• Heat the oil in a large frying pan and fry the onion for 4-5 minutes, add the tomatoes, Walnuts and beans and cook for 2-3 minutes. Stir in the vinegar and most of the basil, season to taste.
• Spoon over the toast and scatter with the remaining basil and some chopped Walnuts.

Cooks tip

• Try adding some pan fried diced pancetta to the tomato mix for extra flavour, or swap the cannellini beans for chick peas.

• Toast the bagel and set on a plate.
• Meanwhile, place the spinach in a microwaveable bowl, cover with cling film and microwave on high for 1 minute or until just wilted.
• Heat the oil, paprika and walnuts in a small saucepan until it just starts to sizzle, remove and set aside. Beat the eggs and milk together and season. Add the eggs to the pan and stir gently to scramble.
• Place the spinach on top of the bagel and top with the eggs. Serve sprinkled with the reserved walnuts and chives.

• Mix together the eggs, milk and honey in a shallow dish, add the bread slices and soak on both sides until most of the egg mixture has been absorbed.
• Sprinkle the walnuts over 1 side of each slice and press in.
• Heat the oil and butter in a large frying pan and fry the bread gently, walnut crusted side down first, for 2 minutes each side or until golden.
• Halve each slice and serve drizzled with honey (optional), extra walnuts and fresh berries.

Cooks tip:

• For a savoury option, remove the honey and replace it with a pinch of dried mixed herbs and serve with grilled bacon, mushrooms and tomatoes.

• Boil the potatoes in boiling water for 8-10 minutes until just tender, drain and allow to steam dry.
• Meanwhile, heat the oil in a large frying pan and fry the potatoes for 5 minutes, add the onion and fry for a further 5 minutes until golden. Stir in the tomatoes, walnuts and parsley and cook for a further 3-4 minutes.
• Place the spinach in a large bowl and microwave on high for 2-3 minutes until just wilted, add to the pan and season with black pepper.
• Poach the eggs in boiling water for 2-3 minutes and serve on top of the hash.

• Place the beetroot, frozen berries, oats and stem ginger into a blender.
• Pour over the milk and whizz until smooth.
• Pour the smoothie into 2 bowls and arrange the blueberries, walnuts and mint leaves on top in an attractive pattern to serve.

• Place the flour and baking powder in a large bowl and make a well in the centre. Add in the egg and whisk gently to combine, gradually adding the milk to give a batter. Mix in the carrot, banana and half the walnuts.
• Heat a little oil in a large non-stick frying pan and add ¼ of the batter, swirling around to give a pancake approx. 18cm in diameter, cook for 1-2 minutes each side, repeat to make 4 pancakes.
• Serve filled with sliced strawberries, banana, the remaining walnuts and drizzle over the maple syrup.

Cooks tip

• Make smaller pancakes and then serve 3 per person in a stack scattered with fruit, walnuts and maple syrup.