Pesach breakfast ideas

Slice off the tops and bottoms of the peel so you have a firm base and then slice away the peel and pith from the rest of the fruit. Then either segment them or simply cut them horizontally across the middle into 1/2 cm thick slices and arrange on a plate. They look gorgeous on white china but use anything that makes you smile.

Scatter with pomegranate seeds and a good dredge or cinnamon. Doesn’t look so pretty but you want a good hit of it as I promise you, it really packs a flavour punch.

Scatter with shredded mint (for colour and a fresh flavour); a drizzle of runny honey – or maple syrup – which is delicious, but not essential; a few spoons of natural yoghurt – I love Greek – and a scattering of toasted nuts, or just flaked almonds if life's too short to toast.

Breakfast #2 - dried fruit compote, Greek yoghurt and matzah granola. 

No Pesach fridge is complete without a big jug of fruit compote. I prefer to choose my fruits so mix 200g each of dried apple, dried apricots, pitted prunes, dried figs (halved) and plus 100g or so of raisins and cranberries. Add about 500ml of water and a thick slice of lemon (to offset the sweetness) and perhaps a cinnamon stick if you fancy. 

Bring to the boil and simmer gently for about 10 - 15 mins and then leave to cool. The fruit will soak up that liquid and become deliciously juicy. Chill until needed. 

I serve mine with Greek yoghurt and a handful of my matzah granola. Home made granola is so much better than shop bought - you can tailor it to your taste and monitor exactly what goes in there. If you don't have granola to hand, chopped nuts would do the same job - toasted if you have time. 

I'll be posting more ideas to keep you fed right through Passover,