Halve the tomatoes, place in a bowl and toss with the lemon juice, 1 tablespoon of oil and a pinch of sea salt. Pick, tear and toss in the basil leaves (reserving the smaller ones for garnish), then leave aside to macerate for a few minutes.

Meanwhile, place a large non-stick frying pan on a high heat. Drain the beans and put into the hot pan with the fennel seeds and a pinch of black pepper. Leave for 5 minutes, shaking occasionally – you want them to char and pop open, bursting their skins. Pour the macerated tomatoes into the pan with 100ml of water, season, then leave to bubble away vigorously for 1 minute. Crack in an egg on each side, then cover with a lid, plate or tin foil, reduce to a medium-low heat and slow-cook for 3 to 4 minutes for nice soft eggs, or longer if you prefer. Meanwhile, toast the bread.

Divide the ricotta and spread over the two pieces of hot toast, then serve on the side of the baked eggs in beans. Sprinkle the reserved baby basil leaves over the top and tuck right in. Nice finished with a drizzle of balsamic vinegar and/or a drizzle of hot chilli sauce. Delicious.

Preheat the oven to 180°C/350°F/gas 4. Place the oats, nuts and seeds in your largest roasting tray. Toss together and roast for 15 minutes, stirring halfway. Stir the dried fruit, cocoa and coffee into the mix, finely grate over the orange zest, then, in batches, simply blitz to a rough powder in a food processor, tipping it into a large airtight jar as you go for safekeeping.

To serve, you can have loads of fun – the simplest way is 50g of granola dust per person, either with cold cow’s, goat’s, soya, nut or oat milk or 2 tablespoons of natural yoghurt, and a handful of fresh fruit (80g is one of our 5-a-day).

You can make porridge using 50g of granola dust to 200ml of milk, then top with fresh fruit, and this ratio also works for a smoothie – I like to chuck 1 ripe banana and 1 handful of frozen raspberries into the mix too. It’s even a great base for pancakes – simply beat 2 heaped tablespoons of granola dust with 1 heaped tablespoon of wholemeal self-raising flour, 1 mashed banana and 1 egg, then cook as normal. And in winter, try a hot drink – heat 25g of granola dust with 200ml of your favourite milk to your desired consistency.

Lay a 30cm sheet of good-quality clingfilm flat on a work surface and rub with a little olive oil. Finely slice half the chilli (deseed it if you like) and scatter in the centre of the sheet, then carefully crack an egg on top. Pull in the sides of the clingfilm and, importantly, gently squeeze out any air around the egg. Tie a knot in the clingfilm to secure the egg snugly inside. Repeat with the remaining chilli and the second egg, then put the parcels to one side. Place a pan of water on a medium heat and bring to a simmer.

Use a small sharp knife to remove the core from the tomatoes, then drop them into the simmering water for just 40 seconds. Remove to cold water, then peel and chop into eighths, discarding the seedy centre. Place in a bowl with 1 teaspoon of extra virgin olive oil. Peel and coarsely grate in the onion, mix together, then season to taste with sea salt, black pepper and half the lime juice. Poach the eggs in the simmering water for around 6 minutes for soft-boiled, or until cooked to your liking.

Meanwhile, peel, destone and smash up the avo with the remaining lime juice and season to perfection. Toast the bread, then divide and spread the smashed avo on it like butter, and spoon over the dressed tomato. Unwrap your eggs and place them proudly on top, then finish with the coriander leaves.

Blitz half the blueberries or raspberries, the peeled banana, milk, egg and flour in a blender to make a smoothie pancake batter. Tip into a bowl and fold in the remaining berries. Place a large non-stick frying pan on a medium–high heat. Once hot, put your batter into the pan to make large pancakes or little ones, whichever you fancy. Either way, cook for a couple of minutes on each side, or until crisp and golden. Sometimes I flip them for an additional 30 seconds on each brown side to ensure they get super-crispy. Serve as and when they’re ready, while you get on with more.

To serve, I like to slice my pancakes in half so you can see all that lovely fruit, like in the picture. Top with a dollop of yoghurt, a sprinkling of cinnamon and a scattering of toasted nuts, then finish with a little drizzle of honey.

Put a 25cm frying pan on a medium heat with 2 teaspoons of oil. Halve the tomatoes and add cut side down. Slice the rim and stalk off the mushrooms, exposing the whole inside, and place face down in the pan (keep the trimmings for another day). Cook for 6 to 7 minutes, gently twiddling the tomatoes and mushrooms in the oil and turning only when beautifully golden.

Reduce the heat to low and crack the eggs into the pan, angling it so the whites completely coat the base to create a yummy eggy plate. Working fairly quickly, drain the beans and toss with a splash of Worcestershire sauce, then scatter into the pan. Sprinkle with a pinch of sea salt and black pepper from a height, then cover the pan with a lid, plate or tin foil and leave for about 2 minutes, or until the eggs are cooked to your liking.

Meanwhile, warm the tortilla in a dry pan for just 1 minute, then slice into 1cm strips for dipping. Serve the breakfast straight from the pan or slide it onto a sharing plate. Add dollops of cottage cheese, pick and sprinkle over the coriander leaves and finish with a drizzle of Tabasco chipotle sauce.

Cook the black rice according to the packet instructions, overcooking it slightly so it’s plump and sticky, then drain and cool. Meanwhile, peel and destone the mango, blitz the flesh in a blender with the lime juice until smooth, and pour into a bowl. Separately, toast the hazelnuts and coconut in a dry frying pan until lightly golden, then bash up in a pestle and mortar.

Peel the bananas and tear into the blender, then blitz with the hazelnut milk, vanilla extract and two-thirds of the black rice – depending on the sweetness of your bananas, you could also add a teaspoon of honey. Once smooth, stir that back through the rest of the rice – this will give you great texture and colour. Divide between four nice jars or bowls. Spoon over the blitzed mango, squeeze half a passion fruit over each one, then delicately spoon over the yoghurt and sprinkle with the hazelnuts and coconut.

Preheat the oven to 180°C/350°F/gas 4. Line a 25cm ovenproof frying pan or tin with a scrunched sheet of wet greaseproof paper. Place 200g of figs in a food processor with the oil, yoghurt, vanilla extract, peeled bananas and eggs, then blitz until smooth. Add the flour, baking powder, ground almonds, poppy seeds and turmeric and pulse until just combined, but don’t overwork the mixture. Coarsely grate and stir in the apple.

Spoon the mixture into the prepared pan and spread out evenly. Tear over the remaining figs, pushing them in slightly, then chop the almonds and scatter over. Bake for 35 to 40 minutes, or until golden, cooked through and an inserted skewer comes out clean. Transfer to a wire rack to cool a little.

I like to serve each portion with 1 tablespoon of nut butter (see here), 1 tablespoon of natural yoghurt and some wedges of blood orange. Store any extra portions in an airtight container, where it will keep for 2 to 3 days.

This omelette cooks really quickly in a hot pan. The heat of the pan is our friend – it prevents the omelette from sticking. At the same time, we don’t want to colour the omelette – it really takes no time to cook at all. So, pop the rye bread on to toast. Place a 30cm non-stick frying pan on a high heat with a drizzle of oil, then wipe it around and out with kitchen paper.

When the pan’s hot, beat the eggs in a bowl for 10 seconds, then pour into the pan and swirl around two or three times to cover the base. Evenly grate the cheese over the egg from a height, then turn the heat off. By the time you’ve done that, the omelette will be cooked. Use a rubber spatula to gently ease it away from the edges and fold it in half – then I like to roll it up a few times, or fold it into quarters or eighths. If folding and rolling causes you any problems just think badly folded handkerchief and you’ll achieve that lovely texture. Pile the spinach onto your toast and top with the omelette and a few drips of chilli sauce. Slice the tomato, sprinkle with a little sea salt, and enjoy on the side.

Feel free to add some torn fresh herbs, such as oregano, flat-leaf parsley or basil, to your eggs too if you fancy, or to use any other good hard cheese.

Peel and tear 3 bananas into a blender. Add the vanilla extract and 300ml of milk, then blitz until smooth. Pour into a jug, and stir in half the chia seeds. Divide between ten pots or cups, then pop into the fridge to start setting.

Meanwhile, tip your chosen frozen fruit (it’s really nice to ring the changes and mix things up each time you make these) into the blender, peel and tear in the remaining banana, and add the remaining 300ml of milk and the lime juice. Blitz until smooth, then decant into the jug and stir through the remaining chia seeds. Divide between your ten pots or cups, pouring it in gently over the back of a spoon so you get a nice line where the two flavours meet. Return to the fridge and they’ll be good to go in a couple of hours.

In a blender, simply blitz the oats, linseeds and all the nuts, the quinoa, vanilla extract and malted powder until fine and combined, giving it a shake and working in batches if you need to. Decant the porridge powder into an airtight jar or tin, and keep covered, ready to use whenever you like.

When you want a portion, simply place 50g of protein porridge mixture in a small pan with 150ml of your favourite milk. Stir regularly for 3 minutes on a medium–low heat, or until thickened to your desired consistency.

I like to mash up half my fruit with a fork and stir it through the porridge to give it colour, flavour and natural sweetness, then serve the rest sprinkled on top with the nuts – toast them first, if you like, for extra flavour. Yum.

Cook the rice in a pan of boiling salted water according to the packet instructions, adding the eggs to the pan to soft-boil for the last 6 minutes.

Meanwhile, place a large non-stick frying pan on a medium-high heat. Quarter the mushrooms and place in the dry pan, stirring occasionally, while you peel the ginger and deseed the chilli. Saving a few slices of chilli for garnish, finely chop the rest with the ginger, half the coriander leaves and all the stalks. Trim and slice the spring onions. Push the mushrooms to one side of the pan, then add 1 tablespoon of oil, the chopped ginger, chilli, coriander and spring onions, and 1½ heaped teaspoons of curry powder. Stir-fry for 2 minutes, while you halve and add the tomatoes, followed by the peas and spinach. Drain and add the rice. Toss, stir regularly and fry for 4 minutes, then squeeze in half the lemon juice and season to perfection.

Briefly hold the eggs under cold running water until cool enough to handle, then peel, halve and dot in and around the vegeree. Spoon over the yoghurt, sprinkle with the reserved chilli and coriander leaves, add an extra pinch of curry powder and serve right away, with lemon wedges for squeezing over.

Preheat your waffle iron. In a bowl, mix the flour, poppy seeds, harissa and 1 egg together, then gradually add the milk, whisking until combined, and season with sea salt and black pepper. Brush the waffle iron with a minimal amount of sesame oil, then sprinkle half a teaspoon of sesame seeds into each side, followed by a quarter of your waffle mixture each side – I make two small waffles, rather than one big one, per person by only part-filling each mould, giving you the ability to make a waffle sandwich later! Cook the waffles for a few minutes, or until golden, fluffy and cooked through.

Meanwhile, peel and matchstick the carrot, ideally on a mandolin (use the guard!), place in a bowl, then finely slice and add the spinach. Halve the pomegranate, then, holding one half cut side down in your fingers, bash the back with a spoon so the seeds tumble into the bowl. Squeeze the other half through your fingers so the juice dresses the salad. Toss together, then pick and tear over the mint leaves. Drizzle a small non-stick frying pan on a medium heat with oil, then wipe around and out with kitchen paper. Crack in 1 of the remaining eggs, sprinkle with a pinch of sesame seeds, then cover the pan to set the top of the egg and cook to your liking.

Serve the waffles with half the salad, the sesame fried egg, a dollop of yoghurt and a good shake of chilli sauce, then get on with your second portion.

This bread is delicious hot from the oven – it requires no proving in the making, and there are lots of wonderful ways to enjoy it. Preheat the oven to 190°C/375°F/gas 5. Place both flours, the oats, bicarbonate of soda and 1 level teaspoon of sea salt in a large bowl and mix together. In a separate bowl, whisk the egg and buttermilk or yoghurt together, then use a fork to stir the egg mixture into the flour. Once it starts to come together, use your lightly floured clean hands to pat and bring the dough together.

Shape the dough into a round ball and place on a lightly floured baking tray, dusting the top lightly with flour, too. Use your hands to flatten the dough into a disc, roughly 3cm deep. Score a cross or star into the top with a knife, about ½cm deep, then bake in the centre of the oven for 40 to 45 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.

Transfer to a wire cooling rack, and serve slightly warm. As you’d expect, this is great with all your favourite toppings. For lots of ideas, see here.

Preheat the oven to 190°C/375°F/gas 5. In a food processor, pulse the nuts, seeds, dried fruit and spices with the finely grated orange zest, then tip into a bowl. Peel the orange then blitz the segments to a pulp with the peeled bananas in the processor. Pour the mixture into a measuring jug, add the honey and top up to 500ml total volume with water. Pour into a large pan on a medium-high heat and just bring to the boil, then use a rubber spatula to stir in the oats, bran and blitzed nut mixture. Keep stirring, beating and mashing over the heat for 5 minutes, or until the oats start releasing their starch and the mixture becomes gluey.

Transfer to a non-stick 25cm square baking tin. Spread it out and, to help you later, score your twelve bar portions into the top. Bake at the bottom of the oven for 45 to 50 minutes, or until golden and set. Leave to cool in the tray for 10 minutes, then transfer to a wire rack.

Place the flour in a bowl and beat well with the egg and cottage cheese. Finely chop the ham, tomato and mushrooms, and stir through the mixture with a good pinch of sea salt and black pepper. Put a large non-stick frying pan on a medium-low heat. Once hot, put heaped spoonfuls of the mixture into the pan to give you six popovers. Leave them to get nicely golden for a few minutes, then flip over and gently flatten to 1cm thick with a palette knife.

Once golden on both sides, remove the popovers from the pan for a moment, then turn the heat off. Finely grate the Parmesan into the pan to melt. Place the popovers on top, wait for the Parmesan to sizzle and go golden from the residual heat of the pan, then use your palette knife to gently push the cheese towards each popover. Once the crispy popovers can be easily prised away from the pan with your palette knife, bang them out on to a board.

Swirl some chilli sauce through the yoghurt, toss the rocket in a squeeze of lemon juice and serve both on the side, then enjoy!

In a blender, blitz the eggs, peeled banana, and 1 pinch each of nutmeg and cinnamon until smooth, then pour into a wide shallow bowl. Cut your bread 2½cm thick, then cut a slit into the longest side of each slice and wiggle your knife inside to make a pocket. Use your finger to stuff the raspberries inside – pack as many in as you can, but be gentle so you don’t tear the bread. Lay in the eggy mixture and gently squash the bread so it soaks up the eggs.

Meanwhile, put a large non-stick frying pan on a medium-low heat with 1 teaspoon of oil, then wipe it around and out with kitchen paper. Pour half the excess egg mixture into one side of the pan, then place a piece of soaked bread on top to give it a lovely pancake layer. Repeat with the rest of the mixture and the other slice alongside it. Cook for 3 to 4 minutes, or until golden, then confidently flip over to cook for the same amount of time. Meanwhile, smash up the pistachios in a pestle and mortar – toast them first, if you like.

Serve the eggy bread dolloped with yoghurt, sprinkled with pistachios and an extra pinch of cinnamon and drizzled with a little honey.

Drain the beans well, toss with a good pinch of paprika, tip them into a large non-stick frying pan on a high heat and simply leave to crisp up for around 10 minutes, or until they crackle and pop, then remove to a plate.

Meanwhile, in a blender blitz up the yoghurt, half the coriander leaves and all the stalks, and the juice of 1 lime to make a simple, clean dressing, then taste and season to perfection. Run your fork lengthways down the cucumber to create grooves, then finely slice along with the carrot, cabbage, tomato, iceberg and chilli (deseed if you like), either by hand with good knife skills, or ideally, for really beautiful results, on a mandolin (use the guard!).

Just warm the flatbreads in the empty frying pan for 20 seconds to make them flexible, then divide the veg between them and top with the crispy beans, a good drizzle of the dressing and a crumbling of feta. Pick over the remaining coriander leaves and add an extra squeeze of lime juice if you like, to taste. Roll them up and tuck in – they’re a messy eat, but totally delicious. And as great as these are on their own, they’re equally brilliant with a little leftover grilled or roasted meat thrown into the mix.