Receive our Newsletter

The hush lifestyle delivered straight to your inbox with news, promotions and favourite content from our blog

  • Breakfasts worth getting out of bed for…

    Nothing motivates us to get out of bed more than a delicious breakfast dish to help conquer the morning!

    Whether you're after a decadent waffle stack, a leisurely porridge recipe or a hearty egg dish, here are three breakfast ideas worth getting out of bed for this weekend...

    Paneer and Turmeric Corncakes with Roast Mushrooms, Tomato and Poached Eggs

    Serves 4

    I N G R E D I E N T S

    4 large flat or portobella mushrooms
    4 ripe tomatoes, halved
    Olive oil
    225g/8 oz paneer cheese, grated
    150g/5½ oz sweetcorn
    4 tbsp plain (all purpose) flour
    2 spring onions (scallions), finely chopped
    1cm/½ inch piece ginger, peeled and grated
    2 tsp ground turmeric
    ½ tsp ground cumin
    Small bunch coriander (cilantro), roughly chopped
    6 eggs
    2 tbsp white wine or malt vinegar
    Flaked sea salt and freshly ground black pepper

    M E T H O D 

    Heat the oven to 200°C/400°F/gas 6.

    Sit the mushrooms and tomato halves in a roasting tray. Drizzle fairly generously with olive oil and season with salt and pepper. Put in the oven to roast for around 20 minutes until the mushrooms are golden and tender, turning the mushrooms over halfway through.

    Put the grated paneer, sweetcorn, flour, spring onions, ginger, turmeric, cumin, coriander, 1 teaspoon of salt and a really generous twist of black pepper in a bowl. Lightly beat together two of the eggs and add to the bowl. Mix everything together really well. Using wet hands, divide the mixture into four and shape into thick round cakes.

    Heat a medium–large frying pan over a medium heat with enough olive oil to coat the base. Add the corn cakes, and cook for around 3 minutes each side, until golden and firm.

    While the corncakes are cooking, bring a pan of water to a simmer. Add the vinegar, then break in the remaining four eggs. Simmer for 3 minutes to poach the eggs.

    Place the corncakes on plates, top with a roast mushroom, tomatoes and finish with a poached egg each. Add a twist of pepper, pinch of salt and enjoy.

    Recipe & photography from The Flexible Vegetarian by Jo Pratt. 

    Chocolate Espresso Waffles with Caramelized Bananas

    Serves 2

    I N G R E D I E N T S

    For the waffles:
    1/2 cup coconut oil, melted and cooled slightly
    1/2 cup coconut sugar
    2 eggs
    1/2  cup almond milk
    1 1/2 tablespoons instant coffee or espresso powder
    1/2 cup unsweetened cocoa powder
    1 1/4 cups almond meal
    1/2 cup sorghum flour
    1 teaspoon baking powder
    1/2 teaspoon salt

    For the bananas:
    2 bananas, peeled and sliced length wise
    2 tablespoons coconut oil
    2 tablespoons honey
    1/4 teaspoon cinnamon
    1/4 teaspoon vanilla extract
    Peanut butter for serving

    M E T H O D

    For the waffles: 

    Combine all the ingredients in a blender and blend on high for 30-40 seconds, until completely smooth.

    Preheat your waffle maker then lightly grease with coconut oil. Scoop a heaping 1/2 cup of batter into each quadrant of the waffle maker and close the lid. Cook for 2-3 minutes minutes or until the waffles are crisp. Repeat with the remaining batter.

    For the bananas:

    Heat the coconut oil in a large skillet over medium heat. Add the bananas, cut side down, and fry for a few minutes. Meanwhile stir together the honey, cinnamon and vanilla. Drizzle the spiced honey into the skillet and allow it to bubble and coat the bananas. Cook for a few more minutes until the bananas are golden brown, then remove from the heat.

    Serve the waffles topped with the caramelized bananas, peanut butter and maple syrup.

    Recipes & photography from Tending the Table

    Roasted Fig & Honey Millet Porridge

    Serves 2

    I N G R E D I E N T S

    2-4 small figs
    1 tsp coconut oil
    1/2 tsp ground ginger
    1 cup almond milk
    1 cup water
    Pinch of salt
    1/2 cup roughly ground millet
    2 tbsp honey
    handful of chopped pistachios
    1 tsp chia seeds (optional)
    1 tsp hemp seeds (optional)

    M E T H O D

    Preheat the oven to 350°F. Slice the figs in quarters, leaving the bottoms intact and place the figs in baking dish. Bake for 15 minutes until they are nice and syrupy.

    Meanwhile, in a small saucepan, heat the coconut oil over medium heat. Once hot, add the ginger powder and let cook for 15-30 seconds until fragrant. Add in the almond milk and water and bring to a light boil. Add in the ground millet and a pinch of salt and mix well. Cook for about 10 minutes until most of the liquid has been absorbed, stirring often. Add more almond milk to get your desired consistency.

    Transfer to 2 bowls and top each with 1 tbsp of honey, some pistachios, chia seeds and hemp seeds if desired. Place the figs on top and serve while hot.

    Recipe & photography from Figs & Honey.