Lazy weekends or indulgent late mornings are the best time to enjoy a leisurely brunch. To make it easy, keep the following convenience staples in your pantry or freezer: maple syrup, canned corn, rolled oats, frozen spinach and peas, frozen berries and, of course, always have eggs in your fridge!
250 g (8 oz) fresh or frozen mixed berries, such as strawberries, raspberries and blackberries
1 tablespoon lemon juice
2 tablespoons caster (superfine) sugar
1 cup (125 g) toasted muesli
1/2 cup (50 g) walnut halves, roughly chopped
1 pomegranate (optional)
2 1/3 cups (600 g) low-fat Greek-style yogurt
Chill four tall glasses in the refrigerator.
Combine berries, lemon juice and caster sugar in a food processor or blender and process to make a smooth coulis.
Stir toasted muesli and walnuts in a bowl so that the walnuts are evenly distributed.
If using pomegranate, fill a large bowl with water. Use a small sharp knife to make a shallow cut in the pomegranate skin (not penetrating the flesh) in a circle around the top of the pomegranate, then peel off this top section of skin to reveal the pomegranate seeds and white membranes separating the sections. Make shallow cuts in the skin down the sides of the pomegranate, in line with each white membrane. Hold the pomegranate under the water in the bowl and gently tear the sections apart and separate the seeds. (This prevents the juice squirting.)
Put a spoonful of muesli mixture in the bottom of each glass. Top with a spoonful of yogurt. Add a layer of berry coulis and top with another spoonful of yogurt. Repeat until each glass is filled. Top with pomegranate seeds, if using, or a spoonful of coulis to serve.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.
For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.