Jamie Oliver’s Apple & Pecan Porridge

Porridge is always a good breakfast staple as it is cheap, filling and full of nutrients! This combination of apples and pecan gives a lovely autumnal feel. For an extra kick, add a dash of cinnamon!

Ingredients

Serves 4

Basic Porridge

• 160 g rolled oats
• 600 ml milk or organic soya milk

Apple & Pecan Topping

• 30 g unsalted pecans
• 1 eating apple
• maple syrup

Method

• For the basic porridge, place the oats and the milk (or 600ml water) into a large pan over a medium heat, and add a tiny pinch of sea salt.
• Bring to a steady simmer for 5 to 6 minutes, stirring often to give you a smooth, creamy porridge, and loosening with extra milk, if needed.
• Serve as is, or while it’s blipping away in the pan, follow the next steps to prepare the apple and pecan topping.
• Snap the pecans up into little pieces, then toast in a small dry non-stick frying pan over a medium heat for 3 to 4 minutes, or until lightly golden.
• Remove the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).
• Stir the grated apple and a little maple syrup through then porridge, then divide between bowls.
• Scatter the pecans on top, then drizzle with a little extra maple syrup, if you like.

BBC Good Food’s Cinnamon French Toast

Ingredients

• 1 egg
• 40 ml milk
• 1/2 teaspoon cinnamon
• 2 Slices of Bread

Method

• Beat the eggs, milk, and cinnamon together. Whisk until well blended.
• Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture.
• Melt some butter (or use vegetable oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.
• Serve with golden syrup.

Martha Stewart’s Pumpkin Pancakes

With the leaves on the trees turning beautiful autumn hues, this is a lovely pumpkin pancake recipe that is perfect for lazy Sunday mornings

Ingredients

Makes 8 to 10 pancakes

• 1 ¼ cups all purpose flour
• 2 tsp baking powder
• ½ tsp cinnamon
• 1/8 tsp nutmeg
• 1 cup milk
• 2 tbsp butter melted
• 2 tbsp sugar
• ½ tsp salt
• ½ tsp ground ginger
• Pinch of ground cloves
• 6 tbsp pumpkin puree
• 1 egg

Method

• Whisk flour, sugar, baking powder, salt, and spices in a bowl.
• In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
• Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.

Yotam Ottolenghi’s Shakshuka

Shakshuka is originally a Tunisian dish but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. This particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and aubergines in spring.

Ingredients

Serves 4

• ½ tsp cumin seeds
• 190ml light olive oil or vegetable oil
• 2 large onions, peeled and sliced
• 2 red and 2 yellow peppers, cored and cut into 2cm strips
• 4 tsp muscovado sugar
• 2 bayleaves
• 6 sprigs thyme, picked and chopped
• 2 tbsp flat-leaf parsley, chopped
• 1 bunch fresh coriander, chopped
• 6 ripe tomatoes, roughly chopped
• ½ tsp saffron strands
• Pinch of cayenne pepper
• Salt and pepper
• Up to 250ml water
• 8 free-range eggs

Method

• In a large saucepan, dry-roast the cumin on high heat for two minutes. Add the oil and sauté the onions for two minutes. Add the peppers, sugar, bayleaves, thyme, parsley and two tablespoons of coriander, and cook on high heat to get a nice colour. Add the tomatoes, saffron, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce. Taste and adjust the seasoning. It should be potent and flavoursome. You can prepare this mix in advance.
• Place four saucepans on medium heat and divide the mixture between them. Break two eggs into each pan, pouring into gaps in the mixture. Sprinkle with salt, cover and cook very gently for 10-12 minutes, until the egg just sets. Sprinkle with coriander and serve with chunky white bread.

Clonakilty Black Pudding Potato Hash

If you’re getting bored of the typical full Irish breakfast but still crave some black pudding, then this is the recipe for you! The flavour of this dish really does speak for itself and the delicious new potatoes will well and truly keep you going until lunch time.

Ingredients

Serves 3-4

• 200g Clonakilty plack pudding
• 400g small new potatoes (halved)
• 2 tbsp vegetable oil
• 1 medium onion (chopped)
• 3-4 medium eggs
• 2-3 tbsp fresh flat parsley (chopped)

Method

• Cook the potatoes in boiling salted water for 8 to 10 minutes or until they are just tender, then drain.
• Heat the oil in a non-stick frying pan, add the drained potatoes and fry them for about 4 minutes until they start to brown.
• Add the onion and continue to cook until soft.
• Season well with salt and pepper.
• Roughly chop the Clonakilty Blackpudding, add it to the frying pan, stir and cook for 4 to 5 minutes until piping hot and beginning to crisp.
• Make 3 to 4 hollows in the mixture and carefully crack an egg into each one.
• Cover the pan with a baking sheet and cook over a medium heat for 3 to 4 minutes or until the eggs are set and cooked to your liking.
• Sprinkle with parsley and serve straight away.