Yoghurt and berry crunch
Porridge with almond roasted peaches
Oat and blueberry muffins
Pecan and bran banana muffins
Bacon and egg muffins
Grilled mackerel on toast
Avocado, bacon and roasted tomato sandwich
Cinnamon eggy bread soldiers with yoghurt, raisins and honey
Salmon and dill frittata
Smoked haddock pots
Croque Madame
Smoked salmon, cream cheese and scrambled egg bagels
Homemade bagels
I make these in little glass tumblers from Ikea as they tend to bounce when dropped and are fabulously childproof!
370g/13oz frozen berries
1 tbsp brown sugar
10 digestive biscuits
370g/13oz Greek yoghurt
1 Place the berries in a small saucepan with the sugar and cook over a low heat until they become a soft, pulpy mess. Remove from the heat and allow to cool.
2 Crush the digestive biscuits with the back of a spoon.
3 Place a 1cm/½ inch layer of crushed digestives into the bottom of each glass. Spoon 1cm/½ inch of the Greek yoghurt on top, followed by 1cm/½ inch of the fruit. Repeat this so you have 6 layers in total (2 of each). Serve immediately or refrigerate for later.
Makes: 4 × 100ml/4fl oz tumblers
Prep time: 15 minutes
Cooking time: 10–15 minutes
TIP
porridge with almond-roasted peaches
This is really easy to make before school while the children are getting dressed. Perfect for a winter morning pick-me-up.
25g/1oz butter
4 peaches, halved, stones removed
25g/1oz soft brown sugar
75g/3oz flaked almonds
100g/4oz porridge oats
600ml/1 pint whole milk
300ml/11fl oz water
1 Preheat the oven to 180°C/350°F/GM4.
2 Generously butter a small ovenproof dish and arrange the peaches in it, cut side uppermost. It should be quite a snug fit, with the peaches bumping up against each other. Place in the oven and set the timer for 7 minutes.
3 Mix together the soft brown sugar and flaked almonds and put to one side.
4 Put the oats, milk and water into a medium-sized saucepan and bring to the boil, stirring all the time. Turn down the heat and simmer for about 7 minutes until the porridge is thick and creamy.
5 When the oven timer beeps, sprinkle the peaches with the almonds and sugar and return to the oven for a further 10 minutes.
6 Divide the porridge between 4 bowls and arrange 2 peach halves on top of each. Spoon over the syrupy almonds and serve immediately.
Serves: 4 children
Prep time: 20 minutes, depending on ripeness of peaches
Cooking time: 17 minutes
TIPS
Blueberry muffins have always been a favourite treat for breakfast in my house, and my sister is seriously addicted to them, as are her two children. I usually have to bulk-bake when I make these …
340g/12oz self-raising flour
150g/5oz light brown sugar
25g/1oz porridge oats (plus 15g/½oz extra for sprinkling)
180ml/6½fl oz buttermilk
1 egg, beaten
125ml/4½fl oz vegetable oil
150g/5oz fresh blueberries (frozen and defrosted is fine if you can’t find fresh berries)
1 Preheat the oven to 180°C/350°F/GM4.
2 Place 12 paper cases into a muffin tin.
3 Sieve the flour into a large mixing bowl, add the sugar and oats and mix thoroughly. Add the buttermilk, egg and vegetable oil, mix through then stir in the blueberries, taking care not to crush them.
4 Spoon the mixture into the muffin cases, dividing it equally between them. Sprinkle the extra oats on top and place in the oven for 15–20 minutes until golden and firm to the touch.
5 Remove from the oven and transfer to a wire cooling rack.
Makes: 12 muffins
Prep time: 15 minutes
Cooking time: 15–20 minutes
TIP