over high heat to bring to the boil. Once boiling, reduce heat to medium and allow the water to settle to an even simmer. You will notice small bubbles rising from the base of the saucepan.

Crack each egg into a small ramekin or teacup.

Use a spoon to gently stir the water, creating a well in the center. Gently place the egg in the pan, allowing the movement of the water to shape the egg. Allow the egg to cook for 3 minutes before removing with a slotted spoon.

To cook the bacon, place olive oil in a frying pan over medium-high heat. Add bacon and cook for 2-3 minutes on each side or until crispy. Transfer to a tray and place in the oven to keep warm.

To cook the mushrooms, place butter in a frying pan over medium heat. Once the butter has melted, add the sliced mushrooms to the pan and cook, stirring for 3-4 minutes. Season with salt and freshly ground black pepper.

Toast the sourdough slices. Once toasted, drizzle with olive oil.

Serve the mushrooms with the toasted sourdough, golden hash browns, crispy bacon and poached eggs.

Fill a saucepan with water. Add vinegar and place over high heat to bring to the boil. Once boiling, reduce heat to medium and allow the water to settle to an even simmer. You will notice small bubbles rising from the base of the saucepan.

Crack two of the eggs into small ramekins or teacups.

Use a spoon to gently stir the water, creating a well in the center. Gently place one egg in the pan, allowing the movement of the water to shape the egg. Allow the egg to cook for 3 minutes before removing with a slotted spoon. Repeat this step to cook the second egg.

To prepare the French toast, combine 1 egg, milk, Dijon mustard, parmesan, salt and pepper in a bowl. Whisk to combine.

Heat butter in a frying pan over medium heat. Just before cooking, place bread in the egg mixture and flip to coat both sides. Transfer the bread to the pan and cook for 3-4 minutes on each side. The bread should be lightly golden and have a crunchy parmesan crust on the surface. If the crust hasn’t formed, continue to cook for a further minute before flipping. Transfer the French toast to a tray while you cook the mushrooms.

In the same pan, add the mushrooms and cook over medium heat for 3-4 minutes. Add chives and cook for a further minute.

To serve, place the French toast on a plate. Top with mushrooms and poached egg. Season with pepper and a sprinkling of parmesan cheese.

Heat a griddle pan or BBQ over medium-high heat.

Place trimmed mushrooms on griddle, gill side down and cook for 2-3 minutes. Brush with olive oil then flip to cook cup side down for 2-3 minutes. Season with salt and freshly ground cracked pepper.

To make the scrambled eggs, melt butter in a small frying pan. Whisk eggs, milk and salt in a bowl. Once the butter has melted, gently pour the eggs into the pan. When you see the eggs starting to set on the base of the pan, gently agitate with a spatula, without mixing or stirring. Allow to cook for a further 30-60 seconds then use the spatula to gently fold the edges of the egg towards the centre. Continue to cook for a further 30 seconds then remove the eggs from the pan. Set aside for 1-2 minutes before serving. The residual heat continues to cook the eggs.

In the meantime, toast the English muffins then spread with butter.

To serve, place grilled mushrooms on toasted English muffins and serve with scrambled eggs on the side. Garnish with rocket leaves and chopped shallots.