< PreviousRise & Shine (EARLY BIRD)Rise & Shine (EARLY BIRD)TIME & TIDE42RISE & SHINE43 Overnight Oats with Berries & Coconut Milk Good food should not feel like a chore, it should be a part of your daily routine. A ritual for some self love, to nourish yourself, to sustain a busy life. Overnight oats are perfect sustenance – delicious and easily adapted to whatever you have in your larder at home. I sometimes make this in individual jam jars, as the recipe is enough to make two. In a mixing bowl, combine the oats, blueberries, milk, honey, yoghurt and salt. Stir well, then cover (or spoon into individual jars) and place in the refrigerator overnight. In the morning, you can feel very pleased with yourself as you open the refrigerator to find this readymade goodness. Divide between bowls (unless you have made it in jars), spoon in an extra dollop of yoghurt and a splash of milk, and stir. Sprinkle with your favourite toppings. COOK’S NOTE Toppings can be anything you love, really: toasted hazelnuts or other nuts, bee pollen, coconut flakes, gorse flowers or other edible flower petals, seasonal berries ... Whatever you choose, your day will be fuelled by goodness. SERVES 2 (OR MAKES 2 X 270 ML/9 FL OZ JAM JARS) 100 g (31/2 oz/1 cup) porridge (rolled) oats 100 g (31/2 oz/2 ⁄3 cup) blueberries, plus extra to serve 150 ml (5 fl oz/scant 2 ⁄3 cup) coconut and almond milk, plus extra to serve 2 tablespoons honey 4 tablespoons plain yoghurt, plus extra to serve 1/2 teaspoon sea salt TOPPINGS (see Cook’s note)TIME & TIDE42RISE & SHINE43 Overnight Oats with Berries & Coconut Milk Good food should not feel like a chore, it should be a part of your daily routine. A ritual for some self love, to nourish yourself, to sustain a busy life. Overnight oats are perfect sustenance – delicious and easily adapted to whatever you have in your larder at home. I sometimes make this in individual jam jars, as the recipe is enough to make two. In a mixing bowl, combine the oats, blueberries, milk, honey, yoghurt and salt. Stir well, then cover (or spoon into individual jars) and place in the refrigerator overnight. In the morning, you can feel very pleased with yourself as you open the refrigerator to find this readymade goodness. Divide between bowls (unless you have made it in jars), spoon in an extra dollop of yoghurt and a splash of milk, and stir. Sprinkle with your favourite toppings. COOK’S NOTE Toppings can be anything you love, really: toasted hazelnuts or other nuts, bee pollen, coconut flakes, gorse flowers or other edible flower petals, seasonal berries ... Whatever you choose, your day will be fuelled by goodness. SERVES 2 (OR MAKES 2 X 270 ML/9 FL OZ JAM JARS) 100 g (31/2 oz/1 cup) porridge (rolled) oats 100 g (31/2 oz/2 ⁄3 cup) blueberries, plus extra to serve 150 ml (5 fl oz/scant 2 ⁄3 cup) coconut and almond milk, plus extra to serve 2 tablespoons honey 4 tablespoons plain yoghurt, plus extra to serve 1/2 teaspoon sea salt TOPPINGS (see Cook’s note)TIME & TIDE56RISE & SHINE57 SERVES 6 125 g (4 oz) salted butter, softened, plus extra for greasing 4 large ripe bananas 250 g (9 oz/2 cups) self-raising (self-rising) flour 200 g (7 oz/scant 1 cup) caster (superfine) sugar 3 medium free-range eggs 4 tablespoons golden syrup 3 fresh figs: 2 chopped into small pieces; 1 sliced Figgy Banana Bread Ripe, beautiful figs, sunk into golden syrupy banana bread ... Although it IS cake, when toasted with butter, it can definitely turn into breakfast. I will never tire of banana bread – sometimes, it is all you need. There are so many variations out there, but this recipe is definitely a favourite of mine. Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Butter a 450 g (1 lb) loaf tin (pan) and line with baking parchment. In a food processor, blend the bananas, then add all the other ingredients, except the figs. Blend again, then scrape down the sides and mix through. Pour the batter into a bowl and gently fold in the chopped figs. Spoon the mixture into the buttered tin and place the slices of fig along the top of the mixture. Bake for 1½ hours, covering the top with foil after 45 minutes, until a skewer inserted into the centre comes out clean. Leave to rest for 10 minutes, then turn out onto a cooling rack. Serve warm. Toasted with butter is delicious, too. COOK’S NOTE This will keep in an airtight container for 3 days and also freezes well.TIME & TIDE56RISE & SHINE57 SERVES 6 125 g (4 oz) salted butter, softened, plus extra for greasing 4 large ripe bananas 250 g (9 oz/2 cups) self-raising (self-rising) flour 200 g (7 oz/scant 1 cup) caster (superfine) sugar 3 medium free-range eggs 4 tablespoons golden syrup 3 fresh figs: 2 chopped into small pieces; 1 sliced Figgy Banana Bread Ripe, beautiful figs, sunk into golden syrupy banana bread ... Although it IS cake, when toasted with butter, it can definitely turn into breakfast. I will never tire of banana bread – sometimes, it is all you need. There are so many variations out there, but this recipe is definitely a favourite of mine. Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Butter a 450 g (1 lb) loaf tin (pan) and line with baking parchment. In a food processor, blend the bananas, then add all the other ingredients, except the figs. Blend again, then scrape down the sides and mix through. Pour the batter into a bowl and gently fold in the chopped figs. Spoon the mixture into the buttered tin and place the slices of fig along the top of the mixture. Bake for 1½ hours, covering the top with foil after 45 minutes, until a skewer inserted into the centre comes out clean. Leave to rest for 10 minutes, then turn out onto a cooling rack. Serve warm. Toasted with butter is delicious, too. COOK’S NOTE This will keep in an airtight container for 3 days and also freezes well.TIME & TIDE86MY KITCHEN TABLE87 Pea, Watercress & Mint Soup Peas. I just love peas, especially paired with another favourite of mine: glorious peppery, green and uplifting watercress. And mint is one herb that is a must in pots outside your kitchen door or simply on a windowsill. Green is for go and the feel-good factor. A quick and easy recipe. Add the watercress and mint for the garnish at the last minute so they do not wilt or discolour. Melt the butter and olive oil in a large saucepan over a medium heat, then add the garlic, leek, potato and watercress and cook until gently softened. Place a cartouche (a circle of greaseproof paper) over the top and leave to gently cook for 10–15 minutes. Remove the cartouche and add the stock and simmer for 15 minutes, then add the peas and cook for a further 1–2 minutes. Remove from the heat and allow to cool. Pour the cooled mixture into a food processor or blender (in batches), add the chopped mint and blitz until smooth. Return the soup to a clean saucepan over a low heat to warm through. Add 4 tablespoons of the crème fraîche and stir in, then season with sea salt and freshly ground black pepper, to taste. Ladle into warm soup bowls and garnish with extra watercress, mint and the remaining crème fraîche. COOK’S NOTE Versatile watercress is wonderful not only in soups, but also in smoothies, salads, sandwiches and butters. SERVES 4 100 g (31/2 oz) unsalted butter 2 tablespoons good olive oil 2 garlic cloves, thinly sliced 1 leek, white part, finely sliced 1 potato, peeled and chopped 300 g (101/2 oz) watercress, plus extra to garnish 1.5 litres (50 fl oz/generous 6 cups) chicken or vegetable stock 500 g (1 lb 2 oz/scant 4 cups) petit pois a small handful of mint, chopped, plus extra to garnish 200 g (7 oz/generous 3/4 cup) crème fraîche Cornish sea salt and freshly ground black pepper TIME & TIDE86MY KITCHEN TABLE87 Pea, Watercress & Mint Soup Peas. I just love peas, especially paired with another favourite of mine: glorious peppery, green and uplifting watercress. And mint is one herb that is a must in pots outside your kitchen door or simply on a windowsill. Green is for go and the feel-good factor. A quick and easy recipe. Add the watercress and mint for the garnish at the last minute so they do not wilt or discolour. Melt the butter and olive oil in a large saucepan over a medium heat, then add the garlic, leek, potato and watercress and cook until gently softened. Place a cartouche (a circle of greaseproof paper) over the top and leave to gently cook for 10–15 minutes. Remove the cartouche and add the stock and simmer for 15 minutes, then add the peas and cook for a further 1–2 minutes. Remove from the heat and allow to cool. Pour the cooled mixture into a food processor or blender (in batches), add the chopped mint and blitz until smooth. Return the soup to a clean saucepan over a low heat to warm through. Add 4 tablespoons of the crème fraîche and stir in, then season with sea salt and freshly ground black pepper, to taste. Ladle into warm soup bowls and garnish with extra watercress, mint and the remaining crème fraîche. COOK’S NOTE Versatile watercress is wonderful not only in soups, but also in smoothies, salads, sandwiches and butters. SERVES 4 100 g (31/2 oz) unsalted butter 2 tablespoons good olive oil 2 garlic cloves, thinly sliced 1 leek, white part, finely sliced 1 potato, peeled and chopped 300 g (101/2 oz) watercress, plus extra to garnish 1.5 litres (50 fl oz/generous 6 cups) chicken or vegetable stock 500 g (1 lb 2 oz/scant 4 cups) petit pois a small handful of mint, chopped, plus extra to garnish 200 g (7 oz/generous 3/4 cup) crème fraîche Cornish sea salt and freshly ground black pepper TIME & TIDE9495 Chou-fleur Roasted Whole with Tarragon, Butter & Sherry We love chou-fleur – cauliflower – in our house (cauliflower cheese is another favourite) and in recent times baking it whole has gone down particularly well. A one-pot supper that is really easy to prepare ahead and then the oven does all the work. Serve with buttery mash and greens. Trim the cauliflower leaving all the leaves intact. In a small saucepan, combine the stock, sherry, two-thirds of the butter and half of the tarragon with the mustard and lemon zest, and warm gently. Place the cauliflower in a deep-sided roasting pan, brush all over with the remaining butter and season with sea salt and black pepper. Pour over the warmed stock mixture and cover in kitchen foil. Roast in the oven for 1 hour, basting the cauliflower every 10–15 minutes. Leave uncovered for the last 15 minutes of cooking until the cauliflower is golden brown and tender (this will depend on the size of the cauliflower – use a skewer or the tip of a knife to check the thickest part). Carve the cauliflower into 4 quarters, spoon over the buttery juices and garnish with the remaining tarragon. Serve with buttery mash. Dreamy. COOK’S NOTE Sadly, this humble vegetable was not always showcased to its best back in my school days. I love it now as it goes such a long way. Always remember to cook the leaves – a great way to reduce waste and they are so delicious and pretty. SERVES 4 1 whole cauliflower 250 ml (81/2 fl oz/1 cup) chicken stock (or vegetable stock if you prefer) 250 ml (81/2 fl oz/1 cup) sherry 150 g (5 oz) unsalted butter 1 bunch of tarragon, leaves only 1 tablespoon Dijon mustard julienned zest of 1 lemon Cornish sea salt and freshly ground black pepperTIME & TIDE9495 Chou-fleur Roasted Whole with Tarragon, Butter & Sherry We love chou-fleur – cauliflower – in our house (cauliflower cheese is another favourite) and in recent times baking it whole has gone down particularly well. A one-pot supper that is really easy to prepare ahead and then the oven does all the work. Serve with buttery mash and greens. Trim the cauliflower leaving all the leaves intact. In a small saucepan, combine the stock, sherry, two-thirds of the butter and half of the tarragon with the mustard and lemon zest, and warm gently. Place the cauliflower in a deep-sided roasting pan, brush all over with the remaining butter and season with sea salt and black pepper. Pour over the warmed stock mixture and cover in kitchen foil. Roast in the oven for 1 hour, basting the cauliflower every 10–15 minutes. Leave uncovered for the last 15 minutes of cooking until the cauliflower is golden brown and tender (this will depend on the size of the cauliflower – use a skewer or the tip of a knife to check the thickest part). Carve the cauliflower into 4 quarters, spoon over the buttery juices and garnish with the remaining tarragon. Serve with buttery mash. Dreamy. COOK’S NOTE Sadly, this humble vegetable was not always showcased to its best back in my school days. I love it now as it goes such a long way. Always remember to cook the leaves – a great way to reduce waste and they are so delicious and pretty. SERVES 4 1 whole cauliflower 250 ml (81/2 fl oz/1 cup) chicken stock (or vegetable stock if you prefer) 250 ml (81/2 fl oz/1 cup) sherry 150 g (5 oz) unsalted butter 1 bunch of tarragon, leaves only 1 tablespoon Dijon mustard julienned zest of 1 lemon Cornish sea salt and freshly ground black pepperNext >