Savory Breakfast Crepes

Thin, buttery, and filled with a sophisticated blend of Gruyère, smoky ham, and a perfectly runny egg.

The Ingredients

For the Crepe Batter:

• 1 cup All-Purpose Flour
• 2 large Eggs
• 1/2 cup Whole Milk + 1/2 cup Water
• 1/4 tsp Salt
• 2 tbsp Unsalted Butter (Melted)
• 1 tsp Fresh Thyme (finely chopped)

For the Filling (Per Crepe):

• 1/4 cup Shredded Gruyère Cheese
• 1-2 slices Smoked Black Forest Ham
• 1 Large Egg
• Freshly cracked black pepper and chives for garnish

Method

1. The "Whirlwind" Batter
In a blender (the chef's secret for perfect crepes), combine flour, eggs, milk, water, salt, and melted butter. Pulse for 30 seconds until completely smooth. Add the fresh thyme and stir by hand. Crucial Step: Let the batter rest in the fridge for at least 30 minutes. This allows the gluten to relax, ensuring the crepes are tender, not rubbery.

2. The Perfect Pour
Heat a non-stick crepe pan or 10-inch skillet over medium heat. Lightly coat with a small knob of butter. Pour about 1/4 cup of batter into the center and quickly swirl the pan to coat the bottom thinly.

3. The "Classic Fold"
Cook for 1 minute until the edges lift. Flip the crepe. Immediately sprinkle the Gruyère in a circle in the center, leaving space for the egg.

4. The "Sunny" Center
Carefully crack an egg directly onto the center of the crepe. Place the ham slices around the yolk. Cover the pan with a lid for 1–2 minutes until the egg white is set but the yolk remains runny.

5. The Frame
Using a spatula, fold the four edges of the crepe toward the center to create a square "frame" around the yolk. Slide it onto a plate.

6. The Garnish
Finish with plenty of fresh chives, a crack of black pepper, and a tiny pinch of sea salt on the yolk.


The "First Crepe" Rule: the first crepe is almost always a "test" crepe—it's never perfect, so don't panic!

Batter Consistency: The batter should be the thickness of heavy cream. If it feels too thick after resting, whisk in a tablespoon of water.

The "Lid" Trick: Emphasize that covering the pan is the only way to cook the egg through without burning the bottom of the crepe.

Maple Pecan Scones

Buttery, flaky, and drizzled with a rich maple glaze—these are the gold standard of scones.

The Ingredients 

For the best results, I recommend sourcing these specific high-quality brands:

The Flour: Bob’s Red Mill (Unbleached All-Purpose Flour) — known for its consistent texture.

The Butter: Kerrygold (Unsalted) — This is crucial. European-style butter has a higher fat content, which creates those sought-after flaky layers.

The Syrup: Coombs Family Farms (Grade A Dark Maple Syrup) — Avoid "pancake syrup" (corn syrup); you need the real depth of 100% pure maple.

The Nuts: Fisher or Diamond (Halved Pecans) — Look for fresh, plump pecans that haven't been sitting on the shelf too long.

The Cream: Horizon Organic (Heavy Whipping Cream) — The high fat content is what makes a scone tender rather than bready.

Ingredients List

For the Scones:

• 2 cups All-Purpose Flour
• 1/2 cup Granulated Sugar
• 1 tbsp Baking Powder
• 1/2 tsp Sea Salt
• 1/2 cup (1 stick) Unsalted Butter (Cold and Cubed)
• 1/2 cup Pecans (Toasted and chopped)
• 1/2 cup Heavy Cream (Cold)
• 1/4 cup Pure Maple Syrup
• 1 large Egg (Cold)
• 1 tsp Vanilla Extract
  
  

For the Maple Glaze:

• 1 cup Powdered Sugar
• 2-3 tbsp Pure Maple Syrup
• 1 tbsp Heavy Cream (as needed for consistency)
• Pecan halves for garnish

Method: Step-by-Step

1. Toast the Pecans
Before you start the dough, toast your pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Let them cool completely. Chef's Rule: Never put warm nuts into scone dough, or you'll melt the butter!

2. The "Sandy" Base
In a large bowl, whisk the flour, sugar, baking powder, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingertips to rub the butter into the flour until it looks like coarse crumbs with some pea-sized chunks remaining.

3. The Cold Bind
In a separate measuring jug, whisk the heavy cream, maple syrup, egg, and vanilla. Pour this into the flour mixture. Add the chopped pecans.

4. Fold, Don't Knead
Stir with a fork until a shaggy dough forms. Turn it out onto a lightly floured surface. Gently pat it into an 8-inch disk (about 1 inch thick). Do not overwork the dough, or the scones will be tough!

5. The Chill Factor
Cut the disk into 8 wedges (like a pizza). Place them on a baking sheet lined with parchment paper. Chef’s Secret: Freeze the unbaked scones for 15 minutes before putting them in the oven. This "shocks" the butter, ensuring maximum rise.

6. Bake
Preheat your oven to 400°F (200°C). Brush the tops with a little extra cream. Bake for 18–22 minutes until the edges are golden brown. Let them cool completely on a wire rack.

7. The Glaze
Whisk the powdered sugar and maple syrup together until smooth. Drizzle generously over the cooled scones and top with a whole pecan.

Chocolate Chip Pancakes

Hello again! Now, I know what you’re thinking: "Chef, aren't British pancakes supposed to be thin, served with lemon and sugar?" Yes, on Shrove Tuesday. But for a lazy weekend brunch, we need something substantial. We are borrowing the American "fluffy stack" concept but executing it with proper technique and top-tier ingredients. No dry, pre-packaged chocolate chips here—we are chopping real chocolate!

Pancakes are entirely about heat control. A thin, cheap frying pan will burn your pancakes on the outside while leaving the middle raw. I highly recommend a heavy-duty non-stick pan—a GreenPan or a Le Creuset Toughened Non-Stick frying pan. They distribute heat evenly across the hob, ensuring a perfectly golden surface and preventing the melting chocolate from sticking to the bottom.

Ingredients

For the Dry Mix:

• Plain Flour: 200g.
• Baking Powder: 1 ½ tsp.
• Bicarbonate of Soda: ½ tsp (this reacts with the buttermilk for maximum fluffiness).
• Caster Sugar: 2 tbsp.
• Sea Salt: A generous pinch.
• For the Wet Mix:
• Buttermilk: 250ml (Essential for tenderness. If you can't find it, use regular milk with a squeeze of lemon juice).
• Eggs: 2 large free-range eggs.
• Butter: 40g unsalted, melted and slightly cooled (plus extra for frying).
• Vanilla Extract: 1 tsp of the good stuff.

The Star of the Show:

Dark Chocolate (70% Cocoa): 100g. Chef's strict instruction: Buy a good quality bar and chop it roughly with a knife. You want irregular shards and chunks, not uniform little drops.

The Method

1. The Dry & Wet Prep

In a large mixing bowl, whisk together your flour, baking powder, bicarbonate of soda, sugar, and salt. In a separate jug, lightly beat the buttermilk, eggs, vanilla, and melted butter.

2. The Mix (Tread Lightly!)
Pour the wet ingredients into the dry. Use a spatula to gently fold them together. The Golden Rule of Pancakes: Do not overmix! Lumps are your friends. If you beat the batter until it's smooth, you will develop the gluten, and your pancakes will be tough and rubbery. Gently fold in your chopped dark chocolate right at the end.

3. The Rest
Let the batter sit for exactly 10 minutes. This allows the flour to hydrate and the baking powder to start working its magic. You'll see little bubbles forming on the surface.

4. The Fry
Heat your non-stick frying pan over a medium-low hob. Melt a tiny knob of butter and wipe the excess away with a piece of kitchen paper (too much butter makes crispy, uneven edges; we want smooth and golden). Ladle in the batter. Cook for 2–3 minutes until you see bubbles appearing on the surface and popping.

5. The Flip
Carefully slide a wide spatula underneath and flip confidently. Cook for another 1–2 minutes on the other side until it puffs up beautifully.

The "Oven Trick": To serve everyone at once, keep the cooked pancakes on a wire rack in a warm oven (around 100°C) while you fry the rest. Do not stack them in the oven, or they will steam and go soggy!


To Serve:  Add a slice of salted butter on top, and pour over  amount of Grade A maple syrup.

Strawberry Shortcake Waffles

Hello again! If the cinnamon rolls were for a rainy day, these waffles are for when the sun finally decides to peek through the Glasgow clouds. It’s light, it’s elegant, and it’s frankly a bit posh.

A true chef knows that a cheap pan is a false economy. For the strawberry compote, I recommend using a Le Creuset enamelled saucepan or a Stellar stainless steel pot. They provide the even heat needed to break down the fruit without burning the sugars. For the batter, a sturdy ProCook mixing bowl is my go-to.

Ingredients

For the Waffles:

• Plain Flour: 250g.
• Baking Powder: 2 tsp (for that essential lift).
• Buttermilk: 400ml (this is the secret to the "shortcake" tang).
• Melted Butter: 100g (unsalted, cooled slightly).
• Eggs: 2 large free-range eggs, separated.
• Vanilla Bean Paste: 1 tsp.
• For the Strawberry Topping:
• Fresh Strawberries: 400g, hulled and sliced.
• Caster Sugar: 2 tbsp.
• Elderflower Cordial: 1 tbsp (a very British secret ingredient).

To Finish:

Double Cream: Whisked to soft peaks (or Clotted Cream if you’re feeling truly wicked).

The Method

1. The Macerated Berries

In your Le Creuset or Stellar saucepan, toss the strawberries with sugar and elderflower cordial. Place over a very low heat for just 3–4 minutes. We don’t want jam; we want the berries to release their juices while staying plump. Set aside to cool.

2. The Batter Science
Whisk your dry ingredients in a large bowl. In a separate jug, mix the buttermilk, egg yolks, vanilla, and melted butter. The Pro Move: Whisk your egg whites in a clean bowl until they form stiff peaks, then gently fold them into the main batter. This makes the waffles "light as a feather."

3. The Bake
Heat your waffle iron. Ladle the batter in and cook until steam stops escaping and the waffle is a glorious mahogany gold.

4. The Assembly
Stack two waffles, spoon over a generous amount of the syrupy strawberries, and top with a massive dollop of cream. Garnish with a sprig of fresh mint.


Leftovers: These waffles freeze brilliantly. Just pop them in the toaster for a "30-second luxury" on a Tuesday morning.

Apple Cinnamon Oatmeal

A bowl of warmth designed to make you actually enjoy waking up early.

Ingredients

• Porridge Oats: 50g (Use rolled oats, never the "instant" dust!).
• Milk of Choice: 300ml (Whole milk for the richest result, or oat milk for a double-oat experience).
• The Apple: 1 large, crisp apple (Bramley for tartness or Gala for sweetness).
• Cinnamon: 1 tsp of the good stuff.
• The Sweetener: 1 tbsp maple syrup or dark honey.
  
  

Instructions

Most people just boil the apple with the oats. Don't do that. We want texture and caramelisation.

The Apple Base: Core and chop half the apple into small cubes, and grate the other half. In a small pan, sauté the cubed apples with a knob of butter and a dash of cinnamon until they are golden and slightly soft. Set these aside for the topping.

The Creamy Oats: In your main saucepan, combine the oats, milk, the grated apple, and that vital pinch of salt.

Chef’s Note: The grated apple melts into the porridge, naturally sweetening every single bite from the inside out.

The Simmer: Bring to a gentle simmer over medium heat. Stir frequently with a wooden spoon—or a Spurtle if you want to be truly Scottish—until it's thick and creamy. This should take about 5–7 minutes.

The Spicing: Stir in the remaining cinnamon and half of your syrup right at the end to keep the flavours bright.

Pour the porridge into a shallow ceramic bowl.

Arrange your caramelised apple cubes in a neat pile in the centre.

Add a "crown" of toasted walnuts or pecans for a crunch that contrasts the creamy oats.

Finish with a final, dramatic drizzle of syrup and a tiny dusting of cinnamon.

Chef’s Tips 

The Texture: If it’s too thick, add a splash of boiling water at the end to "loosen" it up to a velvet consistency.

The "Zing": A squeeze of fresh lemon juice on the apples while sautéing keeps them from browning and cuts through the sweetness beautifully.

1. The Reliable Scottish Standard: Hamlyns of Scotland

The Vibe: This is the "Goldilocks" of oats—not too rough, not too soft. They’ve been milling in Scotland since the 1800s.

What to look for: The red bag labelled "Scottish Porridge Oats."

Where to buy: You’ll find these in literally every major supermarket in Glasgow—Tesco, Morrisons, Sainsbury's, or Asda. They are usually on the middle or bottom shelves.

2. The Artisan & Ethical Choice: Locavore (Organic Scottish Oats)

Where to buy: Head to Locavore on Victoria Road (Southside) or Dumbarton Road (West End). You can even buy them from the "refill" dispensers—just bring your own glass jar for that perfect rustic photo op!

3. The "Creamy" Luxury: Flahavan’s

The Vibe: Technically Irish, but widely loved in Glasgow. They use a unique steaming process that makes the porridge incredibly creamy without needing as much milk.

Where to buy: Most Waitrose branches (like the one on Byres Road) or larger Sainsbury’s stores.

4. The Budget Hero: Lidl or Aldi (Scottish Oats)

The Vibe: Honestly? Don't look down on them. Their "Specially Selected" or standard Scottish oats are often high quality and cost pennies.

Where to buy: Any Lidl or Aldi across the city.

Cinnamon Buns with Cream Cheese Icing

These buns are soft, pillowy, and unapologetically sticky. None of that dry, cardboard nonsense here—we are aiming for pure, buttery indulgence.

Ingredients

Don't be daunted by the list; you likely have most of this in your cupboards already.

For the Dough:

• Strong White Bread Flour: 500g (The high gluten content gives that lovely chew).
• Full-Fat Milk: 250ml (Warmed slightly—think tepid bathwater).
• Caster Sugar: 70g (Finer than granulated, dissolves better).
• Yeast: 7g sachet of fast-action dried yeast.
• Butter: 70g unsalted, melted and cooled.
• Egg: 1 large free-range egg (room temp).

For the Filling:

• Butter: 60g unsalted, very soft.
• Dark Soft Brown Sugar: 150g (For that deep toffee flavour).
• Cinnamon: 2 generous tablespoons.

For the Icing:

• Full-Fat Cream Cheese: 150g.
• Icing Sugar: 100g (Sieved, to avoid lumpy icing).
• Vanilla Bean Paste: 1 tsp (optional, but lovely).

The Method

1. The Proving 

Pop your warm milk, sugar, and yeast into a bowl. Give it a stir and leave it for 10 minutes until it looks frothy—like the head on a pint of beer.

Whisk in your melted butter and egg. Gradually fold in the flour and a pinch of salt.

The Workout: Tip it onto a surface and knead for about 8–10 minutes. You want it smooth and elastic. If you poke it, it should spring back. Pop it in a greased bowl, cover with a damp tea towel (or cling film), and leave it in a warm spot for an hour until it has doubled in size.

2. The Assembly

Knock the air out of the risen dough (very satisfying) and roll it out into a large rectangle, about 1cm.

Slather the soft butter all over the dough right to the edges. Mix your brown sugar and cinnamon, then sprinkle it evenly over the butter.

Roll it up tightly from the long edge, like a Swiss roll.


Chef’s Trick: Don’t use a knife to cut the buns—it squashes them! Use a piece of dental floss or cotton thread. Slide it under the roll, cross it over the top, and pull quickly. You’ll get a perfectly round cut every time. Aim for 12 buns.

3. The Second Rise

Place the buns in a high-sided baking tin lined with baking parchment. Leave a little gap between them. Cover and let them rise again for 30–45 minutes. They should be touching now, looking cosy.

4. The Bake

Preheat your oven to $180^\circ\text{C}$ (Fan) or Gas Mark 4. Bake for 20–25 minutes. Keep an eye on them; we want a golden-brown top, not burnt. If they darken too fast, pop some foil on top.

5. The Crowning Glory

While they cool slightly, beat the cream cheese, icing sugar, and vanilla until smooth. Smother the buns with the icing while they are still warm (but not piping hot), so it melts into all the nooks and crannies.


The "Soggy Bottom" Fear: Ensure your oven is fully up to temperature before the buns go in to guarantee a cooked-through base.


Serving Suggestion: These are best eaten fresh on the day, preferably whilst wearing pyjamas.

Leftovers: If you have any (unlikely), zap them in the microwave for 10 seconds to revive that fresh-baked softness.

Croissants with Jam

 Simple, elegant, and irresistibly photogenic

Ingredients

• Croissants: 4 large, high-quality butter croissants (stale ones actually work great if we are toasting them!)
  
  
• Jam: 1/2 cup of your favorite fruit preserve (Raspberry or Apricot provides the best color contrast)
  
  
• The "Chef's Touch" (Optional): A dusting of powdered sugar or a handful of toasted flaked almonds.

Instructions

The Warm-Up: Preheat your oven to 180°C. Avoid using the microwave, as it makes the pastry rubbery. We want that "shatter-on-the-first-bite" texture.


The Preparation: Carefully slice the croissants lengthwise. Using a pastry brush or the back of a spoon, spread a generous, even layer of jam on the bottom half. Don't be afraid to let a little peek out the sides for that "rustic" look.


The Toast: Place the croissants on a baking sheet. Bake for 5–7 minutes. This caramelizes the sugars in the jam and restores the crispness to the laminated dough.


The Finishing Flourish: Remove from the oven. While still warm, sift a light "snowfall" of powdered sugar over the top.

If you enjoy culinary experiments, I can suggest combining jam with cheese.

Ingredients:

Croissant, apricot jam, Brie or Camembert cheese, and a few sprigs of fresh thyme.

Method:

Fill the croissant with slices of cheese and jam.
Bake in the oven (180°C) until the cheese begins to melt seductively. 

Chef's tip: Add a slice of fried bacon to create a real “explosion” of flavors (salty, sweet, creamy, and smoky).

English Muffin Breakfast Sandwich

Forget the drive-thru. This homemade version features a buttery toasted English muffin, a perfectly steamed egg, and a layer of gooey melted cheese.

Ingredients

• 1 English Muffin: Split by hand (using a fork) for maximum texture.
• 1 Large Egg: Fresh is best.
• 1 Slice of Cheese: Sharp Cheddar, American (for that classic melt), or Provolone.
• Breakfast Meat: 1 slice of Canadian bacon, a sausage patty, or 2 strips of crispy bacon.

• 1 tbsp Salted Butter: For that golden-brown toast.

Instructions

1. The Perfect Toast

Don't just throw the muffin in a toaster. Melt half the butter in a skillet over medium heat. Place the muffin halves face-down in the butter and grill until golden and crispy. This creates a barrier so the egg yolk doesn't make the bread soggy.

2. The "Round Egg" Secret

To get that perfect circular shape without a metal ring:

Use a clean, empty tuna tin (with both ends removed) or a mason jar lid.

Place it in the skillet, grease the inside with butter, crack the egg into it, and poke the yolk.

Pour a splash of water into the pan and cover with a lid for 2 minutes. The steam cooks the top perfectly!

3. The Melt

During the last 30 seconds of cooking the egg, place your slice of cheese directly on top. Cover the pan again to trap the heat—this ensures the cheese is "velvety" and clinging to the egg.
4. Assembly

Layer your base muffin with the cooked meat, then the cheesy egg. Top it with the other half of the muffin. Wrap it in parchment paper for 1 minute before eating—this "steams" the whole sandwich together for that authentic deli feel.

Spinach & Cheese Quiche

A buttery, flaky crust meets a velvety egg custard packed with fresh sautéed spinach and sharp, nutty cheese.

Ingredients

• 1 Pie Crust: Pre-made or homemade (chilled).
• 5 oz (150g) Fresh Spinach: Roughly chopped.
• 4 Large Eggs: Room temperature for the best emulsion.
• 1.25 cups Heavy Cream: For that signature rich mouthfeel.
• 1.5 cups Shredded Cheese: Gruyère is the gold standard, but sharp White Cheddar or Swiss works beautifully.

Seasonings: 1/2 tsp Salt, 1/4 tsp Black Pepper, and a pinch of Nutmeg (the secret "chef" ingredient).

Instructions

1. The Foundation (Blind Baking)

Preheat your oven to 375°F (190°C). Roll out your dough into a 9-inch tart pan or pie dish. Cover the dough with parchment paper, fill with pie weights (or dried beans), and bake for 10 minutes. Remove the weights and bake for another 5 minutes until the base is dry and set. This prevents the dreaded "soggy bottom."

2. Prepare the Greenery

In a dry skillet over medium heat, wilt the spinach until collapsed. Pro Tip: Place the wilted spinach in a clean kitchen towel and squeeze out every drop of excess moisture. If the spinach is wet, the quiche will be watery.

3. The Custard

In a large bowl, whisk the eggs, heavy cream, salt, pepper, and nutmeg until smooth. The goal is to incorporate the eggs without creating too many bubbles—we want a dense, silky set, not a fluffy omelet.

4. The Assembly

Spread the squeezed spinach and 1 cup of the cheese evenly over the bottom of your pre-baked crust. Pour the egg mixture slowly over the top. Sprinkle the remaining 1/2 cup of cheese on the surface for a golden, bubbly finish.

5. The Slow Bake

Lower the oven to 350°F (175°C). Bake for 35–45 minutes. You’re looking for the edges to be set, but the center should still have a slight "jiggle" when shaken.

Peanut Butter & Banana Toast

  Sometimes, the simplest recipes are the most satisfying. Whether you need a quick pre-workout energy boost, a 5-minute breakfast, or a late-night snack, the classic Peanut Butter & Banana Toast never disappoints.

But how do you take it from "basic snack" to "gourmet treat"? It’s all about the toppings and the quality of the bread. Here is my go-to version that hits all the right notes: creamy, crunchy, sweet, and savoury.

Ingredients

• Bread: 2 slices of thick artisanal bread (Sourdough, Whole Wheat, or Brioche work best).
• Peanut Butter: 2-3 tbsp of your favourite peanut butter (I prefer natural creamy, but chunky adds great texture!).
• Banana: 1 ripe banana, sliced.
• Honey or Maple Syrup: A drizzle for sweetness.
• Cinnamon: A pinch to warm up the flavours.
• Optional (but recommended): Chia seeds, flaky sea salt, or crushed walnuts.
  
  

Instructions

Toast to Perfection: Pop your bread in the toaster. You want it golden brown and crispy on the outside, but still soft on the inside.

Spread While Warm: Immediately spread the peanut butter onto the hot toast. This helps the butter melt slightly, making it extra creamy and delicious.

Layer the Fruit: Arrange the banana slices evenly on top of the peanut butter.

The Magic Touch: Drizzle generously with honey or maple syrup.

Garnish: Sprinkle with a dash of cinnamon. For that "pro-blogger" look and taste, add a pinch of flaky sea salt or chia seeds on top.

Serve: Eat immediately while the toast is still warm!

Blueberry Smoothie Bowl

This isn't just a smoothie poured into a bowl. The secret here is the consistency—it should be thick, almost like soft-serve ice cream, so it can hold up a mountain of crunchy toppings. Packed with antioxidants from blueberries and natural sweetness from bananas, this is a breakfast that feels like dessert.

Prep time: 5 minutes

Serves: 1 large bowl

Ingredients

The Smoothie Base:

Frozen Blueberries: 1 generous cup (approx. 150g). Crucial: They must be frozen to get the thick texture.

Frozen Banana: 1 medium, ripe banana. 

Liquid: 1/4 to 1/2 cup (60ml - 120ml) unsweetened almond milk or oat milk. Start with less!

Creaminess Booster (Optional): 2 tablespoons Greek yoghurt OR 1/4 avocado for healthy fats.

Thickener (Optional): 1 tablespoon chia seeds or flax seeds.

The Toppings (The Fun Part!):

1/4 cup crunchy granola

A handful of fresh berries (blueberries, raspberries)

1 tablespoon nut butter (almond or peanut butter), for drizzling

1 teaspoon desiccated coconut or coconut flakes

1 teaspoon seeds (pepitas, sunflower, or hemp hearts)

Instructions

1. Load the Blender. Add your liquid (milk/yoghurt) to the blender first. This helps the blades spin freely. Next, add the frozen banana slices, frozen blueberries, and chia seeds (if using).

2. Blend Low and Slow Start the blender on a low speed to break down the frozen chunks. Increase the speed to high.

3. The "Tamp" Technique (Crucial Step!) You will likely need to stop the blender once or twice to scrape down the sides with a spatula.

If you have a high-powered blender (like a Vitamix or Ninja) with a "tamper" stick: Use the tamper whilst blending to push the frozen fruit down into the blades.

If your mixture is stuck: Add just a tablespoon more liquid at a time. Be careful—if you add too much liquid, you'll end up with soup instead of a bowl!

4. Assemble Once the mixture is thick, creamy, and smooth (it should hold its shape on a spoon), scrape it into your favourite serving bowl.

5. Decorate. This is where you get creative. Arrange your toppings in neat lines or concentric circles for that "Instagram-worthy" look. Drizzle with nut butter right before serving. Enjoy immediately before it melts!

My UK Supermarket Favourites

Where do I get the best ingredients for this bowl?

The Blueberries: For the smoothie base, the basic frozen blueberries from Aldi or Tesco are perfect and budget-friendly. However, for the fresh toppings, I highly recommend looking for Scottish-grown blueberries when they are in season (July-September)—they are incredibly sweet.

The Yoghurt: If you aren't vegan, the secret to an ultra-creamy bowl is thick Greek yoghurt. FAGE Total 5% is my go-to. For a dairy-free option, Alpro Greek Style is surprisingly thick.

The Crunch: A smoothie bowl needs texture! I love Lizi's Low Sugar Granola (available in Sainsbury's/Waitrose) because it doesn't overpower the fruit with sweetness.

Blender Talk

You don’t need a £500 blender, but you do need some power to crush frozen fruit without lots of liquid.

I use a Ninja blender with the "Auto-iQ" technology, and it handles frozen bananas effortlessly.

A NutriBullet (900 series or higher) also works great for single servings.

Banana Oatmeal Muffins

These muffins are the ultimate "busy morning" hack. You don't need a mixer or even a bowl—just toss everything into a blender! They are naturally sweetened, flourless (if using certified GF oats), and incredibly moist. Perfect for a quick breakfast or a healthy snack.

Prep time: 5 minutes

Cook time: 18 minutes

Yields: 12 muffins

Ingredients

• Bananas: 2 large ripe bananas (the spottier, the better!)
• Eggs: 2 large eggs
• Yoghurt: 1/2 cup (120g) Greek yoghurt (plain or vanilla)
• Oats: 2 cups (180g) rolled oats (old-fashioned or quick oats)
• Sweetener: 1/4 cup (60ml) maple syrup or honey
• Leavening: 1 teaspoon baking powder + 1/2 teaspoon baking soda
• Flavor: 1 teaspoon vanilla extract + 1/2 teaspoon cinnamon
• Pinch of salt

Optional Mix-ins: 1/2 cup dark chocolate chips, walnuts, or blueberries.

Instructions

1. Preheat and Prep. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.

2. Blend the Wet Ingredients. Add the bananas, eggs, Greek yoghurt, maple syrup, and vanilla extract into a blender. Blend on high until the mixture is smooth and creamy.

3. Add Dry Ingredients: Add the oats, baking powder, baking soda, cinnamon, and salt to the blender. Pulse the blender a few times until the oats are broken down and combined with the wet mixture. Note: Don't overblend if you want a bit of texture; blend until smooth if you want them fluffy like flour muffins.

4. Stir in Mix-ins. If you are using chocolate chips or nuts, stir them in by hand with a spoon (don't blend them!).

5. Bake Pour the batter into the muffin cups, filling them about 3/4 full. Top with a few extra oats or chocolate chips for a bakery-style look. Bake for 15–18 minutes, or until a toothpick inserted into the centre comes out clean.

6. Cool Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Where I Shop for This Recipe

The Oats: For the best texture, I love using Flahavan's Porridge Oats (available at Tesco or Waitrose) because they are creamy but hold their shape. If you are on a budget, Aldi’s Everyday Essentials Porridge Oats work perfectly fine for blending!

The Yoghurt: The secret to moist muffins is thick yoghurt. I recommend FAGE Total 5% or Lidl’s Milbona Greek Style Yogurt. Avoid "fat-free" versions if you want that rich, bakery-style texture.

Gluten-Free Tip: If you are cooking for someone with celiac disease, make sure to grab the M&S Made Without Wheat oats or Nairn’s Gluten Free oats to be safe.

Kitchen Gear: What I Use

The Blender: You don’t need a fancy Vitamix for this! I use my trusty NutriBullet (or Ninja), and it breaks down the oats in seconds.


The Oven: I bake these in my Bosch fan-assisted oven.


Temperature Tip: If you are using a fan oven like me, remember that they run hotter! The recipe calls for 175°C, but for a fan oven, I drop it to 160°C to stop the tops from burning before the middle is cooked.

Overnight Oats with Almond Butter

This recipe is the definition of "meal prep made easy." It takes just five minutes to throw together the night before, and you wake up to a creamy, nutty, and nutritious breakfast that tastes almost like dessert. The chia seeds give it a pudding-like texture, while the almond butter adds healthy fats and a rich flavour.

Prep time: 5 minutes

Soak time: 4 hours (minimum) or overnight
Servings: 1 large jar

Ingredients

The Base:

• Rolled Oats: 1/2 cup (old-fashioned rolled oats work best, do not use quick oats)
• Milk of Choice: 2/3 cup (almond milk, oat milk, or dairy milk fit well)
• Almond Butter: 2 tablespoons (creamy and drippy works best)
• Chia Seeds: 1 tablespoon (essential for that thick, pudding texture)
• Sweetener: 1 tablespoon maple syrup or honey (adjust to your sweetness preference)
• Flavor: 1/2 teaspoon vanilla extract

Salt: A pinch to enhance the nutty flavours

Recommended Toppings (for serving):

Sliced bananas or fresh berries
An extra drizzle of almond butter
Toasted sliced almonds or granola for crunch

Instructions

1. Combine the Liquids and Flavourings. In the jar or container you plan to store the oats in (a 12-16 oz mason jar is perfect), add the milk, almond butter, maple syrup, vanilla extract, and the pinch of salt. Use a fork or a small whisk to mix vigorously until the almond butter is mostly broken down and incorporated into the milk.

2. Add the Dry Ingredients. Add the rolled oats and chia seeds to the liquid mixture. Stir well, ensuring all the oats and seeds are submerged in the liquid. Tip: Stir again after 5 minutes to prevent the chia seeds from clumping at the bottom.

3. Cover and Refrigerate. Seal the jar with a lid or cover tightly with plastic wrap. Place in the refrigerator for a minimum of 4 hours, but preferably overnight. The oats will absorb the liquid and soften, and the chia seeds will gel up to create a creamy consistency.

4. Serve. In the morning, give the oats a good stir. If they are too thick for your liking, give them a splash of milk to loosen them up. Add your favourite toppings—like banana slices and an extra drizzle of almond butter—and enjoy cold right out of the jar!

Tesco: Look for their own-brand chia seeds; they are usually very affordable.
Sainsbury’s: They carry a wide variety, including brands like Naturya and The Chia Co.
Asda: Great for budget-friendly options and larger bags.
Waitrose & M&S: Best for high-quality or organic options, though they may be slightly more expensive.
Morrisons & Co-op: Always have them in stock in their health food sections.


Online Options

• Amazon UK: The best place to buy in bulk (1kg+ bags) if you want the absolute lowest price per gram.

• Ocado: Perfect if you already do your grocery shopping online.

Chia Pudding with Mango

If you're looking for a breakfast that feels like a dessert but is packed with nutrients, this Mango Chia Pudding is for you. It’s creamy, refreshing, and rich in Omega-3s and fibre. The best part? You prepare it the night before, so your morning is completely stress-free.

Prep time: 10 minutes (plus 4 hours or overnight in the fridge) Serves: 1-2

Ingredients:

• Chia Seeds: 3 tablespoons.

• Milk: 1 cup (250ml).

Pro Tip: Coconut milk or Almond milk makes it extra tropical and creamy.

• Sweetener: 1 tablespoon of maple syrup, honey, or agave nectar.

• Vanilla: A splash of vanilla extract (optional).

• Mango: 1 ripe mango, peeled and diced or pureed.

• Toppings: Shredded coconut, fresh mint, or extra mango chunks.

Instructions:

Mix: In a jar or bowl, combine chia seeds, milk, sweetener, and vanilla. Stir well.

Rest: Let it sit for 5–10 minutes, then stir again to prevent clumps.

Chill: Cover and refrigerate for at least 4 hours, or ideally overnight, until it reaches a pudding-like consistency.

Layer: Once the pudding is set, create layers in a glass. Start with a layer of chia pudding, then add a thick layer of mango puree or diced mango.

Serve: Top with shredded coconut and enjoy cold!


Where to buy the best ingredients for Chia Pudding:

Buying Chia Seeds: In the UK, head to Holland & Barrett for organic options. In the US, Target and Walmart have great prices in the health food aisle. Look for "Black Chia Seeds" for a classic look.


The Mango Secret: To get that bright orange look, buy frozen mango and blend it if fresh ones aren't ripe enough. You can find high-quality frozen fruit at Sainsbury’s (UK) or Trader Joe’s (USA).


Milk Choice: For a thick pudding, use Full-Fat Canned Coconut Milk (found in the international aisle). Brands like Thai Kitchen (USA) or Blue Dragon (UK) work best for a rich texture.

Granola with Yogurt and Berries

Start your morning with the perfect balance of textures and flavours! 

This Granola, Yogurt, and Berry bowl is not really a "recipe" in the traditional sense, but rather a blueprint for a healthy, delicious, and incredibly quick breakfast or snack.

 It combines the protein-rich creaminess of Greek yoghurt, the satisfying crunch of granola, and the vibrant, sweet-tart burst of fresh berries. It takes less than 5 minutes to assemble and looks beautiful enough for an Instagram post.

 Here is how to put together the perfect bowl.

 Serves: 1 

Ingredients:

•  Yoghurt: 3/4 cup to 1 cup of yoghurt. Tip: We recommend plain Greek yoghurt for a thicker texture and higher protein boost, but vanilla yoghurt or a plant-based alternative (like coconut or almond yoghurt) works great too. 
  
  
• Granola: 1/2 cup of your favourite granola. Tip: Choose a granola that holds its crunch well. Chunky clusters are the best!
  
  
•  Berries: A generous handful (about 1/2 cup) of fresh mixed berries. Suggestions: Sliced strawberries, blueberries, raspberries, or blackberries. 
  
  
• Optional Toppings: A drizzle of honey or maple syrup, a sprinkle of chia seeds, or fresh mint leaves for garnish. 

Instructions: 

The Base: Scoop your chosen yoghurt into a serving bowl. If you want it to look extra fancy, you can swirl the top slightly with the back of your spoon. 

The Crunch: Pour the granola over one half of the yoghurt. 

The Fruit: Arrange your fresh berries next to the granola on the other half of the bowl. 

The Finale: Drizzle with a little honey or maple syrup if you like extra sweetness. Add any additional toppings like seeds or mint. Serve: Enjoy immediately while the granola is still crunchy!

Shopping Guide: How to Choose the Best Ingredients

To make your breakfast bowl truly gourmet, choosing the right brands is key. Whether you are shopping at Whole Foods in the US or Waitrose in the UK, here is what you should look for:

1. Finding the Perfect Yogurt

The secret to a café-style bowl is the thickness of the yogurt.

Go for Greek or Skyr: These are strained longer, making them extra creamy and high in protein.


The "Plain" Rule: Always buy Plain (Unsweetened) yoghurt. Most flavoured yoghurts contain as much sugar as a dessert. You can add your own natural sweetness with honey or fresh berries.


Top Brands (US): Chobani, Fage, and Siggi’s (for a thicker, tart flavour).


Top Brands (UK): Fage Total, Yeo Valley Organic, and Arla Skyr.

2. Selecting the Right Granola

Not all granolas are created equal. Some are hidden sugar bombs!

Check the Clusters: Look for "chunky" or "cluster" granola if you like a big crunch that doesn't get soggy in the yoghurt.


Read the Label: Aim for brands that use honey, maple syrup, or coconut sugar instead of refined white sugar or corn syrup.


Top Brands (US): Purely Elizabeth (excellent ingredients), Kind, or the famous Trader Joe’s Just the Clusters.


Top Brands (UK): Lizi’s (low sugar options), Dorset Cereals, or Waitrose No.1 range for a premium feel.

3. Where to Shop

In the USA, Whole Foods offers the best variety of organic toppings, while Trader Joe’s is the "go-to" for affordable, high-quality granola.


In the UK: Waitrose and M&S have the most luxurious granola selections. For a great budget-friendly protein boost, check the dairy aisle at Tesco or Sainsbury’s.

Burrito Recipe You’ll Ever Need

If there is one breakfast that can cure a bad mood (or a hangover), it’s a warm, loaded Breakfast Burrito. It’s basically a hug in a tortilla.

For a long time, my homemade burritos were... sad. They fell apart, or they were dry. But after much testing, I found the secret formula: Texture is everything. You need the crunch of the potato, the creaminess of the egg, and a toasted shell to hold it all together.

Here is how to make the best burrito of your life.

Ingredients (Makes 2 huge burritos):

• 2 Large Flour Tortillas (10-12 inch) – Tip: Get the biggest ones you can find.
• 4 Large Eggs (scrambled soft)
• 2 Hash Browns (frozen or homemade) OR 1 cup diced roasted potatoes
• 2-3 Sausages (removed from casing) OR 4 slices of Bacon
• 1/2 cup Cheddar Cheese, grated
• 1/4 Avocado, sliced
• 2 tbsp Salsa or Pico de Gallo (drain the liquid so it doesn't get soggy!)

Hot Sauce (optional, for serving)


Instructions:

1. The Crunch Layer

Cook your hash browns or potatoes until they are extra crispy. This texture is crucial. If you are using frozen hash browns, fry them until golden brown.

2. The Protein

In a skillet, cook the sausage meat or bacon. Break the sausage up into small crumbles as it cooks. Remove from the pan but leave a little bit of the fat for flavour.

3. The Eggs

Whisk your eggs and cook them in the same pan on low heat. Keep them soft and slightly undercooked (they will finish cooking inside the hot burrito). Do not overcook them!

4. Warm the Tortilla (Crucial Step!)

Microwave your tortillas for 15 seconds or heat them quickly in a dry pan. A cold tortilla will crack when you roll it. A warm tortilla is stretchy and cooperative.

5. The Assembly
Layer your ingredients in the centre of the tortilla:

Cheese (bottom layer, so it melts)
Hash browns
Meat
Eggs
Avocado & Salsa

6. The Roll & Seal

Fold the sides in, then tuck the bottom flap over the filling and roll it tight like a sleeping bag. Pro-Move: Place the burrito seam-side down in a hot pan for 1-2 minutes. This seals the burrito shut and gives you a delicious crispy crust.

Avocado Toast with a Perfect Poached Egg

 

There is a reason why Avocado Toast remains the king of breakfast. It’s simple, nourishing, and looks like a piece of art on a plate. But the difference between "okay" toast and "restaurant-quality" toast lies in the details.

Today, I’m sharing my foolproof method for the creamiest avocado base and that elusive, perfect runny poached egg.

Ingredients:

• 1 thick slice of Sourdough bread (or your favourite artisanal loaf)
• 1 ripe Avocado
• 1-2 Fresh Eggs
• 1 tsp Lemon juice
• Red pepper flakes (for a little kick)
• Extra virgin olive oil
• Salt & freshly cracked black pepper
• Optional: Feta cheese, microgreens, or "Everything Bagel" seasoning.

Instructions:

1. The Perfect Avocado Base

Don't just slice it! In a small bowl, mash the avocado with lemon juice, a drizzle of olive oil, and a pinch of salt. Mashing it creates a "glue" that holds everything together and ensures flavor in every bite.

2. Toasting to Perfection

Toast your sourdough until it’s golden brown and sturdy enough to hold the toppings. For an extra chef's touch, rub a halved garlic clove over the warm, toasted bread.

3. The Masterclass Poached Egg

Bring a pot of water to a gentle simmer (not a rolling boil).
Add a splash of vinegar (it helps the whites congeal).
Create a gentle whirlpool with a spoon and crack your egg into the centre.
Cook for exactly 3 minutes for a liquid gold yolk.
Remove with a slotted spoon and pat dry on a paper towel.

4. The Assembly
Spread a thick layer of the avocado mash onto the toast. Carefully place the poached egg on top.

5. The Finishing Touch

Sprinkle with red pepper flakes, black pepper, and microgreens. Slice into the centre and let that yolk flow!

Garden Fresh Vegetable Omelette

This colourful and nutritious omelette is the perfect way to start your day. It’s packed with fresh vegetables and is incredibly versatile—feel free to swap in whatever veggies you have in your fridge!

Prep time: 10 minutes Cook time: 8 minutes Serves: 1

Ingredients:

• Eggs: 3 large eggs
• Liquid: 1 tablespoon whole milk (or water for a lighter texture)
• Seasoning: Salt and freshly ground black pepper to taste
• Fat: 1 tablespoon unsalted butter (or olive oil)

Vegetables:

• 2 tablespoons diced red onion
• 1/4 cup diced red bell pepper
• 1/4 cup sliced button mushrooms
• A small handful of fresh baby spinach

Optional: 2 tablespoons shredded cheddar or feta cheese

Garnish: Fresh chives or parsley, chopped

Instructions:

Prepare the Veggies: Chop all your vegetables before you start cooking. The cooking process goes fast, so having everything ready is key!

Whisk the Eggs. In a medium bowl, crack the 3 eggs. Add the milk (or water), a generous pinch of salt, and black pepper. Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and the mixture is slightly frothy.

Sauté the Base Aromatics. Melt half of the butter (1/2 tablespoon) in a 9 or 10-inch nonstick skillet over medium heat. Once bubbly, add the diced red onion and bell pepper. Cook for about 2–3 minutes until they begin to soften.

Cook the Mushrooms and Spinach. Add the sliced mushrooms to the pan and cook for another 2 minutes until browned. Finally, toss in the fresh spinach and cook just until wilted (about 30 seconds).

Pour the Eggs. Add the remaining butter to the pan with the veggies, letting it melt to coat the bottom. Pour the egg mixture directly over the vegetables in the pan. Swirl the pan gently to distribute everything evenly.

The Cook and Tilt Technique. As the eggs begin to set around the edges, take a rubber spatula and gently lift the cooked edge, tilting the pan so the uncooked runny egg in the centre flows underneath. Repeat this around the pan until the top is mostly set but still looks slightly moist and glossy.

Fold and Serve. If adding cheese, sprinkle it over one half of the omelette now. Carefully slide the spatula under the half without cheese and fold it over the cheesy half. Let it cook for 30 more seconds to melt the cheese.