Recipes have been reproduced with thanks as an extract from Kitty’s Kitchen: Just a little bit naughty by Kitty Williams, published by Bateman Books, RRP $49.99.

1 bunch asparagus

2 eggs

olive oil for cooking

80 g prosciutto

1 tsp chilli oil

50 g Parmesan, grated

Pick up one asparagus spear at a time. Hold the very end of the spear and bend it until it naturally snaps. This will get rid of the woody end.

Bring a pot of water to the boil and gently place the eggs in. Cook for 6 minutes, then place the eggs into a

bowl of cold water.

While the eggs are cooling down, place a medium-sized pan over a medium heat with a drizzle of olive oil. Chuck the asparagus into the hot pan and cook until charred (about 8–10 minutes).

Grab a large serving dish and lay out the charred asparagus. Gently top with prosciutto. Peel the eggs and cut in half, then pop the jammy eggs onto the plate. Drizzle over chilli oil, season with salt and pepper and finish off with grated Parmesan.

2 cups milk

4 eggs

1 tsp vanilla essence

2 cups self-raising flour

1 cup oats

3/4 cup chocolate chips

100 g salted butter, at room

temperature

1/4 cup maple syrup

Put the milk, eggs, vanilla essence, self-raising flour, oats and chocolate chips in a large bowl. Whisk until well combined.

Place a greased non-stick pan over a medium heat then dollop in the pancake batter.

Cook for 2–3 minutes each side; you want to see a few bubbles on top before flipping.

Put the butter and maple syrup in a bowl and whip together using the back of a fork until combined.

Stack up the pancakes and serve with lashings of whipped maple butter. If you’re like me, you’ll want to drizzle over extra maple syrup, too!