Seeded Granola and Chai-spiced Poached Plums by Chantelle Nicholson

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Homemade granola is super simple and has a good shelf life when kept in an airtight container. Dark red plums are among my favourite fruits to poach, so I suggest doing a four times recipe and keeping a large container in the fridge – perfect for breakfast and pudding.

Serves 4

For the plums:
8 plums
50g caster sugar
2 English Breakfast tea bags
1 cinnamon stick
4 cardamom pods
2 star anise
4 cloves
1 bay leaf

For the granola:
150g rolled oats
60g coconut oil
40g sesame seeds
40g sunflower seeds
60g pumpkin seeds
60g dates, chopped
½ teaspoon fennel seeds
½ teaspoon salt
2 tablespoons agave syrup
non-dairy yogurt, to serve

Preheat the oven to 170°C/fan 150°C/gas mark 3.

First prepare the plums. Cut each plum in half, remove the stone and set aside. Put the sugar in a large saucepan or deep frying pan with 250ml warm water. Bring to the boil, then add the tea bags, cinnamon stick, cardamom pods, star anise, cloves and bay leaf. Simmer for 3 minutes, then remove from the heat and allow to steep for 6 minutes. Lift out the tea bags and return the pan to the heat. Bring to a simmer, then add the plums, cut-side down. Cover with a lid and simmer gently for 5–7 minutes, until just soft. Remove from the heat, allow to cool slightly, then peel off the skins and transfer to a container and refrigerate.

For the granola, put all the ingredients except the agave into a deep roasting tray and cook for 8–12 minutes, stirring every couple of minutes, until golden. Drizzle over the agave and toast for a further 4 minutes. Remove from the oven and allow to cool.

Serve the granola with the plums and a spoonful of yogurt.

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Planted: A chef’s show-stopping vegan recipes
£25, Kyle Books

Recipes taken from Planted by Chantelle Nicholson. Published by Kyle Books. Photography by Nassima Rothacker

Buttermilk drop cakes with lemon curd by Simon Stallard

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Topped with warm lemon curd and served straight from the stove, these drop cakes are a sure-fire way to draw everyone to the breakfast table. Serve with berries and crème fraîche.

Serves 4

320g plain flour
1 tsp baking powder
a good pinch of sea salt
50g caster sugar
2 large eggs
290ml buttermilk
60g butter, plus extra for frying
crème fraîche and berries, to serve

FOR THE LEMON CURD
90g butter, cubed
140g caster sugar
a pinch of sea salt
120ml lemon juice (about 3 lemons)
3 large egg yolks
1 large egg

FOR THE MINT SUGAR
4 tbsp caster sugar
a good handful of mint leaves

First, make the lemon curd. Put the butter in a heatproof bowl over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Add the sugar, salt and lemon juice. Stir until well combined and the butter has melted. Remove the bowl from the heat and set to one side.

In a separate bowl, whisk together the egg yolks and egg. Add this to the lemon and butter mixture and whisk to combine. Return the bowl to the simmering saucepan and heat for 10 minutes or until the mixture thickens. Remove from the heat and leave to cool a little.

To make the mint sugar, simply either blitz the sugar and mint leaves in a food processor or bash them together using a mortar and pestle. Leave to one side.

Preheat the oven to 110°C (90°C fan oven) gas mark ¼. Sift the flour, baking powder and salt into a large mixing bowl and stir in the sugar. Add the eggs and buttermilk, and whisk everything together to make a smooth batter.

Put half the butter in a non-stick frying pan and melt it over a medium-low heat. Mix the melted butter into the batter.

Put the frying pan back over the heat and add tablespoonfuls of the mixture in small pools around the pan – you should be able to do 4–5 at a time. Cook for 1 minute on the first side, or until bubbles form on the surface. Flip them over and cook for 1 minute.

Remove from the pan and keep warm on a plate wrapped up in a tea towel in the oven while you cook the remaining batter in the same way, adding a little more of the remaining butter to the pan each time.

Serve the drop cakes warm with the lemon curd drizzled over, some crème fraîche and fresh berries and a sprinkle of the mint sugar.

The Hidden Hut by Simon Stallard (HarperCollins) £20, is out now

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The Hidden Hut
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