This is an exciting gluten free option that substitutes sweet potato for normal bread. You can even cook the sliced sweet potato in a conventional toaster! The classic hollandaise sauce adds a touch of luxury and we like to make a little homemade harissa oil to accompany this dish. The harissa adds some gently spice to the toast and is very quick and easy to assemble.
To make harissa oil simply funnel a teaspoon of harissa paste into an oil bottle and shake thoroughly – keep refrigerated and use within 2-3 weeks.
This is a real winter warmer to kick start the day – packed full of energy and protein. The spices provide a really delicious flavour whilst the fresh fruit brightens up this breakfast with a splash of colour. Try making a large batch and storing it in a kilner jar and then in the morning simply add a handful of porridge mix and some milk to the saucepan.
This floral dessert tastes of a Cornish coastal path but can be a refined way to finish a meal. The honey and gorse flowers work well, providing a bit of colour to contrast our clean whole milk and the honeycomb adds texture to the dish.
Baking your own granola is incredibly easy and if you make a big batch it lasts the week. We also use our granola as a lazy garnish for classic desserts like Eton Mess or to add extra crunch to an apple crumble.
Sometimes cheese on toast is tough to beat. Our version uses a local cheese but any good west country cheddar will work too. Try using this same mixture spread over a grilled fillet of smoked haddock for a gourmet brunch or adding extra Trewithen Dairy Cornish Double Cream as a sauce for a pasta bake.