A modernised classic, really basic and best served straight from a cast-iron pan.

Heat a heavy cast-iron pan, preferably a griddle pan.

Put a separate, large and, ideally, cast-iron pan on the flame and throw in the pancetta, which has been chopped into chunky pieces.

Heat some olive oil in a cast-iron pan, add the vegetables and cook until caramelised.

Heat the oil in a cast-iron pan until smoking, then add the potatoes.

You'll need a roasting tin or cast-iron pot with a close-fitting lid for this.

Any shallow cast-iron pot or even a lidded frying pan or wok would work.

Heat all but 1 tbsp of the oil in a wide, cast-iron pot over a high heat.

I also like fish baltis (balti the name of the cast-iron pot in which ingredients are cooked).

Spoon half the curry on to the base of a clay or cast-iron pot or casserole dish.

Further, cornbread should be baked in a cast-iron skillet on the top of the stove and then left to rise in a hot oven.

In a cast-iron skillet, heat oil over medium heat.

Heat a chapa or large cast-iron skillet over medium heat and melt half the butter in the pan.

Line a cast-iron skillet pan about 25cm wide with parchment paper.

The trappings of brunch include healthy-sized handmade plates for the avocado toast, generous sharing platters, marble and wooden boards, and cast-iron skillets for the endless egg dishes.