Ham & Cheese Croissants with Mustard Glaze

1 x 4 pack Croissants

120g pack Honey Roast Ham

8 slices Emmental Cheese

25g Dijon Mustard

20g set Honey

5g Soft Brown Sugar

Cut the croissants in half lengthways

Put a slice of cheese on the base of each croissant. Divide the ham between the croissants.

Top this with another slice of cheese. Put the tops on the cheese.

Mix together the mustard, honey and brown sugar. Brush this over the tops of the croissants.

Bake in the oven for 10 minutes, until golden.

Overnight Oats Three Ways

Blackberry and Apple (vegan)

42g Porridge Oats

70g Frozen or Fresh Blackberries

40g Apple Sauce

8g Chia Seeds

20ml Maple Syrup (or 20g Honey if not vegan)

160ml Unsweetened Almond Milk

 

Raspberry and Almond Butter (vegan)

42g Porridge Oats

70g Fresh or Frozen Raspberries

40g Almond Butter

8g Chia Seeds

20ml Maple Syrup (or 20g Honey if not vegan)

160ml Unsweetened Soya Milk 

 

Blueberry and Tropical (vegan)

42g Porridge Oats

35g Fresh or Frozen Blueberries

35g Tropical Blend

Pinch of Ginger or Cinnamon

20ml Maple Syrup (or 20g Honey if not vegan)

150ml Unsweetened Almond Milk 

These keep well in the fridge for up to 5 days.

Mix all the ingredients together, put into a jar or glass, cover and refrigerate overnight (or at least 4 hours).

Add the toppings on the day you’re going to eat.

Blackberry and Apple (vegan):

To serve, top with extra blackberries and apple slices.

Raspberry and Almond Butter (vegan):

To serve, top with extra raspberries and slivered almonds.

Blueberry and Tropical (vegan):

To serve, top with extra blueberries and tropical mix

Family Shakshuka with Chorizo and Eggs

1 large Brown Onion

1 Red Pointed Pepper

1 x 200g Spanish Chorizo Ring

3 Garlic Cloves

1 Green Chilli, approx. 10g

1 heaped tsp Paprika

1 tsp Ground Cumin

35ml Olive Oil

2 x 400g tins Chopped Tomatoes

5g Fresh Parsley

5g Fresh Coriander

4 Organic Eggs

Poached Eggs on Toast with Avocado and Feta

2 slices Bloomer Bread

2 ripe Avocados

80g Feta Cheese

2 large Eggs

½ tsp Paprika

10ml Lemon Juice Butter

Cut the avocados in half lengthways, remove the stones and scoop out the flesh with a spoon.

Put into a bowl, add the lemon juice and lightly mash with a fork.

Toast the slices of bread and spread with a little butter.

Poach the eggs.

Divide the avocado between the toast slices and thickly spread.

Break up the feta cheese and sprinkle over the avocado.

Top with a poached egg, sprinkle over the paprika and serve.

BAKED OATS

Got to say I gave this ago this morning and it was delicious.Just what you need on a gold morning.

35g plain porridge oats
1 egg
125g of your favourite yoghurt
Sugar/sweetner to taste
A few drops of vanilla essence
I used fresh figs cut into bite size pieces but you can use any fruit raspberries would be nice.
Mix all to gether and put into a ovenproof dish . sprinkle with cinnamon and bake till golden.