Cherry Yoghurt Parfait & Hot Honey Bacon & Fried Egg Pancakes

Take 1 tbsp per person of butter out of the fridge and set aside to soften

Heat a large, wide-based pan (preferably non-stick) over a medium heat, once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden then transfer to a small plate to cool and reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

To build each parfait, add half your natural yoghurt to a glass tumbler[s] and top with half your cherry compote, then half your granola

Top with the remaining natural yoghurt, cherry compote and granola

Garnish with the toasted flaked almonds – this is your cherry yoghurt parfait

Tip: You can enjoy the parfait[s] now or set aside to have alongside your pancakes!

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add your smoked streaky bacon to the pan and cook for 3 min on each side or until golden and crisp, then transfer to kitchen paper and reserve the pan (keep the bacon fat!)

Meanwhile, heat a separate large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, crack your egg[s] into the pan

Tip: Give your egg a little shake before you crack for a perfectly centred yolk!

Cover with a lid and cook for 2-3 min or until done to your liking

Combine your honey and chilli flakes (can't handle the heat? Go easy!) in a small bowl – this is your hot honey

Add your buttermilk pancakes to a plate and pop in the microwave for 30 secs on high or until warmed through

Add the hot honey and the softened butter to the reserved bacon pan and cook over a low heat for 1-2 min or until melted and warmed through – this is your hot honey butter sauce