Whenever I get my hands on a packet of fresh herbs I like to use them up in all ways possible before they get spoilt. Sage is one of my favourite – goes in eggs, pastas, potatoes, cocktails, into a syrup, on fruit with some salt and sugar – the possibilities are endless. But my honest favourite way is pairing sage with pumpkin – a match made in true heaven. I sauté up the pumpkin slices with garlic, leeks and then the sage is added in for its delightful warm, peppery delicious flavours. The egg batter goes in with some peas and cheese and always, always a pinch of nutmeg to make a delicious frittata. I have this for dinner multiple times a month – but if you have a brunch party – go ahead whip this one up!

This recipe is one for all of you pink lovers! In an attempt to increase my iron and hemoglobin levels I have been trying to find unique ways to bring beetroot into each meal. I have discovered that my love for the colour pink now also comes in the form of eggs! This is perhaps the most exciting thing that has happened to me in a while – pink scrambled eggs – grated beetroot, gently cooked until slightly caramelized, proper fried bits of garlic and some spinach and tomatoes. I promise you, you will be after this breakfast for the rest of your life!

A pancake is a craving I get occasionally, but when it arrives, it does so with a heavy desire for an indulgent and glamorous plate. These pancakes are made from gluten free rolled oats, pulsed into a flour, and then whisked in with eggs, milk and the usual suspects. The star of the show though, is the caramelized bananas on top – because I like to be extra glam on certain mornings. The beauty of this batter is that it comes together real quick, but the cooking time may take a little longer than a gluten-filled pancake. But I assure you these are fluffy and a delight!

For easy breakfasts I love eggs – dunked around in some sort of cheesy concoction, I love it even more! For the longest time, I would opt for eggs on toast, but going for wheat and bread every morning is something I am not so comfortable. By that I mean, my stomach. So going for a gluten free vehicle option works better, so I thought of rice rotis – what better than that? These rotis turn out soft and pliable, taste delicious and with fried eggs, work wonders! I usually make some sort of homemade sauce or condiment for myself to last through the week for ease. The past week was a jar of pesto, so that was used on my tacos, along with caramelized onions and feta cheese, and a fried egg with lots of pepper! Enjoy!