Let’s do brunch! Relaxed weekend family feasts are a breeze with these new classic brunch recipes.
Easy brunch recipes from Brunch the Sunday Way
These baked eggs can be served with toast instead of cornbread but, if you have time to make some and fancy the indulgence, cornbread makes a classic combination with crab.
Use Maris Piper potatoes in this salt beef and potato pancakes recipe for the most delicious result.
In the summer, fresh berries will make a delicious alternative to the compote on these buttermilk pancakes.
This chilli avocado on sourdough recipe is served with lemony rocket and seeded crackers – fresh, healthy and delicious.
Buttery mushrooms, spinach and cannellini beans – this mushrooms and spinach on sourdough toast recipe is a plate of veggie brunch heaven.
A toastie for brunch? When it’s a chicken, bacon jam and cheddar toasted sandwich, it certainly gets our seal of approval.
This feta and olive cake from the Brunch the Sunday Way cookbook is a savoury loaf inspired by classic Greek flavours – perfect sliced, toasted and buttered as part of any brunch spread.
Designed to be shared. The fresh and vibrant slaw is a perfect side to the fragrant, spicy rice and the salmon.
Served with tahini and honey flatbreads, this aubergine, tomato and harissa baked eggs recipe is a simple yet impressive crowdpleaser.
You will need three crumpet rings to make these. The crumpets can be kept in the fridge for two days – they’ll just need to be toasted. Use a cloth or oven glove when removing the rings from the crumpets as the metal handles will become hot.