Chelsea buns

Preparation time: less than 30 mins
Cooking time: 1 to 2 hours
Makes 10 buns
Vegetarian

Ingredients


- 500g/1lb strong white flour, plus extra for dusting
- 1tsp salt
- 1 x 7g/¼oz sachet fact-action dried yeast
- 300ml/10fl oz milk
- 40g/1½oz unsalted butter, softened at room temperature
- 1 free-range egg
- vegetable oil, for greasing
For the filling
- 25g/1oz unsalted butter, melted
- 75g/3oz soft brown sugar
- 2 tsp ground cinnamon
- 150g/5oz dried mixed fruit
For the glaze
- 2 tbsp milk
- 2 tbsp caster sugar

Method


1. Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
2. Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
3. Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
4. Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
5. Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
6. Lightly grease a baking tray.
7. For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.
8. Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
9. Preheat oven to 190C/375F/Gas 5.
10. Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
11. Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
12. Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.

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Smoked salmon with scrambled eggs on toast

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Serves 2

Ingredients


For the scrambled eggs
- 2 tbsp butter
- 3-4 free-range eggs, lightly beaten
- 1 tbsp milk
- 3 tbsp double cream
- salt and freshly ground black pepper
To serve
- 4 slices brown toast
- 4 slices smoked salmon
- lemon wedges
- 1 tsp chopped fresh chives
- freshly squeezed orange juice


Method


1. For the scrambled eggs, melt the butter in a saucepan over a low heat. Add the eggs and milk, stirring continuously until thick and scrambled, then stir in the double cream. Remove from the heat when just cooked and season, to taste, with salt and freshly ground black pepper.
2. To serve, place the slices of toast in the middle of two serving plates. Spoon over the scrambled eggs and place the smoked salmon on top. Garnish with the chopped chives and lemon wedges and serve with a glass of freshly squeezed orange juice.

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Pancetta-baked eggs with a minted pea and feta salad

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4

Ingredients


For the baked pancetta eggs
- sunflower oil, for greasing
- 12 slices pancetta
- 3 free-range eggs
- 125ml/4½fl oz double cream
- 20g/¾oz freshly grated parmesan
- small handful fresh basil leaves, torn
- salt and freshly ground black pepper
For the pea and mint salad
- 240g/8½oz frozen peas
- 3 tbsp chopped fresh mint
- 1 lemon, juice only
- 2 tbsp olive oil
- 50g/1¾oz baby spinach leaves
- 100g/3½oz feta, crumbled
- lavosh bread (flatbreads), to serve

Method

1. For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray.
2. Line each muffin hole with 3 slices of pancetta.
3. Whisk the eggs, cream, parmesan and basil leaves together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
4. Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set.
5. Meanwhile, for the pea and mint salad, pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water.
6. Mix the peas, mint, lemon juice and olive oil in a bowl until well combined.
7. To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread.

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Mexican sweetcorn pancakes, poached eggs and salsa

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Serves 2
Vegetarians

Ingredients


For the sweetcorn pancakes
- 100g/3½oz plain flour
- 1 tsp baking powder
- 1 free-range egg
- 150ml/5fl oz whole milk
- salt and freshly ground black pepper
- 1 corn on the cob, kernels only
- 1 tbsp vegetable oil
For the tomato chilli salsa
- 3 tomatoes, skin and seeds removed, chopped
- 6 coriander sprigs, leaves only, chopped
- 1 green chilli, very finely chopped
- pinch sugar
- ¼ small red onion, finely chopped
- 1 lime, juice only
- pinch sea salt
- freshly ground black pepper
For the poached eggs
- 1 tbsp white wine vinegar
- 4 free-range eggs


Method


1. For the sweetcorn pancakes, sieve the flour and baking powder into a mixing bowl, then whisk in the egg and half of the milk to form a thick batter with a consistency slightly thicker than double cream. Add more milk as necessary to loosen the mixture. Season to taste with salt and freshly ground black pepper, then stir in the sweetcorn.
2. Heat the oil in a frying pan over a medium to high heat. Spoon half of the batter into the pan and fry for 1-2 minutes on each side, or until the pancake is golden-brown on both sides. Set the pancake aside on a warm plate and cover loosely with aluminium foil. Repeat with the remaining batter.
3. For the tomato chilli salsa, mix the tomatoes, coriander, chilli, sugar, finely chopped onion, lime juice and salt until well combined. Season to taste with freshly ground black pepper.
4. For the poached eggs, bring a pan of water to the boil, stir in the vinegar and turn down the heat so that the water is simmering. Add the eggs and poach for 3-4 minutes, or until cooked to your liking, then remove from the pan with a slotted spoon and drain on kitchen paper.
5. To serve, place one of the sweetcorn pancakes onto each plate, arrange two of the poached eggs on top, and finish with a spoonful of the tomato chilli salsa.

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Plum compôte

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Serves 2
Vegetarian

Ingredients

- 300ml/½ pint boiling water
- 10g/5½oz caster sugar
- 500g/1lb 2oz plums, stones removed
- 2 cinnamon sticks
- 3-4 whole star anise

Method

1. Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds.
2. Add the plums, cinnamon sticks and star anise and simmer for 8-10 minutes.
3. Remove the plums, and simmer the sauce, stirring gently until it thickens, then pour over the plums and leave to cool slightly before serving.

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Mango smoothie

Preparation time: less than 30 mins
Cooking time: no cooking required
Serves 2
Vegetarian

Ingredients


- 2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes)
- 250-300ml/9-10½ fl oz cold milk
- 1½-2 tbsp sugar, or to taste, according to the size and sweetness of the mangoes
- ice cubes, to serve
Method


1. Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise.
2. Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl.
3. Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender.
4. Add the milk and sugar and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses.

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Scrambled eggs with smoked salmon and brioche

Preparation time: 30 mins to 1 hour
Cooking time: less than 10 mins
Serves 2

Ingredients


- 4 large free-range eggs
- 4½oz /125g smoked salmon trimmings
- 2 ready-made brioche buns
- 4 tbsp single cream
- ½oz/10g butter
- salt and freshly ground black pepper
- a little fresh dill, to garnish


Method


1. The salmon needs to be chopped fairly small for this, so if you're using offcuts you might still need to chop some of the larger pieces. I say chop here, but very often I use scissors. Either way, place all the salmon pieces in a small bowl, pour in the cream, give it all a good stir, cover the bowl and leave it aside for 30 minutes.
2. When you are ready to make the scrambled eggs, preheat the grill to its highest setting. Slice the top off each brioche, then carefully scoop out and discard half the bread from inside, then place each one, alongside its lid, under the grill, and lightly toast on both sides.
3. Now melt the butter in a medium-sized saucepan over a very gentle heat. While it's melting, break the eggs into a bowl and beat them lightly with a fork, seasoning with a little salt and freshly milled black pepper. When the butter has melted and begins to foam, swirl it around the edges of the pan, then pour in the beaten eggs. Increase the heat slightly and, using a wooden fork or a wooden spoon with a point, stir continuously backwards and forwards, getting right into the corners of the pan.
4. As soon as the eggs begin to solidify - after about one minute - and when you have about 50 per cent solid and the rest still liquid, quickly add the salmon and cream, then keep on stirring like mad until almost all the liquid has gone, which will take 3-4 minutes. Then remove the pan from the heat and continue stirring until the eggs become a soft, creamy mass. Taste to check the seasoning and spoon into the toasted brioche buns. Top with a little dill, replace the lids and serve immediately.

Top recipe tip


If you can’t find ready-made brioche buns, you could make your own. Or alternatively buy a loaf of brioche, cut two thick slices and scoop out a hole and cut two thin slices for the lids.

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Eggs Benedict

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 2


Ingredients


For the hollandaise sauce
- 150ml/5fl oz dry white wine
- 225ml/8fl oz white wine vinegar
- 15 whole black peppercorns
- 1 banana shallot (or 2 round shallots), roughly chopped
- 250g/9oz unsalted butter
- 3 free-range egg yolks
For the eggs Benedict
- white wine vinegar
- 2 very fresh free-range eggs
- 2 English muffins, sliced in half, toasted
- 4 slices ham, such as York ham

Method

1. For the hollandaise sauce, place the white wine, white wine vinegar, black peppercorns and sliced shallots into a heavy-based pan (not aluminium) over a high heat.
2. Bring the contents to the boil and reduce the liquid in the pan to half its original volume. This will take about 15 minutes. (This will make more reduction than you'll need for this recipe. You can store the reduction in the fridge for up to a month or so, for future use.)
3. While the white wine and vinegar mixture is reducing, place the butter in a small heavy-bottomed pan and melt over a low heat.
4. When the butter has melted, using a spoon, skim the white foamy bits (milk solids) from the surface of the butter. Remove the clarified butter from the heat and allow to cool to blood temperature.
5. Place a clean glass bowl over a pan of simmering water. The water should not touch the bottom of the bowl.
6. Place the egg yolks in the bowl set over the pan of water and whisk. Add about one tablespoon of the vinegar and shallot reduction. Whisk the egg yolk mixture vigorously and constantly for about five minutes, until the mixture turns foamy and then thickens.
7. The mixture is ready when the mixture falls from the whisk in strands that rest for a second or two on the surface before settling back into the egg mixture.
8. Remove the egg mixture from the heat. Pour a small amount of the blood-temperature clarified butter into the egg mixture and whisk vigorously until the butter is completely incorporated. Gradually add the rest of the clarified butter to the egg mixture, bit by bit, whisking in all the butter until a smooth, thick, emulsified sauce is formed.
9. If you work slowly and if the ingredients are all of the same temperature, the sauce shouldn't split. If it splits, it's either too hot or too cold. If it's too cold (feels cool to the touch), warm the butter up and whisk in the warmed butter, which should re-emulsify the sauce. If it's too hot (feels very warm to the touch), drop an ice cube into the sauce and whisk again to re-emulsify. Once properly emulsified, the sauce will remain stable, giving you time to prepare the rest of the dish.
10. To poach the eggs, fill a tall pan with water. Bring to the boil and add three tablespoons of white wine vinegar per pint of water. Make a 'whirlpool' in the pan by swirling a slotted spoon around the outside edge of the pan. Carefully crack the eggs into the pan, in the centre of the whirlpool.
11. Poach the eggs until the whites are firm but there's still movement in the yolk - they'll feel firm to the touch when ready.
12. To serve, place half a muffin on each plate. Top with a slice of ham, the other muffin half and another slice of ham. Carefully remove the poached eggs from the pan with a slotted spoon and place on top of the ham. Spoon the hollandaise sauce on top and around the muffins and serve immediately.

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Honey flapjacks

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Makes 12
Vegetarian


Ingredients

- 200g/7¼oz unsalted butter
- 200g/7¼oz demerara sugar
- 200g/7¼oz honey
- 400g/14¼oz porridge oats
- 50g/1¾oz nuts, dried fruits or glacé ginger, chopped or desiccated coconut (optional)
- You will also need a 20cm x 30cm (8in x 12in) cake tin, greased

Method

1. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well.
2. Transfer the oat mixture to the prepared cake tin and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.

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How to make Waffles

Preparation time: 30 mins to 1 hour
Cooking time: less than 10 mins
Makes 15-17
Vegetarian

Ingredients

- 250g/9oz plain flour
- 2 tsp baking powder
- ½ tsp salt
- ½-1 tsp ground cardamom (optional)
- 2-3 tbsp sugar
- 6 free-range eggs
- 250ml/8½fl oz cream (whipping or double)
- 250ml/8½fl oz milk
- 200g/7oz butter, melted and cooled


Method

1. In a bowl, mix the flour, baking powder, salt, cardamom and sugar. Add the eggs, cream, milk and butter and mix with a hand-mixer until it becomes a smooth, thick batter.
2. Let the batter rest for a minimum of 30 minutes, or overnight in the fridge.
3. Preheat the waffle iron on a medium heat.
4. Put a medium ladleful of the batter mixture in the waffle iron, making sure not to overfill. Cook each waffle until golden-brown and cool on a rack so that they don’t steam up and get soggy.
Top recipe tip
The mixture will keep for three days in a covered container in the fridge.

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Banana muffins

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Makes 10
Vegetarian


Ingredients


- 75g/3oz melted butter
- 250g/9oz self-raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- pinch of salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 115g/4oz caster sugar
- 1 tsp vanilla extract
- 2 large, ripe bananas
- 2 medium eggs
- 125ml/4fl oz milk
- 10 walnut kernels (optional)
To serve
- 2 bananas, sliced
- 50g/2oz walnut kernels
- 2 tbsp crème fraïche or yoghurt
- 2 tbsp runny honey


Method

1. Heat the oven to 190C/375F/Gas 5. Melt the butter and allow to cool. Mash the bananas well. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.
2. With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.
3. Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over mix) until it is a lumpy paste.
4. Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and spoon in the mixture until almost full. Top each one with a walnut kernel if you like.
5. Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.
6. Serve the muffins with sliced banana and a dollop of creme fraiche, scattered with walnuts and drizzled with honey (or with Caramel yoghurt).

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Bircher muesli

Preparation time: less than 30 mins
Cooking time: no cooking required
1-2
Vegetarian

Ingredients


- 100g/7oz oats
- 25g/1oz dried apricots, chopped
- 25g/1oz dried prunes, chopped
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- fresh berry fruits, to serve
- milk, yoghurt or fruit juice, to serve
- 100g/7oz oats
- 25g/1oz dried apricots, chopped
- 25g/1oz dried prunes, chopped
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- fresh berry fruits, to serve
- milk, yoghurt or fruit juice, to serve


Method


1. Mix the oats, dried apricots, dried prunes, pumpkin seeds and sunflower seeds together and spoon into a serving bowl.
2. To serve, scatter over a handful of fresh berry fruits and pour over the milk, yoghurt or fruit juice.

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Sweetcorn fritters with homemade ketchup

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 4

Ingredients


For the fritters
- 100g/3½oz plain flour
- 1 tsp baking powder
- salt and freshly ground black pepper
- pinch smoked paprika
- 1 tbsp caster sugar
- 2 free-range eggs
- 75ml/2½fl oz milk
- 350g/12oz sweetcorn kernels (if using tinned, drain well)
- 6 finely chopped spring onions
- 125-150ml/4½-5fl oz vegetable oil, for frying
For the homemade ketchup
- 2 tsp vegetable oil
- 1 onion
- 1 stick celery
- ½ bulb fennel, finely chopped
- 2.5cm/1in fresh ginger
- 2 garlic cloves, peeled
- 1 fresh red chilli, deseeded
- 1 tsp coriander seeds, lightly crushed
- 2 cloves, tied into a muslin bag
- 500g/1lb 2oz plum tomatoes, skins removed
- 300ml/10½fl oz water
- salt and freshly ground black pepper
- 100g/3½oz soft brown sugar
- 200ml/7oz red wine vinegar

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Eggs Florentine

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Serves 2
Vegetarian


Ingredients


For the hollandaise sauce
- 100g/3½oz butter, cut into cubes
- 2 free-range egg yolks
- ½ tbsp cold water
- ½ tbsp lemon juice
- salt and freshly ground white pepper
For the eggs Florentine
- 2 English muffins, split in half horizontally, buttered
- 2 large handfuls baby spinach, steamed
- 4 free-range eggs, poached


Method

1. Preheat the grill to medium.
2. For the hollandaise sauce, place 75g/2½ oz of the butter into a small saucepan and melt slowly over a gentle heat. Once melted, remove from the heat and set aside.
3. Place the egg yolks into a bowl set over a pan of gently simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Add the water, lemon juice, salt and freshly ground black pepper to the egg yolks and beat for another 30 seconds.
4. Add half of the remaining butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens. Remove from the heat and beat in the rest of the butter.
5. Slowly pour in the melted butter, whisking constantly, until the sauce reaches the consistency of double cream. Season to taste with lemon juice, salt and freshly ground black pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water.
6. Place the buttered muffins onto a baking tray.
7. Arrange the steamed spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the top
8. Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown.
9. Transfer the eggs Florentine onto two serving plates and serve immediately.

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Fluffy American pancakes

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Serves 4-6
Vegetarian


Ingredients


- 135g/4¾oz plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 130ml/4½fl oz milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
To serve
- Maple syrup
- Butter


Method

1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Serve with lashings of real maple syrup and extra butter if you like.
Top recipe tip
For extra-fluffy pancakes substitute self-raising flour for plain flour and still use the baking powder. Serve the pancakes with fresh strawberries and good vanilla ice cream. Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream.

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How to make full English breakfast

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 1


Ingredients


Per person, allow:
- 2 sausages
- 2-3 rashers of bacon
- 2 flat mushrooms
- 1-2 ripe tomatoes
- 1 thick slice of black pudding
- 1 large egg
- 1 slice of bread
-



Method


1. Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil.
2. Cook the sausages first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.
3. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.
4. For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy.
5. For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.
6. For the black pudding, cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.
7. For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice.
8. For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.
9. Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.

Top recipe tip

For the best English breakfast, always buy sausages with a high meat content. For the bacon, choose between back or streaky, smoked or unsmoked bacon; generally, dry-cure has the best flavour.

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Cheese and cherry tomato muffins

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Makes 10

Ingredients


- 225g/8oz self-raising flour
- 100g/3½oz courgette, grated
- salt and freshly ground black pepper
- 100g/3½oz mature cheddar, grated
- 175ml/6fl oz milk
- 1 free-range egg
- 55ml/2fl oz olive oil
- 10 cherry tomatoes
To serve
- crisp grilled bacon
- scrambled egg


Method

1. Preheat the oven to 200C/400F/Gas 6.
2. In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well.
3. In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well.
4. Grease ten muffin moulds and half-fill each with the mix.
5. Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix.
6. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown.

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Bloody Mary

Preparation time: less than 30 mins
Cooking time: no cooking required
Serves 1

Ingredients


- 2 ice cubes
- vodka, double shot
- ½ lemon, juice only
- 6 dashes Worcestershire sauce
- 3 dashes Tabasco sauce
- 150ml/5fl oz tomato juice
- pinch salt and freshly ground black pepper


Method

1. Place the ice into a tall glass and add the vodka.
2. Add the lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well.
3. Adjust the seasoning, to taste, with salt and pepper and serve straightaway.

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Blueberry muffins

Preparation time: overnight
Cooking time: 10 to 30 mins
Makes 12 muffins
Vegetarian


Ingredients


- 110g/4oz plain flour
- 110g/4oz butter
- 65g/2½oz caster sugar
- 2 free-range eggs
- 1½ tsp baking powder
- 125g/4½oz blueberries, or equivalent in frozen blueberries
- pinch nutmeg
- double cream, to serve


Method


1. Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight.
2. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries.
3. Bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until golden on top. Serve with cream.

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Kedgeree

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 6

Ingredients

- ½ onion, finely chopped
- 55g/2oz butter
- 300g/10½oz basmati rice
- 1 tsp madras curry powder
- freshly grated nutmeg
- 200ml/7fl oz milk
- 110ml/4fl oz double cream
- 300g/10½oz naturally smoked haddock, (NOT dyed) picked over, bones removed and flesh cut into chunks
- sea salt and cracked black pepper
- small bunch parsley, chopped
- 3 hard-boiled eggs, shelled and halved
- good pinch cayenne and freshly ground nutmeg (optional)
To serve
- knob of butter
- wedges of lemon

Method

1. Cook the onion gently in the butter for a few minutes, then add the rice.
2. Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.
3. When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)
4. Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.

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