Brunch

When you need to cook 40 strips of bacon at a time, this is the best way to do it.

Though we call this a bread, it’s really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.

Filled with ham, bell pepper, and onions, this diner classic is also sometimes called a “Denver Omelet.”

When it’s French toast you want, diner-style is the only way to go.

Make this concentrate once and you'll be drinking refreshing cold brew coffee for an entire week.

I have had this served with chopped avocado, beans, rice, and all sorts. So please do feel free to include one (or all) of those as an accompaniment if you fancy it.

These berries don’t need much cooking time to stew down. However, you can change the fruits to apples, pears or even quinces and cook them in the slow cooker on low for about 5 hours. Let the slow cooker revolution continue! Best way forward for this brekky is to cook the fruit (frozen works well, too) and oats in batches so you have enough to last you throughout the week.

Fresh, crisp, sweet and salty, this is my go-to summer salad. Using in-season fruit in salads always makes for a refreshing change.

Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.

With a few fresh leeks, a hint of citrus, and a dash of cayenne, this all-in-one brunch dish is both luxurious to eat and easy to make.

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.

This hand-rolled biscuit recipe produces a fluffy (rather than flaky) biscuit, ready to be split and spread with flavorful honey butter.

Velvety ice cream provides a shortcut custard for this rich and satisfying version of French toast. Serve with maple syrup for an extra-sweet treat.

This is a quick and easy breakfast to have ready to go, after jump-starting your day with a morning workout.

I have lots of people asking me to create gluten-free recipes that do not just rely on the gluten-free flour that can be found in the shops. I have experimented with almond flour (ground almonds), but find that the resulting bakes can be quite heavy, which does not suit all baked goods, and also highly calorific. So while I use ground almonds in some things, I do like to use oats in others. The cinnamon in this recipe adds a lovely taste to the blueberries, as well as helping regulate blood sugar levels.