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Oat-flour pancakes built on a scoop of vanilla plant protein and soy milk, sweetened by a mashed ripe banana rather than sugar. Cooked as small rounds so the soft batter flips cleanly. Light to eat but genuinely filling. Batch a pile of them and reheat through the week.

Cannellini or butter beans forked into a chunky, garlicky spread with olive oil and lemon, piled onto good toast and topped with sliced tomato, herbs and chili flakes. Ten minutes, and far more filling than it looks.

A hearty one-skillet breakfast: sweet potato diced small and browned until tender, then folded through smoky paprika, cumin and black beans. High-fiber, high-protein, and it holds you well into the afternoon.

Thin, lacy gram-flour pancakes studded with onion, tomato, chili and cilantro. High-protein, naturally gluten-free, and on the plate in twenty-five minutes.

The Egyptian breakfast: fava beans warmed through and crushed roughly in their own liquid, sharpened with lemon and garlic, then flooded with olive oil and scattered with tomato and parsley. Eaten with bread, out of the same bowl.

A block of chilled silken tofu turned out whole and dressed with soy, sesame oil, ginger and scallion. No cooking at all, and on the table in five minutes.

Tortillas crisped in a pan and then folded through warm salsa verde just long enough to soften at the edges without collapsing. Topped with black beans, avocado, onion and lime.

Twenty minutes from fridge to foil. Black salt is what makes it taste unmistakably of eggs. Don't skip it.

Tortillas toasted flat until they snap, spread with warm cumin-spiked black beans and topped with avocado, red onion and lime. Fifteen minutes, mostly from the cupboard.