Six satisfying breakfasts

Get your mornings off to a great start this winter with a satisfying breakfast

Breakfasts have the potential to be exciting enough to get you out of bed and energised for the day ahead – follow our tips for how to put this into action…

1. Homemade granola

All this takes is a little preparation, and then you have convenient breakfasts for days. The key difference between shop-bought and home-made granola is that by making it yourself, you can drastically lower the amount of sugar in the recipe. If you pick up ingredients from a zero-waste shop you’ll cut down on plastic too! Bake the oats in coconut or vegetable oil, and add all your favourite nuts, seeds and dried fruit to top it off.

2. Eggy bread and baked bean sandwich

A true vegetarian protein hit. Heat butter in a frying pan while you beat some eggs with salt, pepper and a dash of milk. When the butter is beginning to foam in the pan, add the bread and fry each side until golden brown. Microwave some baked beans and serve sandwiched between two slices of eggy bread.

3. Tofu bacon

Red meat has some great health benefits, but shouldn’t be eaten too often – and the meat industry isn’t exactly doing wonders for the planet. Luckily, there’s some delicious alternatives like ‘tofu bacon’, which is essentially smoked tofu marinaded in sauces to give that bacon-y effect. Slice up the tofu and bake it in a mixture of soy sauce, maple syrup, oil, onion or garlic granules and paprika – and serve in a breakfast bagel.

4. Roasted stone fruit

Sweet roasted fruit is the perfect companion to your homemade granola. Squeeze the juice from oranges and grate some strawberries into a dish along with a dash of balsamic vinegar and vanilla pod seeds to make a roasting juice. Halve or quarter some seasonal stone fruit and stir it into the juice – cook them for about 45 minutes. This can easily be turned into a dessert by adding honey and fortified wine and serving with ice cream.

5. Protein bread

This is one of the quickest, most filling breakfasts you can pre-prepare for the week ahead. Scour cooking websites for a recipe that takes your fancy, or pick-and-mix ingredients you like the sound of. For a base, use gram flour, ground almonds, mixed seeds, eggs, oil and marmite. Go wild with toppings – cheese and tomato, yoghurt and fruit, fried egg and curry powder… anything goes! Try toasting the bread when it’s not as fresh.

6. Squash pancakes

Fancy using your leftover squash for something other than winter vegetable soup? Try ‘squash pancakes’ – patties made from whatever roasted cucurbita you have lying around, whisked in with egg, milk and self-raising flour, along with some parmesan cheese, chilli, rosemary, and a grating of nutmeg. Serve warm with a handful of rocket on the side.

Bristol breakfasts

Three great places to eat breakfast out – post-lockdown!

Soukitchen, North Street

Soukitchen has got to be one of the best spots in town for shakshouka – a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions and cumin. The award-winning restaurant’s menu is full of fantastic Mediterranean, middle eastern and north African market food

Yurt Lush, Temple Meads

Brunch cooked by renowned guest chefs and served in a Mongolian yurt – it doesn’t get much more Bristol than that. Pop into Yurt Lush for an organic beef burger, a veggie full English or homemade granola.

PIGSTY, Wapping Wharf

Tuck into the PIGSTY breakfast – two jolly hog proper pork sausages and two rashers of black treacle bacon with scrambled egg, potato rosti, black pudding, roasted tomato and chestnut mushrooms served with a slice of sourdough toast.

Caitlin Bowring

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