BRUNCH RECIPES TO KICK START YOUR BANK HOL

Ingredients

For the Frittata:

• eggs 8
• crème fraîche 3 tbsp, plus extra for drizzling
• chives 3 tbsp, chopped, plus extra for garnishing

For the Muffin:

• muffins 6
• watercress a handful
• avocado 1, sliced
• smoked salmon 6 slices

Method

1. Heat the oven to 180C/fan 160C/gas 4.
2. Whisk 8 eggs with 3 tbsp crème fraîche and 3 tbsp chopped chives, and season. Butter and line a 26cm x 18cm baking tin with baking paper.
3. Pour in the egg mixture and bake for 10 minutes or until set, then take out and leave to cool. You can now wrap and chill the frittata for 2-3 days until needed.
4. To assemble, re-warm the frittata in a low oven, then cut into 6 circles the same size as muffins with a round cutter (or alternatively cut into squares).
5. Toast and butter the muffins then add a little watercress, slices of avocado, a round of frittata, a few slices of smoked salmon and an extra drizzle of crème fraîche and chives.

Ingredients

• streaky bacon 16 rashers
• croissants 4, cut in half horizontally
• cheddar cheese 100g, finely grated
• baked beans 400g tin
• Worcestershire sauce a few dashes
• hot sauce a few dashes, plus extra to serve
• eggs 4 (they used Burford Browns)
• vegetable oil for frying

Method

1. Heat the grill to high and cook the bacon, turning once, until really crisp. Heat the oven to 200C/fan 180C/gas 6.
2. Put the croissants onto a baking tray and divide the bacon, cheese and beans between the croissants bases, splashing some Worcestershire and hot sauce over each. Put on the tops and bake for 10-15 minutes or until the croissants are crisp, cheese melted and beans bubbling.
3. Fry the eggs in a little oil to your liking then drain on kitchen paper. Carefully remove the tops of the croissants, put on the eggs, replace the tops and serve.

Ingredients

For the Pancakes

• butter 45g, plus extra for frying
• smooth peanut butter 80g
• plain flour 180g
• caster sugar 20g
• baking powder 1 tsp
• bicarbonate of soda ½ tsp
• eggs 2
• buttermilk 380g

For the Peanut Butter Drizzle

• butter 20g
• smooth peanut butter 80g
• runny honey 1 tbsp

For the Garnish

• mixed berries (such as strawberries, raspberries and blueberries) 300g

Best Ever Bloody Mary

Method

1. To make the pancakes, melt the butter and whisk in the peanut butter until smooth. Tip the flour, sugar, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl and stir. Add the eggs and buttermilk, then mix. Add the peanut butter mixture and combine well.
2. Heat a frying pan over a medium heat and brush with melted butter. Working in batches, pour in enough batter to make several small pancakes at a time, cooking for 2-3 minutes on each side or until set.
3. Meanwhile, make the peanut butter drizzle. Put the butter, peanut butter and honey into a small pan and melt gently over a low heat, stirring occasionally, for 2-3 minutes or until smooth.
4. Drizzle the sauce over the pancakes, top with the fruit and serve immediately.

Ingredients

• vodka 50ml, (we like Ketel One)
• tomato juice 200ml
• basil a handful
• port 5ml
• dry sherry 5 ml
• Worcestershire sauce 5 dashes
• Tabasco 5 dashes
• creamed horseradish 1 tsp

To serve:

• celery sticks
• baby plum tomatoes
• green olives
• lemon – a squeeze of juice, plus a wedge to serve

Method

1. Put all of the ingredients, plus a pinch of salt and pepper, into one half of a cocktail shaker, and, rather than shaking, slowly pour into the other half of the shaker, then back again. Repeat this a few times.
2. This will ensure that everything is well mixed. Strain into a tall glass filled with ice and garnish with a celery stick, lemon wedge, tomatoes and olives to serve.