Breakfast

You’ll love how quick and easy this is. It’s a tasty way to kick off a busy morning—crispy bacon, fluffy scrambled eggs, and baked beans all wrapped up in a golden tortilla. The baked beans give it a hearty twist, and it’s perfect with a hot cup of coffee. This burrito’s got the flavor and fuel to keep you going all day.

This jam is so good that we have to hide the jar at the back of the fridge so it doesn’t get demolished in one sitting.

The two top tips are to macerate the berries and sugar together overnight and to make sure you don’t cook the jam for too long – it sets surprisingly quickly.

If you’re lucky enough to get your hands on some home-grown blackberries, make this jam! Or you could try making it with mulberries; just make sure you hull them before you start.

This breakfast favourite is an excellent way to use up 1 cup of leftover rice. It’s simple, delicious, and a comforting way to start the day.

Use brown or white rice, milk of your choice, whatever dried fruits are in the pantry, and a little grated pear or apple (especially good to use up all the half-eaten fruit in the fridge).

Add toasted nuts or seeds or a little toasted coconut on top.

A delicious high-protein and gut-loving breakfast that will keep you full and satisfied! This recipe is a twist on the Turkish-inspired dish featuring poached eggs nestled on a bed of garlicky dill-infused labneh, drizzled with a warm, spiced butter infused with chili, cumin, and red pepper flakes. The labneh instead of Greek yogurt offers a thicker and creamier bed for your eggs. It is sure to impress!

Homemade muesli is surprisingly easy to make, and about half the price of buying it! Cornersmith’s Tahini Muesli has obsessive fans. This recipe comes from one of our chefs, Sabine, and was a staple on the cafe menu.

Using tahini means it’s nice and nutty, without being too sweet. It also makes the muesli cook to quite a rich dark brown, so don’t be alarmed and think it’s burning while you’re toasting it.

Use this recipe as a guide only; you can switch up the nuts, seeds, and puffed rice for other ingredients. Just keep the overall quantities the same.

Learn how to make a good frittata, and you’ll never be hungry again! Eggs, vegetables, and a little cheese come together for a perfect breakfast, lunch, or simple dinner. This recipe is very adaptable so use whatever is in your fridge! It’s a great place to use up half an onion, extra roasted vegetables, half a punnet of cherry tomatoes, or any leftover herbs. We’ve used parmesan here, which could be substituted for a little goat cheese or feta. Get your frittata technique down, and learn to become an intuitive, freestyling kind of cook. You’ve got this!

There’s a tendency to think of herbs as only a garnish, a little bit of pretty green on top of a dish. At Clove, we believe that if you’re going to use herbs, we want you to taste them, and if you’re going to buy herbs, we want you to use the whole bunch.

Our herby fritters and green goddess sauce will make your herbs shine. So, if the garden is heaving with mint, dill, or parsley, or there was a 2-for-1 deal at the grocer, this is the recipe to save.

Fritters are a 24/7 type of meal, so make extra and keep them in the fridge. Breakfast, morning tea, lunch, afternoon tea, dinner, drinks, a midnight snack – every time is fritter time. Plus, the green sauce lasts well and is delicious as a salad dressing, drizzled over grilled meats, or dolloped onto baked potatoes.

The herby quantities are suggestions only, so go rogue and use the herbs you have.

Start the day with a pink smoothie – it’s a delicious way to fuel up with all the good stuff. The berries give you a boost of antioxidants and vitamins, while the oats keep you feeling full for longer. Almonds and hemp seeds add healthy fats and protein to keep your brain happy, and the Greek yoghurt keeps your gut happy!

Overnight oats make a healthy breakfast manageable before work. All the prep is done the night before so you don’t have to worry about running out of time in the morning. We’ve added chia seeds and honey to the oats for extra nutrients, and made a quick berry compote for a fruity topping.

Use whatever berries you have, and don’t worry if they’re not in the best condition, cooking berries hides all their imperfections. Mix and match toppings so you don’t get bored – toasted nuts, grated apple, dried fruits, cinnamon, or coconut all work well.

Shakshuka means “a mixture” – a staple from Tunisia in North Africa and very common in variation across the Middle East. It’s simple, humble food that is just so tasty. This recipe uses the bare minimum and comes together in 20 minutes. You can cook the red sauce longer and let the flavors develop if you want that extra level of depth. Add any veggies you have in your fridge – top it off with cheese or some spicy oil. Happy days.

So much better than banana bread! This loaf is a staple at Cornersmith and my home kitchen. It’s one of our most popular recipes, because you can use whatever grated vegetables or fruits you have – try grated carrot, grated pear or grated beetroot. Plus you can use up bits and pieces from the pantry -nuts or seeds, choc chips or dried fruits, it all works. And it’s fun coming up with different combinations.

Just avoid very over-ripe fruit as it will make the loaf too wet!

Eat this for breakfast, pop it into lunchboxes or serve it with tea in the afternoon.

See tips below for some of our favourite flavour combinations.