Start your day right with our choice of the best breakfast and brunch recipes – everything from granola and smoothies to pancakes and shakshuka

Vegan Portobello Waffles

• Recipe from justaddmushrooms.com

Serves: 4

Reap the rewards of a healthy breakfast whilst still enjoying a richly flavoured meal, with its succulent mushrooms and soyabased dressing.

For the dressing:

• 250g (8.8 oz) soya yoghurt

• 1 tsp tamari

• 1 tbsp maple syrup

• Freshly ground black pepper

For the waffle batter:

• 250ml (8.8 oz) almond milk

• 1 tsp lemon juice

• 2 tbsp olive oil

• 175g (6.2 oz) spelt flour

• 1 tsp baking powder

• Pinch of salt

For the topping:

• 4 portobello mushrooms, sliced

• 3 tbsp olive oil

• 1⁄5 tsp five spice

• 3 garlic cloves, crushed

• 2 tbsp chives, chopped

1 Mix together the ingredients for the dressing and set aside.

2 Mix together the almond milk and lemon juice in a jug and leave to stand for 5 minutes. In the meantime, heat and oil the waffle iron.

3 In a bowl mix together the olive oil, flour, baking powder and salt. Add the almond milk and stir together to make a thicker batter. Pour a ladleful of the mixture onto the iron and cook the waffles, one at a time, until golden and crisp.

4 Meanwhile, make the mushroom topping. Heat the oil in a deep frying pan and add the mushrooms. Fry them over a gentle heat, stirring occasionally for 3 to 4 minutes until they are soft.

5 Add the five spice and garlic. Stir through. Cook for a further minute. Season with salt and pepper.

6 Serve the waffles topped with the mushrooms, a drizzle of the dressing and a sprinkle of chives.

TOP TIP

If you don’t have a waffle iron, the batter works just as well for pancakes! Make up the batter as the instructed, add a knob of butter to a nonstick pan, and fry a ladleful of batter at a time. Flip when the pancakes start to bubble. Serve hot and enjoy!

Easy Strawberry Muffins

• Recipe from The Happy Health Plan by David & Stephen Flynn is published by Penguin Life, ￡16.99

Makes: 6-8 muffins

Quick, easy and delicious…these have a lovely crispy exterior and will leave you wanting more. They have a wonderful frangipane or bakewell flavour to them.

• 2 tbsp ground flax seed

• 80g (2.8 oz) gluten-free flour or buckwheat flour

• 100g (3.5 oz) gluten-free oats

• 140g (4.9 oz) ground almonds

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• 150ml (5 fl oz) sunflower oil

• 150ml (5 fl oz) maple syrup

• 2 tsp vanilla extract

• 125g (4.4 oz) strawberries (if using frozen, make sure they are thawed)

• 12g (0.4 oz) flaked almonds

1 Preheat oven to 180°C (fan)/200°C/400°F/ Gas 6.

2 To make your flax eggs, put the ground flax seed into a bowl, mix with 6 tablespoons of water, and leave to sit while you prepare the rest of the ingredients.

3 In a large bowl, mix together the dry ingredients: the flour, oats, ground almonds, baking powder and bicarbonate of soda.

4 Add the sunflower oil to the dry ingredients, along with the maple syrup, vanilla extract and flax eggs, and stir thoroughly until everything is well mixed. 5 Quarter the strawberries, removing the green tops. Stir three-quarters of the flaked almonds and three-quarters of the strawberries into the batter, keeping the rest to decorate the tops of the muffins later on.