A quick Saturday lunch and may be the last one served outside.

• Steamed kale with lots of black pepper and a sprinkle of sea salt.
• Poached egg topped with a balsamic glaze. I do mine cracked in to a small pan of just boiled water with a splash of malt vinegar and salt in it. Gentle stir the water as you drop it in and turn the heat off. Leave to cook for 5 minutes, lift out with a slotted spoon and dry on a piece of kitchen paper.
• Serve with a slice of sour dough bread, toasted and topped with two teaspoons of low fat greek yoghurt with splash of chipotle sauce mixed in.

Hello autumn.