Tattie scones and scrambled eggs, toasted bannocks with honey butter and roast plums – Anna Higham’s big breakfast recipes

Scottish breakfasts are worth getting up for: think eggs and potato cakes in a freshly baked roll, or toasted barley bread laced with sticky plums and honey butter I’ve long wanted a space to cook the food that really excites me, and Clementine , which opens its doors in north London next month, is exactly that.

These two recipes capture what the cafe is all about. This is food that feels both considered and completely unfussy: crisp morning rolls…