No need to shell out money in the supermarket again. Granola is super easy to make and keeps for a couple of weeks if you store it properly. Shannon Bennett taught me this recipe when I was working at Vue de monde in Melbourne – it’s a nice little amalgam of nuts and seeds, and always explodes with flavour.
MAKES ABOUT 600G
200g rolled oats
200g sunflower seeds
100g blanched almonds
100g runny honey
100g linseeds
100g dried apricots, chopped
To serve
almond milk, Cashew Milk or cow’s milk
a selection of seasonal fruit, prepared as necessary
Caramelised Bananas, optional
Preheat the oven to 180°C/Gas Mark 4. Mix the oats, sunflower seeds, almonds, honey and linseeds together in an ovenproof dish, then bake for 8–10 minutes, stirring occasionally, until golden brown. Remove from the oven and leave to cool completely.
Stir in the dried apricots, then store in a covered container for up to two weeks until required.
When you’re ready to serve, spoon individual portions into bowls and add the milk of your choice with a good selection of seasonal fruit. I particularly like to eat this with the caramelised bananas.
I’ll never forget the incredulous expression on Martin’s face when I described this dish as cold fruit porridge – it looked like he was debating having me sectioned. With a little persuasion I got him to come around, and the flavours do that better than anything. Not only does this taste amazing, but it looks just as good, with a vibrant palette of colours coming from the citrus, apple and cinnamon, and an optional scatter of edible flowers. It’s kind of like eating a bowl of Christmas morning which you can do throughout the year. Now the boss has come around to my way of thinking and it’s a favourite of his.
MAKES ABOUT 500G
1 Granny Smith apple, cored and grated
250ml apple juice
150g rolled oats
100g sultanas
25g orange peel, cut in long, thin strips
½ teaspoon ground cinnamon
a selection of seasonal fruit, prepared as necessary, to serve
brightly coloured edible flowers, to garnish, optional
plain yogurt, to serve
To garnish
orange peel
The dried orange peel to garnish the dish can be made up to one week in advance and stored in an airtight container. Place the orange peel strips in a dehydrator for 6 hours, then cover and store until required. (If you don’t have a dehydrator, see DRYING WITHOUT A DEHYDRATOR.)
Mix the apple, apple juice, rolled oats, sultanas, orange peel and cinnamon together. Cover and chill overnight or up to five days.
To serve, spoon individual portions into bowls, scatter over dried orange peel, fresh fruit and flowers and serve with plain yogurt.
Here’s another dish that’s followed me back from the Antipodes. Porridge might be the prince of breakfast for some and the pauper for others, but this super-healthy version is likely to switch diners from the latter camp to the former. We pack it chock full of black quinoa and steep it in coconut water before finishing it off with a generous splash of coconut cream. I don’t add any sugar to the actual porridge – it comes from the caramelised bananas, which add a soupçon of sweetness. Whilst winter in Australia is a poor excuse of a season, this is the closest thing they have to a winter warmer – and it’s one that can be enjoyed throughout the year.
SERVES 2
4 tablespoons black quinoa, well rinsed in cold water
300ml coconut water
4 tablespoons quick-cooking rolled oats
4 tablespoons coconut cream
2 teaspoons hazelnuts, toasted (TOASTING NUTS) and coarsely chopped
coconut shavings, to garnish
For the Caramelised Bananas
2 bananas
150g sugar
75ml water
First make the caramelised bananas, which will keep in a covered container in the fridge for up to one week. Peel the bananas and cut them in half lengthways, then lay them in a single layer in a heatproof baking dish.
Combine the sugar in the water in a saucepan over a medium heat, stirring until the sugar dissolves. Bring to the boil, without stirring, and leave, swirling the pan occasionally, until the caramel turns a rich golden brown. Watch very closely so it doesn’t burn. Immediately pour the caramel over the bananas and leave them to cool at room temperature. The heat from the caramel will cook the bananas ever so slightly. Transfer the bananas and caramel to the fridge until required.
At least 20 minutes before you plan to serve, cook the black quinoa. Bring a small saucepan of water to the boil, add the quinoa and boil for about 20 minutes, or until tender and the outer skins burst. Drain well and set aside.
Bring the coconut water to the boil in the rinsed pan. Add the oats and cook for 2–3 minutes, stirring, until tender. Stir in the coconut cream and quinoa, then return to the boil.
Divide between 2 bowls and top with the bananas, hazelnuts and coconut shavings. Serve immediately.
This pancake recipe has become a favourite of mine. For both wholesomeness and flavour, I’m a huge fan of using nut-based flours instead of gluten wherever possible, and this dish is ideal for anyone with a gluten or dairy intolerance. The cashew milk is a cinch to make, but you can use almond or pistachio milk for variety. These pancakes might not be as fluffy as white wheat flour pancakes, but they will certainly be healthier, with a lot more texture and taste.
SERVES 4 (makes about 12 pancakes)
4 eggs
100g icing sugar
250g ground almonds
1 teaspoon vanilla bean paste
a pinch of fine table salt
coconut oil spray or vegetable oil spray, for cooking the pancakes
seasonal fruit, prepared as necessary, to serve
basil cress, to garnish
For the pear and fig jam
500g sugar
2 figs, peeled and chopped
2 pears, peeled, cored and chopped
For the Cashew Milk
200g unsalted cashew nuts, soaked overnight in 60ml cold water or to cover
For the peanut butter cream
165ml double cream
35g smooth peanut butter
1 teaspoon sugar
a pinch of fine table salt
The jam can be made up to two weeks in advance and stored in a covered container in the fridge until required. Put the sugar, figs and pears in a saucepan over a medium heat, stirring until the sugar dissolves and the fruit breaks down, then bring to the boil, without stirring. Reduce the heat to low and leave to simmer until the mixture reduces by 20 per cent and you can drag a spoon across the bottom of the pan without the line filling in. Leave to cool completely, then cover and chill until required.
The cashew milk and the peanut butter cream can both be made up to two days in advance and chilled until required. To make the cashew milk, transfer the nuts and their soaking water to a blender or food processor and blitz until well blended and creamy. Cover and chill until required.
To make the peanut butter cream, place all the ingredients in a large bowl and beat with an electric mixer until soft peaks form. Cover and chill until required.
The actual pancake mixture can also be made up to two days in advance, then covered and chilled until required. Break the eggs into a bowl and lightly beat. Sift over the icing sugar, then beat together until light and fluffy. Stir in the ground almonds and vanilla paste, and continue beating until combined. Gradually beat in the cashew milk until all the ingredients are blended. Season with salt to taste, then cover and chill.
When ready to cook, heat a crêpe pan or frying pan over a medium heat and spray with coconut or vegetable oil. Add 2 generous tablespoons of the pancake mix to the pan and fry for 3 minutes, or until the top is almost set and the consistency isn’t gooey any longer; you want it to be set enough to be able to flip it over. If the first pancake breaks, don’t worry – for some reason it happens to every chef across the world for the first pancake cooked.
Once the top is set, flip the pancake over and cook the other side for 2 minutes. Remove from the pan and keep hot until all the batter is used. Cook as many pancakes at once as will fit in the pan without overcrowding, adding extra coconut oil if necessary between batches.
Divide the pancakes among 4 plates and top with the fig and pear jam and the peanut butter cream. Add fresh fruit, garnish with cress and serve immediately.
Of the whole Australian brekkie trend, avocado on toast is the tip of the spear and has carved out a place for itself on breakfast and brunch menus across Britain. As with any classic dish, I don’t really think this one needs to be messed with. Since the flavours are so pure and unfussy, it’s important to source a great-tasting avocado, but the main thing is that it’s perfectly ripe. This quick-and-easy dish is a great vehicle to kick-start your morning, and tastes divine.
SERVES 4
2 Hass avocados
2 tablespoons crème fraîche
2 teaspoons finely chopped red onion
1 teaspoon deseeded and very finely chopped fresh red chilli
½ teaspoon smoked paprika
4 free-range eggs, at room temperature
4 slices of rye bread
12 cherry tomatoes, halved
2 teaspoons olive oil
2 tablespoons crumbled Graceburn feta cheese
1 tablespoon toasted pumpkin seeds
sea salt
edible flowers, to garnish
Bring a saucepan of water large enough to poach 4 eggs to the boil, and preheat the grill to high.
While the water is coming to the boil, peel, deseed and roughly chop the avocados. Place half the avocado flesh in a mixing bowl and lightly crush with a fork. Stir in the crème fraîche, red onion, chilli and paprika. Gently fold in the remaining chopped avocado and season with salt to taste. Set aside while poaching the eggs.
Whisk the boiling water in a circular motion, then crack the eggs into the centre and reduce the heat to low. Leave the eggs to poach for 3 minutes for a soft yellow yolk.
Meanwhile, toast the bread until crisp and browned on both sides. Set aside and keep hot. Season the cherry tomatoes with salt to taste and drizzle with the olive oil. Remove the eggs from the water with a slotted spoon and drain well on kitchen paper.
Divide the pieces of toast among 4 plates, then cover each with the avocado mixture. Add the tomatoes, feta and pumpkin seeds, then top each with a poached egg. Garnish with flowers and serve immediately.
Eggs Benedict is so ubiquitous on breakfast menus that we wanted to troll new waters, and created this work of hyper-indulgent genius. This is about as much of a guilty pleasure breakfast as there is. It’s the Donald Trump of the breakfast world, rich and blonde (although much more tasteful). It puts together confit duck legs with duck eggs, hollandaise sauce and brioche soldiers. Cardiologist optional.
SERVES 4
2 confit duck legs, at room temperature
30g butter, plus extra if needed
4 tablespoons vegetable oil, plus extra if needed
4 slices of brioche, each cut into 6 ‘soldiers’
4 free-range duck eggs, at room temperature
watercress sprigs, to garnish
For the Hollandaise Sauce
125g butter, diced
2 egg yolks
½ teaspoon white wine vinegar or tarragon vinegar
sea salt
freshly squeezed lemon juice
cayenne pepper
Preheat the oven to 180°C/Gas Mark 4. Place the duck legs in the oven for 15 minutes to warm through.
Meanwhile, make the hollandaise sauce. Select a heatproof bowl that will fit over a saucepan of simmering water without the base of the bowl touching the water. Set the bowl aside and heat the water until it is just simmering. Do not bring it to the boil.
In a separate pan, clarify the butter. Melt the butter, skimming the white whey from the surface. Set the golden melted butter aside and keep warm.
Place the egg yolks, vinegar, a pinch of salt and a splash of ice-cold water in the bowl, then place over the simmering water and whisk constantly for 3–5 minutes until the mixture is thick and pale. Remove the bowl from the heat and slowly whisk in the melted butter until the hollandaise sauce is creamy. If the sauce becomes too thick while you are adding the butter, simply thin it with a splash of cold water and continue whisking. Season with a splash of lemon juice and cayenne and salt to taste. Set aside and keep warm.
To fry the soldiers, melt the butter with 2 tablespoons of the oil in a large frying pan over a medium heat. Add the brioche pieces and fry until golden brown on both sides, adding extra butter and oil to the pan if necessary. Drain well on kitchen paper and keep warm.
Add the remaining oil to the pan and heat. Crack the eggs into the pan and cook over a medium heat, spooning the oil over the yolks, until the whites are set.
Pull the meat from the duck legs and slice. Serve the duck meat, a fried egg, the hollandaise sauce and the brioche soldiers. Garnish with watercress and serve immediately.
There’s not much that can be said to introduce a Full English Breakfast without rolling out the platitudes. That being said, no breakfast menu would be complete without it. Our take on it is every bit as indulgent as you might get in a top-class Mayfair hotel, but we give it the M imprint, adding a bit of South African flavour with chakalaka beans and pork belly. If you manage to eat everything, we prescribe long constitutionals in the park afterwards.
I know no one is likely to cook a whole pork belly just for breakfast, as good as it is, but when you make the pork belly, do yourself a favour and cook extra – double the pleasure. If you aren’t inclined to cook a whole pork belly, however, or forgot to plan ahead, grill some really good-quality bacon. And, if you don’t want to make the slow-cooked eggs, use poached eggs (see here) or soft-boiled eggs (see here). However you mix it up, your day will be off to a great start.
SERVES 4
12 slices of pork belly, about 25g each, ideally cooked
8 pork sausages
4 tomatoes, halved
8 slices of sourdough bread
vegetable oil, for deep-frying
8 Slow-cooked Eggs, cooked at least 50 minutes before serving
Chakalaka, best made at least one day in advance for reheating
For the hash browns
270g Maris Piper potatoes, peeled and grated
100g onions, grated
fine table salt
plain white flour, for dusting
vegetable oil, for frying
If you’re cooking the pork belly from scratch and not using leftovers, be sure to allow enough time for it to slowly cook in a sous vide water bath for 14 hours (see here).
The hash browns should be assembled at least 30 minutes in advance and chilled until required, although they will keep in the fridge for up to one day, and they can be frozen for up to one month, ready for cooking straight from the freezer. Put the grated potatoes and onions in a clean cloth and squeeze tightly to remove all the excess liquid. Transfer to a bowl and season with a pinch of table salt. Lightly flour your hands and shape the mixture into 4 rectangles. Place in the fridge for at least 30 minutes.
When you’re ready to cook, preheat the grill to high, and bring a saucepan of water large enough to reheat all 8 eggs to the boil. Preheat the oven to a low setting.
Drain the pork belly if it is still in its cooking liquid and pat dry with kitchen paper. Cut the pork into thin slices.
Put the sausages and tomatoes on a grill pan and grill, turning occasionally, until the sausages are cooked through and browned and the tomatoes are just lightly charred. Add the pork belly pieces to reheat. Transfer everything to the oven to keep warm while you toast the bread until it is crisp and golden brown on both sides.
When you are ready to cook the hash browns, heat enough oil for deep-frying to 190°C. Add as many hash browns as will fit in the pan and fry for 2–3 minutes until golden brown, or for 3–4 minutes if frying from frozen. Drain well on kitchen paper, sprinkle lightly with salt and transfer to the oven to keep warm while you fry the remainder.
At the very last minute, crack the eggs into the boiling water for about 3 minutes to reheat, and reheat the chakalaka. Now you’re good to go – serve up and tuck in.
Ramen isn’t exactly a breakfast staple in the UK, but if you were to travel to Tokyo you’d probably be the odd one out for not eating it, and this is the case in many parts of East Asia. Personally, I think that it’s a fantastic way to wake up in the morning, maybe even better than coffee. If a kick of chilli doesn’t open your eyes, nothing will. We interwove the cleansing broth with our version of the classic bacon and eggs: pulled ham hock, coddled Burford Browns and poached shiitake mushrooms.
This IS a labour of love, so make life easy for yourself and have a supply of the ramen broth and tarè in the freezer ready to go. It is the slowly simmered tarè that adds the authentic flavour. Freeze it in an ice-cube tray, ready to add to stocks and stir-fries whenever you want a good hit of Asian flavour. If you don’t want to make slow-cooked eggs, use poached eggs (see here) or soft-boiled eggs (see here).
SERVES 4
240g fresh shiitake mushroom caps
600g ramen noodles
200g bamboo shoots, ideally fresh, but use well-rinsed tinned shoots if necessary
4 tablespoons thinly sliced spring onions
2 fresh red chillies, deseeded and thinly sliced
4 tablespoons coriander leaves
80g kombu, well rinsed under cold running water
320g cooked ham hock, meat pulled from the bone and coarsely shredded, at room temperature for serving
sea salt
For the Tarè (makes about 1.2 litres)
6 chicken carcasses, chopped
500ml sake
900ml mirin
500ml light soy sauce (usukuchi)
freshly ground black pepper
For the Ramen Broth (makes about 1.5 litres)
3 litres water
2 pieces of kombu, well rinsed under cold running water
80g dried shiitake mushrooms, rinsed
1.8kg chicken legs, skinned
2.5kg fresh pork bones, trimmed (ask a butcher for these)
450g smoked gammon, in one piece off the bone
8 spring onions, trimmed and roughly chopped
2 large carrots, peeled and roughly chopped
1 onion, halved
For the Slow-cooked Eggs
4 free-range eggs, at room temperature
The tarè, which is used to add an intense Asian flavour to the ramen broth, can be made up to one week in advance and stored in a covered container in the fridge until required, or frozen for up to three months. Preheat the oven to 230°C/Gas Mark 8. Arrange the chicken carcass pieces in a single layer in a hob-proof roasting tray and roast for 40 minutes–1 hour until they are dark brown, but not burnt. Check regularly after 40 minutes that they aren’t overbrowning.
Transfer the pan, with the bones still in it, to the hob over a high heat. Add a splash of sake and stir to scrape the ‘fond’ off the bottom of the pan. Stir in the remaining sake, the mirin and soy sauce, and bring to the boil. Reduce the heat to very low and leave the liquid to just simmer for 1 hour, stirring occasionally, or until it reduces by half. Strain the liquid and season with pepper to taste. Leave to cool completely, then cover and chill until required.
The ramen broth can be made up to three days in advance and stored in a covered container in the fridge until required, or frozen for up to three months. Put the water and kombu in another large saucepan and bring just to the simmer. Remove the pan from the heat, cover and leave to seep for 10 minutes.
Remove the kombu from the pan and discard. Add the dried mushrooms and return the water to the boil. Reduce the heat to low, partially cover the pan and leave the liquid to just simmer for 30 minutes, or until the mushrooms are plump and have lent their aroma to the broth. Use a slotted spoon to remove the mushrooms from the simmering liquid and discard them.
Add the chicken legs to the pan, partially cover and return the liquid to the simmer. Simmer very slowly for 1 hour, skimming the surface and replacing the evaporated water as necessary, or until the meat is falling from the bone.
Meanwhile, preheat the oven to 200°C/Gas Mark 6. Roast the pork bones for about 1 hour, turning them halfway through so they brown evenly.
Remove the chicken from the pan and discard – it was used for its flavour, not the meat. Add the roasted pork bones and the gammon to the pan and adjust the heat so the liquid just simmers. Simmer for 45 minutes, skimming the surface and replacing the evaporated water as necessary. Remove and discard the gammon. Continue simmering the pork bones over very low heat for 6–7 hours, adding water as necessary for the first 5 hours. The longer you can leave the bones the better, because the broth gets better with time. Stop replenishing the water after about 5 hours, however, so the flavours become more concentrated. You want to have about 2 litres of liquid in the pan before going on to the next step.
Add the spring onions, carrots and onion and continue simmering, uncovered, for a final 45 minutes. Strain the broth and discard the flavourings. Leave to cool completely, then cover and chill until required.
The slow-cooked eggs can be cooked about 50 minutes before serving or up to two days in advance and stored in their shells in a covered container in the fridge until required. Set your sous vide water bath to 62°C. Add the eggs, still in their shells, and cook for 45 minutes. (If you don’t have a sous vide machine see SLOW COOKING WITHOUT A SOUS VIDE WATER BATH).
While the eggs are cooking, put a bowl of iced water in the sink. After 45 minutes, immediately transfer the unshelled eggs to the iced water to stop the cooking.
When you are ready to serve, reheat the broth in a large pan if necessary, and adjust the seasoning with 2–3 tablespoons tarè per litre of broth. Add the fresh shiitake mushroom caps and poach them until they are tender.
Meanwhile, bring another very large pan three-quarters full with salted water to the boil. Add the ramen noodles and cook according to the packet instructions. Ramen noodles froth up quite a bit, so it needs to be a large pan. Drain and divide the noodles among 4 bowls.
Use a slotted spoon to scoop the fresh mushrooms out of the broth and divide them among the bowls. Return the broth to a full boil. Divide the bamboo shoots, spring onions, chilli and coriander leaves among the bowls, and break the kombu into each bowl. Crack an egg into each bowl, then divide the shredded ham hock meat among the bowls. Pour over the boiling broth and serve at once.
