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Pesto, Egg & Cheese Bagel

Yvonne says: “This has quickly become one of my new favourite dishes – and it costs just over £1 to make!”

Ingredients (Serves One):

• 1 bagel, halved
• 2 eggs
• 30g of cheddar cheese
• 1 tbsp of green pesto
• Salt and pepper
• Chilli flakes (Optional)

Method:

1. Line your air-fryer with baking paper, you can also add them directly to the bottom of the air-fryer.
2. Add the pesto to the base, placing the bagel halves on top before then cracking an egg on each side.
3. Sprinkle with chilli flakes, salt and pepper and top with grated cheese.
4. Air-fry for 7-10 mins at 180°C and enjoy!

Yvonne’s Homemade Pesto:

Yvonne says: “Making your own pesto is a lot cheaper than buying a jar and it has far more nutrition. Fresh basil is known as a healing food for the body, not to mention it's one of the easiest plants you can grow at home!”

Ingredients:

• 1 clove garlic, roughly chopped
• 1 handful of basil (including the stems)
• 3 tbsp Extra Virgin Olive Oil
• Black pepper (to taste)
• 3 tablespoons grated Cheddar cheese
• Salt (as needed)
• 2 tbsp water
• 2 tbsp lemon juice

Method:

1. Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped.
2. Add the oil, lemon juice, water and pepper and process, scraping down the sides, part way through, until everything is well blended. If it is very thick, add a bit more olive oil.
3. Add the cheese and pulse until blended in. Taste and add salt if needed.

Top Tips:

• Use cheddar cheese from your bagel recipe rather than parmesan to save on extra expense.
• To make a dairy-free pesto, swap out the cheese for nutritional yeast and a handful of pine nuts.
• Store your fresh pesto for up to three days, or make a large batch and freeze in an ice cube tray – it will last for a long time while retaining its fresh flavour!

Sweet French Toast with a Blackberry Compote

Yvonne says: “This dish went down a treat in my house – and the best part is it only costs around 90p per serving!”

Ingredients (Serves One):

• 2 thick slices of Brioche bread
• 1 large egg
• 80ml milk
• 1tsp vanilla essence
• Cooking oil spray
• 2tbsp granulated sugar
• ½ tsp cinnamon

Method:

1. Cut the Brioche slices into 3 batons each.
2. Whisk together the egg, milk and vanilla until combined.
3. Dunk the batons in the mix and spray them with cooking oil.
4. Line your air fryer with parchment paper and spray some cooking oil.
5. Cook for 5-7 minutes at 180°C, turning the batons over halfway through.
6. Mix together sugar and cinnamon in a small bowl.
7. Coat the batons in the cinnamon-sugar.
8. Serve with any sauce of your choice and enjoy!

Top Tips:

• To ensure that the French toast cooks evenly, leave room for the air to circulate between each piece of bread and cook in two or three batches.

If you want to make a large batch to enjoy another day:

1. Transfer the cooked batons to a parchment-lined baking sheet with a little space between each one and set it flat in the freezer for 2 hours.
2. Remove the frozen French toast from the baking sheet and transfer them to an airtight, freezer-safe bag.
3. Squeeze all the air out of the bag, seal it, and freeze for up to 2 months.

Yvonne's Homemade Blackberry Compote

Yvonne says: “Blackberries are in season right now but you can use whichever berry you fancy to make a delicious compote at home.”

Ingredients:

• 300g blackberries, halved
• 40g granulated sugar
• Juice of ½ lemon
• Small pinch of ground cinnamon
• Pinch of salt

Method:

1. Combine blackberries, 3 tablespoons of sugar, a pinch of salt, and 1/4 cup (60ml) water in a small saucepan or skillet over medium-high heat.
2. Smash the berries with a potato masher or whisk, until a dark, syrupy mash has formed (this takes about 5 minutes).
3. Stir in 1 teaspoon of lemon zest and 1 tablespoon of lemon juice.
4. Add more sugar to taste, if needed.
5. The compote should be sweet and tart.

Top Tips:

• Some recipes advise using golden caster sugar, but you can use the same granulated sugar used in the French toast recipe to save on cost while maintaining a delicious flavour.