Weekend wonders

F O R T E E N A G E R S

A V O C A D O B E N E D I C T W I T H M A R M I T E H O L L A N D A I S E

Learn how to poach a batch of eggs, and upgrade hollandaise.

Serves 4 Takes 30 mins Cost per serve £1.16

1 tsp Marmite or yeast extract, plus extra to taste (optional) 1½ tbsp 4-seed mix 2 small, ripe avocados, halved and destoned (an adult should do this) ½ lemon, juiced 3 spring onions, finely sliced 1 tsp white wine vinegar 4 eggs 85g Tesco Finest hollandaise sauce 4 thick slices of crusty bread (we used brown sourdough), toasted

1 Put ½ tsp Marmite in a small frying pan over a low heat. Stir in the seeds with a wooden spoon so they’re coated, then cook for 1-2 mins until the Marmite starts to stick to the bottom of the pan. Quickly scrape the seeds onto a sheet of baking paper, then set aside to cool and crisp up. 2 Scoop the avocado into a bowl with the lemon juice, season, then use a fork to mash until smooth. Gently stir through two-thirds of the spring onion. 3 Half-fill a saucepan with water and add the vinegar. Place over a low-medium heat until you can see tiny bubbles on the bottom and sides of the pan. Reduce the heat, crack an egg into a cup and half-fill a bowl with cold water. 4 Use the handle of a wooden spoon to stir the water in the pan in a circle, making a whirlpool. When the whirlpool has almost disappeared, tip the egg into the middle. Poach for 3 mins, then use a slotted spoon to transfer the egg to the bowl of cold water. Repeat to cook all the eggs, reserving the cooking water. 5 Meanwhile, put the hollandaise and remaining Marmite into a microwave-proof bowl. Microwave for 10 secs on high. Mix until smooth, then taste, adding more Marmite, if you like. 6 Reheat the water until the small bubbles appear. 7 Divide the toast between 4 plates and top with the avocado. Return the poached eggs to the simmering water and heat for 45 secs. Drain on kitchen paper, then transfer to the plates with a slotted spoon. Spoon over the sauce, then top with the seeds and remaining spring onion to serve.

Each serving contains

Energy Fat Saturates

Sugars Salt 1813kJ 436kcal 32g 5g 2g 1.1g 22% 45% 27% 2% 18%

of the reference intake. See page 81. Carbohydrate 22g Protein 14g Fibre 3g

F O R T W E E N A G E R S

F R U I T Y P A N C A K E T R AY B A K E

No need to flip lots of pancakes, just bake this giant one in the oven.

Serves 4 Takes 40 mins Cost per serve 67p

25g unsalted butter, melted (an adult should do this), plus extra for greasing 2 medium eggs 284ml pot buttermilk splash of milk 2 tsp vanilla extract 225g plain flour 25g caster sugar 1 tsp baking powder 1 tsp bicarbonate of soda 150g frozen breakfast fruit topper, plus 2 tbsp extra (defrosted) Greek-style yogurt and honey, to serve (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Grease a 23 x 30cm shallow baking tin with butter, then press in a big sheet of baking paper so it covers the bottom and sides, and hangs over the edges, pressing it right into the corners. 2 Carefully crack the eggs into a big measuring jug. Mix well with a fork to break up the yolk. Pour in the buttermilk, then add enough milk to make 400ml in total. Stir in the melted butter and the vanilla. 3 Put the four, sugar, baking powder and bicarbonate of soda in a large mixing bowl and add a small pinch of salt. Mix everything together, then make a ‘well’ in the middle of the dry ingredients. 4 Pour the wet ingredients into the well and use a whisk to mix everything together until there are no lumps; stop as soon as it’s smooth. Pour it into the prepared tin and spoon over the 150g frozen fruit. An adult should put it on the middle shelf of the oven. 5 Bake for 15 mins until the pancake is set on top, springy to the touch and a knife comes out clean when poked in the centre. Lift the whole pancake out onto a chopping board using the baking paper and set aside to cool for 5 mins. 6 Cut it into quarters and then triangles. Serve with extra defrosted fruit, plus yogurt and honey, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 1568kJ 372kcal 11g 6g 15g 1g 19% 16% 28% 17% 16%

of the reference intake. See page 81. Carbohydrate 60g Protein 12g Fibre 3g A source of protein and vitamin B12