All Recipes

19 recipes

Porridge cooked in stock instead of milk, with spring onion, soy and a jammy egg. The version of oats that eats like a meal.

The vortex method for poaching, avocado seasoned properly, and bread toasted hard enough to hold it all up.

Layered yoghurt, macerated berries and toasted oats. Five minutes, no cooking, and it holds overnight for a packed breakfast.

Thick enough to eat with a spoon, which means frozen fruit and almost no liquid. Blend order matters more than the ingredients.

Blanched, shocked in ice water to lock the colour, then finished in brown butter with almonds and lemon.

Cheese on both sides of the filling so it glues the tortilla shut, and a dry pan so the outside crisps instead of frying.

Japanese fried noodles with pork and cabbage in a sweet-savoury Worcestershire-based sauce. Fifteen minutes in one pan.

Blended watermelon with lime and a mint syrup. No added sugar beyond the syrup, and it takes ten minutes.

Sifted, whisked with water below boiling, then poured over milk and ice. Three steps and no bitterness.

Three ingredients and a whisk. The trick is whisking twice, ten minutes apart, or you get a jar of lumps.

Raw courgette ribbons salted to draw out water, tossed with a pesto made from walnuts. Fifteen minutes, no stove for the noodles.

Five minutes the night before and breakfast is done. One base ratio, four directions, no cooking at any point.