The saying goes that you should breakfast like a king, and I’ve long found that the key to making that happen during the busy work week is to batch-prepare breakfast at the weekend. As we start a new year, the focus is back on balance, and these dishes offer both nourishment and flavour, while also being ideal for making ahead. The overnight oats are a source of fibre, the muffins are high in protein and the pie is a source of both.
Pear and ginger overnight oats (pictured top)
Prep 5 min
Cook 10 min
Soak Overnight
Serves 4
120g rolled oats
1 tsp ground cinnamon
4 small pears, 2 grated, 2 to garnish
Salt
120ml freshly squeezed orange juice (from 3-4 small oranges)
2 balls stem ginger, finely chopped, plus 1½ tbsp syrup from the jar
200g greek yoghurt, plus extra to serve
Sliced pistachios, to serve (optional)
In a small bowl, mix the oats, cinnamon, grated pears and a pinch of salt. In a second bowl, stir the orange juice, chopped stem ginger and ginger syrup, then stir this and the yoghurt through the oat mix. Cover and chill overnight, either all in one bowl or in individual portions (once made, the oat mix will keep in the fridge for up to five days).
In the morning, top a portion of the oats with a small spoonful of yoghurt and half a sliced pear; sliced pistachios and/or a drizzle of stem ginger syrup also make nice additions.
Tortilla, spinach and sesame pie
This makes a pretty large pie, which you can absolutely halve, if you like; it freezes and reheats well, too.
Prep 45 min
Cook 1 hr
Cool 1 hr
Serves 9-12
For the spinach filling
400g spinach, thoroughly washed and dried
3 spring onions, trimmed and thinly sliced
1 small leek, trimmed, washed and thinly sliced
½ tbsp flaky sea salt
½ bunch fresh dill, leaves picked
Black pepper
For the potato filling
700g white onions, peeled and thinly sliced
Flaky sea salt
120ml olive oil
700g baking potatoes, peeled and cut into 3mm-thick slices
3 medium eggs, thoroughly whisked
1 lemon, juiced, plus the grated zest of ½ lemon
For assembly
270g pack filo pastry
Olive oil, for brushing
25g white sesame seeds, to garnish
Heat the oven to 200C (180C fan)/390F/gas 6 and line a roughly 37cm x 27cm metal or enamel baking tin with greaseproof paper, making sure it overhangs on each side.
Put the spinach spring onions and leek in a colander in the sink, sprinkle with the salt, then toss and leave for 15 minutes. Using your hands, scrunch the spinach, onions and leeks together, squeezing out as much moisture as possible as you do so, then mix in the dill and season with black pepper.
Meanwhile, sweat the onions and two teaspoons of flaky salt in the olive oil on a medium heat for about 15 minutes, until fully softened and starting to turn a little golden. Add the sliced potatoes and another teaspoon of flaky salt, gently stir to combine, then cover the frying pan and leave to cook for 15 minutes. Take off the heat and leave to cool a little, then mix in the eggs, lemon zest and juice.
Layer two or three sheets of filo in the base of the lined baking tin, brushing each one with olive oil before adding the next. Tip in the potato mix, spread it out evenly, then top with the spinach mix. Make a lid for the pie with another two or three sheets of filo, again brushing each one with olive oil as you lay them in, then trim the edges with scissors. Brush the top of the pie with olive oil, sprinkle liberally with sesame seeds, then bake for an hour, turning up the heat if it’s not browning enough. Remove, leave to cool for an hour or so, then slide the pie out of the pan and on to a large board (use the paper overhang to help you).
The pie will keep for up to three days in the fridge, but it’s also excellent frozen and reheated gently. To serve, use a serrated knife to cut it into portions.
Corn, cottage cheese and dill muffins
Prep 20 min
Cook 35 min
Makes 6 large muffins
100g pancetta or bacon lardons (optional)
40g unsalted butter
120g plain flour
½ tbsp baking powder
¼ tsp fine sea salt
¼ tsp bicarbonate of soda
150g corn kernels, fresh or frozen
2 spring onions, trimmed and thinly sliced
2 tsp finely chopped fresh dill
100ml buttermilk, or 85ml milk mixed with 1 tbsp fresh lemon juice
1 large egg
1½ tbsp maple syrup
150g cottage cheese
Heat the oven to 200C (180C fan)/390F/gas 6 and line six or seven holes of a 12-hole muffin tin with muffin cases (or squares of greaseproof paper).
Put the pancetta, if using, in a cold pan, set it over a medium heat, then leave the lardons to render their fat and turn golden. Add the butter and, as it melts, use a spatula to scrape down the pan, picking up all the browned bits. Set aside to cool slightly.
Meanwhile, in a medium bowl, whisk the flour, baking powder, salt and bicarb, then add in the corn, spring onions and dill, and toss to combine.
In a jug, whisk the buttermilk, egg and maple syrup, then stir through the cottage cheese.
Add the wet ingredients to the dry and whisk just until combined. Fold in the melted butter (with or without the crisp pancetta), then divide the mix between the lined muffin tin holes. Bake for 35-40 minutes, until golden and cooked through.
The muffins will now last for three to four days, stored wrapped and at room temperature.
Alexina Anatole is the author of the Small Wins Substack and Sweet: The Secret to the Best Desserts, published by Square Peg at £27. To order a copy for £24.30, go to guardianbookshop.com.
