Heat the oven to 200C/180C fan/gas 4. Melt the butter in a 23cm cast-iron frying pan or shallow flameproof casserole. Tip the butter into a bowl and set aside to cool slightly. Meanwhile, tip the flour into a large bowl and mix in the cornmeal, baking powder, bicarb, chilli flakes and 1 tsp fine sea salt. Pour the buttermilk into a jug and whisk in the oil, 3 tbsp of the honey and the eggs until combined. Make a well in the dry ingredients and pour in the buttermilk mixture. Stir just until no dry pockets remain and the mixture is smooth – don’t overmix. Stir in the melted butter, then pour into the frying pan. Bake for 25-30 mins until golden and a skewer inserted into the centre comes out clean. Drizzle over the remaining 1 tbsp honey.

Meanwhile, to make the salsa, combine all the ingredients except the lime juice. Add the lime juice to taste. Season and set aside. Serve the cornbread warm in wedges, with the salsa on top and poached eggs and bacon on the side, if you like.