These springy hotcakes take the American idea of sweet spiced pumpkin and put it into a pancake brunch. Top them with blackberries rumbled with mascarpone and you’ve got a breakfast that’s fruity, fun, indulgent and healthy all at once.

Koshari is Egypt’s national dish, popular as a street food and sold on every corner of downtown Cairo. It’s a perfect, cheap, simple dish to cook at home using basic, accessible ingredients. Even though the components are humble, the combination is magical, as well as being amazingly filling.

Crumpets are like the love child of bread and pancakes - you make a yeasted batter, let it rise, then cook the little rounds gently in a pan. There's nothing like watching crumpets in creation. As the batter cooks and dries, little bubbles turn into the holes that are such a distinctive feature of crumpets. I love the way they look and, of course, I love the way they soak up butter.

Fritters are a perennial winner. They work for light lunches, easy dinners built up with salad and can be shoved between bread for easy veg burgers and take-to-work sandwiches.

Great for picnics and light meals, it’s hard to decide whether the pastry or the filling is the star of this savoury tart. Sour cream pastry has just the right balance of crumble and crisp, and the filling is fresh and lush at the same time.

I love simple recipes that are more than the sum of their parts and that's certainly the case with Atlas chef Charlie Carrington's (ridiculously) Simple Shakshuka Sauce. The ingredients are basic but the slow cooking method gets all the sweetness out of the garlic and shallots creating a sauce with incredible depth of flavour.

This is a dreamy Turkish egg and butter dish which features a burnt butter crumble that will become your BFF. Cilbir is the signature dish at Tulum, a contemporary Turkish restaurant in Melbourne. It makes for a spectacular brunch, and many of the elements can be made ahead of time.

It's time to let genfo into your life! This outstandingly simple, nourishing Ethiopian porridge starts off pretty porridge-y and plain until we add the spicy kapow of berbere butter. It's wonderful for breakfast or an anytime snack.

I love chlorophyll because it's fun to make and really good to drink - or eat! Learn how to use the heating and stirring properties of the Thermomix to make chlorophyll paste, then enjoy it in a healthy smoothie.