LOVE LOCAL


Rise Shine!


Start the day the right way with these delicious healthy breakfast ideas...


OVERNIGHT BIRCHER MUESLI


serves 4


FOR THE MUESLI 2 chai tea bags


2 medium bananas, peeled and sliced 140g rolled oats


1 medium apple, coarsely grated


200g milk kefir


FOR THE CHAI SPICES 1 tsp ground cardamom 1 tsp ground allspice 2 tsp ground cinnamon 1 tsp ground cloves 2 tsp ground ginger


FOR THE COMPOTE 50g caster sugar 150g dried figs, halved 150g dried prunes


200g plums, stoned and quartered


1.5 tsp chai spices (see above) 1 orange, juice and zest 1 cinnamon stick


1 Make the milk kefir according to the pack instructions. Meanwhile, prepare the chai tea using the tea bags and 150ml boiling water, then leave the tea to cool.


2 Put the banana, oats and apple into a mixing bowl. Mix in the chai tea and the milk kefir. Cover and chill in the fridge overnight.


3 Place all the chai spices into an airtight container and mix well.


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4 To make the compote, place the chai spices and all the compote ingredients into a medium pan with 200ml water. Bring to the boil over a medium heat, reduce the heat and simmer for 8-12 mins, or until the plums are soft. Leave to cool, and lift out the cinnamon stick. Transfer to a mixing bowl, cover and chill in the fridge until needed.


5 To serve, place half the muesli in a serving bowl, spoon a layer of compote on top, add the remaining muesli and top with the rest of the compote.


www.lakeland.co.uk


BANANA PANCAKES


makes 10


1 large, ripe banana, peeled and chopped up


2 medium eggs 0.25 tsp baking powder


0.25 tsp ground cinnamon (optional) Spray oil


TO SERVE


Handful of seasonal berries Fat-free Greek yoghurt


1 Place the banana into a mixing bowl and mash it to form a smooth paste, using a fork or potato masher.


2 Crack the eggs into the bowl with the banana and whisk with a fork to form a batter.


3 Add the baking powder and cinnamon and mix thoroughly.


4 Coat a large, non-stick frying pan with spray oil and heat over a medium- high heat. Add a tbsp of the batter per pancake to the pan, keeping them well spaced – you may only be able to cook 3-4 pancakes at a time. Cook for 2–3 mins, until golden brown on the bottom, then flip over with a spatula and cook for a further 2–3 mins, until cooked through.


5 Repeat with the remaining batter – you should have enough to make 10 pancakes.


6 Divide the pancakes between plates and serve on their own or with a spoonful of fat-free Greek yoghurt and seasonal berries.


www.wcrf-uk.org/uk/ recipes


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