A lovely brunch this, it’s a satisfying melange of cooked and raw veg, with an amazing hollandaise-like sauce that just happens to be completely vegan (we have been known to add a poached egg too, but that’s entirely optional). The beautiful plate the food is served on above, by the way, was courtesy of Lucy & Jorge Orta, fantastic artist friends of ours who gave it to us at an amazingly good party celebrating Lucy's birthday in Boissy-le-Châtel, just outside Paris, in June 2016

For the sauce:-

50g raw cashew nuts

50g canned or jarred artichoke hearts

½ tsp ground turmeric

juice of 1 lemon

2 tbspns water

salt and pepper to taste

The rest

2 eggs (optional)

1 ripe avocado, peeled and thinly sliced

12 cherry tomatoes

1 bag spinach

2 sourdough muffins

• Put your oven on to 160C. Once it’s up to temperature, put the cherry tomatoes onto a baking tray and bake for 15 minutes

• Meanwhile, make the sauce by putting all ingredients into a blender and whizzing them till super smooth (or use a stick blender like we do); it should be a similar consistency to normal hollandaise. Taste, and adjust the seasoning

• Steam the spinach, and squeeze it very well

• Split each muffin in two and grill or toast

• Now is the time to poach your eggs, should you fancy them

• To assemble, place two half muffins on each of two dinner plates. Divide the avocado and spinach between them (and the eggs, if you’re having them). Put six tomatoes beside them, then pour the sauce over and serve