Anna Jones - A Modern Way to Eat

This is a whole-hearted, good-for-you start to the morning, as the quick maple blueberries lift this porridge from standard morning fare to shout-from-the-rooftops delicious.

I use a mixture of amaranth and oats here (and you could use gluten-free ones), as I love the deep nutty taste of amaranth. The way it holds its bite and then pops in your mouth makes a welcome change from the uniform texture of most porridge. You could leave out the amaranth and replace it with more oats, millet or some quinoa flakes – just remember, though, that these will cook much quicker, so keep an eye on them.

I vary the fruit here according to the season – apples work in winter, strawberries and cherries in spring and summer, and plums in autumn.

SERVES 2

2 handfuls of amaranth

2 handfuls of oats

500ml milk of your choice (I like to use coconut milk, see here)

200g blueberries

1 tablespoon maple syrup

1 teaspoon ground cinnamon

juice of ½ a lemon

First get the porridge going. Put the amaranth and oats into a pan with half the milk and bring to a gentle simmer. Leave to bubble away for 20 minutes, topping up with the rest of the milk when needed and some extra hot water if the porridge starts to look a bit too dry.

While your porridge is cooking, put the blueberries into another pan with the maple syrup, cinnamon and lemon juice and cook over a medium heat. Use a wooden spoon to mash up some of the blueberries and release their deep violet juices, leaving a few whole. They are ready when most of the liquid has reduced to a jammy texture, like a pie filling.

Your porridge is ready when the amaranth grains have softened and absorbed into the creamy oats but still have a little bite.

To serve, pile the porridge into bowls and top with the blueberries and more maple syrup, if you like. Dessert for breakfast.

Overnight Bircher with peaches

Weekday breakfasts for me are usually two bleary minutes before I run out of the door. If you take time over breakfast, good for you. I certainly do when time is on my side. When it’s not, I get clever and make this super-quick muesli the night before.

I add chia seeds because they give a rich creaminess – if you don’t want to add chia, just don’t add as much milk. As good peaches aren’t around all year I often swap them out for other fruits.

A note on chia seeds: these amazing little seeds boost the nutritional value of the breakfast tenfold. They look a bit like poppy seeds and come in a variety of colours: black, white and grey. I use the white ones here. You’ll find them in health food shops and in big supermarkets beside the nuts and seeds. Chia seeds were the food of choice of Aztec and Mayan warriors, and a single tablespoon would keep them going for 24 hours. They are high in protein, so they’re perfect for breakfast time. I use them in smoothies and in baking.

SERVES 2

100g oats

2 tablespoons white chia seeds

1 tablespoon pumpkin seeds

350ml milk of your choice (I use almond or coconut)

1 tablespoon maple syrup

a dash of all-natural vanilla extract

a little squeeze of lemon juice

2 ripe peaches

SERVE WITH

Winter • a couple of handfuls of chopped dried peaches or pears

Spring • chopped strawberries

Summer • peaches, as recipe

Autumn • chopped sweet, ripe pear

The night before, put the oats, chia seeds and pumpkin seeds into a bowl or container, pour over the milk, and add the maple syrup, vanilla and lemon juice. Mix well, then cover and pop into the fridge overnight.

In the morning, chop the peaches into little chunks, squeeze over a little more lemon and either layer them up with the oats and seeds in a glass or bowl, or just run out of the door with everything in a little container.

Turkish fried eggs

This is a really good weekend breakfast, easily quick enough to squeeze in on weekdays too. It’s filling, fresh and perky from the chilli and will start your day off properly. I use pul biber – Turkish chilli pepper flakes – here. They are easy to find in Turkish corner shops – if you can’t get them, use a chopped fresh red chilli or a tiny pinch of dried, crushed chilli flakes instead.

Pul biber or Aleppo chilli makes its way into a lot of my cooking these days. I love the gentle heat and sweetness. I guess it’s closest to an ancho chilli. It’s got a sweet fruity character, smells of really good sun-dried tomatoes, and still packs a chilli punch. I use it in place of the searingly hot crushed chillies we find in the UK.

SERVES 2

4 tablespoons Greek yoghurt

a good pinch of sea salt

a good knob of butter

4 organic or free-range eggs

2 wholemeal pittas or flatbreads

1 teaspoon Turkish chilli flakes

a good pinch of sumac

a few sprigs of fresh mint, parsley and dill, leaves picked and chopped

Mix the yoghurt and salt in a bowl and leave to one side.

Heat the butter in a large non-stick frying pan on a medium heat. Allow it to begin to brown, then crack in the eggs and turn the heat down, spooning the butter over the eggs until they are cooked exactly how you like them. I like my fried eggs to be just set, with a super-runny middle and just starting to crisp up around the edges. If you are having problems getting your eggs perfect, a lid over the pan can help keep in the heat so that the top and the bottom cook evenly.

Once your eggs are ready, quickly toast your pittas or flatbreads then top with a good spoonful of yoghurt and the fried eggs. Sprinkle over the chilli, sumac and herbs and season with a little salt if needed.

Try these with the Turkish coffee here.

MORNING SMOOTHIES – A FEW WAYS

These smoothies are a glassful of everything you need to start the day off right. I am always in a rush in the morning and find it hard to make time to eat: a 2-minute smoothie helps me walk out the door with a healthy glow before 9am and boosts my protein and nutrient levels sky high. These smoothies are also great to have straight after exercising.

Smoothies are great, as they are so flexible – you can make them with whatever fruits and milk or juice you have to hand, and in the winter you can delve into the freezer for handfuls of frozen berries. But for smoothies to be a generous alternative to couple of pieces of hot honeyed toast or some perfectly scrambled eggs, they need a little bit of consideration. The flavours need to be balanced, there needs to be some protein to keep you satisfied and there needs to be a boost of morning nutrients to start your day properly.

I have included a couple of smoothies with greens here. Green smoothies can be like Marmite, but I hope these blends will win even the more sceptical over. Gram for gram, dark leafy greens are some of the most nutrient-dense foods on the planet, and blitzing greens this way breaks them down and makes it much easier for your body to take in all the goodness.

I have included some notes here on some of the things I like to add to my smoothies for an extra nutrient kick, but they will be delicious without too.

LUCUMA This super fruit comes from Peru, where it’s known as ‘the Gold of the Incas’. It’s a golden-hued pulpy fruit that is utterly delicious, and here you buy it as a powder. Lucuma has a sweet, fresh kind of caramel flavour, so it’s a great option for people with a sweet tooth who are trying to cut down on sugar. Perfect for sprinkling on your porridge or spooning into a smoothie, it’s high in antioxidants and minerals and beta-carotene. You’ll find it in any health food shop. Add between a teaspoon and a tablespoon to your morning smoothie, depending on how sweet you like things.