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Baking really is one of the best things in life.

Who can resist the joy of a warm cookie...

And I can tell you, it is absolutely delicious.

..the pleasure of a creamy sponge...

That looks gorgeous.

...or the comfort of a roast dinner?

Sometimes it's the simple things that we love the most.

So in this series, I'll be celebrating the everyday.

Elevating ordinary bakes into extraordinary treats.

This bake is so easy, anyone can do it.

When I cook things that are really fast,

I feel really accomplished.

From family meals that let the oven take the strain...

If you are looking for an epic bake, you came to the right place.

..to fun-packed weekend brunches...

All that delicious flavour.

Just look at it!

..and the simplest of celebratory sweets.

That is the magic of baking.

Plus, go-to favourites from some of the best bakers in Britain.

Cos I love what I'm doing, it's bringing me joy.

This is baking for you, for me and the people you love

for every day of the year.

This week, my very best weekend breakfasts for those times

you really want to make a meal of it...

This is the smell that gets the kids out of bed.

..a fresh new spin on a smoothie...

You and I now have made soup acceptable for breakfast.

..and wait for it...

..a fry up on a pizza.

But why didn't we think of this sooner?

But first I've got the prettiest, tastiest recipe

that's ideal for breakfast on the go.

At the weekend,

we love going on long walks, and the big question is always

what are we going to eat?

The answer? Granola breakfast cups.

# Breakfast in the field

# The day means a lot. #

My beautiful fruit and nut baskets filled with yoghurt,

herbs and flowers are just the thing for a weekend alfresco feast.

Monday to Friday, it's very much kind of...

..eat, fuel, go.

Go, go, go. Get stuff done.

Weekends for us are about being slow,

about taking the two days to kind of just gather ourselves,

enjoy each other.

The crucial element is making my own bespoke granola, which is so easy.

It just allows you to put in what you like.

Often when I buy granola,

there's always something in there that I'm like, "No, thanks."

And we just get these piles of nuts that you don't want

or dried fruit that you don't want, or raisins.

It's the raisins for me.

I'm starting with the wet ingredients,

100g each of unsalted butter and of soft brown sugar.

Plus three tablespoons of golden syrup

heated until the butter and sugar have melted.

This is going to add sweetness.

But it will work really well to kind of stick everything together.

Then it's onto the dry ingredients.

200g of oats.

100g of sunflower seeds.

And the same amount of walnuts.

But it's all about personal preferences.

I find, like, you know, the big bits of almonds,

I don't like that.

So when I make my own granola,

I like to kind of chop everything up.

And now for the dried fruit,

I like fruit that's a little bit tart

because it just kind of balances the sweetness.

So 50g each of blueberries and cherries

and a teaspoon of ground cinnamon for some oomph.

Cinnamon just adds this kind of sweet note,

like a scent, a spice.

Nothing overpowering.

Smells really good already.

Add the wet ingredients to the dry and mix together.

Then it's time for cup creation.

First, put a heaped tablespoon of the granola into all 12 holes

of a standard muffin tin.

We're going to have to compress this granola.

You want to get as much in there as possible.

Now to shake the cups.

Grab a rolling pin, and press the end into each hole in the tin.

It's so simple.

And you can see we're creating this little cavity

in which we're going to fill with all of our breakfasty goodness.

Time to bake my gorgeous fruit and nut nests.

We buy really expensive boxes of granola.

And, actually, it's so easy to make.

Pop it in an oven and bake it till it's dry,

put it in an airtight container,

and that's it, you've got your freshly made granola

the way you like it.

Let's get them out.

That smell.

Toasted.

Golden.

To help the cup stay crisp,

I'm going to give them a chocolate lining

using 100g of the dark stuff melted over a bain-marie.

What I'm going to do is brush the insides with the chocolate

to create a edible waterproof seal

to stop our yoghurt making our cups soggy.

Engineering, food style!

Drop a bit of the chocolate into the middle.

And then just brush the inside.

Any excuse for a bit of chocolate.

And now...

..we have a little granola cup

with a layer of chocolate on the inside.

This is a weekend breakfast, if ever I make a weekend breakfast.

And then my favourite part,

filling the cups with yoghurt, fruit and herbs.

Strawberry with mint is one of my favourite.

Or go with whatever combo floats your boat or basket.

Do not be scared by herbs.

Herbs and fruit work really, really well together.

Make it enjoyable, make it memorable,

but most importantly, make it delicious.

I love edible flowers.

It's a lovely way to add decoration to anything

and really, kind of, make it sing.

Can we just take a moment to revel in what has to be

the most beautiful breakfast you have ever seen?

Almost too good to eat.

My beautiful baskets are a fabulous fusion of soft yoghurt,

nutty cereal and smooth chocolate,

simply bursting with freshness.

Blooming brilliant!

Breakfast isn't supposed to be this gorgeous.

I'm going in.

Mm. Mm, mm, mm.

Crunchy sweet granola.

That hit of sharp blueberries and dark cherries,

and then that layer of chocolate and, of course,

the yoghurt, and the fruit, and the herbs in a cup.

I reckon you guys are going to be making these every weekend

for the rest of your lives.

Next, I'm going a bit out there with a breakfast

that's as gorgeous to gaze on as it is delicious to devour.

At the weekend,

it's fun to make everything a little bit more special,

so why not take your everyday croissant

and turn them into coconut croissants,

and take your kiwi fruit and make it into kiwi soup?

My vibrant fruit filled smoothie in a bowl,

partnered with crispy coconut croutons

makes a brilliant brunch treat.

# I love you truly

# Truly... #

This is like having pudding for breakfast,

and you know that can't be a bad thing at all.

First thing I want to start off with is the croissant croutons.

Just rip up four shop-bought croissants.

First thing I'm going to start off with is the croissant.

You can make loads of these,

and then just pop them in an airtight container.

Anything that is worthy of sitting on your lap

in front of a telly is a good snack.

And this has made it there.

That's how good they are.

To really ramp up the flavour,

drizzle over 75g of melted coconut oil.

It's going to really help to crisp up the croissants.

Next, four tablespoons of demerara sugar.

I love using this kind of sugar to add texture.

You're left with crunch and sweetness.

Add in a tablespoon of desiccated coconut.

Normally, I would toast my coconut before using it in anything.

They will toast naturally in the oven with the croissants.

Give it all a mix until well combined and bake till crispy...

# And it's all right and it's coming along

# We got to get right back to where we started from. #

..whilst I get on with my souped up smoothie.

I love a fruity breakfast,

so this is a really fun way to eat fruit.

Not only is it tasty, it's made out of kiwis,

my kids favourite fruit, and it's green!

Into a blender pop eight chopped and frozen kiwis.

For ease, leave the skin on.

Trust me, you can't taste it, and it's good for you too.

Plus 80g of frozen spinach.

I love adding green wherever I can.

A little bit of hidden goodness.

But the reason why I like to freeze it in advance

is you get slushy-like texture, which is exactly what you want.

I always have mint leaves,

so I'm going to add a good handful.

For extra zing, the juice and zest of a lime.

This is going to add a little bit of a tartness, a freshness,

and it will keep that green colour.

For sweetness, add three tablespoons of honey,

add 50g of porridge oats for an energy boost,

plus 250ml of apple juice.

And blitz.

That's it. How beautiful is that?

This takes the humble smoothie into a world of its own.

We've reinvented it as a soup.

It's like freshly mown grass, but delicious.

By now, my coconut croutons should be moreishly crunchy.

And can you see the coconut that's toasted?

Oh, my goodness.

Just that alone.

A swirl of yoghurt for balance,

plus a swish of honey to sweeten.

Then for texture and tartness,

150g of frozen raspberries

smashed into little pips, bursting with flavour.

And that's it.

If anything says weekend, it's this.

You and I now have made soup acceptable for breakfast.

Cold, savoury soup?

Not for me.

But cold, sweet soup?

Every day.

I'm off.

My vibrant fruit filled smoothie partnered with

crunchy coconutty croutons is a super way

to spoil yourself once in a while.

See, when I said kiwi soup, you were thinking,

"Kiwi what? What is she talking about?"

This is what I'm talking about.

# Just one look at you

# And I know it's gonna be

# A lovely day. #

Smooth kiwi soup, fresh and zesty.

And then you've got the complete other end of the spectrum,

crispy, crunchy, golden, buttery croissant.

There is a little bit of everything in here,

and that's what breakfast is all about.

Someone who truly understands the pleasure

a good breakfast can bring is Kitty Tait,

whose brilliant bakes are bringing crowds

to her hometown in Oxfordshire.

Usually we sell out within two, three hours.

I'll try one of those. Brilliant.

Thank you. You're welcome.

One of these.

Kitty has just turned 18, and she's been running a bakery

alongside her dad, Al, for over three years now.

Today I'm going to be making za'atar honey and feta swirls.

They are sweet, they are salty, they're slightly nutty.

They are the dream pastry.

And they are especially perfect for breakfast.

There is so many things that I love about baking.

I love how tactile it is.

I love that it's always going to be delicious.

But Kitty's journey to joyous baking hasn't been easy.

When I was 14, I started to really struggle

with anxiety and depression.

I couldn't leave the house, I couldn't get out of bed.

And then I watched my dad make a loaf of bread,

and at first, it just looked like this anaemic, sludgy gloop.

And then the next morning this gloop was suddenly bubbly and alive,

and I fell head over heels in love with it,

and I started to bake one loaf, then another, then another,

and I was like baking four loaves a day.

So we started to give it away to neighbours.

People really, really loved it, so they asked for more.

The better my bread got, the better my mental health got.

Looking good, feeling good.

Before I roll it, I beat it a bit.

That just helps it.

It means when you roll it out, it's that little bit easier.

I decided to crowdfund, and six months from baking my first loaf,

I opened a bakery.

This is really lovely local honey,

and when it bakes, all this honey is just going to caramelise,

and the za'atar's just going to toast,

and then the feta is just going to get really lovely and crispy.

Breakfast is why I wake up in the morning, if I'm honest.

I'm like, "Ooh, what am I going to have?"

Just take a moment.

Just breathe.

And you don't have to think about anything but

your za'atar and feta swirl.

And luckily, Kitty's dad, Al, is on hand to check her pastries

taste as good as they look.

I'll have the middle.

SHE GIGGLES

I'd be disappointed if you didn't.

Mm.

Mm-hm. Mm.

That's a big mouthful.

Very good.

Breakfast of Kings.. Mm-hm. ..or bakers.

Absolutely lovely. That's £2.50 added to the family tab.

I think it's the ultimate breakfast treat, to be honest.

You've got everything. You tick every box.

You've got cheese, you've got honey,

you've got a little herby zestiness.

What more do you want in life?

Breakfast is one of life's great joys,

as my next recipe proves only too well.

I don't know about you, but there's one thing that I always

end up with too much of, and that is bananas.

And you can't turn all of them into banana bread, can you?

# Feel like jumping

# Ooh, ooh

# Lord, I feel like shouting. #

My caramelised fruit and nut wraps

bruleed with cinnamon sugar and drizzled with ooey-gooey chocolate

are a scrumptious way to start off your weekend.

This is what I love about this recipe is because

it's simple and it's easy.

It uses things that you've already got in the house.

And weekends, I always think what smell,

what deliciousness is going to drag the kids out of their beds?

And it's usually this.

First the key ingredient, bananas.

And I've got a handy hack to get them in the best shape

for this recipe.

You want an overripe banana, cos they're lovely and sweet.

If you need to ripen them, pop them in the oven, a couple of minutes.

When my kids were little, when you used to get those brown bits

on a banana, I would said, "Oh, you're so lucky!"

That's chocolate!

And they would eat it up, and they'd get really happy.

Yeah. Sorry, kids.

Next, grab a large tortilla wrap.

We are rolling our bananas in tortillas.

They're really quick, really easy and really, really versatile.

This is like...like a kid's snack that got fancy.

Then for banana's perfect partner in crime, peanut butter.

Crunchy works really well here.

Get a good tablespoon and smoosh it into the tortilla.

That is the technical term.

Smoosh it in.

Then take your banana and then push it down,

cos you want the roll-up to be firm and sturdy.

This recipe is an example of everyday baking.

You know, we're taking very simple ingredients, things out of packets,

things out of jars, and making something really, really special.

Now for the rolling.

Start with the short end and move towards the other side,

and the job's a good'un.

We need to seal this,

otherwise it would just do its own thing, it has a mind of its own,

and we need to control that mind.

So brush the end with some beaten egg.

Then leave the wrap seam-side down to stick together.

And carry on rolling.

It's a really relaxing way to slide into your weekend.

Next, brush each roll up all over with melted butter.

It's going to add to the flavour and help them to get

really lovely and crisp.

Then place each wrap seam-side down in the tray to bake.

And crack on with the sweet spiced coating,

starting with 75g of caster sugar.

And then about a quarter of a teaspoon of cinnamon,

and give that a mix.

And now the roll-ups are perfectly baked,

drizzle with the rest of the melted butter

before dipping each one into a spiced sugar.

I like to just kind of give this a little shake

so we've got even layer of that sugar.

Is it a cinnamon doughnut?

What is it? What I do know is it's scrummy.

A minute under a hot grill is enough time not only

for the sugar to caramelise,

but also for me to make a super speedy chocolate topping.

Yes, I am going to make a ganache in one minute.

240g of dark chocolate chips.

160 mils of hot water.

"Why is she washing her chocolate chips for?"

You'll see. You've got water, you've got some chocolate,

you can make ganache.

Just give it a stir, and it will come together.

Give it a second. Not that we have very many left.

Look, look, look. It's happening.

How easy.

Less than a minute,

and we've got beautiful glossy ganache.

And it's ready to be drizzled over my warm fruit and nut wraps.

How good does that look when the chocolate

hits that hot cinnamon sugar and it's like, woo?

Woo!

And this is the smell that gets the kids out of bed.

It's like, "Oh, she's making breakfast again."

My bruleed breakfast wraps with their sweet,

crispy coating filled with banana and melted nut butter

deliver R&R in every mouthful.

Things are about to get messy.

Sweet, ripe banana,

crunchy peanut butter,

crisp tortilla shell

and that ooey-gooey dark chocolate ganache.

# Sweet, sweet love

# Woo

# Let's make... #

If I haven't got chocolate all round my mouth,

I've done it wrong.

That is so unbelievably good.

If you want to add something new to your weekend

breakfast repertoire, this is the one.

How easy was that?

For my final recipe,

I couldn't resist tinkering with the traditional fry up.

Everybody is willing to eat cold leftover pizza for breakfast.

So why not breakfast pizza is what I ask?

Think about it. Mushroom, sausages,

all ingredients that you have on a pizza and adding a tomato ketchup,

brown sauce, baked bean base.

I've got you now, haven't I? I've got your attention.

# Summertime when the weather is high... #

My twist on the full English isn't only fun,

but it's also a delightfully indulgent way

to fuel up for the weekend.

# Yeah, that's our philosophy. #

The first thing to do is make the dough.

If you like pizza, having a good pizza dough under your belt

is very important.

Not literally under your belt, because that would be messy.

So take 400g of strong bread flour

and 7g of fast action yeast...

Don't store it in your cupboard, store it in your fridge,

and then it will last a lot longer.

..followed by a teaspoon of salt.

Yeast is a living thing,

and what will make it thrive in the dough is sugar.

So a teaspoon of sugar and pop that right there in between

the salt and the yeast to stop them from fighting.

Next, add two tablespoons of oil and mix.

Then make a well in the centre and pour in 225ml of water

before another mix to bring the dough together.

When you knead it, you develop the gluten,

and what that will give you is a dough that is stretchy and shiny,

and you should be able to pull it without breaking.

So mix again for another six minutes.

I'm using a machine, but you can knead it with your hands.

It'll just take a little longer.

You can see already how much that dough has changed.

It's shiny, it's smooth, it's stretchy,

and that's exactly what you're looking for.

Then cover and leave to prove in a warm place.

A lot of my ideas, they're not in any way fancy or magical.

I'm just a mother trying to get through life.

We made pizzas one night,

and we had loads of leftover pizza dough.

And I thought to myself, what if we just made a breakfast pizza

using what we would for an English breakfast?

And that's how it began.

And now it's a favourite for chilled weekend brunches at mine.

Now what you want to do is just smash the air out of it.

Dough is magical, isn't it?

It's pretty special.

This is enough dough for two pizzas,

so freeze half.

Surface nice and floured,

and now if you are expecting me to do that whole...that pizza thing,

you know, where they spin the dough and it's like

a bedsheet around them. I can't do that.

I can barely put bedsheets on the bed.

Instead roll the dough into a circle about 30 centimetres across.

There's only so much rolling you can do.

You do have to eventually just use your hands

to stretch your dough.

Just keep at it, get it as circular as you possibly can.

Just keep stretching out. Just keep going.

I don't think I've ever made a round pizza in my life.

So, here's to hoping.

When it's roughly the right size, shape and an even thickness,

pop it on a baking tray.

So, every pizza needs a crust.

Using your finger, just go around the edge,

and what you're creating is like a division.

To me, the crust is the handle.

Otherwise you get all your pizza on your fingers, right?

I think it's really clever engineering,

whoever came up with the pizza.

With the crust created, the base is ready for its sauce.

Now this is what makes it breakfast pizza.

When I'm having a full English,

I have to have ketchup and brown sauce.

So mix two tablespoons of each together

with roughly the same amount of baked beans.

This may divide opinion

because there are people who don't like beans with their full English.

I mean, what even is that all about?

Beans Appreciation Club over here.

Thank you very much.

Then mix up your pizza sauce and spread it on top of the base.

It's a little bit out there, but it really, really does work.

It's got all the flavours, so why not?

This isn't all just about me being a rebel

and loving breaking rules,

but when it comes to pizza, there's one rule I'm not up for breaking.

We don't normally put cheese on a full English,

but is it a pizza without cheese?

My opinion, no.

Otherwise it is a full English on a bit of bread

and the cheese brings it home.

The cheese makes it a pizza.

So generous sprinkling.

And you can use any good hard cheese.

Next, a couple of ingredients common to pizza and fry ups,

slices of mushroom and cooked sausage.

And then a scattering of crispy fried onions,

they bring tangy crunch.

I told you I was a rebel.

And as a final flourish, an egg.

Well, it wouldn't be a breakfast without one, would it?

So I'm going to use the back of a spoon

and just push...

..like an indent in there.

I want it there in the middle,

loud and proud, saying, "I am no ordinary pizza.

"I am a breakfast pizza."

Then it's ready to bake.

What I love about weekend baking is the excitement of eating

something a little bit different.

I know, I can't wait either.

And in next to no time, the oven has worked its magic,

and my pizza is done to perfection.

Just look at that.

That smells like a fry up on pizza.

And look at that, look at the wibbly-wobbly egg.

That, my friends, is a breakfast of champions.

Here it is, my rule-breaking bake.

It's got all the best bits of two classic meals

fused into one scrummy way to start your day.

There's only one thing to do.

Voila!

Runny middle.

Purists, Italians...

..I'm sorry, but I'm not sorry.

That is sensational.

A fry up on a pizza.

Why didn't we think of this sooner?

Next time, I'm celebrating with some seriously delicious

but oh, so easy bakes.

When the cake stand comes out, you know Ma means business.

And I'm shaking things up with a seafood feast fit for a party.

This is one of the tastiest things you will ever, ever eat.