Breakfast

Make-Ahead School Breakfasts: What to Prep on a Sunday

Breakfasts you can make at the weekend and grab on a school morning, with exactly how each one keeps, from muffins and…

Soft spiced muffins packed with small pieces of apple. How to stop the fruit sinking, why you stop stirring early, and how…

Why stale bread is better than fresh, how long to soak, and the heat that cooks the custard through instead of burning…

A smoothie thick enough to eat with a spoon. The liquid ratio that makes the difference, and why the toppings are the…

A soft, folded omelette in four minutes — the pan size that matters, why you stop stirring, and how to fold it…

Low heat, no milk, and off the heat early — the three things that separate creamy scrambled eggs from rubbery ones.

A crisp-outside, soft-inside waffle batter, plus the resting step and the oven trick that stops batch one going soggy while you cook…

Soft, thick banana pancakes from one bowl, using bananas that have gone too far. Twelve small pancakes in about 25 minutes, and…

A clumpy, not-too-sweet granola that costs a fraction of the boxed kind. The one trick that gives you clusters instead of loose…

Four make-ahead breakfast pots in ten minutes, with the one packing rule that stops the granola going soft — plus the honey…

A thick, not-too-sweet smoothie in five minutes from frozen fruit, with the ratio that stops it turning into a thin pink drink…