What could be better than combining a pancake with a waffle? This waffle batter is light and airy, and lends itself well to a pancake stack. For extra…
Hot cross bun French toast with apple compote is wonderfully indulgent and full of autumnal flavours. It’s perfect for a lazy morning brunch, and won’t take longer than…
Print Recipe Aubergine and lentil Mediterranean stacks Serves: 4 Cooking Time: 35 mins Ingredients 4 medium aubergines, thickly sliced into discs 45ml (3 tbsp) olive or avocado oil salt and freshly ground black pepper, to taste 1 x 400g tin lentils, drained and rinsed 125ml (½ cup) sun-dried tomatoes in oil, chopped a small handful
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