Breakfast of champions: Five delicious recipes to start Christmas Day indulgently

Method

1. On Christmas Eve, put the oats, carrots and half of the liquid in a saucepan, cover and allow to soak. If you’re using all milk, put the saucepan in the fridge. If you’re using water, it’s okay to leave it out.

2. In the morning, add the remaining liquid and ingredients. Slowly bring to a boil on a medium heat, then allow to simmer gently for 6–8 minutes, stirring occasionally so that it doesn’t stick to the bottom of the pan.When serving, divide between two warm bowls and spoon on some crème fraîche that has had some orange zest and vanilla bean paste mixed through. Finally, top with chopped roasted pecans.

3. NOTE: Use jumbo oats or rolled oats if you prefer a chunkier texture or porridge oats for a finer, smoother texture. You can use water, milk or half water, half milk. My preferred method is to soak the oats in water and then finish cooking them in milk.

Method

1. Divide the prunes between two sterilised jars. Add one strip of orange rind, half the vanilla pod and one piece of cinnamon to each jar.

2. Put the tea bags, sugar and water in a saucepan and bring to a boil, then reduce the heat and simmer for 5 minutes.

3. Discard the tea bags before dividing the liquid between the two jars.

4. Allow to infuse and soak for three days before eating. Serve in a bowl with some yogurt, toasted flaked almonds and honey.

5. Alternatively, serve the prunes ice cold in a warm bowl of custard – a childhood favourite of mine.

Method

1. Preheat the oven to 150°C fan. Line a baking tray with non-stick baking paper.

2. Gently heat the honey, oil and salt together in a small pan over a low heat until the oil has melted. Allow to cool slightly. Mix the oats, nuts, seeds and coconut flakes in a large bowl. Stir the honey and oil into the dry mix and combine well. I like to use my hands at this stage as that way I can make sure everything is really well coated with the oil and honey.

3. Spread out on the baking tray and bake in the preheated oven for 30–35 minutes, until golden, stirring every 10 minutes to make sure it toasts and colours evenly.

4. Remove from the oven and let the granola cool and crisp up on the tray, then stir in the dried fruit. Store in an airtight container for up to six weeks.

Method

1. Crack the eggs into a bowl. Add the crème fraîche, season with salt and a little black pepper and gently whisk together. Put your bread on to toast.

2. Melt the butter in a non-stick frying pan over a medium heat until it starts to foam.

3. Add the eggs and let the mixture sit for about 15 seconds, then using a spatula, gently move the eggs around the pan.

4. Let the mixture sit again for about 15 seconds, then stir. Repeat until the eggs are softly set and still a little wet, as the eggs will continue to cook for another minute or so off the heat.

5. To serve, butter your toasted bread, give the eggs one final stir and spoon them over the toast.

6. Drape the salmon over the eggs and finish with a scattering of finely chopped fresh chives, an extra grind of black pepper and a wedge of lemon to squeeze over.