Great beginnings

Porridge is a great breakfast for any time of the year and the firm favourite of sporting legends such as runner Paula Radcliffe due to its long, slow energy release. Choose the topping of your choice for an energy packed start to the day.

Preparation time: 2 minutes

Cooking time: 5 minutes

100g porridge oats

200ml semi-skimmed milk

Pinch of salt

Extra milk to serve

Choice of toppings:

Toasted nuts and seeds with golden syrup

Bananas and maple syrup

Stewed fruits

Measure the oats, milk, 300ml water and salt into a pan. Bring slowly to the boil, stirring frequently with a wooden spoon. Cook the porridge slowly for a couple of minutes, then pour into warm bowls (which will prevent it setting instantly).

Pour extra milk around the edge, then add the topping of your choice and serve immediately

Scrambled Omelette with Cherry Tomatoes - Serves 1

Try this super-quick breakfast with your favourite cheese - Wensleydale, Lancashire or Cheshire.

Preparation time: 5 minutes

Cooking time: 4 minutes

10g butter

2 medium eggs, lightly beaten

6 cherry tomatoes, quartered

15g shavings of Lancashire cheese

Chives to garnish

1 slice of granary toast

Heat a non-stick pan with the butter. Pour the eggs into the hot pan and allow to set for 1-1.5 minutes.

Stir or scramble briefly and add the tomatoes and cook for a further 1-2 minutes until just cooked. Sprinkle with cheese and chives.

Fold the omelette and serve with the toasted bread. Season well and serve.

Tip: Try adding 15g of fresh baby spinach along with the tomatoes.

Blueberry & Banana Smoothie - Serves 1 - makes about 275ml

You can use a mixture of oats, oatmeal, oatbran or wheatgerm; they all work well.

Preparation time: 5 minutes

1 ripe banana, chopped

125g blueberries

25g porridge oats

15g wheatgerm

1 tsp honey

75ml semi-skimmed milk

Pour all the ingredients in a blender or food processor together and whiz until smooth. Thin with extra milk if necessary. Drink straight away or pour into a cup to drink on the move.

Honey & Walnut Bread - Makes one 950g loaf, which cuts into 12 chunky slices

This is perfect for toasting. Instead of making one large loaf, you could use two 450g loaf tins and freeze one loaf for later. If you don't have loaf tins, shape the dough into an oval on a lightly greased baking sheet.

Preparation time: 20 minutes, plus proving

Cooking time: 30 minutes

250g strong wholemeal flour

250g strong white flour

2 tsp easy-blend dried yeast

1 tsp salt

4 tbsp clear honey

25g butter, melted

100g walnut pieces (or mixed seeds e.g. sunflower, pumpkin and linseeds), lightly toasted Grease a 900g loaf tin. Put the flours, yeast and salt in a large bowl. Add the honey, butter and 250ml hand hot water. Mix to a soft dough with a round-bladed knife, adding a dash more water if the dough feels dry. Knead on a floured surface for 10 minutes until smooth and elastic. Alternatively use a mixer, fitted with a dough hook, and knead for 5 minutes. Add the walnuts/mixed seeds and knead until evenly distributed.

Put the dough in a lightly oiled bowl, cover with clingfilm and leave in a warm place for about 1 hours or until doubled in size. Punch the dough to deflate it and tip out on to the work surface. Shape into an oval and drop the dough into the tin. Cover loosely with greased clingfilm and leave to rise for a further 1 hour until well risen. Preheat the oven to 200oC, gas mark 6.

Brush top of dough with water and sprinkle with a little wholemeal flour. Score surface of the bread several times with a knife and bake for 30 minutes until risen and golden. Turn the loaf out of the tin and tap the base, it should sound hollow. If necessary, bake for a little longer. Cool on a wire rack.

Breakfast Brunch (Tomato Toast Topped with Spinach, Mushrooms and Eggs) Serves 4

Preparation time: 5 minutes

Cooking time: 15 minutes

4 ripe vine tomatoes, halved

4 large portabello mushrooms, halved horizontally

1 tbsp vinegar

4 large eggs

75g fresh baby spinach, rinsed

1 tbsp olive oil

4-8 slices of Irish soda bread, toasted Preheat the oven to 200C or gas mark 6. Lightly grease a large baking sheet then place the tomato halves on the tray with the halved mushrooms. Season well and bake for 13 minutes.

Meanwhile, for the eggs, bring a medium pan of water to the simmer and add the vinegar. Crack the eggs and gently drop them into the water. Cook for 5-6 minutes until softly poached and transfer to a warmed plate with a slotted spoon.

Arrange the spinach on to the mushrooms, drizzle the tomatoes and spinach with the oil and cook for a further 2 minutes until the spinach has wilted.

Squash 1 tomato half into each slice of toasted bread. Then sandwich the mushroom and spinach together and place on top of the tomato toast. Top with the softly poached eggs and serve with an extra roast tomato. Season and serve straight away.