Start the weekend with a belly bursting brunch. With recipes a plenty, we have vegans, meat eaters and non-alcohol drinkers covered with our selection of brunches including delicious banana bread and spicy chorizo hash. Washed down with a fruity drink, the brunch of dreams is ready to be devoured.
Any way you like it, a frittata is an ideal weekend starter as well as a good option to use up leftovers in your fridge. Our favourite style is veggie with lashings of spinach, juicy tomatoes, and boiled potatoes.
100g boiled potatoes roughly chopped
4 medium beaten eggs
Salt and black pepper
2 rashers bacon
To make serve 2, simply wilt the 75g of spinach in an oil lined frying pan for 2 minutes, remove to one side, then add in 100g of roughly chopped boiled potatoes and 100g of halved tomatoes (any type you like!) into a pan and fry for around 5 minutes. While they are frying take 4 medium-sized eggs and beat until smooth; add a little salt and pepper to taste. Take all the veggies together and spoon into the eggs, return to the frying pan and on medium heat, cook for 10 minutes. As the frittata starts to set, place the pan under the grill for 2 minutes for a crunch top. Delicious served with salad.
Fun to say, and even better to eat, our recipe for a Chorizo Shakshuka (shak-soo-kaa) is close to our hearts. With North African vibes, the recipe requires a little time but is truly worth the effort. To serve 4, this is what you are going to need.
1 tablespoon olive oil
1/2 medium diced onion
2 chopped garlic cloves
450g of roughly chopped chorizo sausage
650g of diced tomatoes in sauce
Pinch of salt
Handful of roughly chopped parsley
Taking around 40 minutes to make, heat the oil in a pan adding the chorizo, garlic cloves and diced onion cooking for around 6 minutes until the onion softens and the chorizo starts to cook through. Take the 650g of diced tomatoes in sauce and pour into the pan, reducing the heat allowing the sauce to thicken and flavour to develop. Leave for around 20 minutes below using the back of a spoon to make 4 wells in the sauce, crack an egg into each. Cover the pan with a lid and cook for around 7 minutes until the eggs are cooked. Sprinkle over the parsley and serve in the centre of your table with rustic bread to dip straight in.
VEGAN BANANA BREAD
An excellent way to use overripe bananas up, our vegan banana bread recipe is a great sweet snack for a weekend morning. Delicious with a fresh mug of tea, this is what you will need to create.
3 overripe bananas
75ml sunflower oil with extra for tin greasing
100g brown sugar
225g plain flour
3 teaspoons baking powder
3 teaspoons cinnamon spice
Pre-heat the oven to 180c fan/gas 6, before taking the 3 bananas, peeling them and mashing with a fork. Mix in the sunflower oil and 100g of brown sugar. Add in 225g of plain flour, 3 heaped teaspoons of baking powder and the optional cinnamon before combining well. Add in 50g of walnuts. Take a baking tin (the ideal size for this recipe is 2lb), lightly oil with sunflower oil and line. Pour in the batter and bake for around 20 minutes until golden on the top and a skewer comes out clean. Allow to cool before slicing and devouring.
PINEAPPLE & LIME CRUSH
A delightful brunch deserves a unique drink and our pineapple and lime crush is suitable for drivers and drinkers. For the perfect refresher, this is what you will need.
Juice 1 lime
750ml pineapple juice
400ml tonic water
To serve 4, take the lime juice and half the pineapple juice into a shaker with a handful of ice. Blend before pouring into a short glass. Top up with further crushed ice and add tonic water. For drinkers, add in the rum first before the juice. Simply garnish with a pineapple chunk on the side of the glass.