delicious THE COLLECTOR’S EDITION

Salt beef eggs benedict with potato farls and mustard hollandaise

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CLASSIC SQUIDGE Apple and banana loaf – amazing toasted and slathered with butter

“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?” “What’s for breakfast?” said Pooh. “What do you say, Piglet?” “I say, I wonder what’s going to happen exciting today?” said Piglet. Pooh nodded thoughtfully. “It’s the same thing,” he said. AA MILNE

NEW FULL ENGLISH Vegan fry-up

WAKE UP THOSE TASTE BUDS Sausage, fennel and chilli griddlepan pizza

SUGAR, SPICE AND ALL THINGS NICE Chocolate and cardamom babka buns

Sausage, fennel and chilli griddle-pan pizza

SERVES 4. HANDS-ON TIME 35 MIN

FOOD TEAM’S TIP

If you can, use proper Italian sausages, full of fennel and garlic (try Italian delis), then squeeze the meat from the casings.

• 1 small fennel bulb, cut into wedges

• 2 tbsp olive oil

• 200g plain flour

• ½ tsp baking powder

• ½ tsp chilli flakes

• 200g greek yogurt

• 200g sausagemeat (see tip)

• 1 small red onion, sliced

• 1 large garlic clove, crushed

• 1 tsp fennel seeds, lightly crushed

• 60g young leaf spinach

• 3 tbsp ricotta

• 25g parmesan, grated

1 Heat a griddle/frying pan to high. Toss the fennel with 1 tbsp of the oil and griddle for 2-3 minutes on each side until charred and almost tender.

2 Put the flour, baking powder and chilli flakes in a mixing bowl with a pinch of salt, then stir in the yogurt to make a shaggy dough. Use your hands to bring the dough together, then roll out to about the same size as the griddle/frying pan. Put the dough into the pan and cook on each side for 4-5 minutes.

3 Meanwhile, heat the remaining oil in a frying pan and cook the sausagemeat, stirring, for 3-4 minutes until starting to brown, then add the onion and cook for 3-4 minutes to soften. Add the garlic, fennel seeds and spinach and stir for 1-2 minutes until the spinach has wilted.

4 Heat the grill to medium. Spread the ricotta over the top of the flatbread and top with the spinach mixture. Dot over the griddled fennel slices and sprinkle with the parmesan. Grill for 6-8 minutes until golden and bubbling.

PER SERVING 483kcals, 22.2g fat (9g saturated), 19.2g protein, 49.8g carbs (4.7g sugars), 1.1g salt, 3.7g fibre

Chocolate and cardamom babka buns

MAKES 12 BUNS. HANDS-ON TIME 40 MIN, OVEN TIME 20-25 MIN, PLUS RISING, PROVING AND CHILLING

FOOD TEAM’S TIPS

This dough is soft and sticky so use a stand mixer if you have one. If not, follow our guide to making brioche by hand at delicious magazine.co.uk/brioche-by-hand. The butter in step 3 must be at room temperature or it won’t mix in properly. Don’t soften it in the microwave, as warm butter will make the dough greasy. Let the chocolate filling cool to the point where it’s still fluid (step 4). If it gets too cold it will turn hard, so warm it again gently, stirring over a low heat. The soft dough will look untidy when shaped, but don’t worry – it’ll look neater after the buns are baked and glazed.

• 150ml whole milk

• 140g unsalted butter at room temperature, plus extra to grease

• 125g plain flour, plus extra to dust

• 125g strong white bread flour

• ½ tsp fine salt

• 40g caster sugar

• 7g sachet fast-action dried yeast

• 2 large free-range eggs (in separate bowls), lightly beaten

FOR THE CARDAMOM SYRUP

• 6 cardamom pods, lightly bashed

• 80g caster sugar FOR THE FILLING

• 50g unsalted butter

• 80g soft light brown sugar

• 100g dark chocolate (70% cocoa solids), roughly chopped

• 2 tbsp cocoa powder

• 8 cardamom pods, seeds crushed

1 For the cardamom syrup, bring 100ml water to the boil in a small saucepan with the bashed cardamom pods. Stir in the sugar until dissolved, then gently bubble for 8-10 minutes until lightly syrupy. Remove from the heat and leave to infuse.