Mishal Husain, newsreader, on early morning brekkies
I learned early on after starting on the Today programme that you do need to eat before going on air otherwise stomach rumbling may well be picked up by studio mics. However, no one wants to get up earlier than absolutely necessary for a 4am arrival in the newsroom and therefore it’s a question of breakfast al desko sometime before going on air at 6am. John Humphrys had a routine you could set your clock by: done with writing cues by 5.30 and on to the newspapers with a china bowl and some granola stored in a filing cabinet. Given documentary evidence of mice in New Broadcasting House, I am too queasy to store any supplies on site, so for me it’s a packed breakfast. I have gone through bircher muesli phases – delicious but freshly grated apple is a must and that makes it rather laborious – and once foolishly followed Justin Webb’s lead on those porridge pots made with boiling water. I’ve now settled on Greek yoghurt and berries: the yoghurt goes into Tupperware of precisely the right size for my handbag the night before, topped with some berries from the freezer and a tablespoon of nuts and seeds. Overnight, the berries gently defrost. It doesn’t take long to prepare, but even so there are nights when I can’t be bothered. Then, it’s a fridge raid before I leave for work, or worse, a trip to the 24-hour cafe at New Broadcasting House, resulting in a cappuccino and a bar of chocolate.
Jamie Oliver, chef and restaurateur, on starting the day in the right way
Breakfast is so important, because it kickstarts your day the right way. And for kids, it’s vital, helping them concentrate at school and setting them up for success. Out of the £1bn we’ve raised through the sugary drinks levy, so much of it has gone directly to fund breakfast clubs in schools, which is amazing. Need some breakfast inspo at home? Go for one that includes all five food groups to get a good balance, and a variety of nutrients, so you’re much less likely to snack before lunch. Low/no-added sugar cereal or muesli is a good choice, as well as porridge with seasonal fruit and nuts, or homemade blueberry pancakes. For those in a hurry, blitz up some fruit and veg with yoghurt and oats for a quick smoothie – delicious!
Andi Oliver, chef and broadcaster, on the power of a long, slow breakfast
The concept of ‘brunching’ might have come about in this country fairly recently, but long, slow, late breakfasts surrounded by loved ones have always been familiar to me. Ours was a busy family when I was a child. Mum and Dad both worked; we were latchkey kids. Whether or not we’d been to church, brunch was always a real event. In Antigua and here, the table would be laden: salt fish with onions, tomatoes and okra, Johnny cakes (small, panfried dumplings), and cooked down vegetable chop-up with black-eyed peas. There’d be crispy bacon, creamy Caribbean avocado, dressed leaves and aubergine choka: roasted, mashed down and well seasoned. We’d have souse, made with all the leftover cuts of pork, poached, then pickled with cucumbers, hot pepper, herbs and lime juice. And there’d always be fried plantain, of course. Dad always had amazing music playing: Brook Benton, Sam Cook, Dinah Washington. We’d sing and dance along, as breakfast morphed into lunch, then dinner and into the night. These are all traditions I’ve continued, even if there are eggs various ways, sautéed potatoes and other bits mixed up with those Antiguan staples. Late morning is the perfect time to bring your nearest and dearest together, it’s not a time people tend to make proper plans. Of course, any meal can offer this opportunity if you let it. But start at breakfast and it’ll put you in a relaxed mindset for the rest of the day. That is, if you ever finish… you might just find you’re still ‘brunching’ well into the early hours.
• This article was amended on 4 June 2023. An earlier version referred to “Diana” Washington instead of Dinah Washington.
