Herbs (mint, parsley, coriander, microgreens, pea shoots), to serve
1 avocado, chopped
50g feta, chopped
Poached eggs, to serve (optional)
1. Blend 1 cup of the peas with the egg yolks, flour, mint, spring onion, salt and a good grind of black pepper until just incorporated. Stir in the ½ cup of peas.
2. In a separate bowl whisk the egg whites until just stiff. Fold into the pea batter.
3. Heat a large frying pan over a medium heat. Add a little oil and a knob of butter and fry spoonfuls of the mix until golden on both sides.
4. Top pancakes with herbs, avocado, feta and poached eggs, if desired.
1. Soak oats and quinoa in 1 Tbsp apple cider vinegar and plenty of water overnight.
2. Drain and rinse the oats and quinoa. This mix can be stored in the fridge for a few days. It makes 4-6 servings.
3. For a two-person serve, bring ⅔ cup oat and quinoa mix, milk and salt to the boil. Stir in apple, cinnamon and honey, turn down the heat and simmer for 20 minutes, stirring regularly until mixture is thick. Add more milk if you like your porridge wetter.
4. Meanwhile bring the blueberries to the boil with honey, then remove from the heat.
1. Zest one of the oranges. Place zest in a bowl. Cut the orange and grapefruit flesh into segments and heat gently with maple syrup until just boiling. Turn off heat.
2. Beat the eggs, cream, sugar, cinnamon, turmeric and nutmeg into the orange zest.
3. Soak muffin splits in egg mixture for 30 seconds on each side and fry in a little oil and butter until brown on both sides.
