French toast with rhubarb and blood orange compote


Beautiful pink forced rhubarb in February is such a welcome sight after the stark winter months. It serves as a reminder that despite the cold weather and dark days… good things are on the way.

I love the story of how forced rhubarb is grown and harvested. It’s so romantic – a love story in itself. The Rhubarb triangle is an area of land in Yorkshire famous for producing early forced rhubarb because it’s wet cold winters provide the perfect growing conditions for Siberian-born rhubarb. The plants spend two years in the fields soaking up the sun and are then transported to forcing sheds where they are grown in warm, dark conditions. The carbohydrates stored in the plants roots from their days in the sun are transformed into glucose giving rhubarb it’s characteristic sweet and sour taste. The crimson stalks are harvested by pickers at midnight by candlelight as exposure to light would stop the growth.

This recipe for French toast with rhubarb and blood orange compote makes the perfect spring breakfast.

You will need:

3 eggs

150ml milk

4 slices of thick cut bread

250g rhubarb

juice of a blood orange

2oz brown sugar

To make it:

Preheat the oven to 200 degrees.

Cut the rhubarb into chunks and put in an oven dish.

Sprinkle with sugar and squeeze over the orange juice

Bake for 15 minutes until soft.

Pour into a container

Mix the eggs and milk together in a shallow bowl until combined.

Dip thick slices of bread into the custard mixture until soaked. Add a knob of butter to a non stick frying pan and put the bread slices in

Cook for a few minutes on each side until golden.

Serve the toast with a dollop of rhubarb compote and creme fraiche on top and finish with a drizzle of honey.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs





If you like this recipe, please share it with your friends.

Huevos Rancheros


I love to mark the weekend with a special breakfast and this Mexican recipe is one of my favourites. It’s just eggs poached in a tasty tomato sauce loaded up with onion, garlic, herbs and chillies. But when you serve it delicious toppings: grated cheese, sour cream, crushed tortilla chips and warm some corn tortillas to scoop it up, it becomes something much more. Try it, you won’t be disappointed.

What you need:

2 tbsp oil

1 tbsp cornmeal

300ml tomato passata

300ml chicken stock

1 onion peeled and finely chopped

2 garlic cloves peeled and finely chopped

4 eggs

freshly chopped parsley

What to do:

Heat the oil in a pan, add the onion and garlic and cook for a few minutes until softened

Add the cornmeal

Stir into a sort of paste

Measure out the chicken stock and tomato passata

Then add to the pan along with freshly chopped parsley

Leave to simmer for 10 minutes until thickened.

Crack in 4 eggs

And cook with the lid on for 5 minutes until set. Then finish with some more chopped parsley and season with salt & pepper.

Prepare the toppings to sprinkle on top

Pan fry corn tortillas in a little oil until golden for scooping

Then serve



Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs


If you like this recipe, please share it with your friends.

Sugar Free Granola


The Mix = Scone

Here’s a seriously good recipe for a homemade granola to help kick start your new years resolutions. It’s super healthy loaded with oaty goodness and essential nutrients from fruit, nuts and seeds. It’s also sugar free using antioxidant-rich honey for natural sweetness. You can whip up a big batch to last you for ages if you are the type of person who likes to get ahead or you can just make a small amount so that you can vary it week by week to keep things interesting.

I love this recipe because it’s so versatile. The base remains the same but you can change the type of fruit, nuts and seeds you use depending on your tastes or what you have to hand. I like a dried berry fruit mix with cranberries and blueberries but if you prefer dried apricots or golden raisins, you can add those. I tend to use chopped almonds in mine but hazelnuts, peanuts or even mixed chopped nuts would be good too. I use rapeseed oil because it’s home grown, has the lowest saturated fat of any oil and is rich in vitamin E, omega 3 and omega 6. But if you want to use coconut oil which is all the rage at the moment, you can and it will add a lovely coconut flavour to the granola.

Store your granola in a kilner jar and eat it in a bowl with milk like museli (my favourite), in a glass with Greek yoghurt and fruit compote as a simple breakfast sundae or just grab handfuls  from the jar as a healthy snack during the day or night!

You will need:

8oz oats
2 tbsp coconut/rapeseed oil
150ml honey
4oz dried fruit
2oz chopped nuts
2oz mixed seeds.

To make it:

Preheat the oven to 200 degrees and line a small roasting tin with greaseproof paper.

Nothing fancy needed here – just fold and press the paper in the tin

Put everything together in a big bowl

First the oats

Then the seeds

Then the fruit

Then the nuts

Then the oil and honey. A good trick is to put the oil in the jug first, then add the honey and it won’t stick.

Stir it all together with a wooden spoon until it’s all combined and coated with the honey. Then,pour the mixture into the lined tin and press it down firmly using the spoon or your hand.

Bake for 20 minutes.

Remove the tin from the oven, break up the granola using a spoon to reveal the soft underneath and return to the oven for another 10 minutes to crisp up.

Transfer the granola to a clean kilner jar and some snack pots.

It will seem like it’s a bit too soft going in but it magically turns crispier as it cools

And that’s all there is to it. Hope you like this recipe. If you try it, let me know how it goes.

If you like this recipe, please share it with your friends.