“Would you mind if I make breakfast?”
Alec Shaw, who is walking around the kitchen in his bare feet, cracks a couple of free-range brown eggs into the skillet.
As they are cooking in coconut oil, he slices four sweet potatoes into circles and plops them, along with a handful of spinach and arugula, into a pan, where he sautés them in olive oil.
When the eggs are almost done, he adds mushrooms and avocado then piles everything into a mountain on a black dinner plate.
There aren’t many places…
