Annabel Karmel treats us to a very romantic Valentine’s brekkie in bed to share with the one who has your heart

Tropcial overnight oats – Serves 2

Preparation time: 10 minutes, plus soaking overnight
Contains: Cals 390, Sat fat 4g


  • 1 fresh coconut
  • 100g jumbo oats
  • 150ml apple and mango juice
  • 1tbsp brown sugar (optional)
  • 60g fresh mango, finely diced
  • 60g papaya, finely diced
  • 2 passion fruits, halved
  • 1tbsp flaked almonds, toasted
  1. Using the back of a knife, tap the coconut around the centre of the shell until it splits. Make sure you do this over a bowl to catch the coconut water.
  2. Using a sharp knife, cut a thin layer of fresh coconut from inside the shell halves. You will need around 20g. Finely chop the coconut and set the shells aside for serving.
  3. Place the chopped coconut, oats, fruit juice, sugar and 4tbsp coconut water into a bowl. Stir, cover and chill overnight.
  4. When ready to serve, stir the mango, papaya and passion fruit through the oats or arrange decoratively. Serve in bowls or the empty coconut halves, sprinkled with flaked almonds.



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Breakfast Pizza – Serves 2

Preparation time: 15 minutes, plus 1 hour proving

Cooking time: 30 minutes

Contains: Cals 671, Sat fat 6g

For the dough:

  • 200g strong bread flour
  • 1tsp fast-action dried yeast
  • 1tsp olive oil
  • For the tomato sauce
  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 200g passata
  • 1tbsp fresh basil, chopped, plus extra to serve
  • Pinch sugar

For the toppings:

  • 4 rashers smoked streaky bacon, halved
  • 50g portobello mushrooms, sliced
  • 2 medium eggs
  1. Preheat the oven to 220°C/200°C fan/gas mark 7. Put the flour, yeast, olive oil and a pinch salt into a bowl. Mix, then add 125ml warm water and stir into a sticky dough. Knead on a floured board until shiny and smooth. Place into an oiled bowl, cover with cling film and leave for 1-2 hours, or until the dough has doubled in size.
  2. To make the sauce, heat the oil in a pan, add the onion and fry for 5 minutes. Add the garlic and fry for 30 seconds. Pour in the passata, add the basil and sugar, cover and simmer for 5 minutes. Cool.
  3. Roll the dough out to 3/4cm thick, then cut into a heart shape. Place on to a baking sheet. Spread the sauce over the base then scatter with bacon and mushrooms. Bake for 10 minutes until the bacon is just starting to colour. Crack the eggs on top then return to the oven for 10 minutes, or until the dough is well-risen and lightly golden. Serve scattered with the remaining basil.

Drink me: Château de Champteloup Crémant de Loire Rosé, £7.99, Aldi

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