Orange, Carrot & Ginger Juice
Brie, Bacon and Fig Toast

sometimes it’s easy to get carried away; overindulge and pull out all the stops for a breakfast that is decisively mouth-watering, entirely comforting and given a good kick with a freshly squeezed juice. 

The man flu descended upon our household this week. In full force, may I add. After five full days of what appeared to be Hurricane Avent, action had to be taken. With a supermarket sweep of hot ginger, tangy orange and bright crunchy carrots, I rustled up a round of fresh juice to pump in the Vitamin C and to both energise and clear congestion. For someone that is not a raw juice man, this went down like a spoonful of sugar. Add a pinch of cayenne pepper and you have yourself a remedy to really sweat it out your system. Sounds delightful…

Being a Saturday morning, there were no excuses for an indulgent brunch, especially for said man and since the inside of my handbag had now adopted a strong whiff of creamy brie, it had to be eaten quickly so that it didn’t waft it’s cheesiness elsewhere. I can’t complain except that walking down the street I now smell like Neal’s Yard Dairy. With the bacon under the grill and the bread in the toaster, I readied my platter with sliced fig, oozing brie and a little butter. 

Add your favourite coffee, weekend papers and jovial company for the perfect start to a beautiful weekend ahead.

Orange, Carrot & Ginger Juice
Makes 6 small glasses
1 blood orange
6 oranges
1 apple
2 carrots
Big chunk of ginger

1. Pass all the ingredients through a juicer and serve cold. Add a pinch of cayenne pepper if you’re feeling daring. 



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