BREAKFASTS

Choose one, all serve one

FULL ENGLISH BREAKFAST

Grill 2 Linda McCartney Vegetarian Red Onion & Rosemary Sausages until cooked through, along with halved tomatoes. In a pan sprayed with low-calorie cooking spray, fry sliced mushrooms and 1-2 eggs to your liking. Serve hot with baked beans.

FRUITY SALAD

Chop fresh fruit like kiwi, grapes, melon, cherries and orange. Serve with fat-free natural yogurt, a dusting of cinnamon and a sprig of mint.

MUSHROOM AND EGG BAP

Fry a portobello mushroom in a pan sprayed with lowcalorie cooking spray for

10-15 minutes, turning. Crack an egg into the pan and cook to your liking. Fill a toasted 60g wholemeal roll with sliced tomato, wilted spinach, the mushroom and egg, and season to taste.

WHOLEWHEAT BIX

Add 2 wholewheat biscuits to a bowl and top with milk (from your allowances), fat-free natural yogurt and fresh fruit of your choice, if you like.

TOFU SCRAMBLE NECTARINE AND VANILLA OVERNIGHT OATS

Measure out 40g plain porridge oats and spoon half into a small lidded container. Halve 2-3 fresh nectarines, remove the stones and slice the flesh. Spoon half the fruit into the container. Mix ½tsp vanilla extract and 3tbsp water into 200g fat-free natural yogurt and spoon half into the container. Add the rest of the oats, most of the fruit and the yogurt. Top with remaining fruit, sprinkle with ground cinnamon and chill overnight. Stir together when you’re ready to eat.

Spray a pan with low-calorie cooking spray and place over a medium-high heat. Cook some chopped tomatoes and crushed garlic. Reduce the heat and add some baby spinach and crumbled plain tofu, cover and cook. Season well and serve hot with some grilled portobello mushrooms and vine tomatoes.

SMOKED SALMON OMELETTE

Spray a small frying pan with low-calorie cooking spray and place over a medium-high heat. Pour in 2 large beaten eggs and cook until set to your liking, tilting the pan occasionally. Remove the pan from the heat and spoon 3tbsp fat-free natural fromage frais down the centre of the omelette. Top with 50g smoked salmon (or smoked salmon trimmings), scatter with some chopped fresh chives and grind over a little black pepper. Carefully slide the omelette onto a plate, fold over and serve.