Give me breakfast in bed over a bunch of limp supermarket roses any day. Nothing says “I love you” more genuinely than a decadent tray of delicious things to savour between the sheets. Because V-Day falls on a weekend this year, you can do better than just buttered toast and an unbidden cup of tea. Whether it’s sweet or savoury (or even a cheeky cocktail), I’ve got you!
Saffron crepes with cavolo nero and smoked trout (pictured top)
These French crepes are given the Midas touch with a pinch of saffron. Use your favourite fish – mackerel and salmon also work well here.
Prep 20 min
Steep 20 min
Chill 30 min
Cook 30 min
Makes 4
250ml milk
1 pinch saffron strands
40g unsalted butter, plus extra, melted, for brushing
1 egg, lightly beaten
½ tsp salt
75g buckwheat flour
2 tbsp plain flour
150g hot smoked trout, flaked
Creme fraiche, to serve
Finely grated zest of 1 lemon, to serve
For the cavolo nero
2 tbsp olive oil, plus extra to finish
1 garlic clove, peeled and finely sliced
Finely grated zest of 1 lemon
1 pinch chilli flakes (optional)
200g cavolo nero, leaves stripped and chopped
Sea salt and black pepper
Warm 50ml of the milk in a small saucepan until it’s lukewarm, then crumble in the saffron, take off the heat and leave to steep for 20 minutes.
Put the butter in a small saucepan on a high heat until foaming and nutty, then take off the heat and leave to cool.
Put the butter, egg, saffron and milk in a blender and blitz until just combined. Add the salt and both flours, blend until smooth, then refrigerate for 30 minutes.
Heat the oven to 140C (120C fan)/275F/gas 1 and line an oven tray with baking paper. Put a 21cm crepe pan on a medium heat, brush with melted butter, then add 60ml of the batter, swirling to spread it evenly over the base of the pan. Cook until the edges turn golden, then transfer to a tray and keep warm in the low oven while you cook the remaining crepes.
For the cavolo nero, put the olive oil in a pan on a low heat, add the garlic, lemon zest and chilli, if using, and infuse for about five minutes, until the garlic is just fragrant. Add the cavolo nero and stir-fry for a few minutes until wilted. Season with sea salt and pepper, and finish with a little olive oil.
To serve, divide the crepes between two plates, stuff each one with the greens and smoked trout, and fold over. Serve warm with a dollop of creme fraiche and some grated lemon zest.
Dutch baby with caramelised pears, tahini and dark chocolate sauce
This large, fluffy pancake makes an excellent base for sweet and savoury fillings. Berries and ice-cream or cheese would be excellent, but pears, dark chocolate and tahini are especially decadent.
Prep 10 min
Rest 30 min
Cook 40 min
Serves 4
125g plain flour
3 eggs
250ml whole milk
Salt
1 small knob butter
For the caramelised pears
50g butter
3 small pears, cored and cut into quarters
50g light brown sugar
1 splash vanilla extract
For the chocolate tahini sauce
100g dark chocolate, broken up
25g butter
80g tahini
1-2 tbsp maple syrup
1 pinch salt
1 tsp toasted white sesame seeds, to garnish
Heat the oven to 220C (200C fan)/425F/gas 7. Whisk the flour, eggs, milk and a pinch of salt until smooth, then leave to rest for at least half an hour – it’s fine overnight in the fridge, if you are organised.
When you are ready to cook, put a 30cm shallow casserole or heatproof pan in the oven and, after a few minutes, add the knob of butter. Wait four to five minutes, or until it’s very hot, making sure the butter doesn’t burn. Quickly take the dish from the oven, pour in the batter, return to the oven and bake for 25-30 minutes, by which time it should be very puffed up and golden brown on top. Don’t open the oven, not even for a peek.
Meanwhile, make the pear compote and chocolate sauce. In a large frying pan, melt the butter on a medium-high heat, lay in the pear quarters cut side down and cook until browned; turn and repeat on the other side. Sprinkle over the sugar, a tablespoon of water and the vanilla extract, and swirl to combine. Over a low-medium heat, cook the pears, turning them regularly, until soft and caramelised.
To make the chocolate sauce, melt the chocolate in a heatproof bowl set over, but not touching, a pan of simmering water until completely smooth. Add the butter, tahini, maple syrup and salt, and stir until smooth.
To serve, spoon the pears into the Dutch baby, drizzle over the chocolate-tahini sauce and sprinkle with toasted sesame seeds.
Lady marmalade breakfast cocktail
Marmalade isn’t just for toast. This is an ideal cocktail to sip before midday – no judgment.
Prep 10 min
Makes 1
1 tsp good-quality marmalade – I use Fortnum & Mason’s blood orange marmalade
25ml Campari
25ml sweet vermouth
Prosecco, to top
1 slice orange, to garnish
1 sprig fresh rosemary, to garnish
In a highball glass, stir the marmalade, Campari and sweet vermouth. Add ice, then gently pour in the prosecco. Stir and top with the slice of orange and the rosemary.
