Sometimes – usually the morning after the night before – you need a good fry-up to get you going; these sautéed tomatoes really finish things off a treat. They’re the perfect addition to a brunch and are great on a slice of gluten-free toast, topped off with a fried or poached egg. For a fantastically filling and nutritious lunch, serve on a slice of polenta, scattered with chopped parsley or chives. Or add to an omelette with pancetta, samphire and thyme sprigs.
5–10g Lucy Bee coconut oil
400g cherry tomatoes
Pinch of dried thyme
Himalayan salt and ground black pepper
SERVES 2
Melt the coconut oil in a heavy-based frying pan over a low heat.
Add the tomatoes and thyme, season well with salt and pepper. (Don’t skimp, the seasoning really adds flavour and depth to the tomatoes.) Cover and cook for 20 minutes.
Remove the lid and continue cooking for 10 minutes to reduce the liquid. Dish up alongside a delicious Lucy Bee-style fry up!