Broad bean crush
Blanch 2 cups broad beans, refresh in ice cold water, drain and peel away the skins. In a mortar and pestle, crush 1-2 cloves garlic, 1 tsp sea salt flakes and a handful of roughly chopped mint to form a paste. Crush broad beans into the mix, a handful at a time, leaving the last handful somewhat whole, for texture. Remove to a bowl, add a glug of olive oil, a good grind of black pepper, the zest and juice of a lemon and fold together. Chill. Serve on french bread slices brushed with olive oil and grilled. Top with goat's cheese or torn pieces of mozzarella. Serves 2-4 Get the recipe
Pina colada smoothie
Blend 1 frozen banana, 1 slice of fresh pineapple cut into chunks, the zest and juice of ½ lemon, a little freshly grated ginger, ½ cup coconut yoghurt, and ½ - 1 cup of coconut milk (you can buy fresh coconut milk for drinking now) until smooth and pour into cold tall glasses. Serves 1-2 Get the recipe
Quick, zapped scramble
In a microwave-proof glass bowl, whisk 2 eggs with a pour of milk or cream, a little salt and black or cayenne pepper. Microwave for 30 seconds, remove, add a handful of chopped chives and whisk again with a fork. Repeat the cooking process once or twice more for 30 seconds each time, until eggs are at required doneness. Top with chopped cherry tomatoes, avocado, more chives or parsley and serve with hot buttered toast and a dollop of fresh pesto. Serves 1 Get the recipe
Coco-Nutty Granola parfait
Chop 1 bunch rhubarb into finger-sized pieces and toss in a bowl with the zest and juice of an orange, a small knob of ginger cut into thin strips or finely grated, and 1-2 Tbsp runny honey. Place in a roasting dish, cover with foil and bake at 170C for 40 minutes until tender. Cool, then chill. In large glasses, layer rhubarb, coconut yoghurt, chopped banana, kiwifruit or mango, and top with Be Natural Coco-Nutty Coconut, Almond, Spelt and Cinnamon Granola. Serves 2-4 Get the recipe