Breakfast

Soft, buttery sourdough brioche bread raised entirely with your starter. Mix it in the evening or first thing in the morning, let it rise on the bench, and bake a tall, golden loaf that tears into soft strands.

A rustic spelt galette with a nutty, flaky crust, a layer of milled flaxseed to help keep the base from going soggy, sliced fresh figs and crunchy pistachios. Serve each slice with a drizzle of balsamic glaze.

My blueberry sourdough boule, with a tangzhong worked into the dough for a loaf that’s still soft on day two and three, not just fresh out of the oven.

These sourdough lemon ricotta pancakes have become the thing I make on slow weekend mornings. The ricotta keeps them tender and almost custardy in the middle. Pile some blueberries on and you get the softest, most pillowy blueberry lemon ricotta pancakes you’ve ever dreamt of.

These miso beans come together in one pan, the sauce turns creamy in minutes, the spinach wilts straight into it, and you still get that feeling of variety with greens folded through your beans, plus sundried tomatoes and basil on top.

These buttermilk crepes are thicker than classic crepes, slightly tangy, and easy to flip. Perfect for sweet toppings or savory fillings.

These apple sourdough muffins are soft, gently spiced with a pinch of cinnamon and orange zest, and crammed with juicy pockets of baked apple (which by the way gives you pectin-rich fibre). If, like me, you get sad to throw away any spare sourdough starter …

This cottage cheese avocado toast with a sprinkle of sumac and chili flakes has been my go-to for breakfast in a hurry, lazy lunches and protein-packed snacks. It’s creamy, tangy, a little spicy and so incredibly easy to throw together.

These apple rhubarb muffins have become a seasonal staple in my kitchen: tender, tangy, and just sweet enough with a crunchy sugar top. They’re the kind of treat you’ll want to make on repeat, especially with fresh rhubarb in season.

These sourdough banana pancakes are my go-to when I want a sweet homemade breakfast that also puts sourdough discard to good use. The ripe bananas give them natural sweetness, balancing out the slight tang of the sourdough. They are absolutely fail proof and always a weekend favorite!