Ingredients

• 180 g rolled oats
• 2 apples — one grated, one thinly sliced
• 400 ml milk of choice
• 2 eggs
• 2 tbsp maple syrup or honey
• 1 tsp cinnamon · ½ tsp vanilla
• 40 g walnuts, roughly chopped
• Pinch of sea salt · butter or oil for the dish
• Greek yogurt, to serve

Method

1. Heat the oven to 180°C (350°F) and butter a medium baking dish.
2. Whisk the milk, eggs, maple syrup, cinnamon, vanilla and salt. Stir in the oats, grated apple and most of the walnuts.
3. Pour into the dish, arrange the apple slices on top and scatter the remaining walnuts.
4. Bake for 32–35 minutes until set and golden at the edges.
5. Serve warm with a spoon of yogurt — and refrigerate the rest for the week. Reheats beautifully.

Ingredients

• 2 chicken breasts, in large chunks
• 150 g orzo
• 1 leek, sliced · 1 garlic clove
• 500 ml chicken stock
• 1 lemon — zest and juice
• 80 g baby spinach
• 2 tbsp grated parmesan
• Olive oil · sea salt · black pepper

Method

1. Season the chicken and brown it in olive oil over medium-high heat, about four minutes. Set aside.
2. Soften the leek and garlic in the same pan for three minutes.
3. Stir in the orzo and lemon zest, then pour in the stock. Return the chicken and simmer gently for 12–14 minutes, stirring now and then.
4. When the orzo is creamy and the chicken cooked through, fold in the spinach, lemon juice and parmesan. Rest two minutes, then serve.