Almond & Honey Granola

This recipe for Almond & Honey Granola is designed to give you that perfect, satisfying crunch, balancing the earthy nuttiness of toasted almonds with the rich, floral sweetness of honey. It’s simple, refined, and guaranteed to elevate your breakfast game.

Whether you’re scattering it over morning yogurt, pouring milk over it for a hearty bowl, or just snapping off pieces for a quick snack, this recipe is a guaranteed winner.

 The Shopping List 

• The Oats: Jumbo Rolled Oats are essential here (look for Waitrose Duchy Organic or similar). They absorb the syrup better and give a much more satisfying texture than instant porridge oats.
• The Nuts: Flaked Almonds for visual elegance, or Roughly Chopped Whole Almonds if you prefer a harder crunch. I often use a mix of both!
• The Sweetener: Runny Honey. A beautiful, light amber honey (like M&S Scottish Heather Honey) provides the best flavour profile without being overpowering.
• The Fat: Coconut Oil (melted) for a subtle tropical hint and extreme crispness, or Melted Butter (salted Kerrygold is fantastic) for a richer, more traditional flavour.
• The Finishes: A pinch of sea salt, a dash of ground cinnamon, and a teaspoon of good quality vanilla extract.

 Step-by-Step Method

Preheat and Prep: Preheat your oven to 160°C (140°C fan) / Gas Mark 3. Line a large baking tray with baking parchment. We use a slightly lower temperature to allow the granola to dry out completely without burning the honey.

The Mix: In a large bowl, combine the jumbo oats, almonds, salt, and cinnamon. Give it a good toss to ensure everything is evenly distributed.

The Syrup: In a smaller bowl or jug, whisk together the melted coconut oil (or butter), runny honey, and vanilla extract until well combined.

Combine: Pour the wet syrup mixture over the dry oats and nuts. Use a spatula to fold the mixture, ensuring every single oat is coated in that sticky, sweet glaze. It should feel slightly clumpy already.

Bake: Spread the mixture evenly on your prepared baking tray. Gently press it down with the back of the spatula—this is the secret to getting those lovely large clumps!


The Low and Slow Bake: Bake for 15 minutes. Take the tray out and gently stir the mixture, bringing the toasted edges into the centre to ensure an even bake. Return to the oven and bake for another 10–15 minutes, until the granola is a beautiful deep golden brown.

The Cool Down (Most Important!): Remove from the oven. Do not touch it! Let the granola cool completely on the tray. It may still feel a little soft right now, but as it cools, the honey and sugars will solidify, creating that irresistible crunch and big clumps.

Egg Muffins with Vegetables

Looking for a healthy, high-protein breakfast that you can grab on the way out the door? These Vegetable Egg Muffins are my absolute go-to. They are fluffy, packed with nutrients, and—most importantly—look stunning on a brunch spread!

The Shopping List

• The Eggs: 6 Large Free-Range Eggs 
• The Veggies: 1 Red Bell Pepper, a handful of Baby Spinach, and some Spring Onions.
• The Cheese: 50g Mature Cheddar or Crumbled Feta (for that salty kick).
• The Seasoning: Sea salt, cracked black pepper, and a pinch of Smoked Paprika.
• The Secret Touch: A splash of whole milk or double cream for extra fluffiness.

 Step-by-Step Method

Prep the Oven: Preheat your oven to 180°C (Fan). Lightly grease a non-stick muffin tin with olive oil or use high-quality silicone liners.

Chop & Sauté: Finely dice the pepper and spring onions. Roughly chop the spinach.

Chef’s Tip: For extra depth of flavour, quickly sauté the peppers in a pan for 2 minutes before adding them to the tin.

The Egg Base: In a large jug (easier for pouring!), whisk the eggs with the milk, salt, pepper, and smoked paprika until well combined and slightly frothy.

The Assembly: Distribute the chopped vegetables evenly among 6 muffin cups. Fill each cup about 3/4 full with the egg mixture.

Pro Tip: Don’t fill them to the very top, as they will puff up like little soufflés in the oven!

The Cheesy Finish: Sprinkle the cheese over the top of each muffin.

Bake to Perfection: Place in the centre of the oven for 15–18 minutes. They are done when the centres are set and the tops are a beautiful golden brown.


The Cool Down: Let them rest in the tin for 5 minutes. Use a silicone spatula or a butter knife to gently pop them out.

 Creative Variations 

The Mediterranean: Sun-dried tomatoes, olives, and feta.

The Green Goddess: Broccoli florets, peas, and pesto.

The British Classic: Sautéed mushrooms and  Cheddar.

Smoked Salmon & Cream Cheese Bagel

There is something timelessly elegant about a smoked salmon bagel. It’s the gold standard of British breakfast culture—simple, luxurious, and incredibly satisfying. Whether you’re hosting a weekend brunch or looking for a high-protein lunch, this recipe hits all the right notes.

The Shopping List (Chef’s Recommendations)

To achieve that "restaurant-style" finish, quality is everything. If you’re in the UK, I highly recommend sourcing your ingredients from Waitrose or M&S Foodhall.

The Bagels: M&S Collection Everything Bagels or New York Bakery Co. The Original. (Look for a golden, slightly chewy crust).

The Salmon: Waitrose No. 1 Long Sliced Scottish Smoked Salmon (Oak-smoked for a deep, sophisticated flavour).

The Cream Cheese: Philadelphia Original (full-fat is a must for that velvety texture).

The Aromatics: Fresh dill, a small red onion, a jar of nonpareil capers, and a juicy unwaxed lemon.

The Finish: Freshly cracked black pepper and a pinch of Maldon sea salt.

Step-by-Step Instructions

The Perfect Toast: Slice your bagel in half and toast until the edges are golden and crisp, but the centre remains soft.

Chef's Tip: If you want extra decadence, lightly butter the bagel while it’s hot before adding the cream cheese.

The Creamy Base: Apply a generous, thick layer of chilled cream cheese to both halves. Use the back of a spoon to create "swirls"—this catches the lemon juice and looks stunning in photos.

The Salmon "Ribbons": Do not lay the salmon flat! Instead, gently fold the slices into "ribbons" or waves on top of the cream cheese. This adds height and makes every bite airy and light.

The Zesty Accents: Scatter a few paper-thin rings of red onion and a teaspoon of drained capers over the salmon.

The Final Flourish: Top with plenty of fresh dill fronds (torn by hand, never chopped). Squeeze a few drops of fresh lemon juice over the fish and finish with a generous crack of black pepper.
Presentation Tips

The "Cross Section": Slice the bagel at a slight diagonal. Stack one half partially on top of the other to show off the generous layers of salmon and cream.