Brunch sharing board

The day before, mix 100g of porridge oats with ¼ tsp of ground cinnamon, 250ml of milk (any kind), 2 grated dessert apples and a handful of toasted flaked almonds. The following morning, divide the mixture between six ramekins. Top with some greek yogurt, more flaked almonds and apple slices.

PER SERVING 219 kcals | fat 12.3G | saturates 4.6G | carbs 18.2G | sugars 6.7G | fibre 1.6G | protein 8.2G | salt 0.2G

Devilled eggs

SERVES 6 | PREP 5 MINS | COOK 10 MINS | EASY| VEGETARIAN

Cook 3 room-temperature eggs in simmering water for 10 mins, drain and quickly cool under cold water. Peel, then halve them. Remove and mash the yolks with 1 tbsp of very soft butter, then add 1 tbsp of mayonnaise, ¼ tsp of dijon mustard, a pinch of paprika and some seasoning. Pipe or spoon the mixture back into the egg whites and decorate with a few snipped chives.

PER SERVING 72 kcals | fat 6.4G | saturates 2.1G | carbs 0.1G | sugars 0.1G | fibre none | protein 3.6G | salt 0.2G

Bloody mary cocktails

SERVES 6 | PREP 5 MINS | EASY

Halve a lemon and rub the cut side around the rims of six glasses, then dip into a mixture of crushed sea salt flakes and cracked black pepper. Mix 400-500ml of tomato juice (depending on how big your glasses are) with 100-150ml of vodka, 2 tbsp of lemon juice and a few drops of Tabasco in a jug with plenty of ice, until the outside of the jug feels cold. Add a slug of dry sherry, if you like. Put a trimmed celery stick into each glass and halve a cherry tomato almost through to the vine stalk to set on each rim. Fill with the tomato juice, leaving the ice behind.

Smoked salmon and caper soft cheese bagels

SERVES 6 | PREP 15 MINS | COOK 1 MIN | EASY

Halve 3 bagels and lightly toast them. Spread three halves with 6 tbsp of soft cheese flavoured with 1 tbsp of chopped capers, 1 tbsp of chopped dill and 1 tbsp of chopped dill pickle. Add 2 slices of smoked salmon to half the bagel, put the tops on and halve.

PER SERVING 234 kcals | fat 7.6G | saturates 3.2G | carbs 27.6G | sugars 3.5G | fibre 1.4G | protein 13.2G | salt 1.8G

Mustardy mango chutney sausage sarnies

SERVES 6 | PREP 10 MINS | COOK 5 MINS | EASY

Halve then reheat 6 cooked sausages in a frying pan – you shouldn’t need any oil – add 1 tsp of wholegrain mustard and 2 tbsp of mango chutney and coat the sausages. Sandwich the sausage halves into 6 slices of buttered thick white bread.

PER SERVING 332 kcals | fat 22.6G | saturates 11.3G | carbs 22.3G | sugars 4.1G | fibre 1.8G | protein 9G | salt 1.5G

Bacon pancake bites

SERVES 6 | PREP 10 MIN | COOK 5 MINS | EASY

Cut 6 rashers of streaky bacon into sections and fry from cold in a non-stick pan. Tip into a bowl and pour over 2 tbsp of maple syrup. Warm through 1 pack of pancake bites and toss with the maple bacon.

PER SERVING 150 kcals | fat 7.8G | saturates 2.2G | carbs 12.7G | sugars 5.1G | fibre 0.4G | protein 7.1G | salt 0.9G