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.

Chai is one thing but wet chai takes it to the next level! We first make a spiced tea mix then jumble it together with honey and fresh ginger, lending sweet, zesty notes and a dewy dampness to the classic brew base.

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.

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.

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.

An essential spice mix in Ethiopia and Eritrea, berbere is a brilliant addition to your repertoire, whether you're stirring it into a stew, using it to flavour butter, or adding it to a marinade or dry rub. Kapow!

One of my absolute favourite projects is to source chef’s recipes and share them with my community. This savoury waffle is one of those and it’s brilliant! I ate it at Rare Hare with horseradish cream and salmon caviar: the combination of crunchy-soft waffle, the creamy kick of the horseradish and the pop of the caviar was just stunning. If you don't have a waffle iron, just make wumpets :)