BREAKFASTS

Seed crumble with vanilla yogurt

SERVES 1 (CRUMBLE MAKES 8 X 25G SERVINGS) | PREP 5 MINS | COOK 30 MINS POINTS 4

Preheat the oven to 140C Fan, Gas 3 and line a large baking tray with baking paper. Combine 100g porridge oats, ½tsp ground cinnamon, 25g pumpkin seeds, 25g sunflower seeds and 25g sesame seeds in a mixing bowl. Put 1 egg white into a bowl and use a fork to whisk until frothy, then stir in 2tbsp agave syrup. Pour over the oat mixture and stir to combine. Spread the mixture over the prepared baking tray and bake for 30 mins, stirring every 10 mins, until the crumble is crisp and clumping together. Remove from the oven and cool on the tray, then keep in an airtight container for up to 5 days. For a single serving, mix together 200g fat-free natural yogurt with ⅛tsp vanilla extract, then top with 25g of the crumble.

Fruit & nut couscous porridge

SERVES 4 | PREP 5 MINS + STANDING | COOK 5 MINS

POINTS 6

Mix together 120g couscous and 1tsp ground cinnamon in a bowl. Pour over 200ml boiling water and cover with a plate. Leave to stand for 15 mins, then fluff up with a fork. Tip the couscous into a pan with 450ml unsweetened almond milk, the zest of 1 orange and 1tbsp agave syrup. Heat and stir until piping hot and thickened. Divide between 4 bowls and serve topped with 150g halved raspberries, 30g finely chopped dried apricots and 1tbsp toasted flaked almonds. Drizzle over 1tbsp agave syrup divided between the bowls, to serve.

Herbed ricotta & bacon frittata

SERVES 4 | PREP 10 MINS | COOK 20 MINS POINTS 4 Preheat the oven to 180C Fan, Gas 6. Heat 1tsp olive oil in a 22cm ovenproof frying pan over a medium heat. Cook 4 unsmoked bacon medallions (cut into thin strips) for 2 mins, until browned, then remove from the pan and set aside on a plate. In a medium bowl, beat 5 eggs and 60ml semi-skimmed milk together. When combined, season well, then stir in the bacon and a handful each chopped fresh basil and parsley.

Heat 1tsp olive oil in the frying pan on a medium heat, then pour in the egg mixture. Dot 120g ricotta evenly over the top and scatter over 20g grated Parmesan. Cook for 4-5 mins until the eggs are starting to set at the edges. Transfer the frying pan to the oven and bake for 10 mins or until the frittata is firm in the centre and the top is browned in places. Remove from the oven and let cool for 5 mins. Season, scatter over some extra basil and cut into quarters to serve.

Potato nests with baked eggs & kale

SERVES 6 | PREP 20 MINS |

COOK 45 MINS

POINTS 2

Preheat the oven to 180C Fan, Gas 6. Mist 6 large non-stick muffin-tray holes with calorie-controlled cooking spray. Put 400g grated potato on a clean tea towel and squeeze out the excess liquid. Put in a small bowl and mix with 1 egg yolk. Season to taste. Divide the potato mixture between the 6 muffin holes, spreading it up the sides. Mist with cooking spray and bake for 30-35 mins, or until golden brown and just cooked through. Remove from the oven and reduce the oven temperature to 160C Fan, Gas 4. Meanwhile, bring a pan of water to a boil, add 100g kale and cook for 4-5 mins, or until just tender, then drain and pat dry on kitchen paper. Divide the kale between the 6 potato nests and crack an egg into each one. Bake for 10-12 mins, until the egg is just set, then serve.