Baking

Good for breakfast, brunch or lunch, these moreish muffins are best slathered in butter or cream cheese. Cheese and oil is a great combination for keeping muffins soft and fresh, so these savoury muffins will keep longer than some – about 2-3 days – but toasting takes them to the next level

Quick to make and storecupboard-friendly, these savoury flapjacks are brilliant for a picnic or even a grab-and-go breakfast

The earthiness of the sesame in tahini works really well with the sweetness of the dates in these lightly spiced muffins. They will keep for 2-3 days in an airtight container, or can be frozen

Tart scarlet cranberries are a welcome seasonal fruit; while cranberry sauce may have become part of a British Christmas via American Thanksgiving traditions, as far back as the 17th century they were given to sailors to guard against scurvy, due to their high vitamin C content

Hailing from the North East, singing hinnies are similar to Welsh cakes but without added sugar, as the sweetness comes from dried fruit. Hinny is an affectionate dialect term for ‘honey’, mostly used for women and children, while the ‘singing’ part of the name comes from the sizzling sound these make on the griddle pan as they cook. Traditionally they would be made with lard

These moreish cookies are perfect for a grab-and-go breakfast, or for replenishing energy after exercise. Packed with oats, dried fruit, nuts and seeds, they’re loaded with a variety of vitamins and minerals as well as slow-release energy to keep you going throughout the day. See our tip to make them vegan or gluten free

Jalapeño peppers add a kick to this cornbread. You can also cook it in the frying pan if it’s ovenproof – cook for 5-10 minutes less in the oven

Root veg, such as parsnips and carrots, work surprisingly well in breakfast bakes. Add wholemeal flour for a fibre boost, and oats for slow-release energy

Oats and bananas provide slow-release energy in this grab-and-go bake. A little peanut butter adds an indulgent note