Quick breakfast? Take the biscuits

TV chef Phil Vickery is continuing his campaign to get people to start the day the healthy way – with a breakfast.

The chef is no stranger to early starts from his cookery slots on This Morning, but admits that while head chef at the Michelin-starred Castle Hotel in Taunton, he often missed breakfast during his days in restaurant kitchens.

“Chefs go to work, most of them smoke, most of them drink black coffee, and don’t eat anything else,” says Vickery, who is married to presenter Fern Britton. “About 20 years ago, I started eating a proper breakfast, and I found that I felt a lot better.”

The Kent-born, Buckinghamshire-based chef now enjoys a daily bowl of porridge with a drizzle of honey on top (his advice is to make it in the microwave, and keep stirring to make it creamier).

Here’s a recipe you can make in advance and grab quickly if you’ve got an early start.


(Makes 12)

100g butter, softened

25g golden caster sugar

1 medium egg yolk

50g oats

25g oatmeal

75g wholemeal plain flour

1/2tsp baking powder

25g dried apricots (or other dried fruits), chopped

25g sultanas

Preheat the oven to 160C/gas mark 3. Line two baking trays with baking parchment.

Whisk the butter and sugar together until pale and fluffy. In a separate bowl, mix together the remaining ingredients and then mix into the butter mixture to make a firm dough. Chill in the fridge for 10-15 minutes.

On a floured surface, roll or press out the dough to a 22 x 16cm rectangle, cut into 12 biscuits. Place on the prepared trays and bake for 15-20 minutes until golden. Cool slightly before transferring to a cool rack.