An easy muffin recipe from ” Nigella Bites” by Nigella Lawson. Split them while still warm and smear with unsalted butter, adding marmalade, jam or honey if you like.
A baked version of this Persian dish from ” The Saffron Tales” by Yasmin Khan. You can make individual kukus in a muffin tin or make one large kuku to slice at the table. Serve warm or cold with some salad, salty Middle Eastern cucumber pickles and some bread.
A lovely breakfast on the run from ” Alice’s Cook Book” by Alice Hart. You can vary the berries according to the season , use all white flour or replace the granola with some white chocolate if you like.
This is from ” Alice’s Cook Book” by Alice Hart . You can add a handful of chopped walnuts or pecans if you like.You could also use white or milk chocolate, or all three together.
Light and fluffy savoury scones from Debora Robertson’s ” Notes from a Small Kitchen Island”. Serve warm, split with plenty of butter and a little more Marmite.
These smoky and spicy fritters are from ” Cook as You Are ” by Ruby Tandoh. They make an easy lunch or breakfast dish and are loosely based on Jamaican salt cod fitters. Serve with a dressed green salad.
