There are times when everyone needs to feel like they've had a treat. This is my version of French toast, which relies on the natural sweetness of the berries to elevate it into something special. This would be delicious served as a leisurely brunch at the weekend, perhaps after (or before) a long walk.

  • 2 eggs
  • 150ml (¼ pint) milk
  • 1 tbsp maple syrup or honey,
  • plus extra to serve
  • ½ vanilla pod, split in half and seeds
  • scraped out
  • ¼ tsp ground cinnamon
  • 4 slices of white bread
  • 25g (1oz) butter
  • selection of fresh berries,
  • such as raspberries, strawberries,
  • blueberries and blackberries
  • tiny fresh mint sprigs, to decorate
  • LIME CRÈME FRAÎCHE:
  • 100g (4oz) crème fraîche
  • ½ vanilla pod, split in half
  • and seeds scraped out
  • finely grated rind and juice of 1 lime

SERVES 4

To make the lime crème fraîche, mix the crème fraîche with the vanilla seeds, then stir in the lime rind and juice. Cover with cling film and chill until needed. To make the cinnamon French toast, whisk the eggs in a shallow dish with the milk, maple syrup or honey, vanilla seeds and cinnamon until well combined.

Dip the slices of bread, one at a time, in the egg mixture for 30 seconds on each side. Melt a little knob of the butter in a large non-stick frying pan on a medium to high heat. Fry one or two slices of the soaked bread for 2–3 minutes, turning once, until golden brown and crisp.

Drain on kitchen paper while you cook the remainder with the rest of the butter. Arrange the cinnamon French toast on plates and top each one with a quenelle of the lime crème fraîche. Drizzle with a little more maple syrup or honey, then scatter over the berries and decorate with the mint sprigs.

Hotcakes with Mango and Banana Sauté

These nifty little hotcakes are as light as a feather and can be made in the time it takes to heat the frying pan! You could serve them with berries, but the mango and banana is a delicious combination. And because both fruits are naturally high in sugar, this only needs a drizzle of maple syrup or honey to make it into what seems like a very decadent dessert.

HOTCAKES:

  • 150g (5oz) self-raising flour
  • ¼ tsp baking powder
  • tiny pinch of sea salt
  • 1 large egg
  • 250ml (9fl oz) buttermilk
  • a little sunflower oil, for frying
  • natural yoghurt, to serve
  • MANGO AND BANANA SAUTÉ:
  • 25g (1oz) butter
  • 1 large, firm, ripe mango, peeled and cut
  • into bite-sized pieces
  • 2 large bananas, peeled and thickly sliced
  • on the diagonal
  • 1 tbsp maple syrup or honey
  • juice of 1 lime
  • SERVES 4

Put the flour, baking powder and salt into a bowl. Make a slight dip in the middle and crack in the egg, then add the buttermilk and mix until smooth with a fork or small balloon whisk. Put a large non-stick frying pan over a medium heat. Add a little sunflower oil, removing any excess with kitchen paper. Spoon 3 tablespoonfuls of the batter into the heated pan and cook for 1–2 minutes, until little bubbles rise up to the top.

Using a spatula, carefully flip over and cook for another minute or so, until golden on both sides. When the hotcakes are done, transfer them to a plate and cover with foil to keep them warm. Wipe the pan with kitchen paper and add a little more sunflower oil. Continue to make hotcakes with the rest of the batter. You should make about 12 hotcakes.

Once all of the hotcakes have been made, wipe out the frying pan with kitchen paper and add the butter. Once the butter is melted and sizzling, tip in the mango and bananas, tossing to coat. Sauté for 2–3 minutes, until heated through and just beginning to caramelise. Drizzle over the maple syrup or honey and lime juice and continue tossing until evenly coated. Arrange three hotcakes on each serving plate. Add a spoonful of yoghurt to each one and spoon over the mango and banana sauté to serve.