Breakfasts

Serves 4 | Prep 15 mins | Cook 5 mins

JEWELLED FRUIT SALAD

PERSONALPOINTS: 0-4

Chop 1 stick of rhubarb into 2.5cm lengths and cook gently in 1tbsp water for 5 minutes or until just soft. This can be done in a microwave. Transfer to a dish. Peel 1 orange as thinly as possible and, with a sharp knife, segment the flesh so that only the fruit and juice go into the bowl. Slice 1 banana and toss it in the juice of 1 lemon before adding it to the bowl (save the remaining lemon juice). Quarter 1 apple and pear and remove the cores. Cut into thin slices. Add to the bowl with any juices and the remaining lemon juice. Taste the juice and add

a pinch of sugar, if necessary.

EARL GREY BREAKFAST SCONES WITH QUICK BLUEBERRY JAM

Makes 12 | Prep 20 mins + resting | Cook 15 mins PERSONALPOINTS: 6-7 Put 150ml skimmed milk in a pan and bring to a simmer. Add 3 Earl Grey tea bags, remove from the heat and steep until the milk has cooled to room temperature, then discard the bags. Using your fingers, rub together 375g plain flour, 20g baking powder and 75g low-fat spread in a mixing bowl until it resembles breadcrumbs. Stir in 50g caster sugar. Whisk 2 eggs with the cooled infused milk, then add to the mixing bowl with the grated zest of 1 lemon. Stir to form a sticky dough. Dust a work surface with flour and knead the dough for 3-5 mins. Roll out and cut out 12 rounds using a 6cm cutter. Place on a lined baking tray and rest at room temperature for 1 hr. Preheat the oven to 220C/fan 200C/gas 7. Brush the scones with beaten egg and bake for 15 mins or until risen and

golden. Meanwhile, put 500g blueberries in a small pan over a medium heat. Cook for 5 mins or until starting to split. Stir in 1tbsp cornflour with a splash of water. Cook for 3 mins until thickened. Stir in 1tsp vanilla extract and set aside. Serve the scones with the blueberry jam and divide 150g 0%-fat natural Greek yogurt between them.

SMOKED SALMON BREAKFAST BOWL

Serves 4 | Prep 10 mins| Cook 15 mins PERSONALPOINTS: 1-5

Melt 1½tbsp low-fat spread in a pan and fry 400g roughly chopped mushrooms for 3-4 mins until golden. Stir in 1 crushed garlic clove, cook for 30 seconds, add 200g halved cherry tomatoes and 125g chopped kale and stir-fry for 2-3 mins. Season and stir in the juice of ½ a lemon. Meanwhile, bring a large pan of water to the boil, add 1tbsp white wine vinegar and reduce the heat to a simmer. Crack 4 eggs, one at a time, into the water and poach for 3 mins, until the whites are just set and the yolks still soft. Remove with a slotted spoon to a plate lined with kitchen paper. Divide the mushrooms, tomatoes and kale between 4 bowls, divide 150g smoked salmon between them and top with the eggs and some snipped chives.

APPLE AND COCONUT BIRCHER MUESLI

Serves 2 | Prep 5 mins PERSONALPOINTS: 3-11

Grate 1 unpeeled apple over a medium bowl, stir in 70g porridge oats, 150ml coconut milk alternative, 100g 0%-fat natural Greek yogurt and 1tsp honey. Cover with cling film and chill overnight. Divide the muesli between two bowls and top each bowl with 1 sliced apple, 1tbsp 0%-fat natural Greek yogurt and 1tsp coconut flakes.