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.
Pear, Stilton & walnut salad with chicory
The cheeseboard salad: bitter leaves, ripe pear, Stilton and walnuts in honey-mustard dressing.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Whisk honey, mustard, vinegar and oil.
- Step 2
Toss leaves and pear in most of it.
- Step 3
Stilton and walnuts over; last dressing drizzled.
- Step 4
Bread alongside.
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 | 470 kcal |
|---|---|
| Protein | 15g |
| Carbohydrates | 26g |
| – of which sugars | 15g |
| Fibre | 6g |
| Fat | 34g |
| – of which saturates | 10g |
| – of which omega-3 | 1.5g |
| Calcium | 240mg |
| Iron | 1.8mg |
| Salt | 1g |
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