Four-seed Maple Granola
Makes 900g
2 tbsp olive oil
150ml apple juice
100ml maple syrup
1 tsp vanilla extract
350g jumbo rolled oats
100g oat bran
50g each sesame seeds, pumpkin seeds and sunflower seeds
50g linseeds
200g dried cranberries or raisins
l Preheat the oven to 160 ?C/fan 140 ?C/gas 3 and line 1 large or 2 smaller baking tray/s with baking paper. Gently warm the oil, apple juice, maple syrup, vanilla and a pinch of salt in a small pan and stir to combine.
l Mix the oats, oat bran and all the seeds together in a large bowl and pour the liquid mixture over. Stir well to coat thoroughly and spread the granola out on the trays.
l Bake for 45 minutes, turning and breaking up the cereal every 10 minutes or so. Stir in the cranberries or raisins and cook for 15 minutes more. Cool, then store in an airtight container for up to 2 weeks.
l Spoon 3-4 spoonfuls in a bowl and serve with milk, yogurt and favourite fruit.
Brie and Spinach Croissants
Serves 4
4 croissants slit open lengthways
Butter
200g young leaf spinach, washed
8 thick slices of brie
1 garlic clove, crushed, optional
l Heat the grill to high. Cook the spinach in a little butter with the garlic, until wilted. Squeeze out excess liquid. Lightly toast the croissants on the cut side then pile on the spinach and brie. Grill again until oozing, then fold together and serve with cherry tomatoes.
Sunshine Toast
Serves 1
Butter
1 slice of brown bread
1 medium egg
1 large cookie cutter
A baking sheet
l Preheat the oven to 200 ?C/fan 180 ?C/gas 5. Grease a baking sheet. Spread butter on one side of the slice of bread. Then press the cutter into the centre and stamp out the shape you have cut out. Put both pieces of bread onto the baking sheet, butter side upwards.
l Break the egg into a saucer. Carefully slide the egg into the hole in the bread. Put the baking sheet in the oven. Bake for 7 minutes or longer if you don’t like a runny egg yolk. Use a fish slice to lift the pieces of toast onto a plate. Serve with grilled halloumi and salad.
The Ultimate Salad
Serves 4
75g rocket leaves
75g baby leaf spinach
1 large carrot, grated
150g cherry tomatoes, halved
1 small red pepper, deseeded and thinly sliced
100g canned chickpeas, drained
2 tbsp sunflower seeds, lightly toasted
For the avocado dressing
1 ripe avocado
1 tsp Dijon mustard
2 tbsp fresh lemon juice
Dash of Tabasco sauce
2 tbsp olive oil
l Mix the leaves and carrot together in a serving platter. Tuck the halved tomatoes and pepper slices among the leaves and scatter over the chickpeas and seeds.
l To make the avocado dressing, halve the avocado and remove the stone. Scoop the flesh into a bowl, add the mustard, lemon juice and Tabasco sauce. Using a hand blender, blend until smooth adding the olive oil and 2-3 tablespoons warm water with the motor still running. Season to taste. Drizzle the dressing over the salad and serve.
