Mango lassi

ingredients:

• 2 ripe mangos
• 500 g low-fat natural yoghurt
• 100 g ice cubes
• runny honey or 1 tbs sugar.

method:

Cut the juicy flesh off the mangos (the riper they are, the better), leaving the stone in the middle and trimming away all the skin. Place the flesh and any juices into a liquidiser with the yoghurt, ice cubes, 1 tablespoon of honey.
Blitz until smooth, have a taste, and add a little more honey, if needed. Serve straightaway.

Brilliant breakfast waffles

ingredients:

• 150 g self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 1 large free-range egg
• 240 ml semi-skimmed milk
• 1 orange
• vanilla extract.

method:
Mix all the dry ingredients together in a large bowl. Gradually beat in the egg, then add the milk slowly, whisking well to get as smooth a batter as possible.
If you're making sweet waffles, grate in the orange zest and add a few drops of vanilla extract.

Get your waffle machine ready. Once it's hot, ladle in the batter mixture and seal, following the machine instructions until your waffles are cooked.

Avocado and tomatoes salad

ingredients:

• 4 plum or 12 cherry tomatoes
• olive oil
• 1 bunch of fresh basil
• 1 lemon
• 3 ripe avocados
• 4 slices of sourdough bread
• 150 g feta cheese
• 4 handfuls of rocket

method:

You can do this part the night before. Preheat the oven to 150ºC / gas 1. Halve and place the tomatoes cut-side up on a baking tray, season generously and drizzle with oil.

Roast slowly for 1½-2 hours, or until they are sticky and dried out. You can make batches of these and keep them in the fridge as they're good with pasta, salads, grilled meat - almost everything.

When you're ready for breakfast, pick the basil leaves, then pound in a pestle and mortar with a pinch of sea salt until you have a paste. Pour in a good splash of oil and squeeze in the juice of ½ lemon.

Halve your avocados and scoop out the flesh. Place in a bowl, squeeze in the other lemon half and season with salt and pepper. Gently mash with a fork to bring it all together.

Toast the bread, then divide between 4 plates and generously spread on the avocado and top with the tomatoes.

Top each serve with crumbled feta, a handful of rocket and a drizzle of basil oil.

Breakfast couscous

ingredients:

• 200 g couscous
• 30 g raisins
• 30 g flaked almonds
• 30 g pine nuts
• 30 g shelled unsalted pistachios
• 2-3 pinches of ground cinnamon
• 2-4 tablespoons icing sugar
• 1 teaspoon rose water
• 1 orange
• 200 ml skimmed milk

method:

Prepare the couscous by placing it in a bowl and covering it with 500ml boiling water. Let it stand for 10 minutes until the water is absorbed, then fluff up with a fork.

Soak the raisins in lukewarm water for 15 minutes until softened, then drain.

Toast the almonds and pine nuts by placing them in a dry frying pan over a medium heat and stirring for 2 to 3 minutes, until golden brown.

Roughly chop the pistachios and add to the couscous. Add the raisins, almonds, pine nuts, cinnamon, sugar and rosewater and gently toss together.

Serve warm or at room temperature with a few gratings of orange zest to garnish. Warm and serve the milk on the side for pouring over.

Smoked salmon toasts

ingredients:

• 1 ripe avocado
• 1 tablespoon crème fraîche
• 1 lemon
• 70 g radishes
• 3 sprigs of fresh dill
• 1 tablespoon cider vinegar
• 12-16 slices of crispbread or thinly sliced and toasted rye bread
• 200 g smoked salmon, from sustainable sources
• ½ a punnet of cress
• 1 handful of vein sorrel or other colourful baby leaves
• rapeseed oil.

method:

Halve, stone and scoop out the avocado flesh, then mash with the crème fraîche until completely smooth. If you're worried about it discolouring, add a small squeeze of lemon juice. Season with a little sea salt and ground black pepper, if you like.

Finely slice the radishes, then pick and finely chop the dill. Toss the radish slices with the dill, vinegar and a little pinch of salt.

Spread the avocado over the crispbread or rye toast slices, then top with slices of salmon.

Sprinkle over the radish slices, then finish with a scattering of the cress and leaves, and a drizzle of rapeseed oil.

Mexican refried beans

ingredients:

• 2 cloves of garlic
• 1 fresh red chilli
• 1 bunch of fresh coriander
• 1 small jar of roasted peppers
• olive oil
• 3 tins of beans, such as cannellini, kidney
• 4 large free-range eggs
• 1 lime.

method:

Peel and finely slice the garlic, deseed and finely slice the chilli and pick the coriander leaves and finely slice the stalks. Drain and finely chop the peppers.

In a large frying pan, heat a splash of oil and fry the garlic, chilli and coriander stalks for 1 to 2 minutes, or until golden.

Drain the beans, then add along with the peppers, then season to taste. Fry for 15 to 20 minutes on a low heat, stirring occasionally, until crispy.

Poach the eggs. Finely chop the reserved coriander leaves, and cut the lime into wedges.

Serve a spoonful of beans topped with a poached egg, chopped coriander leaves and a wedge of lime for squeezing over.

Simple cheese omelette

ingredients:

• 2 large free-range eggs
• olive oil
• 10 g Cheddar cheese

method:

Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.

Place a small non-stick frying pan on a low heat to warm up.

Grate the cheese onto a board and set aside.

Add ½ tablespoon of oil to the hot pan, then carefully pour in the eggs.

Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little.

When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.

Using a spatula, ease around the edges of the omelette, then fold it over in half.

When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Delicious with a tomato salad and wholemeal bread.