Self isolation means the need for many more brunches and lunches at home for us, so I’ve raided the fridge for anything I can use up: mushrooms, tomatoes, courgettes, yogurt, chillies, herbs, eggs, plus some potatoes hiding away in the cupboard.

So I’ve gone for a tomato & mushroom frittata, started on the hob then in the oven to finish off.

Then some courgette & potato fritters; baked not fried.

And to go with them a couple of yogurt dips: one mint, one coriander & cornichon.

That lot should keep us going for a few days!