Waffles are making a big comeback. Their perfectly spaced nooks are the ideal vessel for pocketing maple syrup and trapping blueberries, or other tasty little morsels. This buttermilk version has a sprinkling of rye to add a wholesome nuttiness – just enough to stand up to the lashings of syrup. – Find the recipe over on khoollect.com
I realise the Nutribullet* was not created to make extra smooth breakfast pancake batter, but if you are fed up with blending up the contents of your fridge into healthy smoothies, try these. These banana oat breakfast pancakes are truly delicious, only slightly indulgent, and so quick to whip up you can even make a mid-week brekkie out of them.
Either I’m suffering from a bout of Baader-Meinhof or artisanal tinned fish (no, not the John West variety) is having its moment. Case in point, in the space of 10 days, Nuno Mendes’ new Spitalfields market wine bar and restaurant Taberna do Mercado opened with a section exploring the gastronomic potential of oily conserves of the ocean variety. Days later in Lisbon, I spot pretty little branded tins all over the place and the Rough Guide is imploring me to visit a tin-tastic shop tucked away in Alfama exclusively selling these conserves. Then fast forward to the following thursday at trendy natural wine bar Septime La Cave in Paris, they peeled back the silver lid of a tin of sardines, presented it on a white plate with a wedge of lemon, then chucked us a basket of bread and a fork for scooping up said sardines and soaking up the lovely Mosse.
I rarely spare a second thought for shopping for breakfast supplies; I’m generally too busy thinking about what’s for dinner. But boasting a pantry stocked with every type of grain under the sun allows major leeway in creating a healthy and wholesome brekkie without ever having to think too far ahead.