We are going through strange and difficult times. People are naturally worried and there is great fear of the unknown. It was with great reluctance that we decided to close MacNean temporarily last weekend. Amelda and I had long conversations with staff and we decided that it was best not to take any risks with the health and wellbeing of our staff, customers who travel from all corners of the country, as well as their families and friends.

We had to make a lot of phone calls to people who have bookings and they were very understanding. We will, of course, accommodate them when it is safe for us to do so.

Like everyone, we hope this is sooner rather than later, but this is not something that can be rushed. It is up to us all to behave as recommended by the people who know best.

So today’s recipes may be useful for someone who is confined to the home and would like to do some baking and maybe even get a helping hand from children.

These muffins are wonderfully dense and moist, perfect for a nutritious breakfast. Serve them as soon as they come out of the oven, or you can freeze them for up to a month.

You can get ahead and have all the dry ingredients mixed together and prepare the muffin tin the night before.

This bread is one that I first made in my mother’s kitchen years ago. I think if you make it once you will keep on making it. We serve it in the restaurant at breakfast.

Happy cooking,

Neven

Breakfast muffins

Makes 12

150g plain flour

100g wholemeal flour

1 tbsp baking powder

1 tsp ground cinnamon

25g wheat bran

2 tbsp honey

3 ripe bananas

50g ready-to-eat dried dates, pitted and finely chopped

1 large egg

225ml buttermilk

4 tbsp olive oil

1 tbsp rolled oats

  • 1 Sift both flours, baking powder and cinnamon into a bowl, then tip in anything left in the sieve and stir in the wheat bran and honey. When ready to bake, preheat the oven to 180°C/350°F/gas mark 4.
  • 2 Line a 12-cup muffin tin with paper cases.
  • 3 Peel the bananas and mash two of them to a purée then stir in the dates. Beat the egg with the buttermilk and oil. Add to the dry ingredients and stir until just blended, then lightly and quickly fold in the banana mixture. The batter should look roughly mixed, with lumps and floury pockets.
  • 4 Fill each paper case two-thirds full with the batter, then cut the remaining banana into 12 slices, discarding the ends, and pop one slice on top of each muffin. Sprinkle over the oats and bake for about 20 minutes, until well risen and golden brown. Transfer to a wire rack to cool slightly. These are best served warm.

    • Wheaten bread

    Makes one large loaf or four small loaves

    225g self-raising flour

    225g wholemeal flour

    1 tsp baking powder

    1 level tsp bread soda

    1 egg

    250g hazelnut yoghurt

    240ml milk

    Rolled oats to sprinkle on top

  • 1 Preheat the oven to 190°C. Sieve together the self-raising flour, baking powder and bread soda into a large bowl. Add in the wholemeal flour.
  • 2 Mix the egg, yoghurt and milk together in a jug.
  • 3 Make a well in the centre of the dry mixture and slowly add in the wet ingredients. Mix well to combine. Do not over mix.
  • 4 Oil a loaf tin and place the mix into the tin and sprinkle over the oats.
  • 5 Bake at 190°C for 15 minutes. Reduce the temperature to 180 °C for a further 38-40 minutes.

    • Pantry tip

    Keep a range of easy-to-reach, healthy snacks on hand for the kids in a special container. Nuts, raisins, crackers and granola bars will keep their hunger pangs at bay in between meals, and giving them a bit more independence will cut down on daytime arguments. Also, this allows for hiding the more expensive snacks that otherwise tend to disappear as soon as you buy them! Get a clean, lidless container and let them decorate it with stickers, then label it and fill it with snacks.