For the French toast mix

• 4 St Ewe free range eggs

• 200ml whole milk

• 30g vanilla sugar

• Pinch of cinnamon

• 1 loaf of brioche bread

Place all ingredients into a mixing bowl and whisk. Slice your loaf into 1cm thick slices and soak for 2 minutes in the mix. In a non-stick melt a little butter until brown and place your eggy bread into the pan until lightly caramelized – it should take 3 – 4 minutes.

For the smoked bacon

• 500g smoked pork belly

• 1 Star anise

• Rosemary

• Thyme

• 1 stick of cinnamon

• Half head of garlic

• 1 carrot

• 1 onion cut into quarters

• 1 stick of celery cut in half

• ½ a white part of the leek cut into three

Soak the pork belly for 3 hours in cold water. Pat dry with a cloth and place in a deep saucepan with the vegetables, spices and aromats - cover with cold water and bring to a simmer. Place a sheet of grease proof over the top and then the pan lid and cook for 3 hours. Leave aside to cool in the cooking liquor. Once cool, transfer to fridge and leave to set. This will make it much easier to cut leaving you with lovely thick rashers.

For the Christmas Bacon glaze

• 50g soy

• 50g maple syrup

• 50g clear honey

• 20g sherry vinegar

• 1-star anise

• 2 cloves

• 1 small cinnamon stick

• 1 blade of mace

Place all ingredients in a saucepan and bring up to the boil then reduce for 2 – 3 minutes. Leave to cool. To finish the belly, place in a pan and lightly colour then transfer to a baking tray and brush with the glaze finish in the oven for 2 – 3 minutes until caramelised. Finish with picked thyme.

For the Cinnamon Sugar

• 1 tsp cinnamon powder

• 50g icing sugar

Place the bacon on top of the caramelized French toast and dust with cinnamon icing sugar.