So some of you may only have gotten to know me recently from Cookery school starting on Channel 4. But last year, I did another channel 4 show called Cook yourself thin and released my first solo book. Gizzis kitchen magic. I keep getting asked on Facebook and twitter if I have a book so for those of you that are looking. Here it is…  Gizzi’s Kitchen Magic

Stilton is my favourite cheese. I adore the stuff. Want it on or in most food I eat. Be it a simple Stilton and spring onion Rarebit, Melted into Mac and cheese or over my cauliflower cheese. I am always looking for new ways to cook with it so I am doing a twitter competition where I want a recipe written in 140 characters with Stilton as the hero ingredient. I will announce the winner on Friday 18th before lunch. The prize. A copy of Gizzis kitchen magic.

Good luck!

Serves: 2
Cooking time: 5m

200g Greek yogurt
1 small garlic clove, crushed
4 large British Lion eggs
25g butter
½ tsp hot paprika
a squeeze of lemon juice
sourdough bread, sliced, griddled and buttered to serve

1. Mix together the yogurt and garlic and split between two small bowls. Bring a pan of salted water to the boil then poach two eggs (Gizzi uses free range) for 3 minutes so the yolks are still soft. Lift each egg out with a slotted spoon and drain on kitchen paper.

2. While the eggs are poaching, heat a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add the lemon juice, watching out as it will splutter. Place two eggs into each bowl of yogurt. Drizzle the butter over the egg and yogurt.

Serves 1
Cooking time: 3m

1 tablespoon butter
2 large British Lion eggs
sea salt and freshly ground pepper to taste
50g Boursin Garlic & Fine Herbs
70g smoked salmon, cut into 3 slices
½ teaspoon chives, snipped

1. Melt the butter in a small frying pan, over a medium-high heat. In a small bowl, beat the eggs (Gizzi uses free range) with a dash of water and salt and pepper until well combined.

2. Slowly pour the egg mixture into the heated pan, swirling the eggs around. With a spatula, gently draw the egg mixture away from sides into the centre, then allow the egg mixture to flow towards the sides again. Cook for 2 minutes or until the eggs are set on the base but still a little gooey right on the surface.

3. Crumble the Boursin onto half of the omelette. With a spatula, gently fold the omelette, keeping the cheese inside. Cook for another 30 seconds or until the Boursin has melted. Remove from the pan and lay the smoked salmon on top of the omelette, then sprinkle with chives to serve.

Serves: 1
Cooking time: 8m

2 slices of soft white Pain de Champagne bread
1 teaspoon butter
½ teaspoon Dijon mustard
2 tablespoons crème fraiche (or ready-made béchamel or cheese sauce)
50g grated Gruyère cheese
1 slice of good quality carved ham from a deli or deli counter (from the bone)
2 tablespoons vegetable oil
1 large British Lion egg

1. Preheat the oven to 180°C. Spread the butter on both sides of the bread then spread one side with Dijon mustard. Spread on 1 tablespoon of crème fraiche, béchamel or cheese sauce. Sprinkle on half the grated cheese and lay on the slice of ham, then sandwich together. Spread the top layer of the sandwich with the rest of the crème fraiche, béchamel or cheese sauce, then sprinkle with the rest of the cheese. Place the sandwich on a baking sheet and bake for 6-7 minutes until the cheese has melted and gone gooey on top.

2. While the sandwich is baking heat the oil in a frying pan and fry the egg (Gizzi uses free range) for 1-2 minutes basting the yolk with the hot oil as it cooks. Drain on kitchen paper and serve immediately on top of the sandwich.