Toast is one of civilisation’s most genius inventions, but are we letting it down with the low-grade jam we spread on it? I think we can do better! Some commercial jams are as little 40 percent fruit. Such delights as vegetable gum, glucose, pectin, acidity regulators 330 and 331, and lots and lots of sugar make up the other 60 percent. That’s a rort. Far better to make your own spreads.

Jam

With homemade jam – especially those with easy setting fruits in season now like raspberries – all you’ll need is the fruit, lemon juice and far less sugar. I use 25 percent of the weight of the fruit for a small batch. You’ll get a better tasting jam. If you can’t be bothered making jam, note that my favourite commercial jams are all also 60 percent fruit or more, so check those labels. Also, if you make your jams in small batches then you can start expressing your creativity by adding flavourings like whole anise seeds to your strawberry jam, or cardamom seeds to your apricot.

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Nut butters

I always worried that if I started making nut butters I’d develop an undeniable desire to start wearing homemade felt shoes and moving to Nimbin to live in a yurt, such was their association with 1970s Pritikin-era hippies. These fears proved unfounded. While the rest of the family still eye my homemade cashew butter suspiciously and reach for that commercial jar of smooth or crunchy, I can say that nut butters are life-changing. Roast your nuts for a toastier taste, use nuts other than peanuts and explore other unique flavourings. I sweeten my cashew butter with a little maple syrup, brown sugar or agave, and love adding a good whack of smoked salt to the mix.

Seasoning generously really lifts all nut butters. I also play with adding cinnamon and vanilla to my cashew butter and love an almond butter made with cumin. The only downside is that nuts like cashews aren’t cheap, so make small batches and only when they are on special!

Be aware that commercial peanut butters can be anywhere from 62% peanuts to over 85%, so check the label before buying one of them to work out which offers best value for money for you. Your homemade nut butter by contrast, will be almost all nuts!

Honey

It’s hard to improve on honey on hot buttered toast, but you can take your cheap honey to another level by warming it with a spice like a stick of cinnamon or a strong herb like rosemary to flavour it. A little sprinkle of sea salt flakes on your honey toast is an even simpler game-changer.

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