Rise and shine: nine quick and easy breakfasts – from on-the-go onigiri to deluxe pilchards on toast

Sauté one small onion, chopped as finely as possible, in a little olive oil at a low heat for 10 minutes. Add half a teaspoon each of ginger, cumin and coriander, plus a teaspoon of turmeric. Stir for a few seconds, then add a tin of baked beans, plus a slug of tomato ketchup. Heat and eat with toast. Believe me, it’s surprisingly good.

Angus Maxwell, Bristol

If we are off to the beach on a weekend, I make hot rolls to eat on the journey. They usually feature bacon, potato scone and sausage in an oven bottom muffin with red or brown sauce, wrapped in foil to keep warm, and eaten with a travel mug full of freshly ground coffee with hot frothy milk. It’s a proper treat.

Rachel Clark, Catrine, East Ayrshire