Love it or lick it

If you’re looking for a tasty breakfast with flavour that will really pack a punch while also giving you a big nutritional hit, this recipe ticks every box. It’s taken from The Life Kitchen by Ryan Riley (£20, Bloomsbury) – a book of recipes inspired by his mum, who lost her sense of taste and enjoyment of food during her cancer treatment. The dishes are not only an amazing legacy for Ryan’s mum, they’re also scientifically some of the yummiest food you can whip up in your kitchen.

Marmite cream-cheese toast with mushrooms Ingredients: (Serves 1)

● 4tsp full-fat cream cheese ● ½tbsp Marmite ● Boiling water, from a kettle ● 1 egg ● Olive oil ● 1 large mushroom, thinly sliced ● 1 lemon, zest and juice ● 1 slice of any bread you like (seeded sourdough is a favourite) ●A sprinkling of sumac, to serve (optional)

Method:

1 Mix together the cream cheese and Marmite in a small bowl. 2 Place a saucepan on a high heat and add the boiling water. Allow the water to start bubbling again, then carefully add the egg. Reduce the heat, so the water comes to a gentle rolling boil, and cook for 6-7 mins – this should give you the perfect soft-boiled egg. Remove from the water using a slotted spoon and set aside. 3 Meanwhile, place a frying pan on a medium-high heat and add a glug of oil. When hot, add the mushroom and fry for 5-6 mins, until crispy and dark. Sprinkle in the lemon zest and juice and set aside. 4 Shell and halve the egg. Toast the bread to your liking and spread over the Marmite cream cheese. Spoon the mushroom on top and add the halves of soft-boiled egg. Sprinkle with sumac, if you like.