Breakfast AND  lunch all sorted!

Any time of day is the right time for this versatile broth.

Terrific for breakfast or lunch, why not make both at the same time? Strain off the broth and keep it for lunch either at home or pour into a flask for on the move. Then pile the greens onto wholegrain toast for breakfast.

Doubly delicious! A fried egg on top sets it off a treat whether you are eating the combined broth and greens together or on top of the strained greens on toast..

Tip

Make ahead of time and microwave for 1-2 minutes on High to reheat.

2 servings

• 200g spring greens (around 3 heads) washed thoroughly, tough outer leaves and stalks removed
• 2 rashers bacon, diced
• 1-2 tablespoons oil
• 1 small, onion, diced
• 6 spring onions, sliced, including tender green part
• ½ sliced red chilli or pinch of chilli flakes
• 1 garlic clove, finely chopped
• Grated fresh ginger to taste
• 600ml hot vegetable stock (or 1 x gel vegetable stock pot and water)

Chop prepared greens finely. Fry bacon and onion. Add spring onions, chilli and garlic towards end of cooking time.

Add greens and continue cooking for a further 2- 3 minutes until wilted and bright green. Pour over stock and simmer for 3-5 minutes.