why you should eat breakfast

breakfast week

Did you know that it’s Breakfast Week?

Breakfast Week is a campaign run by HGCA every year to raise awareness of the benefits of eating a healthy breakfast and to encourage people to think about where their breakfast food comes from. So, why should we eat breakfast? The NHS says

“Eating breakfast has long term health benefits.  It can reduce obesity, high blood pressure, heart disease and diabetes.”


Which seems a good enough reason to me. The problem with breakfast is that it needs to be fairly speedy. I’m sure that there are people who enjoy pottering about the kitchen first thing in the morning but for most of us it’s a case of get up, eat and get on with the day. Breakfast becomes no more than a fuel stop as we grab the same thing each morning with perhaps the only variation at weekends when there’s a little more time to linger.

seville orange curd with granola

Breakfast Week jolts me from my routine each January and I try to eat something different each morning instead of automatically reaching for the porridge oats and spurtle. At the weekend I made a batch of granola and instead of just sloshing milk over it we’ve eaten it with yoghurt and different fruit compotes that I froze in the summer. Yesterday we used the last of the Seville Orange Curd to dollop onto a bowl of yoghurt and scattered granola over the top. It was very good, if not the healthiest of breakfasts.
Below is the recipe I use for granola. I like a loose granola rather than hard clumps so I don’t usually add the apple puree, which binds it together a little. I used to add dried fruit to the granola after it had cooled but now I add it in the breakfast bowl so that I can match it to the topping. Somehow eating raisins in granola that’s topped with fresh fruit seems rather strange and anyway some days I feel like raisins and another I might prefer cranberries. I know, I’m fickle.


granola recipe

Are you a breakfast eater?

Do you know where your breakfast food comes from? The story from field to plate of my Eggs on Toast is HERE.

Five more breakfast recipes you might like to try:


a little pot of sunshine

seville orange curd for breakfast



Digging vegetables from the garden this month involves scraping a good quantity of heavy soil from them. The leeks have their roots and tops cut off and the outer leaves peeled off at the compost heap on the way back to the kitchen, the carrots are dunked into a trough of water (provided it’s not iced over) and the Jerusalem artichokes are soaked for a while in the hope of dislodging a little of the dirt that finds its way into every little crevice. Even the vegetables I buy seem a little lacklustre; much as I love root vegetables and cabbages it does seem as though that’s all we’ve eaten for ages. Warm days with young green salad leaves, the first tiny broad beans and baby carrots fresh from the garden seems an age away.

That, at least, is my justification for buying Seville oranges when I vowed that I wouldn’t make marmalade this year because I still have a 2013 jar on the shelf and have barely touched the 2014 batch. I’m not sure if it’s their vibrant colour or their slightly knobbly textured skin or just the fact that they seem to call “Hey, forget all those easy peeler citrus fruits that sit on the shelves all year – we’re only here for a few weeks. We may be gone tomorrow. Best buy a few now while you can.”

I bought the oranges, but I haven’t made marmalade. I used a few of them in place of lemons; they’re as sharp as lemons so make a good citrus self-saucing pudding or orange cake and I considered using them to make a Seville Orange Posset but I’m not sure that I like the idea of oranges with cream so I’ve put some oranges in the freezer should I decide to try it one day. The last orange I used to make a Seville Orange Curd. Perfect for breakfast but not marmalade. Seville Orange Curd needs to be eaten fairly quickly so there’s no guilt about the jars lined up on the pantry shelf and as it’s Farmhouse Breakfast Week it’s the ideal time to try something different for breakfast.


seville orange curd


Seville Orange Curd

50g butter

75g caster sugar

1 Seville orange – finely grated zest and juice

1 egg, beaten well

Put the butter and sugar into a small saucepan and heat gently until the butter has melted. Finely grate the rind of the orange and add to the saucepan with the strained juice and the beaten egg. Mix them well and cook on a low heat for five to ten minutes until the curd has thickened to about the consistency of custard. Don’t turn up the heat or you’ll have orange flavoured scrambled egg. If the curd is a bit lumpy then sieve it.

Pour into a small sterilised jar and cover. Keep in the fridge and eat within a couple of weeks.

A little pot of sunshine for the breakfast table.