From Jane Lovett’s cookbook The Get-Ahead Cook published by Apicius. This dish, Janes says, ‘is a little bit spicy, very comforting, all in one pan and an excellent way of using up leftover potatoes. Good for brunch, lunch or supper and perfect for the morning after the night before! All quantities are approximate, so use more or less according to who you’re feeding and what you have to hand’.
A glamorous way of making a crêpe gateaux from a stack of pancakes. Make the pancakes in advance and assemble…
Bursting with goodness and the good news is that it tastes delicious too, which is not something you can always say about a kale smoothie!
These are the smaller thick fluffy pancake you find in American diners. You can make them sweet or savoury: if you add sugar serve them with crispy bacon and maple syrup. If you make them savoury and omit the sugar, top them with wilted spinach and hollandaise sauce or smoked salmon, sour cream and dill.
Breakfast or dessert or a midday treat? You choose. We can eat french toast any time of the day. You can find brioche in the supermarket now – it’s not the real thing but it is an airy and light bread that makes good French toast. Serve it with a fruit compote, dust with icing sugar and a spoon of sour cream and you are ready to go. It takes minutes to make.
This recipe for lime curd comes from the British Women’s Institute if our memory is correct – we can’t give it higher praise.
You’ll need a waffle iron or an electric waffle maker to make proper waffles but if you don’t have one, you can still make pancakes from the same batter.
Make them into bars or roll into balls! The ratio is 1:1, one part dates and one part cashews. If you use 200g of dates, use 200g of cashews. Switch the nuts to brazil nuts, walnuts, hazelnuts or any other nut you like.
Overnight oats are the new big thing in healthy eating. A modern take on porridge, if you are time-poor make a batch a few days in advance, store them in the fridge ready for breakfast, add a few simple toppings to add goodness and crunch and you are ready to go.
Make up a jug of this berry smoothie, pour it into clean jam jars, screw on the lid and keep them in the fridge for breakfast. They will keep for 3-4 days if you use freshly opened yogurt or kefir. You can also serve it as a healthy dessert – in that case don’t add the milk and garnish with fresh mint leaves.