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We make this modernised, vegetarian interpretation of a full English whenever we crave something savoury in the morning. It’s warm, filling and generous without being too heavy. Apple and kale keep the flavours interesting, while browned onions, mushrooms, sweet potatoes and sprouts make it rich and hearty. We love to add some sriracha or gochujang sauce for a sweet and spicy flavour punch, but regular chilli sauce or even a good-quality ketchup can be used instead. The servings are quite generous here, so if you are a small family, it should still be enough for all of you with the addition of one or two extra eggs.

Vegetarian breakfast recipe

Serves 2
extra-virgin olive oil 2 tbsp
onion 1, peeled
sweet potato ½, peeled
brussels sprouts 10, trimmed
mushrooms 10 of your choice, cleaned
cherry tomatoes 10
red apple 1, cored
cavolo nero or curly kale 2 handfuls, stems removed
ground cayenne pepper a pinch
free-range eggs 2

Heat the oil in a medium-sized frying pan on a medium heat. Finely slice the onion, add it to the pan and sauté for about 5 minutes or until it begins to soften.

Thinly slice the sweet potato, cut the sprouts in half and roughly chop the mushrooms. Add them to the pan and sauté for 5 more minutes.

Cut 5 of the tomatoes in half (leaving the others whole), thinly slice the apple and roughly chop the cavolo nero or kale. Add them to the pan along with the cayenne pepper, season to taste with salt and pepper and sauté for a further 5 minutes or until all of the vegetables are tender.

Create two small wells in the vegetable mixture and crack an egg into each one. Cook the eggs to your liking.

Serve straight from the pan, topped with a drizzle of spicy sauce or ketchup.

A mild take on the bloody mary that swaps the usual heat and spice for more mellow flavours, making it an ideal start to a long day. Serves one.

Bartender’s breakfast recipe

4 cherry tomatoes
3 basil leaves (save 1 to garnish)
1 small pinch ground coriander
1 small pinch celery salt
1 pinch freshly ground black pepper
3 chives, roughly chopped
25ml vodka (Stolichnaya, for preference)
2 olives, to garnish
1 sun-dried tomato, to garnish

Put everything bar the garnishes in a blender, add a scoop of crushed ice and blitz smooth. Pour into a chilled highball glass, garnish and serve.

A deeply satisfying soup that is good as a light main dish. The pomegranate lifts and brightens the deep, smoky flavours going into the bowl.


Serves 4
olive oil 3 tbsp
chicken wings 12
smoked garlic 6 cloves
rosemary sprigs 4
bay leaves 3
thyme sprigs 12
water 2 litres
freekeh 100g
small carrots and parsnips 250g
pomegranate 1
chopped parsley a handful

Pour the oil into a deep casserole over a moderate heat and brown the chicken wings on both sides. Peel and crush then flatten the garlic cloves, then add them to the chicken together with the whole rosemary sprigs, bay, thyme and the water. Bring to the boil, lower the heat and simmer gently for an hour.

Rinse the freekeh then tip it into the chicken stock and continue simmering for 20 minutes. Halve the carrots and parsnips and add them to the pan, then leave to cook for 20 minutes till tender. Cut the pomegranate in half and take out the seeds. Remove the sprigs of herbs from the soup, they have done their work. Ladle into bowls, then spoon the chopped parsley and pomegranate seeds on top.

Pomegranate and prosecco recipes

Deep ruby red, nicely balanced between sweet and sour, this is a perfect drink for Christmas morning.

Pomegranate and prosecco

Serves about 6
clementines 2
cardamom pods 6
pomegranate juice 350ml to taste
prosecco 1 bottle

Peel the clementines, and break into segments. Remove the skin and pith with your fingers, then lay the segments on a tray and place in the freezer for a couple of hours.

Crack the cardamom pods open with a heavy weight, such as a mortar, but don’t grind them to a powder.

Divide the pomegranate juice between glasses, add two segments of frozen clementines to each glass, then a cardamom pod. Top up with prosecco and serve with ice.