Pop the leftover chives into the microwave and give them 10-second bursts until they are totally crisp, then crush them in the palms of your hands.
Serve the hash with a sprinkling of chilli flakes and the dried chives you just made. If you’ve made more than you need, you can put them into a Tupperware container and keep them for another occasion.
CAULIFLOWER HASH AND EGGS
MASALA PORRIDGE
SERVES: 6 ACTIVE TIME: 5 MINUTES TOTAL TIME: 20 MINUTES
Yes, it’s spicy food in the morning but don’t be alarmed! Eating spices in the morning was entirely normal growing up, so when I learnt that it wasn’t normal in every single home in the UK I don’t know who was more horrified – if you like spicy food you shouldn’t be restricted to meal times or rules. Give this a go – a little goes a long way, and it’s wholesome and delicious and frankly a lot of fun. If you really want to balance things you could just have toast and marmalade for dinner!
For the porridge
150g porridge oats
1 carrot, grated
1 litre water
1 tablespoon ginger paste
½ teaspoon ground turmeric
1 teaspoon salt
For the tempering
100g unsalted butter
1 tablespoon garlic paste
1 teaspoon mustard seeds
To serve
Greek yoghurt
chopped coriander
sunflower seeds
chopped red chillies
Put the oats and grated carrot into a pan, then add the water and stir. Add the ginger paste, turmeric and salt and stir again. Cook on a medium heat for about 15 minutes, until the mixture is thick and bubbling away – if it starts to spit, lower the temperature and be sure to stir occasionally to stop it sticking.
A few minutes before the end of the porridge cooking time, put the butter into a small frying pan over a low heat, and allow to melt. Add the garlic paste, and when it is light brown add the mustard seeds. As soon as the seeds begin to pop, pour the whole lot straight into the porridge and stir through.
To serve, put a small ladleful into a bowl and add a dollop of yoghurt, some coriander, sunflower seeds and chopped fresh chilli, dry chilli or a grating of frozen chilli. If you happen to have any spicy seeds left over from the Thai Red Pepper Soup (p. 130), you could pop these on top for some extra crunch.
There is enough here to make several single servings that can be micro-waved, and this is a great dish to take to work with you, to eat at any time of the day. Store in individual freezer-safe Tupperware containers. Defrost in the fridge and microwave until piping hot.
READY BREAKFAST FLAVOURED PORRIDGE
SERVES: 8 ACTIVE TIME: 20 MINUTES PREPPING OATS IN ADVANCE; 5 MINUTES COOKING
Every time I have moved to a new house, or had a baby, or needed to eat fast before an exam, microwave porridge has been my saviour, curbing hunger, satisfying and just getting the job done. But getting the job done can be delicious too. These are my recipes for microwave porridge in four of my favourite flavours. All you need is a kilo of porridge oats and a food processor. You can make all the flavours here, or simply make the one you want to and work your way through the rest, or better still, come up with your own.
1kg porridge oats, put through the processor enough to break down the oats but not to a fine powder
Apple and cinnamon
180g dried apples, cut with scissors into small pieces
2 teaspoons ground cinnamon
Bakewell
150g mixed dried berries and cherries
4 teaspoons almond extract
100g flaked almonds
Mango and coconut
100g dried mango, chopped
70g desiccated coconut
1 heaped teaspoon fennel seeds, crushed
Chocolate and hazelnut
50g unsweetened cocoa powder
100g chopped roasted hazelnuts
Distribute the oats between four 1 litre airtight jars, 250g in each.
To make the individual flavours, add the ingredients of your chosen variety to one of your jars of oats and shake around until evenly combined. Or mix in a bowl and then add to the jar.
To make the porridge, the method is the same for all the flavours. Put 6 tablespoons of the flavoured porridge oats into a large breakfast bowl and add 200ml of milk of your choice. Be sure to give it a good stir, then pop it into the microwave for 3 minutes.
Leave the porridge to stand for at least another 3 minutes before you eat it. You can sweeten it however you like – I like to add agave for sweetness – or you can leave it as it is.
READY BREAKFAST FLAVOURED PORRIDGE
Apple and cinnamon, Bakewell, Mango and coconut, Chocolate and hazelnut
PRUNEY GRANOLA BAKE
MAKES: 16 SQUARES ACTIVE TIME: 15 MINUTES TOTAL TIME: 1 HOUR
As my husband always says, there is nothing wrong with cake for breakfast, and I could not agree more. This has fruit in the form of prunes, and granola, with a cake in between. All it needs is a good cup of coffee, or strong tea in my case, and that’s not a bad way to start the day. Any leftover portions can be frozen.
100ml buttermilk (but if you don’t have buttermilk, which I don’t most of the time, you can make your own by adding a teaspoon of lemon juice to 100ml of whole milk)
410g pitted prunes in juice, drained
125g butter, softened
200g caster sugar
200g plain flour
½ teaspoon baking powder
2 medium eggs
1 teaspoon vanilla extract
200g of your favourite granola (or make your own if you like – see p. 247)
If you are making your own buttermilk, do that now, to allow it time to thicken and do the science bit.
Preheat the oven to 180°C/fan 160°C. Grease and line the base of a 20cm x 25cm baking tin and be sure to grease the sides well too.
Roughly chop the prunes, then put them into the tin and spread them out evenly.
Put the butter, sugar, flour, baking powder, eggs, buttermilk and vanilla into a bowl and give everything a good whisk, using a hand-held mixer, until the mixture is super-smooth and shiny – this should only take about 2 minutes. Pour the mixture over the prunes and spread out evenly.
Top with your granola, pressing it gently down on to the batter so it sticks, and bake for 40–45 minutes. In the meantime you can get into your first caffeinated beverage.
When the cake is ready, a skewer inserted should come out clean. Leave it in the tin for 5 minutes, then either turn it out or cut it into squares in the tin and scoop it out.
PRUNEY GRANOLA BAKE
My home-made Granola (see p. 247) is fantastic served with ice-cold milk or yogurt, but is also a delicious topping for the Pruney Granola Bake (see p. 43) or used as a layer in my Breakfast Trifle (see p. 47).
BREAKFAST TRIFLE
SERVES: 6 ACTIVE TIME: 30 MINUTES TOTAL TIME: 1 HOUR
Trifle is not just a dessert, it can be eaten for breakfast too. This has all the layers and is as filling and as satisfying to the eye and stomach as a traditional trifle. I have increased the yoghurt layer here so that you can make some popsicles or other frozen treats. If you prefer to just make the trifle today, simply halve the quantities in green.
For the yoghurt layer
1kg Greek yoghurt
200g chia seeds
10 tablespoons honey
2 teaspoons ground cinnamon
For the fruit layer
500g frozen summer fruits
3 tablespoons icing sugar
1 orange, zest only (the rest of the orange can be sliced and frozen to use in hot and cold drinks)
For the bread/cake layer
175g brioche slices
175g of your favourite granola (or make your own if you like – see p. 247)
For the top
whippy cream, from a can
Start by making the chia seed yoghurt, so that it can begin to t
hicken. Put the yoghurt into a bowl and stir in the chia seeds, honey and cinnamon. If you have made the increased quantity, place half in one bowl and half in another bowl. Set aside.
Place the frozen fruit in a bowl. Add the icing sugar and orange zest and leave the fruit to defrost. Drain off the excess juice into a bowl for later. Place the defrosted fruit in the base of your trifle dish.
Rip the brioche into pieces and mix with the granola. Spread in a layer on top of the fruit and drizzle some of the reserved fruit juice over this layer.
Now spoon on the chia yoghurt (half, if you have made the double quantity) and leave the trifle to sit in the fridge for 30 minutes. Before serving, squirt on some whippy cream straight from the can.
CHIA AND YOGHURT POPSICLES
You can either transfer the remaining chia yoghurt into popsicle moulds and put into the freezer to set, or add the remaining juice from the defrosted fruit, if you have any left over, and some sliced strawberries and stir through.
Alternatively, you could pop this yoghurt into ice cube trays and freeze. Once frozen, transfer to a freezer bag. You now have a base for breakfast smoothies whenever you need them – pop a few cubes into a blender with some kale and pineapple juice, or a banana and berries.
BREAKFAST TRIFLE
TATTY CAKES
SERVES: 4 (WITH SOME EXTRA TATTY CAKES FOR THE FREEZER) TOTAL TIME: 30 MINUTES
I only started to make these after eating bought ones out of a packet, and while those are totally fine, this recipe is a really good way to use up leftover mash, but also delicious just to make when you have the time. Any leftovers will freeze well and can be toasted from frozen. I make them with turkey rashers and onions, but bacon or vegetarian rashers are just as good, and we like to eat them with roasted tomatoes and scrambled eggs.
For the tatties
600g Maris Piper potatoes, peeled, boiled, mashed and cooled
2 tablespoons vegetable oil
6 bacon/turkey/vegetarian rashers, cut into strips, optional
1 clove of garlic, crushed
1 small onion, finely chopped
2 teaspoons salt
1 teaspoon black pepper
120g plain flour, plus extra for dusting
cooking oil spray
For the roasted tomato eggs
6 tablespoons oil
125g cherry tomatoes, halved
½ teaspoon salt
1 teaspoon sugar
1 tablespoon balsamic vinegar
6 eggs, beaten
a handful of fresh parsley/chives, finely chopped
First make the tatties. Put the cooled mash into a bowl and set aside, then heat the oil in a small frying pan. Add the rashers and cook until golden.
Add the garlic, onion, salt and pepper and cook for a few minutes, until the onions are soft. Add the mixture to the potatoes and mix through. Now add the flour and mix until you have a stiff dough. Divide into 4 mounds.
Spray a good-sized non-stick frying pan generously with oil and place on a medium heat. Flour your work surface, then pat each mound of mixture lightly with the palm of your hand to form a rough circle about 1cm thick. Cut each circle into 4 triangles.
Cook each triangle for about 4 minutes on each side on a low to medium heat. When they are all done, wipe the pan ready to make the tomato eggs.
Add the oil to the pan and place on a high heat. Add the tomatoes (carefully, as they will splatter). Cook for a couple of minutes, then lower the heat and add the salt, sugar and balsamic. Cook the tomatoes until they start to soften.
Throw in the eggs and toss them about until they are cooked to your liking. Just before serving with the hot buttered tatties, stir in the parsley/chives.
TATTY CAKES
SAUSAGE AND MUSHROOM TOAD-IN-THE-HOLE
SERVES: 6 ACTIVE TIME: 10 MINUTES TOTAL TIME: 40 MINUTES
Toad-in-the-hole is not just for dinner, it can be for breakfast too. This is simple and delicious, and everything is breakfast if there is brown sauce on the side. Sausages, mushrooms and batter … you can’t go wrong. I’ve added some spices to this batter to give an extra punch – and the turmeric gives a lovely vibrancy to the dish.
4 tablespoons vegetable oil
12 standard-size sausages of your choice, pierced with a fork
400g mushrooms, halved
1 tablespoon coriander seeds, crushed lightly
For the batter
225g plain flour
½–1 tablespoon chipotle chilli flakes
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon salt
3 medium eggs
275ml whole milk
4 tablespoons crispy fried onions
Preheat the oven to 240°C/fan 220°C.
Put the oil into a 20cm x 30cm roasting dish. Add the pierced sausages along with the mushrooms, give the dish a jiggle to cover everything with oil, then cook in the oven for about 15 minutes.
To make the batter, put the flour, chipotle chilli flakes, ground coriander, turmeric and salt into a bowl and whisk to combine. Make a well in the centre and add the eggs and milk, whisking thoroughly to avoid lumps, then stir in the crispy fried onions. If you like, you can make the batter beforehand to save time. You can even make it the day before, but it will thicken overnight, so add a couple of tablespoons of milk and whisk up again if necessary before baking.
Take the sausages out of the oven and throw in the crushed coriander seeds – you should hear them sizzle and pop, as the oil will be very hot. Pour the batter around the sausages and put the dish back into the oven for 25–30 minutes.
Eat the toad hot, with brown sauce or ketchup. Add a fried egg if you like.
Any leftovers can be frozen, wrapped in parchment paper and foil, and can be reheated from frozen on a baking tray covered with foil.
SAUSAGE AND MUSHROOM TOAD-IN-THE-HOLE
FRIED BREAD WITH RASPBERRY HONEY
MAKES: 16 ACTIVE TIME: 1 HOUR TOTAL TIME: 1 HOUR 30 MINUTES
Frying has never scared me – it makes food taste delicious and creates an incredible texture that you can’t achieve any other way. As if I didn’t like bread enough, fry it and the love just strengthens. Dipping it into the sweet, fruity honey makes this one of my favourite breakfasts.
For the bread
500g strong bread flour, plus extra for dusting
2 teaspoons salt
7g fast-action yeast
3 tablespoons vegetable oil
300ml water
oil, for frying
sea salt flakes, for sprinkling
For the raspberry honey
350g mild runny honey
150g fresh raspberries
To serve
a drizzle of honey
a handful of crushed pistachios (optional)
Put the flour and salt into a mixing bowl. On the other side of the bowl add the yeast and oil, then give it a mix and create a well in the centre. Pour the water into the well and gently bring all the ingredients together to form a dough.
Now knead the dough: if you are using a mixer with a dough hook, knead it on high for 5 minutes. If you are doing it by hand, knead it on a lightly floured work surface for 10 minutes. It should be stretchy and really shiny. Pop it back into the bowl, cover and leave in a warm place for an hour, or until the dough has doubled in size.
While the dough is proving, make the raspberry honey. Put the honey into a large bowl. Blitz the raspberries in a blender and then sieve to remove the seeds. Pour the raspberry liquid into the honey and mix. Set aside half the raspberry honey to use straight away and put the other half into a jar in the fridge where it will keep for up to a week. Perfect on toast or drizzled over pancakes or just on yoghurt.
When the dough has doubled in size, take it out of the bowl and knock it back, by giving it a little punch, then divide it into 16 equal balls. Have a tray at the ready, lined with kitchen paper, and roll out each piece of dough into circles to about 1cm thickne
ss.
Pop a large non-stick frying pan on the hob and add oil to reach about 1cm up the side. We are only shallow-frying, so as the oil depletes you can just top it up. Heat the oil on a medium heat, then slide the first piece of dough in – the pieces should not touch, so fry just two or three at a time depending on the size of your pan. Fry for 2 minutes on each side.
When the bread is ready, take it out and sprinkle half with sea salt flakes while still hot. This half is for eating now – leave the other half to cool and freeze for another day.
To make this dish come to life, drizzle some of the raspberry honey over the bread and sprinkle with pistachios. Or eat it the way I do, which is to have a dollop of raspberry honey on the side, tear off bits of the bread and dip.
FRIED BREAD WITH RASPBERRY HONEY
Time to Eat Page 3