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Whole carrots roasted buried in salt until they collapse to a silky, translucent texture, then peeled, sliced on a long diagonal and steeped in smoke, oil and vinegar. The salt crust does the work: it seasons and dehydrates at once.

Oats, mashed banana and toasted walnuts baked into a soft, sliceable breakfast that keeps all week. Sweet enough from the fruit that it barely needs syrup.

Chia seeds left to swell in vanilla-sweetened plant milk until thick and spoonable, layered with crushed berries. Five minutes of work the night before.

Short-grain rice simmered slowly in coconut milk until it collapses into something thick, creamy and barely sweet, scented with cinnamon and vanilla.

Semolina toasted until it smells nutty, then cooked into a soft savory porridge with mustard seeds, curry leaves, ginger and cashews. It comes together in one pan in under half an hour.

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.

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.

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.

Good bread toasted hard, rubbed with a cut clove of garlic, then with the cut face of a ripe tomato until the crumb is stained red. Salt, olive oil, and nothing else.

Flattened rice rinsed until it softens, then tossed through a quick tempering of mustard seeds, curry leaves and turmeric with onion, potato and peanuts. Light, fast, and the standard weekday breakfast across much of western India.

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.

Oats soaked overnight in plant milk with grated apple, lemon and raisins, then loosened with yogurt in the morning and topped with almonds. Five minutes of work the night before, and breakfast is already made.

Split mung beans simmered soft, then finished with coconut milk and a little sugar until the whole pot turns creamy. A sweet, gentle breakfast eaten across Southeast Asia, warm or at room temperature.

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.

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.