In a blender, blitz the eggs, peeled banana, and 1 pinch each of nutmeg and cinnamon until smooth, then pour into a wide shallow bowl.
Cut your bread 2½cm thick, then cut a slit into the longest side of each slice and wiggle your knife inside to make a pocket.
Use your finger to stuff the raspberries inside – pack as many in as you can, but be gentle so you don’t tear the bread.
Lay in the eggy mixture and gently squash the bread so it soaks up the eggs.
Meanwhile, put a large non-stick frying pan on a medium-low heat with 1 teaspoon of oil, then wipe it around and out with kitchen paper.
Pour half the excess egg mixture into one side of the pan, then place a piece of soaked bread on top to give it a lovely pancake layer. Repeat with the rest of the mixture and the other slice alongside it.
Cook for 3 to 4 minutes, or until golden, then confidently flip over to cook for the same amount of time. Meanwhile, smash up the pistachios in a pestle and mortar – toast them first, if you like.
Serve the eggy bread dolloped with yoghurt, sprinkled with pistachios and an extra pinch of cinnamon and drizzled with a little honey.
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Natural coloured glacé cherries 150g, dried and chopped
Whole milk 2 tbsp
Icing sugar 6 tbsp
Melt the chocolate in a heat proof bowl over simmering water or in the microwave.
Cream the butter and soft light brown sugar until pale and light. Gradually add the beaten eggs, mixing well between each addition and then add the vanilla extract. Add the melted chocolate and mix until smooth. Sift the flour, baking powder and a pinch of salt over the mixture. Add the coconut, cherries and milk then combine. Cover and chill for 2 hours or until firm.
Heat the oven to 180c/fan160c/gas4. Cover two solid baking sheets with baking paper and tip the icing sugar into a bowl. Scoop a heaped tsp of the cookie dough into the palm of your hand and roll into a smooth ball roughly the size of a small walnut. Roll the cookie in the icing sugar to coat thickly and put on the baking sheet. Repeat with the remaining cookie dough, keeping the cookies spaced well apart. Bake in batches on the middle shelf of the oven for about 12 minutes until the top is firm but not crisp. Cool the cookies on the baking sheets.