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.

Triple Berry Muffins


Makes 12 muffins

  • 145g castor sugar

  • 250g self-raising flour, sifted

  • 1tsp bicarbonate of soda

  • 85g melted butter

  • 2 large eggs

  • 200ml milk

  • ½ cup Hanks Triple Berry Jam

Preheat oven to 180C, and grease 12 muffin tins.

Combine the sugar, flour, and bicarbonate of soda in one bowl, and in another bowl, whisk the melted butter, eggs, and milk together.

Pour the wet ingredients into the flour mix, and gently fold together with a metal spoon.

Swirl the Triple Berry jam through the batter, not mixing it in completely.

Spoon into muffin tins, place in oven, and bake for 15-18 minutes.

When cooked, take out and cool on a baking rack for 10 minutes before eating.

Bacon, Egg and Spinach Cups with Tomato Chutney


Makes 6

  • 6 rashers streaky bacon

  • 6 large eggs

  • 2 bunches English spinach

  • 6 tspn 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.

Yoghurt, Berry and Granola Pots


Serves 4

  • 3 punnets fresh berries. For example, raspberries, blueberries, strawberries

  • Grated rind of one orange

  • ¼ cup fresh orange juice

  • 2tbsp honey

  • 500g Meredith Dairy natural sheep milk yoghurt

  • ¾ - 1 cup granola

Put orange juice, grated rind, and honey in a small saucepan, bring to a simmer, turn off the heat and let cool.

Gently toss the berries in the orange syrup.

Divide 1/3 of the berry mixture between 4 glasses. Top with spoonfuls of the yoghurt, scatter on half the granola, and repeat again loosely layering each ingredient until finished.

Serve chilled.

Maple Syrup and 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

  • ½ cup sesame seeds

  • 1 cup coconut flakes

  • 1tsp cinnamon

  • 1/2tsp Himalayan pink salt

  • 1 cup golden raisins, roughly chopped

  • 5tbsp pure maple syrup

  • ¾ 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 ½ hour with the door half open.

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

Baked Eggs with Fresh Herbs and Cream


This is a dish that I can eat any time of the day. I always buy organic, free range eggs from happy chickens, their yolks are bright orange, and they taste absolutely delicious.

Allow for each person

  • One large egg

  • 1tbsp butter

  • 2-3tbsp thick cream

  • 1tbsp fresh herbs of your choice

  • Sea salt flakes and freshly ground black pepper

Preheat oven to 180C, put butter in individual shallow gratin dishes and pop into the oven for a couple of minutes until the butter is melted. Take out of oven, crack an egg into each dish, spoon cream around the egg yolks, taking care that none runs onto the yolk, scatter with herbs and season with salt and pepper. Place in the oven for about 5 minutes, or until egg is lightly set and cream is bubbling. Remove from oven, and eat immediately with hot buttered toast.

Buttermilk Hotcakes


Always Sunday breakfast in our house. Makes 12-14.

  • 13/4 cups flour

  • 2tbsp sugar

  • 2tsp baking powder

  • 1tsp bi-carb soda

  • 1tsp salt

  • 2 eggs

  • 2 cups buttermilk

  • ¼ cup sunflower oil

Firstly sift the flour, sugar, baking powder, bi-carb soda and salt together into a bowl. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on low speed until foamy. Add the buttermilk and sunflower oil and when combined stop the mixer and use a rubber spatula to gently fold in the flour mix. 

Cook your hotcakes on a preheated cast iron griddle or frying pan. Put over a medium heat, and when hot, grease with a nob of butter and spoon the batter onto the pan. Cook, turning over once, until golden brown. Enjoy a stack with Maple syrup and butter.