Cornbread with poached eggs, avocado and tomatoes

Heat the oven to 220C/fan 200C/gas 7. Butter and line a 900g loaf tin with baking paper. To make the cornbread, mix the dry ingredients in a bowl with 1½ tsp salt. Whisk the eggs, buttermilk, milk and butter together.Add the wet ingredients to the dry with the sweetcorn and mix.

Pour into the loaf tin and cook for 15 minutes, then turn the oven down to 200C/fan 180C/gas 6 and cook for a further 25 minutes, or until a skewer comes out clean. Cool in the tin then turn out.

To make the tomatoes, put them in a baking dish with some seasoning, a splash of oil and the harissa. Toss everything together then cover with foil and bake alongside the bread for 30 minutes until they start to collapse (you can reheat them to serve). Stir in the coriander.

Heat a large wide pan full of water then crack in the eggs and poach for a couple of minutes so the whites are set and the yolk is still runny. Scoop out into a bowl of iced water. Do this in a couple of batches if your pan isn’t big enough. To reheat the eggs, lower them into a pan of simmering water for 2 minutes.

When you’re ready to serve, slice the cornbread and toast on both sides. Serve a thick slice of the bread topped with the avocado, a poached egg and a spoonful of tomatoes.