Treat your mum to breakfast in bed and a hearty lunch on her special day. Both can be prepped the night before and finished off in the morning.
You can prep the overnight oats up to three days in advance, just keep them in an airtight container in the fridge until you’re ready to put the finishing touches to the dish.
1 Blitz the milk, agave syrup, ginger, black pepper, turmeric, and cinnamon together until smooth and blended.
2 Pour into a large screw-top jar, stir in the oats and chia seeds, seal and set in the fridge overnight.
3 Divide into serving glasses, and top with yogurt, granola, and mixed berries, if desired.
Nutritional information per serving: 221kcal, 927kJ, 4.6g protein, 8.4g carbohydrates, 14.3g fibre
This is the perfect recipe to use up leftover bread; you can use fresh bread, but day-old bread is drier and better for soaking up all of that lovely eggy mixture.
1 Heat the oil in a non-stick frying pan over a medium heat, and sauté the onions and garlic for 6-7 minutes until softened. Add the peppers and beans, continue to sauté for a couple more minutes until just softened.
2 Whisk the eggs and milk together, then season with salt and pepper.
3 Place the cooked vegetables and bread cubes into a heatproof dish (around 20cm x 14cm x 5cm). Pour over the milk and egg mixture, cover and set in the fridge overnight.
4 Preheat the oven to 190C/170C/Gas Mark 5.
5 Scatter the cheese over the top, then bake for 20-25 minutes until golden and just set.
Nutritional information per serving (3): 259kcal, 1094kJ, 16.0g protein, 9.0g fat, 30.5g carbohydrates, 2.5g fibre