Breakfast is everything. The beginning, the first thing. It is the mouthful that is the commitment to a new day, a continuing life.
AA Gill

Give your morning meal a healthier twist and get ahead on your five a day quota by adding seasonal vegetables to breakfast especially with this Toad in the Hole recipe. And to make sure you’re good to go till at least lunchtime put an egg on it. The lovely Martina from Food therapy also shares some absolutely delicious breakfast bars, bowls and the fluffiest lightest egg free pancakes, guaranteed to get you out of bed.

Serves 4

Prep time 50 minutes


3 tbsp. olive oil
2 red onions, coarsely chopped
8 pork sausages (best quality you can get)
Handful of fresh oregano

For the Batter

2 eggs
1 tbsp. fennel seeds
2 sprigs rosemary, leaves chopped
200 ml milk
1 tbsp. Dijon mustard
115 g plain flour


Preheat the oven to 200°G /gas mark 6. Mix all the batter ingredients in a large mixing bowl and season with salt and pepper. Whisk out all the lumps, until you’re left with a double cream consistency.  Set aside and allow to stand for 15 minutes.

Put the oil into a roasting tray on the hob. Fry the sausages, onions and oregano until browned.

Turn the heat right up so the fat starts to smoke, then pour in your batter and quickly put the tray into the oven.

Bake for 25-30 minutes, until well risen and golden. Don’t open the door at any point, even if you really want you just check, as it will let the heat out and the batter will drop and become soft and flat.

More recipes from issue 7