Fruit and oatmeal go together so well that it is a pity not to add them to that well-loved standard, porridge.
Some people like to cook their omelettes so they are golden on all sides. The classic French method is to keep them a soft buttery yellow on the outside. Fill them with smoked salmon and Parmesan and they can be served for breakfast, as a light lunch or starter.
Once you can fry an egg, you will never go hungry. You can use butter, olive oil, bacon fat or any light oil like sunflower or corn oil to fry an egg. Any vegetable oil will give you the cleanest finished fried egg.
There’s not much point in buying a fine sausage and burning the hell out of it. It takes such a lot of work and thought to make an excellent one that we need to treat them with care when they reach our kitchen.
These are not strictly blinis, which are usually made with a yeast batter, but they are so light and airy and delicate, no-one will notice.
When you roast butternut squash or any eating pumpkin you sometimes have some left over (though it’s worth cooking extra for this recipe). Save the mashed squash to make pumpkin pancakes the next day for breakfast. Serve the pancakes with blueberries and maple syrup.
A delicious, simple way of using up left over mashed potato. Eat them on their own or with a fried egg for breakfast, pair them with smoked trout for lunch or serve them instead of potatoes with your main dish at dinnertime.
Piperade is essentially a scrambled egg dish with added ingredients and flavourings – this one has peppers, pancetta or bacon and garlic. You could also add or use chorizo, any freshly chopped herb, dried or fresh chilli and fried onions instead of garlic.