Turmeric fried eggs with kale, harissa yoghurt and soda bread (pictured above)
Prep 10 min
Cook 25 min
Serves 4
5 tbsp olive oil
100g kale, stalks removed and leaves roughly chopped
Salt and pepper
4 large slices Irish soda bread
4 eggs
½ tsp ground turmeric
1 small garlic clove, peeled
Salted butter, for the toast
1 tbsp harissa
100g Greek yoghurt
Put half the oil in a large, nonstick frying pan and set over a high heat. Once very hot, add the kale and a tablespoon of water, and stir-fry for three minutes, until emerald green and slightly wilted. Transfer to a bowl, season to taste and keep warm.
Toast the soda bread, and return the pan to the heat with the remaining two and a half tablespoons of oil. Once very hot, fry the eggs for two to three minutes, spooning the hot oil over the whites until very crisp and golden. Tilt the pan a little so the hot oil pools to one side, add the ground turmeric and fry for 30 seconds. Remove the pan from the heat, season the eggs to taste and set aside.
Rub the garlic over the toast, almost grating it into the surface, then butter the toast. Put the kale and eggs on top, with the turmeric oil drizzled over.
Swirl the harissa into the yoghurt, dollop on the side and serve immediately.
Spelt, hemp seed and lemon zest granola
Prep 10 min
Cook 40 min
Makes 8–10 portions
200g jumbo oats
200g spelt flakes, or more jumbo oats, if you prefer
80g shelled hemp seeds
60g hazelnuts
60g pumpkin seeds
60g sesame seeds
¼ tsp ground cinnamon
1 unwaxed lemon, finely zested
¼ tsp fine sea salt
120ml maple syrup
120ml coconut oil or sunflower oil, melted
To serve
Milk, yoghurt or creme fraiche
Fruit of your choice
Maple syrup or honey, to drizzle over
Heat the oven to 160C (140C fan)/gas 3. In a large bowl, combine the oats, spelt flakes, hemp seeds, hazelnuts, pumpkin and sesame seeds, cinnamon, lemon zest and salt.
Pour over the maple syrup and melted coconut or sunflower oil, and mix until everything is well coated.
Divide the mixture between two baking sheets and bake for 30–40 minutes, stirring every 10 minutes or so, until golden. Remove and leave to cool completely, until crisp. Transfer to an airtight glass jar or resealable container and keep for up to two weeks.
A favourite, if rather indulgent, way of serving the granola is to scatter liberally over a mound of creme fraiche, with some fruit of your choice and maple syrup.
Sourdough french toast with tomato, bacon and avocado
Prep 10 min
Cook 30 min
Serves 2
4 rashers bacon
2 eggs
Salt and pepper
100ml cream
Unsalted butter, to fry
80g cherry tomatoes, halved
2 thick slices sourdough bread
1 avocado, stoned, scooped and sliced
Dried chilli flakes, to serve (optional)
Extra-virgin olive oil, to serve
Heat the oven to 200C (180C fan)/gas 6. Put the bacon on a baking tray and roast for 10–12 minutes, until crisp.
Meanwhile, beat the eggs and cream, and season generously.
Put two teaspoons of butter in a nonstick frying pan over a high heat. Add the tomatoes, season, and fry for two to three minutes, until blistered. Transfer to a bowl.
Turn the heat down to medium and add another tablespoon of butter.
Put the two slices of sourdough into the egg mixture, turning them over a few times so the bread absorbs the liquid. Lay the bread in the hot pan and fry for three to four minutes on each side, until golden and cooked through.
Serve the French toast with the bacon, tomatoes and avocado, sprinkle with the dried chilli, and drizzle with olive oil.
Oat and buckwheat porridge with brown butter apples and salted almonds
Prep 10 min
Cook 20 min
Serves 4
140g rolled porridge oats
40g buckwheat
270ml milk (dairy or non-dairy)
½ tsp ground cinnamon
60g unsalted butter
2 apples
2 tbsp demerara sugar
1 handful roasted salted almonds, halved
Maple syrup, to serve
Put the oats, buckwheat, 350ml water, milk and half the cinnamon in a pan and set over a medium–low heat. Simmer gently for 10–15 minutes, stirring now and again, until the porridge is thick and creamy. Add more milk if you prefer a looser consistency.
Meanwhile, put the butter in a large, nonstick pan set over a medium heat. Once the butter has melted and is beginning to sizzle, add the apples in a single layer. Fry for seven to nine minutes, flipping halfway through, until the apples are golden and the butter is a nutty brown.
Scatter the demerara sugar and remaining ground cinnamon over the tops of the apple wedges and cook for another minute or two, spooning the hot melted butter over the top.
To serve, divide the porridge between bowls and top with the fried apples, brown butter, almonds and a drizzle of maple syrup.
