Sun poring through the windows.
Sunday morning cooking shows on the telly.
A lovely fresh brunch was calling.
Although slightly disheartened by the fact I had no eggs in the larder, I wasn't going to let this stop me making a delicious brunch. I did however have some lovely fresh organic veg from the wonderful Edinburgh Farmers' Markets, and what more do you need then some wonderful produce and a spark of inspiration.
I started mb head-and-tailing some green beans and slicing some white cabbage.
To a non-stick fry pan (my favourite everything pan) I added rapeseed oil and just 2 drops of my newest discovery, Uncle Roy's Garlic Essence Concentrate.
Once the pan was hot I added my beans and cabbage, and seasoned immediately with freshly ground pepper and salt and tossed constantly.
While sizzling away I tasted the beans frequently to make sure they didn't get over cooked and also adjust seasoning, at this stage I added some lemon juice to cut through the strong oil and garlic flavours.
When they were almost ready, I re-toasted my bread and quartered 4 beautiful ripe, vine plum tomatoes and added them to the pan then removed from the heat.
Toast on the plate and a hearty amount of butter, then veg on the toast and topped with Parmesan, a bit more salt and pepper, and wah-lah... a stunning, crisp, fresh flavoured brunch. This one will be one to remember.