French Toast with Miso Sugar and Umeboshi Plum Compote ...

... and why you should add Miso Sugar to your store cupboard ingredients

Hello, and welcome to Newsletter No 20 here on Substack! Thank you for stopping by. If you are already subscribed, thank you for supporting my work, it means the world to me! If not, grab a seat if you are interested in recipes as well as tips and tricks to make the most of our increasingly eclectic pantries and a good dose of my at times random musings about all things food - and make sure you hit that subscribe button if you don’t want to miss any future posts!

Last week’s warmer temperatures and sunshine has led me to believe that Spring did not skip Brussels this year and may be on its way after all. And somehow that has me thinking about long and lazy Sunday brunches. And that in turn has me thinking about French Toast (yes, French Toast is actually a great thing to make for a brunch - simply fry off the French Toast in batches and keep warm in a low oven).

French Toast really is my breakfast of dreams. So easy to make and yet a dish I often forget about - despite how much I love …