You can make the chilli jam well ahead as it keeps well in the fridge for a month. Roughly chop the tomatoes and chillies (remove the seeds if you want less heat) and add to a pan. Peel, dice and add the ginger with all the other ingredients and bring to a simmer as you stir. After about an hour of simmering blend everything in a food processor, return to the same pan over a low heat for 30 minutes where the pectin in the tomatoes will naturally thicken the jam. Pour into clean jars and store in the fridge.

For the aubergine bacon. Peel or slice the aubergine into thin strips, put the strips into a colander or sieve and cover with salt. Set aside for 15 minutes to absorb the salt then squeeze the strips to release excess water. Dry on kitchen towel then add to a bowl with the paprika and maple syrup. Grill or fry until crisp then set aside.

For the green goddess sauce – blend everything together and season to taste.

Whisk the eggs, Comté, milk / cream, oregano and chilli flakes together in a shallow dish and season. Submerge the crumpets and leave them to soak up the liquid.

Now you’re all prepped and all you have to do is cook the crumpets and assemble breakfast for mum! Get a non-stick frying pan and melt the butter over a medium head. Slide in the eggy crumpets and fry until golden on both sides. Stack 2 on a plate, top with the aubergine bacon and a spoon of chilli jam and green goddess on the side.