These nutty banana and berry toasts will keep you going all morning - sweet, simple and super quick to make
- 4 slices of your favourite bread (we used sourdough)
- 4 tbsp almond butter
- 1 banana, cut into thin rounds
- 1 tbsp goji berries
- ½ tbsp sunflower seeds
- drizzle honey
MethodDrizzle over the honey and sprinkle with some flaky sea salt.
- 500g strong white bread flour
- 7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)
- 1½ tsp salt
- 1 tbsp soft butter
- 1 tbsp sunflower seeds
- 1 tbsp each of sesame and poppy seeds, plus extra for sprinkling
- Mix the flour, yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Mix in the seeds. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
- Put the dough onto a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
- Knock back the dough by gently kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough’s lightness. Shape into a ball, then cover and leave for 10 mins.
- Shape by flattening the dough into a rectangle about 25 x 19cm using your knuckles. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Seal both ends by pressing down firmly with the side of your hand. Lay the loaf on a baking parchment-lined baking sheet with the join underneath. Using a very sharp knife, make 7-8 diagonal slashes down the length of the loaf, deep enough to open up slightly. Cover and leave for 40-45 mins, or until about doubled in size. Finish by brushing between slashes with water, then sprinkling with alternate lines of seeds.
- Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.
- 4 tbsp almond butter (make your own with the 'goes well with' recipe, right)
- 1 grapefruit (you will need about 100g flesh)
- 2 slices rye bread, toasted (optional)
- Toast your rye bread, if you like. Segment the grapefruit and spoon the fruit, along with any juice, into a small bowl.
- Spread the almond butter onto the rye bread, and top with the grapefruit, drizzling any juice over the top.
- 2 large garlic cloves
- generous pinch of saffron
- 3 tsp rapeseed oil
- 200g diced skinless turkey thigh
- 85g wholegrain basmati rice
- ½ tsp ground cinnamon
- 1 tsp vegetable bouillon
- 3 celery sticks, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp dried goji berries
- 1 medium onion, halved and very thinly sliced
- 100g baby spinach leaves
- 25g flaked almonds
- Finely chop the garlic and set aside to activate (see tip). Meanwhile, pour 2 tbsp boiling water over the saffron and set aside to infuse. Heat 2 tsp of the oil in a large, non-stick sauté pan with a lid, then add the turkey and fry for 5 mins, stirring frequently, until it starts to brown.
- Stir the rice and cinnamon into the pan, then pour in 400ml boiling water and the bouillon, and stir well. Add the celery, thyme, goji berries and lots of ground black pepper. Cover the pan tightly to prevent steam escaping, and cook over a low heat for 20 mins.
- Meanwhile, heat the remaining oil in a non-stick pan and add the onion. When it starts to soften, cover the pan for 5 mins to steam it a little more. Take off the lid and slowly fry for 12-15 mins until golden, stirring frequently.
- After the rice has cooked for 20 mins, check the water level – if the rice is still too nutty and the liquid has all been absorbed, add up to 100ml more water. Stir in the saffron, cover again, and cook for 5-10 mins until the rice is tender.
- Add the garlic and spinach, cook briefly to wilt the leaves, then turn off the heat. Toss through the fried onions and almonds. Cover the pan and leave to rest for 5 mins before serving.