BANK HOLIDAY COOKING Easter parade

The holiday weekend is a time to celebrate and whether you're hosting the big Sunday dinner, putting on a special brunch, or planning to bake a showstopper, our recipes will make it an event

Breakfast tacos

Elevate your usual brunch with these Tex-Mex-style tacos. They're filled with soft scrambled eggs, oozing cheese, crispy potatoes and bacon. We've borrowed the method of coating the rashers in flour from Joe's Bakery in Austin, Texas - it helps the bacon crisp up as the fat renders down.

SERVES 4 PREP 15 mins plus overnight chilling COOK 45 mins EASY

8 rashers streaky bacon

2 tbsp plain flour

1 Maris Piper potato, cut into 1cm-thick slices

2 tbsp vegetable oil

4 eggs 50ml milk

8 small soft flour tortillas

100g monterey jack cheese or cheddar, grated

1 avocado, stoned, halved and sliced, to serve (optional)

100g mixed cherry tomatoes, sliced, to serve (optional)

1 The day before you want to serve, arrange the bacon rashers in a single layer on a large plate or tray. Sprinkle over half the flour, then turn the bacon and scatter over the rest of the flour to fully coat. Cover and keep chilled overnight.

2 On the day of serving, heat the oven to 220C/200C fan/gas 7. Cook the potato slices in a pan of boiling water over a medium heat for 5-8 mins until almost cooked, but still retaining their shape. Arrange the potato slices over a baking tray in a single layer and drizzle over half the oil, then gently toss to coat. Roast in the oven for 25 mins, turning the slices halfway through, until golden and crisp at the edges.

3 When the potatoes are almost ready, heat the remaining oil in a large frying pan over a high heat for 1 min until hot. Carefully add the bacon (the oil may spit) and fry for 2-3 mins on both sides until crisp. Transfer the bacon rashers to the tray in the oven with the potatoes using tongs, then turn off the oven. The potatoes and bacon will keep warm in the residual heat.