Making a meal of the morning

Breakfast is a very important meal to me - I always try to get off to a good start, especially in the colder months. Some days, it's a pretty traditional plate of eggs and bacon, sometimes a bowl of home-made muesli with fresh fruit and yoghurt, and sometimes it's a vegan affair.

Grilled mushrooms with garlic, tahini and haloumi

These mushrooms are great just as they are for a light breakfast or with fried eggs for something more sustaining. They also work really well at lunch or dinner with a minute steak or some charry grilled chicken.

4 large portobello mushrooms, cleaned, woody part of the stems trimmed

Salt flakes

Freshly ground black pepper

2 small cloves garlic

Extra virgin olive oil

4 slices haloumi cheese

1/2 lemon, juiced

1 tbsp tahini

1 tbsp currants, soaked in boiling water for about 10 minutes to plump, then drained

1 handful mint leaves

1. Preheat the grill in your oven.

2. Season the mushrooms with salt and pepper, grate the garlic onto the mushroom gills and drizzle with oil. Grill for 6-8 minutes (gill side up) or until cooked. Place on serving plates.

3. Heat a pan with a dash of oil and sear the haloumi on both sides for a minute or two until golden. Lay it over the mushrooms.

4. Mix the lemon juice, tahini, a dash of olive oil and 2 ½ tablespoons of water until well combined. Spoon the dressing over the mushrooms. Scatter over the drained currants and mint and serve.

Drink Black tea at breakfast or pinot noir at lunch or dinner

Serves 2

Scrambled curried tofu with spinach and peas

This is not a dish that I will have to convince vegans about, but nothing raises the scepticism of a carnivore more than tofu in disguise. This is not, however, a scrambled-egg substitute. It's scrambled tofu. It's a delicious, protein-rich way to start the day.

2 tbsp extra virgin olive oil

2 cloves garlic, finely grated

1 1/2 tsp curry powder

400g medium-to-firm tofu

1/2 cup frozen peas

2 big handfuls baby spinach

2½ tbsp tamari or light soy sauce

1 handful mint leaves

2 sheets mountain bread, warmed

1. In a frying pan over high heat, add the oil and the garlic and cook for 20 seconds. Add the curry powder and fry for 10 seconds. Break the tofu into the pan with your hands (but not too much; keep some texture). Stir and cook for about 3 minutes until heated through.

2. Add the peas, spinach and tamari and stir through. Cover the pan for 2 minutes to wilt the spinach, then tear in the mint leaves and serve with mountain bread.

Serves 2

Toasted muesli

This muesli is full of seeds and almonds, with warm spice accents and a crunchy, nutty texture.

400g organic rolled oats

50g flaked almonds

100g whole almonds, skin on

150g sunflower seeds

150g sesame seeds

50g chia seeds

125g pepitas

100g shredded coconut

1 whole nutmeg, freshly grated

100g sultanas

100g mixed dried berries

2 1/2 tsp ground cinnamon

100ml coconut oil

125ml golden syrup

125ml black treacle or maple syrup

1. Preheat the oven to 180 degrees fan-forced or 200 degrees conventional.

2. Mix all the dry ingredients, including the dried fruit, in a bowl until well combined. Add the oil and syrups and rub through the mix thoroughly with your fingers.

3. Spread the mix out in one layer on lined baking trays and toast for 20 minutes. Shake the trays after 10 minutes to toast evenly and stir occasionally to ensure it doesn't burn. Allow to cool on the trays, stirring occasionally to prevent it clumping. Store in an airtight container for up to a month.

Makes About 1 1/2 kilograms