A summery frittata from ” Cook” by Thomasina Miers. This is good served in a fresh baguette, moistened with some olive oil and tomato and with a handful of rocket.
A recipe from ” Wahaca Mexican Food at Home ” by Thomasina Miers. They are a great hangover cure and you can vary the amount of chilli to make them as mild or spicy as you like. Serve with some Roast Tomato Salsa .
A Pintxo recipe which serves 6 as a starter or side dish from ” Basque” by Jose Pizarro . When you cook broad beans for a long tiome they become very soft and nutty. If you buy the broad beans when they are very young you will not need to double pod the beans, but you can also use frozen broad beans.
A delicious green savoury cake from Bill Grainger’s ” Easy”.
A recipe from ” Stir Crazy” by Ching-He Huang. If you are Vegan then leave out the egg- it will still be very good.
A lovely vegetarian brunch dish from Cue Point.
A baked version of this Persian dish from ” The Saffron Tales” by Yasmin Khan. You can make individual kukus in a muffin tin or make one large kuku to slice at the table. Serve warm or cold with some salad, salty Middle Eastern cucumber pickles and some bread.
A delicious bake for brunch, lunch or supper from Diana Henry. You can add torn mozzarella too if you like, or make it more spicy.
A lovely frittata for spring from former River Cafe chef Blanche Vaughan.
A recipe from the excellent ” The Quick Roasting Tin” by Rukmina Iyer.
A Mexican inspired breakfast, lunch or light supper from Waitrose. If you like you could add some sliced avocado.
A hearty frittata which can be served for breakfast lunch or supper. Serve with some Tomato and Chilli Jam and warm Cheddar Cornbread Muffins. Its from the delightful ” Alice’s Cook Book” by Alice Hart.
An easy breakfast or brunch from “Nadiya’s Family Favourites” by Nadiya Hussein.
A recipe for brunch or when you are camping. If you dont have the Garlic and Herb oil just add a crushed garlic clove and a few thyme leaves when you add the mushrooms. The recipe is from ” Alice’s Cook Book ” by Alice Hart.
A very good recipe from ” MEzcla ” by Ixta Belfrage.