Jean Christophe Novelli's five breakfast recipes - The Romantic, The Hangover, The Easy, The Vegetarian and The Healthy - are guaranteed to keep Brits in their beds this November.

The Romantic Breakfast - Waffles with Raspberry and Coconut (serves 4)

  • 60g plain flour
  • 30g cornflour
  • tsp salt
  • tsp baking powder
  • quarter tsp baking soda
  • 180ml buttermilk
  • 50ml milk
  • 6 tbsp vegetable oil
  • 1 large egg, separated
  • 1 tbsp sugar
  • tsp vanilla extract

    Coconut Cream (mix all together):
  • 100g coconut milk
  • 50g crème fraîche
  • 1 tsp castor sugar

    Heat oven to 200F and heat the waffle iron. Mix the flour, cornflour, salt, baking powder and baking soda in a medium bowl.

Measure the buttermilk, milk, and vegetable oil in a jug; mix in the egg yolk and set aside.

In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed.

Drop the whipped egg white on to the batter in dollops and fold in with a spatula until just incorporated.

Pour the batter on to the hot waffle iron and cook until the waffle is crisp and nutty brown. Set the waffle directly on the oven rack to keep it warm and crisp.

Repeat with the remaining batter, keeping the waffles in the oven. When all the waffles are cooked, serve immediately. Cover with fresh raspberries and coconut cream.



The Healthy Breakfast - Baked Spiced Kumquats (Serves 3-4)

  • Whole baked clementines or kumquats
  • Kirsch
  • Cinnamon stick
  • Vanilla pods - dried
  • Star anise
  • 150g sugar

    Blanch clementines in boiling sweet water for 15-20 seconds. Pierce top of each and insert a vanilla pod, star anise and cinnamon stick. Gently place clementines on a baking rack on a baking tray. Place into a very hot oven, turn off the oven and leave to cook overnight.

Once the clementines are cooked, make a hole in the top and spoon some kirsch or your favourite spirit into each one. Sprinkle with icing sugar and place back into the oven for 15 minutes.

Prior to serving, slice open the clementine into two halves and top with Crème Fraîche.



The Hangover Breakfast - Crouchmoor Farm Breakfast (Serves 2)

  • 2 sausages (any variety)
  • 1 sprig of rosemary
  • 2 sprigs of thyme
  • 3 large cloves of garlic
  • 3 black pudding sausages
  • Olive oil
  • 1 tsp of cumin seeds
  • 1 large beef tomato, cut in half horizontally
  • 4 rashers of smoked pork belly bacon
  • 2 whole portobello mushrooms, peeled
  • 50g Cheddar cheese, sliced
  • 2 duck eggs
  • 2 tbsp of hollandaise sauce
  • 2 sprigs of fresh chervil

    Heat a heavy-based frying pan on the hob and add the sausages, rosemary and a sprig of thyme. Peel two garlic cloves, cut each one in half and add to the pan. Bring a pan of water to the boil and put the black pudding in for a few minutes to soften the skin.

Remove the pudding from the water and add to the pan with the sausages - watch out as the water on the black pudding will make it spit.

Heat another frying pan, add a splash of olive oil and the cumin seeds. Toast them for a minute and then add the tomato halves, cut-side down first. Add the remaining thyme and garlic. Leave for a few minutes then turn over - the tomato should be soft and brown on each side by the end.

Place the cheese slices on the tomato halves and put under the grill for 2 minutes.

When the sausages are brown after about 10 minutes' cooking, put them and the black pudding in the oven to keep warm.

Use the discarded pan to fry the bacon and the mushrooms.

Meanwhile, add a splash of vinegar to the pan of boiling water. Cook the eggs separately by cracking each one into a bowl, transfer it to a ladle and gently tip into the water. Leave to poach for 2 minutes.

Remove each egg with a slotted spoon and trim off the excess white with scissors.