- 4 eggs
- 1 tbsp vegetable oil
- 1 ripe avocado, cut into slices
- 100g smoked pancetta rashers
- Bring a large saucepan of salted water to the boil. Carefully drop the eggs into the water and boil for 5 mins for runny yolks.
- Meanwhile, heat the oil in a non-stick pan and wrap each avocado slice in pancetta. Fry for 2-3 mins over a high heat until cooked and crisp.
- Serve the eggs in egg cups with the pancetta avocado soldiers on the side for dipping.
- 8 rashers smoked streaky bacon (or pancetta strips)
- 140g self-raising flour
- 1 tsp baking powder
- 2 tbsp light soft brown sugar
- 2 ripe banana, 1 mashed, 1 thinly sliced
- 2 large egg
- 25g butter, melted, plus a little extra
- 125ml milk
- maple syrup
- Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.
- Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.
For the salted caramel:
- 140g light muscovado sugar
- 2 tbsp golden syrup
- 50g butter
For the waffles:
- 4 large eggs, separated
- 300g plain flour
- ½ tsp bicarbonate of soda
- 2 tbsp golden caster sugar
- 50g butter, melted
- 600ml milk
- 2 bananas, peeled and cut into large pieces
- 1 tbsp butter
- vanilla ice cream (optional)
- Put the sugar, golden syrup and butter in a saucepan and heat gently, stirring occasionally, until everything has melted together. When the mixture starts to bubble, stir in the double cream and cook for 2 mins. Stir in 1/2 tsp salt, then take off the heat and allow to cool slightly in the pan.
- Heat the waffle maker (if you don’t have one, you can use a griddle pan instead – see tip). Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the flour, bicarbonate, caster sugar and a pinch of salt. Make a well in the centre and add the egg yolks and melted butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter. Carefully fold in the egg whites with a metal spoon. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer’s instructions. Repeat until all the batter has been used up – keep cooked waffles warm in a low oven until serving.
- Just before serving, heat the remaining butter in a non-stick frying pan over a medium heat and fry the banana pieces until golden. Divide the waffles between 4 plates, top with the fried bananas, drizzle with salted caramel and top with a scoop of vanilla ice cream, if you like.
- 250ml milk
- 200g plain flour
- 1 tsp fast-action dried yeast
- 1 tsp golden caster sugar
- 2 tbsp vegetable oil, plus extra for greasing
For the burnt honey butter:
- 5 tbsp clear honey
- 140g unsalted butter, at room temperature
- Gently heat the milk in a small pan until it starts to bubble around the edges, then leave it to cool until it is tepid. Put the flour, yeast, sugar and ½ tsp fine salt in a large bowl, and gradually mix in the cooled milk to make a smooth, loose batter. Cover and leave to rise in a warm place for 1hr-1hr 30 mins or until doubled in size and very bubbly.
- Meanwhile, make the honey butter. Heat the honey in a small saucepan over a medium-high heat. Let it bubble until it turns to a deep gold, then remove and cool slightly. Using electric beaters or a wooden spoon, beat the butter in a large bowl until fluffy and pale, add a large pinch of sea salt, then fold in the warm honey. Scrape into a serving bowl and chill. Can be made a day ahead.
- When the batter has risen, heat the grill to high. Lightly grease the insides of 4 x 9cm metal cooks’ rings with oil. Heat a large non-stick frying pan over a low-medium heat, add 1 tbsp oil and put the rings in the pan. Spoon the batter into the rings until they are half full. Let the crumpets cook slowly for about 10 mins or until the mixture has set and the bubbles on top have all popped. Lift the rings away carefully. If your pan has a heatproof handle, grill the crumpets in the pan for 7-10 mins or until the tops are golden brown. If not, transfer to a baking sheet and grill them on that instead. Can be made up to a day ahead or frozen. Warm through in an oven at 140C/120C fan/gas 1 if you’ve made them in advance. Repeat with the remaining mix, then serve with the burnt honey butter.
- 1 large egg, beaten
- 300ml milk
- 1 tsp vanilla extract
- 4 slices thick-cut white bread
- 2 tbsp butter
- 50g ricotta
- 2 tbsp honey
- 100g strawberries, some sliced, some halved
- 2 mint sprigs, leaves picked
- In a wide dish, whisk the egg, milk and vanilla together. Coat one side of the bread slices in the liquid, then carefully flip them over and leave them to soak for 1-2 mins.
- Melt 1 tbsp of the butter in a large non-stick pan over a medium heat and add two slices of bread. Cook for 5 mins or until golden, then turn to cook the other side for another 5 mins. Transfer to a plate and cook the other two slices in the rest of the butter.
- Halve the toast on the diagonal and spread each slice with the ricotta. Drizzle over the honey and a pinch of flaky sea salt, and arrange some sliced strawberries in a fan across the toast. Decorate the plate with the halved strawberries and mint.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons cold, unsalted Land O Lakes® Butter, cut into 1/4-inch cubes
- 1 cup heavy cream, plus 1 tablespoon, divided
- 1/4 teaspoon almond extract
- 1/3 cup sliced almonds
- 1 cup raspberries
For the almond glaze:
- 1 cup powdered sugar
- 4-5 tablespoons heavy cream or milk
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds, for garnish
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok. The scones will still be pretty:)
- Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. We got 8 scones.
- Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
- While the scones are cooling, make the almond glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, and almond extract. Whisk until you reach desired consistency. Drizzle glaze over the scones. Top with additional sliced almonds. Serve!
- Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made.
- 4 croissants
- 8 slices good-quality ham
- 8 slices Leerdammer cheese
- 2 Tablespoons Dijon Mustard
- 2 Tablespoon honey
- 1 Tablespoon brown sugar
- 1 tsp Poppy seeds
- Preheat the oven to 190c. Slice the croissants in half lengthways. Place a slice of cheese on the base of the croissants, followed by two slices of ham and another slice of cheese.
- Place the croissants on a baking tray.
- Mix the mustard, honey and brown sugar together and brush on top of the croissants. Sprinkle with poppy seeds and place in the oven for 6-7 minutes to heat through.
- Serve immediately.
- 1 cup lukewarm water
- 3 1/2 teaspoons Red Star Quick Rise yeast
- 3 tablespoons sugar
- 2 large eggs
- 2 1/2 cups all purpose flour divided plus more for dusting the work surface
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 cup toasted coconut flakes
For the icing:
- 2 1/4 cups plus 2 tablespoons powdered sugar
- 3 tablespoons water
In a medium sized bowl, dissolve the yeast with the warm water.
Add the sugar and one of the eggs and whisk to combine.
Mix in 1 1/2 cups of flour until the batter is smooth and sticky.
Cover with a towel and let it rest for 30 minutes.
After 30 minutes add the oil and salt. Mix well with a spatula.
Add the coconut and remaining 1 cup of flour to the batter and mix until the dough starts to come together.
Dump the dough out onto a clean work surface which has been dusted with more flour.
The dough will be sticky but start to fold it over on itself and kneading it at the same time. Add more flour if it becomes too sticky.
When you finally form a round ball, put it back into the bowl it was mixed in and cover for 35-40 minutes.
Take the dough out of the bowl after the second rise and punch the air out of it.
divide the dough into 12 even sized pieces (about 2 oz each).
Roll the dough pieces into small bowls and place close together on a greased baking tray in a 3 x 4 pattern.
Cover with the towel again and let rise for about 20 minutes.
Preheat the oven to 375 degrees F.
Once the rolls have risen after 20 minutes, using a pastry brush gently glaze them with the remaining beaten egg.
Place them in the oven and bake for 20 minutes.
Let the buns cool while you make the icing.
Add the powdered sugar to a bowl and mix in the water using a whisk. The icing will seem thick but keep whisking until it becomes smooth and lump free.
Once the buns are cool, dip each one into the icing and letting the excess pour off.
Transfer back to the baking tray until every bun has been iced.