The Only Alpine Gastronomic Way: Have long decided that when on a proper week long skiing holiday, cheese must form at least a part of Every Single Meal, Every Single Day. Thank God for digestifs. This could become challenging, Anneka-style, anywhere other than in the Alps. But in the mountains, it's actually hard not to include as least some cheese element in each meal. In Haute Savoie they are seriously imaginative with their melted cheese methods - from the obvious Fondues (with or without mushrooms, charcuterie, bread and potatoes) Raclettes and Tartiflettes, to the less obvious Fromage en Croutes, or L’écorce de sapin au Four (a wheel of cheese baked in its box). Except perhaps breakfast. Breakfast could be potentially a challenge if you stick to the standard croissant/ jam/ hot choc routine. The Solution is therefore to start each skiing day with the Breakfast of Champions, Rachel Khoo's Croque Madame Muffins which pretty much covers all breakfast bases, as well as including the pre requisite and absolutely essential cheese element. They are the perfect combination of egg, ham, cheese sauce, all in a baked crunchy mini bread basket. And they're actually not unhealthy, depending on how much butter is painted on the bread layer - can testify to the fact that they are the only proper way to start a good day on a mountain, and my skiing actually improves markedly and noticeably post-muffin (nb this last bit may not be true).