Here’s a twist on a classic breakfast or brunch recipe, that I’m sure you’ll really love. In my recipe I used the thick and delicious Total Fage 2% Greek yoghurt, but regular Greek yoghurt, or even creme fraiche would work just as well.

The addition of the yoghurt makes the whole thing light and creamy. If you wanted to improve even further, you could serve on a toasted English muffin. Yum!

We had this for brinner – when you have a breakfast for dinner – this week, to celebrate National Breakfast Week!

Serves 2

• knob of butter
• 6 eggs
• 50g strong cheddar cheese, grated
• 70g smoked salmon, roughly sliced
• 2 tbsp Greek yoghurt
• Salt and pepper
• 4 slices toast or English muffins
• 1/2 lemon, chopped in half

Melt the butter in a non-stick saucepan over a medium-low heat. Crack the eggs into a jug, season with salt and pepper and mix with a fork.

Pour into the saucepan and stir, scraping the bottom of the pan. When there’s only a little runny egg left, add the cheese.

Once the cheese has melted add the Greek yoghurt and stir until combined and hot. You could add a splash of milk if it gets too dry.

Serve on toast, topped with smoked salmon and a very generous amount of cracked black pepper. Squeeze over the lemon juice just before eating, to avoid soggy bread!

This recipe for Chocolate Tiffin is from my neighbour Claire who lives across the street from me. After my girlfriend brought home some of her tiffin, I had to get the recipe to share with everyone. Here it is!

Serves 4

• 100g butter
• 50-75g/8 squares of dark chocolate
• 50-75g/8 squares of milk chocolate
• 1 tbsp golden syrup
• 1 tbsp cocoa powder
• 250g dark chocolate digestives, crushed
• 3 handfuls of raisins

Melt the butter and chocolate in a sauce pan, then add the syrup and cocoa powder.

Remove from the heat and mix in the biscuits and raisins.

Press into a tin and cool in the fridge for an hour or so. Enjoy!

I noticed that my toddler loved to munch on ice cubes and frozen peas straight from the freezer, so came up with this cunning idea to get her to eat more fruit! This is so simple, I’m not sure it can be described as a recipe. Use whatever fruit is in season for a healthy kids snack, or a fresh dessert on a hot day.

Serves 1

• Strawberries, halved
• Melon, cut into 1 inch cubes
• Mango, cut into 1 inch cubes
• Satsuma segments
• Banana slices

Place all the prepared fruit pieces on a tray and open freeze. Once fully frozen, they can be stored in a bag or lidded container. Serve and eat straight away.

This is a simple recipe for a healthy Caesar salad pita pocket, which is perfect to eat on a hot day.

Serves 1

• 1 slice of white or brown bread
• 1 chicken breast
• 2 Romaine lettuce leaves, chopped
• 5-6 slices of cucumber
• 1 whole wheat pita
• Olive oil
• Caesar salad dressing (optional)

To make the croutons, heat your oven to 275ºC and cut the bread into ½-inch cubes. Place in a mixing bowl and toss with a little olive oil, so each cube is lightly coated.

Arrange the cubes in a single layer on a baking sheet and cook in the oven for about 10 minutes, then toss with a spatula and return to the oven for a further 10 minutes. Bake the croutons until partly crispy and beginning to turn golden.

Cook the chicken breast under a hot grill for 8-10 minutes. Slice into bite sized pieces, making sure it’s cooked through.

Mix everything together and stuff into a toasted pita bread, then drizzle with Caesar salad dressing. Totally delicious!

Serves 12

• 250g butter
• 200g good quality dark chocolate
• 50g pecan nuts, chopped (you can leave these out if you want, or add other nuts and dried fruit)
• 80g cocoa powder
• 65g plain flour
• 1tsp bicarbonate of soda
• 360g caster sugar
• 4 large eggs

Turn the oven to 180ºC and line a baking tray (25cm square or 6″ x 82 – the regular size) with baking paper.

Melt the butter and chocolate in a large pan over a low heat until combined, and then stir in the nuts.

Take off the heat and sift in the cocoa, plain flour, bicarbonate of soda and caster sugar. Mix well.

Beat in the eggs until the mixture is shiny and coming away from the sides of the pan.

Pour into the lined baking tray and bake for around 25 minutes, until it’s started to crust on the top but still wobbles a bit, so you get a nice gooey middle.

Leave to cool in the tray for a while, then cut into portions and serve. Yummy.

A quick and easy recipe for a delicious indulgent dessert. Perfect for hot summer days and easy to make kids and adult versions!

Serves 1

For the Sundae

• Peaches (tinned or fresh)
• Vanilla Ice-cream
• Crushed amaretti biscuits
• Whipped cream

Serves 4

• 1 part Pimms
• 3 parts flat lemonade
• a drop of mint flavouring (you don’t need much at all!)
• sliced strawberries
• apple
• cucumber

Mix Pimms, lemonade and mint together. Pour into ice lolly maker leaving a 1.5cm gap. Add all your bits of fruit, put in the freezer and leave to set for 4-5 hours. Enjoy!

A quick and easy recipe for pear and strawberry ice pops. Perfect for making in the Zoku Quick Pop!

Serves 6

• 6 pears
• 12 fresh or canned strawberries

Core and slice the pears. Chop the strawberries. Add to a liquidiser and liquidise until a puree consistency.

Pour into ice-lolly molds and place in the freezer until set.

Fast and simple but fruitily fantastic! Using fresh fruit to make a cooling drink that is filling enough for a snack and also helps towards the important 5 a day! Dairy products can easily be replaced with non-dairy versions to make it suitable for people with lactose intolerance!

Serves 2

• ½ punnet of fresh strawberries
• 1 banana
• 1 pint semi-skimmed milk (or dairy free equivalent)
• 3 scoops vanilla ice cream (or dairy free equivalent)
• 2 drops vanilla essence or fresh seeds from fresh vanilla pod
• crushed ice-cubes

Place the strawberries and banana in a blender and blend until smooth. Add the milk, ice-cream and vanilla and blend again until combined. Place crushed ice in a tall glass and pour the smoothie mixture over.

Drink and enjoy!

I go through periods of trying to clear my kitchen cupboards and the freezer. I’m a food stuffs hoarder you see and it always comes the time when I can’t even open a cupboard without having its contents tumble on top of me chaotically.

The fun part of these times is that you can experiment with flavours and textures matching whatever you have at hand and this salad was one of such experiments. Needless to say I loved it; it was flavoursome, filling and made a lot of space… Cupboard is full again of course.

Serves 1

• A handful of king prawns
• 200g purple sprouting broccoli
• 40g toasted pine nuts
• 1 small red onion finely sliced
• ½ green chili finely chopped
• Juice of ½ lemon
• 2 tbsp extra virgin olive oil

In a frying pan sauté the chili and onion in 1 tbsp of extra virgin olive oil.

In the meanwhile blanche the broccoli in a separate pan (put in boiling water for 2 minutes and drain)

Add the lemon juice and prawns to the frying pan and sauté for 1 minute.

Add the blanched broccoli to the prawns and sauté for 2 more minutes.

Take the pan off the heat, mix in the pine nuts and remaining oil and serve warm with nice hot pitta bread.

Enjoy!