Oliver - Everyday Super Food

Preheat the oven to 180C/350F/gas 4. Place the oats, nuts and seeds in your largest roasting tray. Toss together and roast for 15 minutes, stirring halfway. Stir the dried fruit, cocoa and coffee into the mix, finely grate over the orange zest, then, in batches, simply blitz to a rough powder in a food processor, tipping it into a large airtight jar as you go for safekeeping.

To serve, you can have loads of fun the simplest way is 50g of granola dust per person, either with cold cows, goats, soya, nut or oat milk or 2 tablespoons of natural yoghurt, and a handful of fresh fruit (80g is one of our 5-a-day).

You can make porridge using 50g of granola dust to 200ml of milk , then top with fresh fruit, and this ratio also works for a smoothie I like to chuck 1 ripe banana and 1 handful of frozen raspberries into the mix too. Its even a great base for pancakes simply beat 2 heaped tablespoons of granola dust with 1 heaped tablespoon of wholemeal self-raising flour , 1 mashed banana and 1 egg , then cook as normal. And in winter, try a hot drink heat 25g of granola dust with 200ml of your favourite milk to your desired consistency.

olive oil

1 fresh red chilli

2 large eggs

2 ripe tomatoes

extra virgin olive oil

of a small red onion

1 lime

a ripe avocado

2 thick slices of seeded wholemeal bread

4 sprigs of fresh coriander

Lay a 30cm sheet of good-quality clingfilm flat on a work surface and rub with a little olive oil. Finely slice half the chilli (deseed it if you like) and scatter in the centre of the sheet, then carefully crack an egg on top. Pull in the sides of the clingfilm and, importantly, gently squeeze out any air around the egg. Tie a knot in the clingfilm to secure the egg snugly inside. Repeat with the remaining chilli and the second egg, then put the parcels to one side. Place a pan of water on a medium heat and bring to a simmer.

Use a small sharp knife to remove the core from the tomatoes, then drop them into the simmering water for just 40 seconds. Remove to cold water, then peel and chop into eighths, discarding the seedy centre. Place in a bowl with 1 teaspoon of extra virgin olive oil. Peel and coarsely grate in the onion, mix together, then season to taste with sea salt, black pepper and half the lime juice. Poach the eggs in the simmering water for around 6 minutes for soft-boiled, or until cooked to your liking.

Meanwhile, peel, destone and smash up the avo with the remaining lime juice and season to perfection. Toast the bread, then divide and spread the smashed avo on it like butter, and spoon over the dressed tomato. Unwrap your eggs and place them proudly on top, then finish with the coriander leaves.

320g blueberries or raspberries

1 ripe banana

170ml semi-skimmed milk

1 large egg