Suitable for vegetarians

Ingredients

• Butter 25g (1oz)
• Chilli jam 2 tsp
• Seeded bread, such as Vogel, 2 large slices
• Ripe avocado 1 large or 2 small, peeled stoned and sliced

Instructions

1. Beat butter together with chilli jam.
2. Toast bread on both sides.
3. Spread with chilli butter, top with avocado and season to taste.

Calories 422 per portion
Fat 22g (9.7g sat) per portion

Ingredients

• Greek yogurt 500g tub
• Rolled oats 200g (7oz)
• Wheatgerm or ground hazelnuts 40g (1½oz)
• Desiccated coconut 40g (1½oz)
• Hazelnuts 50g (2oz), toasted and chopped
• Cloudy apple juice 200ml (7fl oz)

To serve per portion

• Granny Smith apple ½, cored but not peeled, coarsely grated
• Blueberries 50g (2oz)
• Runny honey 1 tsp
• Ground cinnamon to sprinkle

Instructions

1. Mix together yogurt, oats and wheatgerm or ground hazelnuts then stir in coconut, hazelnuts and juice. Transfer to a container, clip on lid and chill overnight.
2. When ready to serve, stir in apple and a few blueberries and spoon into glasses. Top with blueberries, honey and cinnamon.
3. The remaining muesli will keep in the fridge for 2-3 days; just add a little juice, if required.

Calories 441 per portion
Fat 37g (18.9g sat) per portion

Ingredients

• Eggs 8 (4 whole plus 4 yolks)
• Single cream 300ml (½ pint)
• Unsalted butter 50g (2oz), softened
• White bread 4 slices
• Anchovy fillets in olive oil 8, drained
• Capers 16, drained
• Chopped parsley 2 tbsp

Instructions

1. Whisk together eggs, egg yolks and cream and season to taste.
2. Melt half the butter in a saucepan and scramble eggs for 4 minutes until softly scrambled.
3. Meanwhile, toast bread on both sides and spread with remaining butter.
4. Pile scrambled egg onto toasts and arrange anchovy fillets in a cross on top of each. Sprinkle with capers and parsley.

Calories 152 per portion
Fat 9g (3g sat) per portion

Ingredients

• Sliced ready-to-cook pancetta 6–7 rashers, cut into strips
• Oyster mushrooms 125g (4½oz), wiped, trimmed and sliced
• Freshly ground black pepper
• Egg 1
• Bread 1 thick slice, toasted

Instructions

1. Heat a non-stick frying pan until hot and add the pancetta. Cook for 2-3 minutes until crisp, stirring every now and then.
2. Add the mushrooms to the pan and fry for about 5 minutes until they start to turn golden. Season with pepper only as the pancetta is already salty.
3. Meanwhile, bring a small pan of water to a simmer, crack in the egg and poach according to taste.
4. Pop the hot toast onto a warmed plate and spoon over the hot pancetta and mushroom mix. Top with the poached egg, season with black pepper and serve at once.

Calories 61 per portion
Fat 1g (0.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

• Self-raising flour 125g (4½oz)
• Ground cinnamon a pinch, optional
• Caster sugar 1 tbsp or to taste
• Egg 1 large, beaten
• Milk 150ml (¼ pint)
• Sunflower oil 1 tbsp
• Bananas 2, peeled and chopped
• Maple syrup 4 tsp or to taste

Instructions

1. Sift flour and cinnamon (if using) into a bowl. Stir in sugar. Make a well in the centre and add egg. Whisk in milk gradually until batter is smooth and has the consistency of thick cream.
2. Wipe a non-stick frying pan with oil. Heat pan until hot, then turn down heat to medium low.
3. Cook pancakes in batches: drop tablespoons of mixture into pan, spaced well apart. Fry for 1-2 minutes on each side or until surface puffs and bubbles.
4. Serve three or four per person, piled in a stack, scattered with chopped banana and drizzled with maple syrup.