GET READY: ingredients out • food processor, bowl blade • small skillet •

GET SET: pre-heat grill to high • skim read instructions before you begin •

GO! :: Instructions

1. For The Kippers: to your food processor, add the scallions, chilli, parsley, fennel seeds, lemon juice, olive oil, salt and pepper. Then pulse to a coarse paste. Cover a baking sheet with the paste, place the kippers on top with the skin side facing up.
2. Chop the bacon into 1 cm pieces, scatter over the top and place under the grill for 5-8 minutes until golden and crispy.
3. For The Basil Salad: to your food processor, add the peeled garlic, anchovies, extra virgin olive oil, apple cider vinegar, scallions, basil leaves, salt and pepper. Whiz to a smooth dressing, set aside.
4. Halve and quarter the tomatoes.
5. For The Egg Tortilla: in a small dish, crack & whisk 1 egg at a time.
6. In a small skillet, add the ghee to melt over a medium-high heat and pour in the whisked egg. Coat the pan to make a little omelette, it cooks fast. When almost cooked, flip to fry the top quickly then serve up onto a dish. Repeat 3 more times to make 4 tortillas in total.
7. To Serve: top each tortilla with the paste from the baking sheet, a kipper fillet and bacon. Add the tomatoes and spoon over the Basil Salad. Enjoy!