Crêpes

Makes 16 -18

• 125g plain flour

• 15g caster sugar

• Pinch of salt

• 2 eggs

• 325ml milk

• 100ml double cream

• A few drops of vanilla extract, orange flower water, or a little grated lemon zest

• Clarified butter to cook

Put the flour, sugar and salt into a medium bowl, add the eggs, mix well with a whisk.

Gradually stir in 100ml milk to make a smooth batter, then add the rest of the milk, and the cream. Leave the batter to rest in a warm place for an hour before using.

When you are ready to cook the crêpes, give the batter a stir, and flavour if you want with the vanilla, etc.

Brush a 22cm crêpe pan with a little clarified butter and heat. Ladle in a little batter, and tilt to cover the base. Cook for about a minute, and as soon as little holes appear all over the surface, turn the crêpe over, and cook for 30 -40 seconds. Transfer to a plate, stacking the crêpes with greaseproof paper if not eating immediately.

Serve with lemons, sugar, and or golden raisins macerated in brandy.

Bacon, Egg & Spinach Cups

Makes 6

• 6 rashers streaky bacon

• 6 large eggs

• 2 bunches English spinach

• 6 tsp cream

• Sea salt flakes

• Freshly ground black pepper

• Freshly grated nutmeg

• Chutney (to serve)

Preheat oven to 180C. Remove stems from spinach and wash well. Put spinach into a saucepan and cook over a low heat until just wilted. Season with salt, pepper and nutmeg, and set aside. Line a 6 cup muffin tin with bacon, and put into preheated oven for 3 minutes. Take muffin tin out of oven, tip off excess fat, and put a large spoonful of the spinach into each bacon-lined cup.

Break an egg into each cup, top each with a teaspoon of cream, season with salt and pepper, and put into the oven for 8 minutes. Remove from oven. Eat hot or cold with a generous helping of chutney. A delicious way to start any day.

Maple Syrup & Coconut Oil Granola

I know that there are lots of recipes for granola using coconut oil and maple syrup, this one’s mine. Hope you like it.

• 3 cups rolled oats

• 1 cup hazelnuts, skins removed and roughly chopped, or 1 cup slivered almonds.

• 1 cup mixed pepitas and sunflower seeds

• 1/3 cup chia seeds

• 1/2 cup sesame seeds

• 1 cup coconut flakes

• 1 tsp cinnamon

• 1/2 tsp Himalayan pink salt

• 1 cup golden raisins, roughly chopped

• 5 tbsp pure maple syrup

• 3/4 cup organic coconut oil, melted

Preheat oven to 140C. Mix all the dry ingredients together except the raisins in a large bowl. Combine the coconut oil and maple syrup together, and fold into the dry ingredients, mixing well.

Spread the mixture on a large baking sheet in a thin layer, put into the oven, and bake for 45 minutes, stirring every 15 minutes.

Turn down the oven to 100C, stir in the raisins, and bake for a further 15 minutes. Turn off the oven and let sit for 1/2 hour with the door half open.

When cool, store in glass jars for up to one month.