As Dick writes in Forever Home, there may not always be harmony in the kitchen, but there is certainly enthusiasm. Between the bustle, the laughter and a healthy appetite, the result is usually something delicious shared around the table.

One of our favourite Chateau breakfasts includes coddled eggs (plain or dressed up with smoked salmon and a splash of truffle salt), crisp boudin noir, hot buttered toast, fresh salad, and Arthur’s now-famous guacamole.

Simple? Yes. But sometimes the simplest things are exactly right.

Arthur’s guacamole is proof that when ingredients are good, less really can be more. The secret is texture. Avoid turning it into “baby food-type goo” and leave a little character in the avocado.

• 2 ripe avocados
• Juice of half a lemon (or to taste)
• A generous pinch of fleur de sel (or good sea salt)

Scoop the avocado flesh into a bowl and roughly mash with a fork, keeping some texture. Add the lemon juice and a sprinkle of salt, mix and taste.

Then comes the important bit: taste again.

If the balance isn’t quite right, add a little more lemon and/or salt, mix and taste once more. Repeat until perfect. Serve generously on hot, buttered toast with plenty of freshly ground pepper.

Take care to leave some texture in your guacamole. It’s especially delicious on crumpety sourdough.

Nothing says Chateau breakfast quite like softly coddled eggs - comforting, elegant and endlessly adaptable. Whether served simply or elevated with smoked salmon and a touch of truffle salt, they make the perfect centrepiece for an unhurried brunch.

• 15g butter, softened
• 4 slices smoked salmon, roughly chopped
• 4 large eggs
• Slices of toasted and buttered bread, cut into soldiers

Place a saucepan of water on to boil (you will need a pan wide enough to allow 4 egg coddlers to fit side by side) making sure the water is a good 10cm in depth.

Generously butter the inside of the coddlers and divide the smoked salmon between each one. Crack in the eggs and season with salt and pepper. Screw on the lids and place the coddlers into the simmering water which should be up to the level of the bottom of the lid.

Cook for 6 minutes, then remove the coddlers (carefully) from the water and leave to sit for a further 2 minutes. Serve with the buttered soldiers.

At the Chateau, breakfast isn’t simply about the food…it’s about gathering around the table and stretching out the morning just a little longer.

Love, Dick, Angel, Arthur & Dorothy x