Brunch must rate as one of the world's best culinary inventions - there is nothing more reassuring than waking on a Sunday morning to the aroma of brewing coffee and the sound of eggs being fried.
The downside is that it requires the precision timing of a rocket scientist. Surely there has to be a better way of managing things? There is. Unfortunately the most useful tool of all is one not often found gracing Hong Kong kitchens: an oven.
An oven means roasting, and immediately eliminates half the frying pans jostling for space on the rings.
You can make oven-roasted asparagus by wrapping the vegetable in foil with a little lemon zest and a drizzling of olive oil; make a foil nest for little vine or plum tomatoes (now available in some Wellcome stores) with a few mint leaves and anointed with oil; and roast par-boiled baby potatoes, spiked with rosemary and lightly oiled.
No oven simply means being a little more imaginative with ingredients, and possessing at least two frying pans, ideally keeping one exclusively for eggs.
In one, heat a little walnut oil and knob of butter.
