overnight oats

Maple, Vanilla & Pecan Overnight Oats

Overnight oats seem to be a big thing at the moment. Their biggest plus point is that they are so quick and simple to make and pretty healthy, although you can easily make them not so depending on what you add (i.e.. the nutella version I made a few weeks ago that may or may not appear on the blog at some point!)

Over the last few months I’ve made a few variations depending on what I fancied but my favourite is this one.

overnight oats

Serves 2


  • 150g rolled oats
  • 200ml semi skimmed or almond milk
  • 3 tbsp natural greek yoghurt
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla bean paste or essence
  • 2 tbsp pecan nuts
  • handful of mixed seeds and fresh fruit of your choice



  1. Mix together the oats, milk, yoghurt, vanilla and maple syrup. Split between your 2 bowls, cover and leave int he fridge overnight!
  2. The next morning take from fridge, top with nuts and scatter with a few seeds and some fresh fruit. Eat!

Happy eating 🙂

Maple Vanilla and Pecan Overnight Oats




If you’re keen to try overnight oats yourself there are some other great flavour combos from some other bloggers inlcuding:

Breakfast Hash

Saturday is usually the day we do our shopping. Whether we are being lazy and getting an Ocado delivery or feeling more spritely and heading out to our local farm shops and delis to gather food for the week ahead. So on Saturday mornings the fridge is usually rather empty, and the game for breakfast, lunch or brunch is to use up those lingering bits and pieces, all in one meal. A few weekends ago Lee decided he was going to use up things by making a ‘breakfast hash’. I think brunch and breakfast ingredients are the things that probably lend themselves best to being shoved into a pan and served together! We had – 5 new potatoes, 4 cherry tomatoes, 2 slices bacon, 2 sausages, a green chilli, half a red chilli, half a red pepper and 2 spring onions! Fry them all up and top with a fried egg and some siracha sauce. Perfection!


Serves 2


  • left over cooked new potatoes, roughly chopped (about 5-6)
  • half red pepper – sliced
  • half red and green chilli – finely sliced
  • 2 spring onions – chopped
  • 1 red onion – peeled and finely sliced
  • 2 slices bacon – roughly chopped
  • 2 pre cooked sausages – roughly chopped
  • 2 eggs
  • handful roughly chopped coriander
  • 5-6 cherry tomatoes – halved and seeds scooped out
  • salt and pepper to season
  • oil to fry
  • siracha sauce (or your choice of sauce to drizzle over; brown sauce, sweet chilli and ketchup would all work well too!)

You can be really flexible with these ingredients – if you’ve got a few more potatoes, or less tomatoes, or no bacon – just use what you have!



  1. Heat a large frying pan or wok and add in a couple of tbsp oil. First put in the potatoes, sausages and bacon and fry for about 5-6 minutes, tossing from time to time until all are going a golden brown.


  1. Heat another smaller frying pan and add in oil until the base is all covered. Crack in the eggs. Fry to desired consistency depending on whether you like runny or solid yolks.
  2. When the eggs are frying add all the rest of the ingredients into the first pan and continue to fry, seasoning with salt and pepper to taste for another 2-3 minutes.


  1. Plate and top with one of the fried eggs, a sprinkle of coriander and drizzle of siracha chilli sauce

Happy eating 🙂



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Potato and Bacon Rosti, Asparagus, Duck Egg and Hollandaise

Yesterday we bought some fantastic duck eggs


from Middleton Hall Farmers market, so the race was on to think up some great recipes to have for dinner this week to use them. The obvious first thought was to either fry them or poach them. This being said after a flick through some recipes all paths were leading towards the duck egg, asparagus and hollandaise combination. Hubby felt that wasn’t enough for a ‘filling dinner’ so I came up with adding a potato rosti to bulk it out a bit! The duck eggs were fantastic, so rich and creamy and the new season asparagus delicious.

Serves 2


  •  1 large potato, in half
  • Half an onion
  • 2 slices streaky bacon, diced
  • 10 spears asparagus
  • 2 duck eggs
  • 50g butter

For the hollandaise

  • 4 egg yolks
  • 250g butter
  • 1 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • salt and pepper


  1. Firstly make the rosti – part boil the potato, cool and then grate.
  2. Fry off gently for 5 mins the onion and bacon, then mix with the grated potatoIMG_2492

  3. Melt the butter and add to the mixture and stir through well ensuring even distribution of ingredients.

  4. Put the mixture into a small frying pan, or split into 2 and put into two blini pans, cook for about 2-3 mins until browned on the bottom, then finish off in the oven for 10-15mins until golden.

  5. While the rosti is in the oven, make the hollandaise. Whisk the egg yolks and vinegar in a bowl over a bain marie to form a sabayon

  6. Melt the butter in a separate saucepan until clarified

  7.  Remove bowl from heat, and slowly whisk in the melted butter. Be careful not to mix in the butter too quick or the mixture will split.IMG_2481

  8. Add lemon juice and seasoning to taste

  9. Bring a pan of water to the boil, and add t

he asparagus. Bring back to the boil then drain.

  1. Fry the duck eggs to your liking


  1. Serve the rosti, topped with the asparagus, then the duck egg and a drizzle of Hollandaise.

Happy Eating 🙂

IMG_2497 IMG_2500

My next plan for the eggs is to bake them in a Chachouka….watch this space!