• 1 bagel
• 1 ripe avocado
• 2 large eggs
• 1 tablespoons extra virgin olive oil
• 1 pinch salt and black pepper
• 1 tablespoons lemon juice

Toast the bagel: Slice the 1 bagel in half and toast until golden. Set aside.

Mash the avocado: Scoop the 1 ripe avocado into a bowl, add 1 tablespoons lemon juice, salt and pepper and mash with a fork until creamy but slightly chunky.

Cook the eggs: Heat 1 tablespoons extra virgin olive oil in a pan over medium-low heat. Crack in the 2 large eggs and cook to your liking: scrambled, fried, or poached (I personally LOVE them scrambled). Season with salt and pepper.

Assemble: Spread the mashed avocado generously onto both toasted bagel halves.

• 2 slices of sourdough or wholegrain bread
• 80 grams fresh spinach
• 100 grams cherry tomatoes, halved
• 1.5 tablespoons extra virgin olive oil
• 1 garlic clove, minced
• 1 pinch salt and black pepper

Toast the bread: Toast the 2 slices of sourdough or wholegrain bread until golden and crisp. Set aside.

Cook the tomatoes: Heat 1 tbsp of 1.5 tablespoons extra virgin olive oil in a pan over medium heat. Add the 100 grams cherry tomatoes, halved cut side down and cook for 5 minutes until softened and slightly caramelised. Season with 1 pinch salt and black pepper and a pinch of 0.5teaspoons chilly flakes.3

In the same pan, add 1 garlic clove, minced and the 80 grams fresh spinach. Stir and cook for 2 minutes until wilted. Season with salt and pepper.

 Layer the wilted spinach onto the toast, top with the cherry tomatoes and drizzle with the remaining 1.5 tablespoons extra virgin olive oil.

• 2 slices of sourdough or wholegrain bread
• 50 grams feta cheese, crumbled
• 100 grams cherry tomatoes, halved
• 1 tablespoons extra virgin olive oil
• 1 pinch salt and black pepper

Toast the bread: Toast the 2 slices of sourdough or wholegrain bread until golden and crisp. Set aside.

Cook the tomatoes: Heat 1 tablespoons extra virgin olive oil in a pan over medium heat. Add the 100 grams cherry tomatoes, halved cut side down and cook for 4 minutes until softened and slightly caramelised. Set aside.

Crumble gently 50 grams feta cheese and pile onto the toast, top with the tomatoes and a drizzle of 1 tablespoon of extra virgin olive oil.

• 2 slices of sourdough or wholegrain bread
• 2 large eggs
• 1.5 tablespoons Lao Gan Ma fermented soy beans in spicy oil
• 1 tablespoons extra virgin olive oil

Toast the bread: Toast the 2 slices of sourdough or wholegrain bread until golden and crisp. Set aside.

Crack the 2 large eggs into the pan and scramble gently over low heat, folding them into the spicy mixture until just set and creamy (fried eggs work perfectly too). Add 1.5 tablespoons of Lao Gan Ma fermented soy beans in spicy oil.

Pile the spicy scrambled eggs onto the toast and top an extra spoonful of 1.5 tablespoons Lao Gan Ma fermented soy beans in spicy oil if you like it hot.

• 2 slices of sourdough, brioche or white bread
• 2 tablespoons unsalted butter, cold
• 2 tablespoons jam of your choice (strawberry, raspberry, apricot…)

Toast the bread: Toast the 2 slices of sourdough, brioche or white bread until golden and crisp to your liking.

Butter the toast: While still hot, spread generously the cold 2 tablespoons of butter over each slice and let it melt slightly into the toast.

 Spoon the 2 tablespoons jam of your choice (my absolute favorite is strawberry) over the butter and spread gently.

• 200 grams Greek yoghurt or natural yoghurt
• 80 grams fresh blueberries
• 2 ripe apricots, stoned and sliced
• 1 tablespoons honey
• 1 tablespoons granola or mixed seeds

Spoon the 200 grams Greek yoghurt or natural yoghurt into a bowl.

Arrange the 80 grams fresh blueberries and sliced 3 ripe apricots, stoned and sliced over the yoghurt.

Drizzle with 1 tablespoons honey, scatter over the 1 tablespoons granola or mixed seeds and serve immediately.

• 200 grams Greek yoghurt or natural yoghurt
• 1 ripe banana
• 1 teaspoons cinnamon
• 1 tablespoons honey
• 1 tablespoons granola or chopped walnuts

 Spoon the 200 grams Greek yoghurt or natural yoghurt into a bowl and half the 1 teaspoons cinnamon until smooth and creamy.

Arrange the sliced 1 ripe banana, sliced over the yoghurt.

Drizzle with 1 tablespoons honey, scatter over the 1 tablespoons granola or chopped walnuts and finish with a generous dusting of the remaining 1 teaspoons cinnamon.

• 150 grams plain flour
• 2 large eggs
• 200 ml milk
• 1 teaspoons baking powder
• 1 pinch pinch of salt
• 2 ripe peaches
• 40 grams toasted hazelnuts
• 2 tablespoons butter
• 2 tablespoons honey

In a bowl, whisk together 150 grams plain flour, 1 teaspoons baking powder and 1pinch pinch of salt. In a separate bowl, beat 2 large eggs with 200 milliliters milk. Combine the wet and dry ingredients and stir until just smooth.

Let the batter rest for 5 minutes.

Meanwhile, melt a little 2 tablespoons of butter in a pan over medium heat. Add the sliced 2 ripe peaches, stoned and slicedand cook for 3-4 minutes until softened and golden. Set aside.

In the same pan, melt a little more 2 tablespoons butter over medium heat. Pour small ladlefuls of batter and cook for 3 minutes until bubbles appear on the surface, then flip and cook for 1-2 more minutes until golden.

Stack the pancakes, top with the caramelised 2 ripe peaches, stoned and sliced, scatter over the 40 grams toasted hazelnuts, roughly chopped and drizzle generously with 2tablespoons honey.

• 150 grams plain flour
• 2 large eggs
• 200 milliliters milk
• 1 teaspoons baking powder
• 1 pinch pinch of salt
• 80 grams white chocolate, roughly chopped
• 150 grams mixed berries (strawberries, raspberries, blueberries)
• 2 tablespoons butter
• 1 tablespoons honey

In a bowl, whisk together 150 grams plain flour, 1 teaspoons baking powder and 1 pinch pinch of salt. In a separate bowl, beat 2 large eggs with 200 milliliters milk. Combine wet and dry ingredients and stir until just smooth. Fold in most of the 80grams white chocolate, roughly chopped, saving a little for topping.

Let the batter rest for 4 minutes.

Meanwhile, place the 150grams mixed berries (strawberries, raspberries, blueberries) in a small pan with 1 tablespoons honey over low heat. Cook for 3-4 minutes until the berries soften and release their juices into a loose compote. Set aside.

Melt a little 2 tablespoons butter in a pan over medium heat. Pour small ladlefuls of batter and cook for 3 minutes until bubbles appear on the surface, then flip and cook for 1-2 more minutes until golden.

Stack the pancakes, spoon the warm berry compote over the top, scatter the reserved 80 grams white chocolate, roughly chopped and serve immediately.