Banana breakfast smoothie

Serves 2 Preparation: 5 minutes Cooking: nil

2 bananas cup Greek yoghurt cup/50g oats cup/30g almonds 1 cup milk (of your choice) 1 teaspoon vanilla bean extract 1 teaspoon cinnamon, plus extra to serve

Chia seeds to serve Put all ingredients, minus the chia seeds into a blender (or use a jug and a stick blender) and blend until smooth.

Divide between two glasses, sprinkle with a pinch of cinnamon, and chia seeds, and enjoy!

Green cabbage, apple & hazelnut slaw

Serves 4-6 Preparation: 20 minutes Cooking: 6 minutes

cup/75g hazelnuts red onion, finely sliced 1 tablespoon red wine vinegar 4 cups green cabbage, finely shredded 1 apples, cut into matchsticks

cup flat leaf parsley, leaves removed from stalks 75g feta, crumbled cup raisins cup pomegranate seeds Juice 1 lemon 2 tablespoons olive oil 1 teaspoon Dijon mustard Put the red onion into a little bowl and sprinkle with the vinegar, mix well, then set aside.

In a heavy-bottomed frying pan over medium heat, toast the hazelnuts until the skins come away and they start to go golden.

Remove from the heat, put into a clean tea towel, fold, and rub to remove their skins.

Roughly chop the hazelnuts and set aside.

Put the cabbage, apple, parsley, feta, raisins, and red onion into a salad bowl.

In a small bowl combine the lemon juice, olive oil, and mustard, season with sea salt and freshly ground black pepper, and whisk together.

Dress the salad, toss, then scatter with the pomegranate seeds and hazelnuts before serving.

Recipes, food styling, and photography by Emma Boyd