Scottish breakfasts are worth getting up for: think eggs and potato cakes in a freshly baked roll, or toasted barley bread laced with sticky plums and honey butter

I’ve long wanted a space to cook the food that really excites me, and Clementine, which opens its doors in north London next month, is exactly that. These two recipes capture what the cafe is all about. This is food that feels both considered and completely unfussy: crisp morning rolls stuffed with folded scrambled eggs and tattie scones, and griddled barley bannocks served warm with salted honey butter and roast plums. Breakfasts worth getting out of bed for. Continue reading…
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