I'm in my first year at university http://www.ericarvision.com/msaillonpharmain-b9f1.pdf#plunge m.saillonpharma.in  I tip a thankful nod in the direction of Deri Reed, the Ethical Chef, for this one. Watching him cook it at the Really Wild Food Festival in St Davids, the thing that really caught my eye was that he added halloumi. The cheese lends it a moreish, sticky texture, and gives a Cypriot twist to the traditional Swiss breakfast dish. This is my approximation of Deri’s creation, based on having watched him cook it once. I dare say that he would do a better job!