Breakfast

The idea of cheesecake for breakfast sounds odd, but this simple recipe is a great way to start the day, especially if you serve it with some fresh berries or a fruit compote. It is incredibly easy to throw together as there’s no biscuit base, and you can get it on the table in little more than half an hour. Besides making a luxurious weekend breakfast or brunch, it is also a delicious pudding. If using salted goat’s cheese, don’t add salt to the recipe….

Mark can’t seem to make enough of this really delicious, slightly addictive compote. Once a jar has been opened in his house, it tends to appear on the table every breakfast time until it’s gone. The mix can become very thick if you overcook it – something he does frequently – but he’s starting to prefer it that way. Even when thick, it doesn’t seem like a jam, as the low sugar content ensures it doesn’t become cloying, though that means it won’t keep as long as most jams….

These delicious gluten free pancakes can be eaten straight from the pan or allow them to cool (if you can wait that long). Recipe from Naomi Devlin….

Naomi Devlin, our nutrition expert, calls this cheaty sourdough because it uses the bacteria in yogurt, or acid in lemon juice to do the work of friendly bacteria that occur naturally in a sourdough starter. Bakers yeast does the work of the wild yeasts in a sourdough culture. Yogurt gives the bread a more savoury flavour and that slight sourness I find so satisfying in a loaf. Soaking the flours this way makes them more digestible, lighter textured and more bread-like. A perfect option for anyone who doesn’t have a sourdough starter to hand!…

These can be kept in the fridge for a few days, ready to provide an instant healthy breakfast or snack. They’re packed with raw carrot, oats, dried apricots and seeds, and given plenty of fragrant flavour with orange and lemon zest and a little cardamom….

More elegantly known as French toast, this makes a filling breakfast. Serve it plain, or with a dusting of cinnamon, some fruit and perhaps a sprinkling of sugar….

These jam-packed, wholesome bars are Hugh’s healthier take on the overly-processed energy bars often found at service stations, disguised as a quick breakfast. Make our version for delicious, homemade snacks perfect for lunches or on-the-go journeys….

This recipe comes courtesy of one of our office team members- it’s not just our chefs that like to cook! It is very flexible and made to taste so just add a little of your chosen extra at a time until it’s right for you!…

We’re big fans of drop scones served buttered, with fat slices of banana and a sprinkling of cinnamon on top. Perfect for weekend family breakfasts or cosy Sunday teas. If you have some brown, speckled, softening bananas that aren’t quite up to being showcased in that way, why not fold them into scone batter and capitalise on all their lovely, fruity flavour….