Easter hot cross bun French toast with berries
Day-old hot cross buns dipped and pan-golden, with warm berries and yogurt; the Easter weekend breakfast.
Smoked mackerel pate with rye & pickles
Five-minute smoked mackerel pate whipped with yogurt and horseradish, with rye and cornichons.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Flake the mackerel into a bowl.
- Step 2
Beat in yogurt, horseradish, lemon and pepper, keeping some texture.
- Step 3
Fold in chives; chill until needed (keeps 3 days).
- Step 4
Serve on rye with cornichons and radishes.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 21g |
| Carbohydrates | 22g |
| – of which sugars | 3g |
| Fibre | 4g |
| Fat | 17g |
| – of which saturates | 4g |
| – of which omega-3 | 2g |
| Calcium | 140mg |
| Iron | 1.6mg |
| Salt | 1.3g |
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