Avoid morning mayhem and fuel your day with brilliant breakfasts that can be made in advance.
RECIPES, PHOTOGRAPHY AND STYLING BY NICO GHIRLANDO
Full English frittata
SERVES 6-8
● 8 eggs
● 8 rashers of smoked, streaky bacon
● 150g chestnut mushrooms, chopped
● 2 tbsp salted butter
● 320g spinach leaves
● 3 medium tomatoes, de-seeded and roughly chopped
● 20ml milk
● 2 tsp Worcestershire sauce
● 2 tbsp olive oil
● Salt and pepper
1 Whisk the eggs in a large bowl and season well.
2 Grill the bacon until crisp and chop into 1cm pieces.
3 Sauté the mushrooms in the butter until cooked then set aside to cool a little.
4 Cook the spinach in the sauté pan until wilted. Squeeze the spinach and drain any excess liquid, then chop well.
5 Mix everything except the olive oil together and season well. Heat a large sauté pan with the olive oil and pour in the egg mixture. Cook on a medium heat for eight to ten minutes, then put under a hot grill for a further five to eight minutes.
6 Remove the pan from the heat and leave to cool for about five minutes. Place a plate over the pan, then flip it over so the frittata comes out. Serve with hot tea and coffee and slices of wholemeal sourdough toast.
Espresso and walnut loaf
SERVES 8
EQUIPMENT
● 1lb/450g loaf tin
● 225g butter
● 175g caster sugar
● 4 eggs (225g)
● 100g walnut halves
● 225g organic spelt flour
● 1 tbsp milk
● 1 tsp baking powder
● 2 espressos (or 2 tbsp instant coffee)
LIVE YOGHURT FROSTING (OPTIONAL)
● 80g icing sugar
● 75g live yoghurt
● 3 tbsp whole milk kefir (optional, for added probiotics)
● 25g walnuts, roughly chopped
1 Preheat the oven to 180°C/400°F/gas mark 6. Grease and line the loaf tin.
2 Cream the butter and sugar together in a stand mixer for five minutes until light and creamy. Beat in one egg at a time until fully combined, add half the walnuts, then slowly fold in the flour in three batches until combined. Whisk in the milk and coffee.
3 Pour the mixture into
