As the new year brings a renewed focus on balance and well-being, the age-old adage to 'breakfast like a king' can feel challenging on hectic weekday mornings. The solution, according to cook and author Alexina Anatole, lies in savvy weekend batch cooking. Preparing breakfast in advance ensures a filling, healthy, and flavourful start to the day, every day.
Nourishing Recipes for the Week Ahead
Anatole, who writes the Small Wins Substack and authored Sweet: The Secret to the Best Desserts, has shared three versatile recipes designed to be made ahead. The selection includes a fibre-rich overnight oat pot, a protein-packed muffin, and a savoury pie that combines both benefits. These dishes are ideal for storing in the fridge or freezer, providing quick, nutritious options that support a busy lifestyle without compromising on taste or quality.
Pear and Ginger Overnight Oats
This simple, no-cook recipe requires just five minutes of prep the night before. Combining 120g of rolled oats with cinnamon, grated pear, and a pinch of salt, the mix is then stirred with a liquid blend of fresh orange juice, finely chopped stem ginger, and its syrup, plus 200g of Greek yoghurt. After chilling overnight, it's ready to serve topped with extra yoghurt, sliced pear, and optional pistachios. The prepared oats will keep for up to five days in the refrigerator.
Tortilla, Spinach and Sesame Pie
This substantial savoury pie serves between nine and twelve people, making it perfect for a family or for slicing into portions for the week. It features two key fillings: one of seasoned spinach, spring onion, and leek, and another of potatoes and onions sweated in olive oil, bound with eggs and lemon. The fillings are layered in a tin lined with filo pastry brushed with olive oil, topped with sesame seeds, and baked for one hour at 200C (180C fan). Once cooled, it keeps for three days in the fridge and also freezes excellently.
Corn, Cottage Cheese and Dill Muffins
These hearty muffins offer a protein boost from cottage cheese and optional pancetta lardons. The dry ingredients—120g plain flour, baking powder, bicarbonate of soda, and salt—are mixed with corn kernels, spring onions, and dill. The wet mix combines buttermilk, an egg, maple syrup, and the cottage cheese. Once folded together with melted butter (and crisped pancetta, if using), the batter is divided into muffin cases and baked for 35-40 minutes. They will stay fresh at room temperature for three to four days.
Embracing the practice of batch-preparing breakfast can transform the morning routine, ensuring that even on the most rushed days, a king-worthy, homemade meal is within easy reach. Alexina Anatole's recipes prove that with a little planning, healthy eating and convenience can seamlessly go hand in hand.
