Do brunch Italian style this weekend and switch your white sliced loaf for Italian pandoro, a traditional sweet bread originally produced in Verona.
Cut two slices of the Pandoro, about 2.5 cm wide.
Place a knob of butter over a high heat and when it’s melted, add the Pandoro slices. Keep a careful eye on the bread as it fries, it needs to be golden, not burnt.
When golden on both sides, serve warm on a plate with strawberries and a drizzle of chestnut honey. Normal honey or maple syrup works well if you can’t find the chestnut variety.