Plum porridge

Ingredients

150 ml (5 fl oz) each of double cream and milk
1/2 vanilla pod
2 tbsp sugar
2 cardamom pods, crushed
150 g (5 oz) porridge oats
4 plums, stoned and sliced 

Pour cream and milk into a pan and add vanilla pod, sugar and cardamom. Heat gently for 4 minutes. Stir in porridge oats and continue to heat, stirring, 

for 5 minutes, or until porridge has thickened.

Meanwhile, place a non-stick griddle or frying pan over a medium heat, add fruit and leave to warm for 4 to 5 minutes, turning once after 2 minutes.

Serve porridge topped with warm fruit.

Mini muffin loaves

Ingredients

125 g (4 oz) SR flour
1/2 tsp salt
2 tsp baking powder
75 g (3 oz) dried cranberries
40 g (1 1/2 oz) soft brown sugar
1 egg
275 ml (10 fl oz) Provamel organic alternative to milk
4 tbsp oil

Preheat oven to 200 C, 400 F or gas mark 6. Grease and line 6 mini loaf or 8 deep muffin tins. Sieve flour, salt and baking powder into a mixing bowl. Stir in cranberries and sugar. Beat egg in another bowl with Provamel and oil. Add to dry ingredients and mix lightly together. Divide mix between tins. Bake for 25 to 30 minutes, or until well risen and golden.

Sparkling sunrise

Ingredients

4 oranges
2 pink grapefruit
2 cans Whole Earth Sparkling Organic Apple and Raspberry Drink
4 tsp grenadine
Fresh fruit, to serve

Squeeze the juice from the oranges and grapefruit and gently mix together. Divide between four glasses. Add ice and top up with apple and raspberry drink. Pour 1 tsp grenadine into each glass. Decorate with fruit.

Cinnamon pancake stacks with berries

Ingredients

100 g (3 1/2 oz) Nestle Shreddies
200 g (7 oz) wholemeal flour
2 tsp each of baking powder and ground cinnamon
1 x 284 ml pot buttermilk
175 ml (6 fl oz) semi-skimmed milk
2 large eggs, beaten
175 g (6 oz) raspberries (thawed if frozen)
1 tsp icing sugar
300 g (11 oz) strawberries, hulled and sliced thickly
100 g (3 1/2 oz) blueberries (thawed if frozen)
Low fat yoghurt, to serve

Place Shreddies in a food processor and process until fine. Pulse in flour, baking powder and cinnamon until well combined. Add buttermilk, milk and eggs and pulse until a smooth batter forms. 

Heat a large non-stick frying pan. Drop tablespoons of batter into pan, one at a time, to form pancakes. Cook for 1 to 2 minutes on each side, until golden and well puffed up. Keep cooked pancakes warm and repeat with remaining mix.

Place raspberries and icing sugar in a liquidiser or blender and process until smooth. Mix with strawberries and blueberries.

Serve pancakes topped with berry mix and yoghurt.

© Recipe by Lesley Waters for Nestle.

Big baked breakfast

Ingredients

4 premium sausages
4 rashers back bacon
100 g (3 1/2 oz) mushrooms
2 tomatoes, halved
4 large British Lion eggs

Preheat oven to 200 C, 400 F or gas mark 6. 

Place a large roasting tin in oven for 5 minutes. Pour 2 tbsp oil into warm tin and add sausages. Bake for 10 minutes, or until beginning to brown. Remove tin from oven and add bacon rashers. Return to oven for 5 minutes. Add mushrooms and stir well to coat in oil. Add tomatoes. Bake for 5 minutes. Remove tin from oven again and make four spaces to crack the eggs into. Cover tin loosely with foil. Bake for 8 to 10 minutes, or until eggs are just set.