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Hi and welcome to Saturday – the best day of the week for me! Yesterday was my birthday and I’m feeling a bit fragile – not really in the mood for cooking lots. So, it’s just a simple

breakfast for me today. My favourite is poached eggs with ham and a hollandaise sauce. But if you’re feeling healthy, this week’s recipes are definitely for you!  This week’s book, Something

For Everyone by Louise Fulton Keats, has a breakfast option for all the family. The three-grain blueberry and apricot porridge is a fantastic dish and will ensure the kids go to school full

of energy. Sweetcorn fritters are such a weekend dish and the addition of courgette and smoked salmon is a nice touch. The almond berry pikelets were my kids’ favourite – this breakfast

definitely feels much more indulgent and naughty than it actually is. Ciao! SWEETCORN FRITTERS WITH SMOKED SALMON BRITISH BREAKFAST Preparation Time 10 minutes Cooking Time 20 minutes 10-12

Fritters INGREDIENTS PREPARATION: * ●400g fresh sweetcorn kernels (about 2 corn cobs) * ●3 spring onions, chopped * ●2 eggs * ●1 small handful coriander (cilantro) or flat-leaf (Italian)

parsley leaves * ●150g self-raising flour * ●1 courgette finely grated * ● Light olive oil or rice bran oil for shallow frying * ● Smoked salmon (optional) * ● Lemon wedges, to garnish FOR

THE AVOCADO SALSA: * ●1 avocado, stone removed and flesh diced * ●1 tomato, finely diced * ●1 spring onion (scallion), finely chopped * ●2 tbsp chopped coriander (cilantro) leaves * ●1 tbsp

lemon juice To make the avocado salsa, gently stir all of the ingredients together. Set aside. To make the fritters, place half of the corn kernels in a food processor with the spring onion,

eggs, coriander and flour. Mix until combined. Transfer to a bowl. Using your hands, squeeze the courgette to remove the excess moisture. Add to the fritter batter with the remaining corn.

Stir. Heat the oil in a non-stick frying pan over a medium heat. Working in batches, drop large spoonfuls of the mixture into the pan and cook for 2-3 minutes on each side, or until golden

and cooked through. Drain on paper towels. Serve the fritters with the salsa, smoked salmon (if using) and lemon wedges. ALMOND BERRY PIKELETS BRITISH BREAKFAST Preparation Time 0 minutes

Cooking Time 0 minutes 10-12 Fritters INGREDIENTS PREPARATION: * ●150g wholemeal (whole-wheat)self-raising flour * ●¼ tsp baking powder (baking soda) * ●2 eggs * ●25g ground almonds * ●170ml

milk * ●40g butter, melted (or use a nut oil – see note) * ●100g fresh or frozen mixed raspberries and blueberries * ● Maple syrup to serve * ● Fresh fruit, to garnish Combine the flour,

baking powder and ground almonds in a large bowl. Make a well in the centre and add the egg, milk and melted butter. Start stirring the wet ingredients, gradually drawing in the dry

ingredients until they are just combined – do not overmix. Gently stir through the berries. Heat a non-stick frying pan over a medium heat. Working in batches, drop spoonfuls of batter into

the pan and cook for 2–3 minutes on each side, or until golden brown and cooked through. Transfer to a plate and keep warm while cooking the remaining batches. Serve the warm pikelets topped

with maple syrup (if using) and any fresh fruit of your liking. _EXTRACTS TAKEN FROM SOMETHING FOR EVERYONE, BY LOUISE FULTON KEATS, PHOTOGRAPHY BY BEN DEARNLEY, PUBLISHED BY HARDIE GRANT

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BOX 200, FALMOUTH, CORNWALL, TR11 4WJ, OR ORDER ONLINE AT EXPRESSBOOKSHOP.COM._