The Great British Bake Off's Lemon Curd Recipe

My sister bought me The Great British Bake-Off book for Christmas this year. So, as it was my son's second birthday party (the first one was for kids, this one was for family), I thought I'd make birthday cake number two a bit more classy. After having a think, I decided to go for a vanilla sponge layered with lemon curd, whipped vanilla cream and raspberries. The cake was a huge success, as was this lemon curd recipe! Not only did I have enough to use on the cake, we've also had it on toast, blueberry pancakes and in some banana and lemon curd muffins (recipes to follow very soon!). I think I'll be making some more very soon!

The Mean Muesli Recipe!

This is a kind of a mix between muesli and granola - purely because I like a bit more crunch and texture in my breakfast than a pile of dusty old oats! And with this recipe, you can pretty much do what you like with it and put in your favourite ingredients. And you can use this recipe in so many different ways - with milk, grated apple, yoghurt, banana - there are so many options. Breakfast will never be boring again!

Hugh Fearnley-Whittingstall's Drop Scones Recipe

I have tried many drop scones (Scotch pancakes) recipes in my time, but this is by far the very best one I've come across. Hugh has really done it with this one! I find these tasty drop scones are great for a special breakfast. I think I first came across this recipe in the Guardian.

I've been making drop scones on our budget weeks because I've always got these ingredients kicking around the kitchen and kids absolutely love them - it feels like a real treat. They are just right for little ones finding their way around finger foods. My little girl loves the soft texture and can easily chew away with her two little teeth. They are also perfect for Pancake Day as an alternative to the usual flat crepe-style pancake.

I can't remember if Hugh uses plain flour with baking powder, but they are great made with just self raising flour. I always make double this recipe too because we're very greedy, but they are great to save for the next day if you have any left over. Just give them a quick toast and they're as lovely as they were the day before!

The kids love to help when it comes to making drop scones. My oldest is even flipping them in the pan now! If you want them a little thicker and fluffier, I always add a little less milk. As you are using rising agents, always make sure you start cooking the batter as soon as you have made it to ensure you get fluffy, gorgeous pancakes.

Hugh Fearnley-Whittingstall's Drop Scones Recipe

Serves 4
Ingredients:
125g (4.5oz) self raising flour
pinch of salt

25g (1oz) caster sugar
2 eggs
100ml (4floz) milk
25g (1oz) melted butter

HOW TO MAKE:

Sift the flour and salt into a bowl, stir in the sugar and make a well in the centre, pour the eggs in and add a little of the milk. Start to beat and gradually add more milk until you have a smooth batter that drops reluctantly off the spoon. Stir in the melted butter.

Heat a heavy-based pan over a medium heat and grease with a smear of butter or oil. Drop tablespoons of the batter onto the pan, leaving room for it to spread. When bubbles start to form, flip them over and cook for a few more minutes.

Serve with golden syrup, jam, fruit compote, yoghurt, Nutella - anything you feel like!

Porridge with Nutella, Chopped Banana and Yoghurt

This has got to be the ultimate in tasty, filling and healthy breakfasts. It's also cheaper than splashing out on branded cereals or expensive muesli. And with the addition of Nutella - it's a real kiddy pleaser! I put about half a teaspoon on my son's breakfast which is about 20kcal and 2g of sugar. In a 30g serving of Cheerios, there is 6.4g of sugar. The best low GI breakfast ever!


Ingredients: (for 1 adult serving)
30g porridge oats
190ml cold water
1 tablespoon natural yoghurt
1 teaspoon Nutella
Half a chopped banana

HOW TO MAKE:
Put the oats and water in a pan and simmer until the water has been absorbed and the oats are soft. Spoon into serving bowl and add the yoghurt, Nutella and banana.

Oatcakes

You can't beat a lovely oatcake, and I'm not talking about the biscuits. These are oaty pancakes that are lush. They are so easy to make and great to freeze too. Try them with melted cheese and ham in the middle, or with a fried egg and beans, or toast one up with jam or golden syrup - you just can't go wrong!

Ingredients
225g fine oatmeal (or wizz up porriage oats in the blender)
225g wholewheat or plain flour
1 tsp salt
sachet of dried yeast
450ml warm water
450ml warm milk
1 tsp sugar

HOW TO MAKE
Boil the kettle and measure out 450ml of boiling water. Now add 450ml of cold milk to the mix.

Put all the dry ingredients in a bowl and gradually mix in the water and milk until you have a smoothish consistency.

Cover and leave to rise for 1 hour.

Fry the oatcakes in a little oil. Once the mixture forms bubbles and dries out in the pan - turn over a cook for another couple of minutes.