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!

Breakfast There are so many rules and ways of making a good omelet. Most of these methods in my opinion, come down to a personal preference. For me, I like soft runny scrambled eggs over well-cooked bhurji style, and a soft omelet that has not browned too much. For me, this below method is the best way to make an omelet – it is soft, delicate, easy to make. The filling is the star here – pumpkin with fresh sage, some garlic and some delicious manchego cheese. The secret to a good cooked fulling is to shred/grate the raw pumpkin – helping it took cook with ease, wuicker, with less fat required and it picks up the other flavours even better. When I got my hands on some fresh sage – I had to make this asap. Another secret for the best tasting pumpkin – a pinch of cinnamon! The Recipe Serves Ingredients 2 eggs ½ tbsp cold water salt and pepper to taste 1 tbsp butter 2-3 sage leaves a few shavings of your preferred cheese (manchego, parmesan, grana Padano) Filling: ½ cup shredded pumpkin 2 tsp butter ½ tsp minced garlic ½ tsp salt 3-4 sage leaves, chopped pinch of cinnamon Instructions Filling: In a small sauté pan melt the butter and add the garlic to cook until golden Then add the pumpkin, salt, sage and cinnamon and cook for 10 minutes or so until pumpkin is softened and fragrant Set aside Omelet Take a small omelet pan and place 1 tbsp butter in it – with the heat off In a small bowl, crack the two eggs and add cold water and whisk well Then turn on the heat spread the butter quickly Once the butter has coated the pan, immediately pour the eggs into the pan and spread it out Allow it set, checking the edges with a spatula – then sprinkle the salt and pepper on top Once the eggs are 70% set, place the filling in the center in a line, topping with cheese Gently fold over one side of the omelet over it, and then fasten with the other side – use two spatulas if you need the help Gently roll the omelet down with the joint side facing down to cook for a few more seconds Gently transfer the omelet into serving plate In the same pan add some more butter and fry the sage leaves until crispy and put it on top of the omelet Serve this omelet with a side salad

Breakfast   Returning from vacation is the hardest thing to do usually. It’s important to spend some time away form the hustle and bustle, but for how long? My mother and I spent a lovely week away exploring the cities of eastern/central Europe. But more truthfully, we spent it sipping on a lot of very good coffee, eating lot’s of pastries and taking in the view at cozy cafes and I, well equipped with my trusty notebook and pen. There is immense peace in disconnecting, taking a breather and being forced out of your familiar surroundings – you realise what your heart craves, misses and thinks of when there is nothing to do but to spend time with your own thoughts. It’s blissful, motivating and I’ve returned very much rejuvenated. (and also well tanned and rather rounded!). So this muffin is one of those futile attempts to eat healthy while you’re trying to remove the excess weight, but still crave sweetness. I like these for breakfast, but really, with a cup of afternoon tea works out pretty well too (read: diet out the window). I make these muffins with whole wheat flour and the trick I’ve learnt over the years is that whenever using a heavier grain, try to have a higher liquid moistness ratio to avoid a dense texture. The pumpkin puree helps avoid this situation as well. I also add a bit of orange zest for some tartness to balance off the sweetness, along with the usual suspects that goes with the pumpkins: allspice, cinnamon and nutmeg. I choose a combination of brown sugar and honey for sweetness. You could also use maple syrup in place of honey. You can have this with a bit of jam or jelly, or even a drizzle of honey! The Recipe Serves 12 Ingredients 1 cup or 350g pumpkin cubes 1 1/2 cups whole wheat flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1 tsp allspice 1/4 tsp nutmeg 1/3 cup vegetable oil 1/2 cup brown sugar 1/4 cup honey or maple syrup 2 eggs 2 tsp vanilla essence 2 tsp orange zest granulated sugar for topping Instructions Boil the pumpkin until tender and cooked through. Drain the pumpkin and once cooled mash it up and set aside. Preheat the oven to 180°C and prepare the muffin tin liners. Whisk the dry ingredients in a separate bowl and set aside. In a mixing bowl, whisk the oil, sugar and honey together. Then add the eggs, vanilla and orange zest and whisk for a few more minutes. Add the pumpkin puree, cinnamon, nutmeg and allspice and whisk until combined. Fold in the dry ingredients. Scoop the batter into cupcake liners. Sprinkle some granulated sugar on top. Bake for 20-25 minutes. Remove from oven and tin to cool completely.

Breakfast,Old Recipe Breakfast This recipe requires a wee bit more of an effort compared to the other ones. Gently sautéing the pumpkin bits in some lovely butter, sugar, cinnamon, nutmeg and a hint of vanilla, the aroma will fill your kitchen and you will surely feel Christmas has come again! As the pumpkin mixture has enough sugar and flavours, there’s no need to add more into the oats mixture – the flavours blend well enough. This is a great breakfast option to make for a large table, particularly if you want to impress houseguests. The first time I made just one jar for myself, not sure if anyone else would like it, I woke up to a well scraped out jar – Someone got to it first!! I admit the taste for pumpkin pie is an acquired one, but dressed up in Christmas spices it gives you a nostalgic feel, and the caramelized butter in the pumpkin provide the perfect amount of sugar rush in the AM. And who knows, maybe your husband or child (is there a difference, some may ask) may surprise you by thoroughly enjoying this. The Recipe Serves Ingredients 6 tablespoons of Quaker unrefined oats ¼ cup diced pumpkin 1 tbsp butter 1 teaspoon cinnamon powder Pinch of nutmeg Pinch of all spice ½ tsp vanilla 1 tbsp of brown sugar 1 tbsp of chopped hazelnuts ½ cup milk Instructions Sauté the pumpkin in butter, with brown sugar, cinnamon, nutmeg, all spice and vanilla. Once the pumpkin has softened well, remove from the heat and allow to cool. Layer the oats with milk and then the pumpkin. Place the nuts on top. Let it soak overnight in the fridge. In the morning: Mix ingredients together with a spoon before eating.