Mushroom & Prosciutto Toast

BreakfastServes 2

Elevate your breakfast game this weekend with this delicious, loaded Mushroom & Prosciutto Toast from the team at Jackson’s of Yorkshire. Using their iconic brown bloomer alongside fresh mushrooms, herbs and prosciutto makes this the perfect, flavour filled dish for a lazy weekend. For more recipe inspiration visit jacksonsofyorkshire.co.uk  

Lamb Merguez Sausage Shakshuka

BreakfastServes 3-4

Create a brunch with a difference with this Lamb Merguez Sausage Shakshuka recipe from Swaledale Butchers and chef George Ryle. A subtle yet truly delicious twist on a classic North African dish and a scrumptious family sharer. For more recipe inspiration and to buy their award-winning range online visit swaledale.co.uk

Rhubarb Jam Pancake Stack

BreakfastServes 6

For a hearty weekend breakfast this Rhubarb Jam Pancake Stack from the team at Masham based Rosebud preserves really hits the spot. Layer your homemade pancakes with tangy Rhubarb Jam paired with Greek yogurt and a sprinkling of Granola for a truly tasty morning treat. For more recipe inspiration and to buy online visit www.rosebudpreserves.co.uk

BOILED EGGS WITH CHEESE SOLDIERS

Main courseServes 2

Place the eggs in a small saucepan and cover with cold water, bring to the boil and simmer for 3 minutes for soft centres. Meanwhile, mix the cheese, mayonnaise and cress, reserving a little to sprinkle over. Spread over the toast and cut into soldiers. Serve with the boiled eggs. Cooks tip Try scooping out the egg and spreading it on top of the cheese for a quick sandwich.

GRANOLA PANCAKES

Serves 4

Place the flours in a large bowl and whisk in the egg, then gradually whisk in the milk to form a batter. Stir in the granola. Heat a little oil in an 18cm based frying pan and add a ladle of the batter until the base is covered, cook for 1 minute or until golden, flip over and cook the same on the other side. Repeat to make 8 pancakes, keeping them warm, separated by squares of baking parchment. Remove the pith from the grapefruit and cut out the segments over a bowl, reserving any juice. Fill the pancakes with the segments and a drizzle of honey and fold into quarters.

MINI MARMALADE & POPPY SEED LOAVES

Main courseServes 8

Preheat the oven to 180ºC, gas mark 4. Place the loaf cases on a baking sheet. Whisk the butter and sugar together in a bowl until pale and fluffy. Whisk in the eggs, one at a time. Gently whisk in the 100g marmalade. Mix together the flours, baking powder and poppy seeds and stir into the butter mixture. Fold in the almonds and spoon into the cases. Bake for 20-25 minutes until golden and cooked throughout. Mix the remaining 1 tbsp marmalade with 1 tsp water and brush over the loaves while warm. Allow to cool. Cook's tip Make ahead and freeze for added convenience.

OATY CHOCOLATE MOCHA

DrinkServes 1

Place the coffee, chocolate, oats and half the milk in a small pan and bring to the boil. Transfer to a blender with the remaining milk and puree until smooth, pour into a tall glass and serve. Cooks tip For an extra coffee hit, try adding a shot of espresso instead of the granules. Also great served chilled over ice for a refreshing frappe.

Cranberry Spiced Porridge

SnackServes 2

Prep Time: 2 mins Cook Time: 5 mins # Place all the ingredients in a saucepan and bring to the boil. # Simmer for 4-5mins stirring occassional until thickened. # Serve with a teaspoon of cranberry sauce and a sprinkling of festive mixed spice. Enjoy! h4. Expert Tip: Use frozen whole cranberries with 2 tablespoons of sugar instead of dried cranberries and sauce if you prefer.

Breakfast Topped Bread

SnackServes 4

# Preheat the oven to 200ºC, gas mark 6. # Mix the bread mix with 140ml warm water (or according to the pack instructions) and knead into a smooth dough. Allow to rest for 5 minutes. Knead again and roll out to a 28cm circle. Place on a lightly greased baking tray and cover with clingfilm. Leave in a warm place for 30-40 minutes. # Spread the tomato puree over the pizza base and top with the tomatoes. Scatter over the mushrooms and cheese. Make 4 wells in the topping and crack in the eggs. Scatter over the bacon. # Bake for 20 minutes until golden.

Nadia Sawalha’s Breakfast Scones

BreakfastServes 10

Prep time: 10 minutes Cook time: 10-15 minutes Preheat the oven to 220ºC, gas mark 7. Grease a baking tray. Heat the oil in a large frying pan and fry the mushrooms for 4-5 minutes until golden. Grill the bacon whole and chop the bacon into small pieces, roughly 1cm. Mix the flours and baking powder in a large bowl and rub in the butter until it resembles breadcrumbs. Stir in the bacon mixture and half the cheese. Mix in the milk to form a soft dough. On a floured surface, roll out the dough to 2cm thick and using a 6cm round cutter, cut out 10 scones and place on the tray. Sprinkle over the remaining cheese. Bake for 10-15 minutes until golden. Perfect for eating on the go, wrapped in a napkin. The scones will keep for 2-3 days in an airtight container. The scones can also be frozen (best to freeze once cooled, on the day they have been baked) so you have a ready supply for busy weeks. Hints and tips Serve spread with low fat cream cheese, sliced tomatoes or ham for a more substantial breakfast on the go. For a vegetarian option replace the bacon with finely chopped spring onion or chives. Nutrient Per portion (1 scone) Per 100g Calories (kcal) 126 242 Protein 4 8 Fat 8 16 Of which saturated fat 4 8 Carbohydrate 8 16 Of which sugar 0.7 1.3 Salt Sodium equivalent 0.2 0.5

Marbled Fruity Porridge

BreakfastServes 1

Prep time: 2 minutes Cook time: 5 minutes Place the oats and milk in a small saucepan and bring to the boil, simmer for 3-4 minutes, stirring occasionally. Stir through the puree to create a marbled effect. Top with fresh fruit to serve. Hints and tips Try a variety of fruit purees or compotes and mix and match with your favourite fruits and what is in season. For extra sweetness add a little more fruit puree or compote. Nutrient Per portion Per 100g Calories 373 84 Protein 19 4 Fat 10 2 Of which saturated fat 3.8 0.8 Carbohydrate 55 12 Of which sugar (all naturally occurring sugars) 18 4 Salt Sodium equivalent Trace Trace