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.
Black and white sesame seeds a handful, toasted lightly in a hot saucepan for 2 minutes, or until starting to pop
Sift the flour, sugars and salt together in a large bowl. Add the cold butter and rub with your fingertips to form fine breadcrumbs. Add the egg yolk and vanilla and bring the mixture together into a dough, being careful not to overwork it.
Roll out on a floured surface to approximately 1cm thick. Cut into any shape you like (I used an 8cm cookie cutter), place on a baking tray lined with parchment, and refrigerate for a minimum of 2 hours, but preferably overnight.
Preheat the oven to 180C/350F/gas 4. Gently brush one side of each cookie with egg white and dust with the crushed pistachios, then do the same on the other side with the sesame. Bake for approximately 12 minutes, or until the edges are just starting to brown. Remove from the oven and allow to cool completely before eating.