Instructions: 1 For the Fruit Cocktail: Cut the rind off the grapefruit and then, using a small knife, carefully cut out each segment into a small bowl. Using a melon baller, scoop as many balls as possible out of the melon half and toss with the grapefruit.

2 Arrange the fruit pieces in a large wine glass or small glass bowl and chill. Decorate with the mint and cinnamon.

3 For the Scrambled Eggs: Mix the creme fraiche and horseradish together. Heat a large non-stick frying pan. Cut two brioche slices and place under a toaster or hot grill for 2-3 minutes, turning if necessary, until crisp and golden.

4 Gently melt the butter in a small saucepan. Cook the smoked salmon in the hot frying pan for 30 seconds on each side until it turns opaque and catches around the edges.

5 Quickly butter the brioche, place on a serving plate and arrange the smoked salmon on top. Crack the eggs into the melted butter and cook for a minute or so, stirring constantly. Season and, just as the eggs begin to set, add the cream.

6 Finely chop the chives. Spoon the scrambled eggs on top of the salmon and top with a dollop of the horseradish cream. Sprinkle over the chopped chives.

7 For the Bucks Fizz: Halve the orange and squeeze the juice of one half into a chilled Champagne glass.

8 Remove the foil and wire from the Champagne and then, holding the bottle firmly with a tea towel, twist gently to ease out the cork.

9 Top up the glass with Champagne and serve with the fruit cocktail and scrambled eggs.

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