Breakfast

I grew up eating fantastic crepes. My mother was a dab hand at them, and I would wait at her elbow as she twisted and turned and rolled the batter around in her special crepe pans. Every so often she would flip a warm crepe onto my plate, on which I would squeeze lemon and sprinkle sugar, then roll it up and happily eat. Often she would be making a version of this recipe, something that obviously still lingers in my memory.

Ostensibly, I would think of this recipe as a breakfast dish. Having said that, though, some days when the week has been long and harsh and comfort is needed, there is nothing better than poached eggs for dinner. Asparagus, morels, eggs, chervil. Spring is truly here.

From breakfast to dessert to hangover cure, French toast ticks all the boxes.

Make your own fresh English muffins for breakfast.

The perfect start to the day.

The rustic comfort of a quick, easy and delicious omelette.

Throw away the can opener. These baked beans are the real deal.

The comforting delights of French toast.

Poached quince adds vitality to winter porridge.

An Arabic breakfast classic.