All Recipes
60 recipes
Savoury Oats with a Soft Egg
Porridge cooked in stock instead of milk, with spring onion, soy and a jammy egg. The version of oats that eats like a meal.
Spinach and Feta Egg Muffins
Twelve baked egg cups made in one go. Breakfast for the week, and they reheat in ninety seconds.
Avocado Toast with Poached Eggs
The vortex method for poaching, avocado seasoned properly, and bread toasted hard enough to hold it all up.
Turmeric Tofu Scramble
Firm tofu crumbled and fried hard, with turmeric for colour and black salt for the sulphurous note that reads as egg.
Lentil, Feta and Herb Salad
Puy lentils dressed while warm so they absorb the vinaigrette, with a large quantity of herbs treated as a salad leaf.
Banana Oat Pancakes
Blended oats instead of flour, banana instead of sugar. Three main ingredients and no refined anything.
Greek Yoghurt and Berry Parfait
Layered yoghurt, macerated berries and toasted oats. Five minutes, no cooking, and it holds overnight for a packed breakfast.
Green Smoothie Bowl
Thick enough to eat with a spoon, which means frozen fruit and almost no liquid. Blend order matters more than the ingredients.
Green Beans with Toasted Almonds
Blanched, shocked in ice water to lock the colour, then finished in brown butter with almonds and lemon.
Butternut Squash Soup
Squash and apple roasted together until caramelised, blended smooth and finished with brown butter and sage.
Cold Brew Coffee
Coarse grounds steeped in cold water for sixteen hours. Less bitter and less acidic than iced coffee, and it keeps a week.
Ginger Turmeric Lemonade
Fresh ginger and turmeric simmered into a syrup, cut with lemon and sparkling water. Sharp, warming and properly gingery.