Toasted seeds

Mixed seeds and nuts toasted in a frying pan over a low heat. Sunflower seeds, pumpkin seeds, sesame seeds and oats with a few pine nuts, walnuts and spare peanuts.

Courgette and leek frittata

Ingredients:

• 3 medium courgettes
• 1 leek
• An onion
• 3 tbsp extra virgin olive oil
• 4 large eggs
• 1 cup grated Parmesan cheese
• 1 cups shredded mozzarella
• 1 cup of cheddar
• 3 rashers of bacon
• salt and pepper to taste

Method:

Fry up the potatoes in butter. In a separate pan fry up the leeks, bacon, courgettes and onion in a separate pan. When the potatoes are cooked, arrange them over the base of the pan and remove the rest. Layer the veg and bacon mix with the remaining potatoes and the cheddar. Whip the eggs with seasoning and pour over the top. Put a lid on the pan and cook over a medium heat until the egg is set and cheese melted.

Pink Pancakes

From the Abel and Cole recipe site, recommended by Rebecca Catterall.

Beetroot for breakfast may feel like sunbathing in the rain but on a really warm day! Makes about 6 medium-sized pancakes (a perfect breakfast for 2)

• 1 egg
• 1 mug of plain white or wholewheat flour
• 2 heaped tsp of baking powder
• ¾ mug of apple juice
• ½ mug of finely grated raw (or cooked) beetroot
• ½ tsp of mix spice
• Olive oil
• Butter and honey, to serve

Whisk the egg until frothy. Add flour, baking powder and salt. Pour in the apple juice. Give it all a good whisk. Fold in the beetroot and spice. Warm a frying pan over high heat. Brush on a bit of olive oil. Drop in dessert spoonfuls of the pancake batter into the centre of the pan. Grab a spatula. As soon as the pancake starts to bubble up in the centre, flip it over and cook for 2 minutes or so, until cooked through. Don't be tempted to press the pancake down in the pan as it cooks as this will press out all the lovely air bubbles that make it nice and fluffy. When all your pancakes are cooked, add a dot of butter on the top of each, and then serve with a drizzle of honey and a nice cuppa.