b'M A R KS F R E N C H T O A S TClassic French Toast with warm spiced prunes and mascaponeINGREDIENTS For the mascapone:4 slices of brioche bread 150g mascapone2 whole eggs 40g icing sugar150ml milk 2 vanilla pods, seeds removed150ml single cream30g caster sugar For the prunes:1 tsp vanilla extract 100g pitted prunes30 icing sugar 250ml madiera or port1 tbsp salted butter. 250ml red wine100g caster sugar1 cinnamon stick1 star anise1 slice of orange zestMETHODStart by making your stewed prunes, add all the ingredients to a heavy based saucepan and bring to a simmer. Allow to simmer for 10 minutes before removing the prunes and placing them in a bowl. Reduce the liquid until or forms a glaze and carefully pour back over the prunes. Store at room temperatureTo make the mascapone, mix all the ingredients together and store in the fridge until ready to useFor the toast, mix the eggs, milk, cream, sugar and vanilla extract with a whisk until smooth. Place a non stick pan on the heat and melt the butter. It should be gently bubbling. Soak the brioche slices in the liquid for 1 minute and then dust with the icing sugar. Cook in the pan for 2 mins on both sides until golden brown and caramelised. Serve warm with the mascapone and stewed prunes.M A R KS P E R F E C T R O A S T P O T A T O E SSERVES 6INGREDIENTS12 Irish Rooster potatoes. Peeled and halvedSea salt1 tub Wagyu beef dripping METHODPreheat your oven to 200c. Place a heavy based roasting tray inside with the wagyu beef dripping.Place the halved potatoes in a large pot and cover with cold water. Season heavily with salt and bring to the boil. Reduce the water to a simmer and cook for 10 mins until the potatoes are just soft.At this point, carefully strain the potatoes before placing them on a wire rack to dry out. Leave them here for at least 10mins.Carefully transfer the potatoes to the hot tray in the oven and cook for 35 to 40mins until golden brown, shaking regularly.78'