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Hot Cross Bun French Toast is the perfect Easter breakfast for those who love French Toast and Hot Cross Buns! Here's an easy recipe from Phillippa that you're sure to enjoy. Ingredients 3 eggs 2 Tbsp caster sugar 280ml milk 4 Hot Cross Buns, each cut into 5 slices Pinch saffron (about ½ tsp), soaked for a few minutes in 1 Tbsp boiling water  Finely zested ½ lemon 60g butter for cooking Extra caster sugar to serve Ice cream to serve (1 teaspoon vanilla essence and 1 tsp orange zest, can replace saffron and lemon) Method In a large bowl make the...

This Yoghurt Cream is Reminiscent of a Ukrainian Honey Cake - the yoghurt giving it a lovely balanced tang. It can be served with poached apples or stonefruit. Ingredients 3 firm pears halved and cored 1 packet Honey Bunnies or Honey Bears biscuits (200g) About ½ cup ‘Bloody Good’ honey  1 cup Greek yoghurt 1 cup pure cream, whipped  1 tsp pure vanilla 1 tsp finely grated orange zest, optional Method Placed halved pears face down in a large fry pan. Cover with water adding a tablespoon honey or sugar. Add some vanilla bean, star anise or cinnamon stick if you like. Simmer...

Buckwheat Pancakes are nutritious, gluten-free and easy to make with just a handful of ingredients. These are a specialty from Brittany in Northern France. Although buckwheat has wheat in its name, it’s not related to wheat. Buckwheat is a gluten-free seed relative of rhubarb and sorrel, which adds a slightly nutty flavour to pancakes.  Ingredients 175g buckwheat flour 450ml water 55ml oil, peanut, olive 4 eggs Pinch salt 1 Tsp sugar Butter for cooking Method  In a medium bowl, blend all the ingredients together until smooth. For best results, leave for an hour or overnight before frying in a crepe...

Custard fans will love Phillippa's Spiced Honey Custard. It's a great dish to enjoy all year round. Ingredients 350ml milk 150ml pure cream 1 cinnamon stick 6 egg yolks 150g finely crushed Phillippa’s Honey Stars biscuits Method Pour the milk and cream into a saucepan and add the cinnamon stick. Slowly bring to just below boiling point, then take off the heat and leave for 5 minutes. Discard the cinnamon stick. In a large mixing bowl, whisk together the egg yolks and the biscuit crumbs. Gradually pour over the infused milk and cream, whisking until thoroughly mixed. Pour the mixture back...