Pistachios, clementines, honey and cinnamon make couscous a perfect breakfast dish. Serve with fruit and yogurt
- 100g pistachio or other nuts
- 300g couscous
- ¼ tsp ground cinnamon, plus more to serve
- 8 clementines (seedless are best)
- 1 tsp butter
- 2 tbsp runny honey, plus more to serve
- 1 tsp orange flower water (optional)
- 300g fresh or frozen raspberries
- 500g pot reduced-fat Greek-style yogurt, to serve
MethodSpread the nuts over a baking sheet and toast for 5-8 mins until pale golden. Meanwhile, put the couscous and cinnamon into a large bowl. Finely grate the zest from 2 clementines, then squeeze their juice into a pan with the zest. Add the butter, honey and 200ml water and bring to the boil. Pour this over the couscous, cover with cling film, then leave to absorb for 10 mins.
- 140g couscous
- 300g broccoli florets
- 6 spring onions, finely sliced
- 150g cherry tomato, quartered
- large bunch parsley, finely chopped
- small bunch mint, finely chopped
- juice 2 lemons, zest of ½ lemon
- 2½ tbsp extra virgin olive oil
- 1½ tbsp harissa
- 1 tbsp clear honey
- 2 x 250g packs halloumi cheese, cut into 1cm-thick slices
- 25g toasted flaked almond
- Put the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 mins.
- Blanch the broccoli for 2 mins, then drain well. Cut it into small pieces or blitz it in a food processor.
- Fork the broccoli, spring onions, tomatoes, herbs, lemon zest, the juice of 1½ lemons and 2 tbsp oil through the couscous. Season and mix well.
- To make the dressing, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.
- Heat a non-stick frying pan and cook the halloumi for 1-2 mins on each side until golden. Divide the couscous between the plates, top with the halloumi slices and dressing, then scatter over the almonds.
- 200g whole blanched almond, toasted and roughly chopped
- 85g icing sugar, plus extra to serve
- 85g butter, melted
- 2 tsp orange flower water
- 1 tsp cinnamon
- 1 egg yolk
- 190g pack brik pastry
- clear honey, to serve
- zest 1 orange
- 300g Greek yogurt
- 300ml tub double cream
- 2 tbsp icing sugar, sifted
- Set aside a quarter of the almonds. Put the rest in a food processor with the icing sugar, half the butter, orange blossom water, cinnamon and egg yolk. Whizz to a paste. Scrape into a bowl and stir in most of the remaining chopped nuts.
- Unroll one sheet of brik pastry at a time, brush all over with melted butter and halve into 2 semi-circles. Shape 1 heaped tbsp of the nut mixture to look like a thin wedge shape along half the pastry edge you’ve just cut (leaving 2.5cm border on the rounded side), so it looks as if you’re cutting the semi-circle of pastry into pieces like a cake. Roll up like a pastry cone, sealing the nut mixture inside, then brush all over with more butter and fold over the open, wide end to seal. Sit on a baking tray, end flap side down to help it stay closed, and repeat until nut mixture is used up. Cover with cling film and chill. Put zest, yogurt, cream and icing sugar in a mixing bowl. Cover and chill.
- Heat oven to 200C/180C fan/gas 6, put the pastries in and bake for 15 mins until golden and crisp. Just before they’re ready, beat together the yogurt mixture until thick. Pile pastries onto a serving dish, drizzle with honey and scatter with remaining nuts. Serve with the orange cream and Honeyed orange & grapefruit (see 'Goes well with').
- 2 tbsp toasted sesame oil
- 396g pack firm tofu, cut into sticks 1cm x 3cm, and patted dry
- 150g dried brown rice noodles
- 1 tbsp tamari (gluten-free soy sauce)
- 2 tsp Chinese five-spice powder
- 1 tbsp clear honey
- 1 red pepper, thinly sliced
- 1 bunch spring onions, cut into fingers
- 2 heads pak choi (about 200g/7oz), washed and leaves separated
- Heat half the oil in a frying pan over a medium heat. When hot, add the tofu and cook for 5 mins on one side. Turn, then fry for another 3 mins. Continue cooking for 10 mins more, turning regularly – make sure you scrape up any bits that are stuck. Don’t worry if it falls apart a little, these pieces become crispy. Remove to a plate and keep warm.
- Meanwhile, cook the noodles following pack instructions. Drain and set aside. Make the dressing by mixing ½ tbsp oil, tamari, five-spice and honey. 3 Heat the remaining ½ tbsp sesame oil in the frying pan and cook the pepper for 1 min, then add the onions and pak choi. Toss together for 3 mins, until just wilted. Add the noodles and half the dressing and mix well. Heat through and divide between 4 bowls. Top with the tofu and drizzle remaining dressing over.