Preparation

1. Heat oil in a large non-stick frying pan.
2. Add courgette, pepper & onion.
3. Fry for 5 minutes until start to soften.
4. Make a gap in the centre of the pan.
5. Spray 2 sprays of oil in the centre & crack in the eggs.
6. Cook for 2-3 minutes until eggs are as you like them.
7. Scatter over a few basil leaves & the black pepper.
8. Serve with 80mg of sliced melon on the side.

TOP TIP: Cook vegetables for less time if you like them "al dente" It gives the dish a lovely crunch.

Preparation

1. Pre-heat oven to 350°F/180°C/Gas Mark 4/ (160°Fan).
2. Put all ingredients into a large bowl & mix together.
3. Put mixture into a large deep rectangular tray.
4. Spread evenly.
5. Put in bottom shelf of oven for 15-20 minutes, taking care not to burn seeds.
6. Remove and leave to cool.
7. Store in an airtight container. (Will keep for up to 3 weeks).)

TOP TIP: You can mix any berries but one of my favourites is raspberries & blueberries. The tartness of the raspberries combine beautifully with the sweetness of the blueberries, the smooth velvet of the greek yoghurt & the crunch of the nuts & seeds in the granola. Heaven!

Preparation

For the porridge:
1. Mix the porridge with the milk in a cereal bowl.
2. Microwave for approx 3 minutes on power 600. Remove & stir.
3. If it needs to be thickened up a bit more, cook for a further 1 minute on power 600. Stir thoroughly.

For the warm, spiced berries:
1. Place a non-stick frying pan over a medium-high heat.
2. Add the fruit.
3. Sprinkle with a pinch of ground mixed spice. Mix thoroughly.
4. Cook for approx 1 minute until fruit softens.
5. Spoon the warm, spiced berries over the porridge & serve immediately.

TOP TIP: Cooking the fruit for just a minute until softened brings out the sweetness without the need for extra sugar.

Preparation

1. Heat the 1/2 tbsp of butter in a frying pan on a medium-high heat. Add sliced mushrooms & cook until nicely browned.
2. Whilst cooking, heat the 1 tsp oil in a small frying pan on a gentle heat & crack in the eggs.
3. Put tomatoes under a heated grill.
4. Cook all until cooked to taste.
5. Toast, butter (using other 1 tbsp butter) & slice toast & put out on a warmed plate along with cooked egg, mushrooms & tomatoes.
6. Sprinkle with black pepper & serve immediately with sliced melon.

TOP TIP: For added flavour, swap tomatoes for seasonal tomatoes on the vine (80g per person).

Preparation

1. Heat oil in a frying pan.
2. Fry mushrooms on a medium heat until nicely browned.
3. Whilst mushrooms cooking, grill tomatoes.
4. Toast bread & spread with the butter.
5. Put toasted bread onto a plate, top with mushrooms & tomatoes.
6. Sprinkle with black pepper & salt.
7. Serve immediately with pink grapefruit juice.

TOP TIP: Just as nice without buttering the toast as the crunch offsets the softness of the mushrooms & tomatoes. Use any mushrooms you like.

Preparation

1. Spray the rapeseed oil into a warmed medium non-stick frying pan.
2. Add mushrooms & green pepper. Stir & cook over a medium heat for a few minutes.
3. Whilst cooking, put tomatoes under grill.
4. Mix salt into whisked eggs & pour over mushroom & peppers.
5. Cook gently over a low-medium heat until omelette cooked to taste.
6. Sprinkle with black pepper.
7. Serve immediately with the grilled tomatoes & juice.

TOP TIP: For a change, use a diced onion with the pepper instead of mushrooms.

Preparation

1. Break eggs onto a plate gently, without breaking yolks.
2. Bring a pan of water to boil & carefully slide in the eggs.
3. Place a lid on the pan & turn the heat off. Leave eggs to poach for appx 3 minutes.
4. Remove with a slotted spoon & set aside on a clean plate. Keep warm.
5. Toast bread & warm olive spread in a saucepan.
6. Add garlic & lemon juice to melted spread & stir well.
7. Add spinach. Stir well.
8. Heat through for 1-2 minutes, until spinach wilted.
9. Place bed of spinach onto each plate, squeezing gently to remove excess fluid.
10. Put a poached egg on top of spinach & sprinkle with black pepper.
11. Cut toast up into fingers. Put on plate away from spinach to keep toast crisp.
12. Serve immediately with slice of melon on the side.

TOP TIP: Use an egg poacher pan if you have one instead of poaching eggs in pan of water.

Preparation

1. Heat oil gently in a deep base lidded-frying pan.
2. Add garlic & salt & cook for 30 seconds.
3. Add spinach & cook until wilted.
4. Mix in cherry tomatoes, tinned tomatoes, chilli flakes, cumin, oregano & basil.
5. Cover & simmer for 5-10 minutes until thickened.
6. Push mixture to sides of pan.
7. Break eggs into centre of pan.
8. Cover & simmer for 5-10 minutes until eggs cooked to taste.
9. Season with black pepper. Dress with a few basil leaves. Serve with melon on side.

TOP TIP: This dish does give quite a spice. If you prefer less spice, omit or reduce the amount of chilli flakes.

Preparation

1. Pour tomato juice into a lidded deep-based frying pan.
2. Add prepared vegetables, tomato, basil & salt.
3. Bring to boil. Cover & simmer for 8-10 minutes. Remove lid.
4. Push vegetables to sides of pan.
5. Crack eggs into centre of pan.
6. Cook until eggs cooked to taste.
7. Sprinkle with black pepper.
8. Serve immediately with the pink grapefruit juice.

TOP TIP: Don't overcook the vegetables in the first stage as they will cook further when the eggs are cooking.

Preparation

1. Heat oil in a medium non-stick frying pan.
2. Add pepper & onion. Stir & cook over a medium heat for a few minutes.
3. Mix salt, black pepper & basil into whisked eggs & pour over pepper & onion.
4. Cook, stirring gently with a fork until eggs starts to set then stop.
5. Continue to cook gently over a low-medium heat until omelette cooked to taste.
6. Serve immediately with juice.

TOP TIP: Put under grill for a couple of minutes if omelette cooked underneath but not quite set on top.