Breakfast by Jody Vassallo (Thunder Bay Press, £7) features a mouth-watering selection of 65 breakfast ideas from across the globe that include nutritious recipes such as sheep’s milk yoghurt with a swirl of strawberry purée, as well as more filling

Makes 12 little piesLovely as a teatime treat or a fancy-looking pudding, these pretty little delights are light and fruity and easy as, well, pie. My children love to help making these, carefully placing the berries on top.IngredientsNon-stick 12

.Ingredients175g butter, soft and cubed125g caster sugar75g icing sugar3 eggs, beaten1 tsp pure almond extractGrated zest of ½ lemon125g plain flour½ tsp baking powder100g ground almondsA pinch of salt2 tbsp milkPink food colouring paste3 tbsp apricot jam75g dark

little blue cheese. I’m also partial to a little Parmesan sprinkled on the top, too. Ingredients100g (31/2oz) butter100g (31/2oz) plain flour1.75 litres (3 pints) milk2 bay leavesA couple of pinches of nutmeg500g (1lb 2oz) macaroni400g (14oz) Cheddar

Delicious recipe from the chefs at Brasserie Blanc, Raymond Blanc's informal dining restaurants, perfect for families.Haddock Leek & Cheese FishcakesServes four (4 fishcakes)Ingredients320g Smoked haddock, undyed, skin on2 bay leaves220g whole milk

Serves 2 adults or 4 childrenIngredients450ml (16fl oz) milk 1/4 tsp of grated nutmeg1/2 tsp salt150g (51/2oz) polenta1 egg, beaten100g (31/2oz) grated ParmesanOlive oilMethodPreheat the oven to 200°C/400°F/Gas Mark 6. Heat the milk, nutmeg and salt

) fresh orange juice1 tsp clear honey100g (31/2oz) milk or plain chocolateMethodCut each banana into four pieces. Place in a liquidiser, add the milk, orange juice and honey, and blend until smooth. Pour the mixture into six 50ml (2fl oz) lolly moulds so

liquidiser. Add the apple juice and blend until you get a smooth purée. Stir in half of the blueberry and apple purée into the honey-flavoured yoghurt and then spoon half of this mixture into four 100ml (3 fl oz) lolly moulds. Add the rest of the blueberry

) chicken stock250g (9oz) risotto rice20 big frozen prawns (optional)100g (31/2oz) frozen peas10 frozen mussels (optional)Handful chopped parsleyLemon wedges, to serveMethodHeat the oil in a pot with a lid. Fry the chorizo until it begins to crisp

rosemary chopped10g thyme chopped10g tomato puree50g chopped tomatoes1 bay leaf1 gram ground cumin½ cinnamon leafWorcestershire sauceSalt and white pepperPotato puree:500g Binjte Potatoes, peeled washed and cut into a medium dice100g Butter100ml Milk