You can keep it as simple as you like or go the extra mile and serve a range of courses
”Brunch has a very flexible definition, but it’s that hearty meal when you’re having a lazy day,” muses Fadi Kattan, chef/co-founder of akub in London and author of Bethlehem. There’s an informality to it, too, he says, with less fanfare and stress than having people over for dinner. “Brunch can also be a more affordable way to socialise,” adds Natasha Sayliss, founder of Mae + Harvey in east London. “You can have a night out during the day!”
Food-wise, eggs are essential for Kattan and Feast’s Benjamina Ebuehi. “If there’s no egg action, something is missing,” says Ebuehi, who keeps things light by serving hers with cornbread. “That goes down really well, and it’s quick to come together: cornmeal, eggs, liquid of your choice [milk or buttermilk], salt, a bit of sugar, and brown butter to give an extra dimension.” Eat while it is warm, so it’s “soft and fluffy”, and top with the all-important fried eggs, bacon, perhaps, and a drizzle of hot honey. Sayliss, meanwhile, gets her weekend started with Turkish eggs. “Mix yoghurt and garlic, then spread it on a plate and top with fried eggs.” The real star, though, is the chilli butter: “Fry a load of chopped red chillies, add butter and, once that has melted, add honey and chilli flakes.” Drizzle that over, sprinkle with parsley, then just add toast.
Got a culinary dilemma? Email feast@theguardian
Discover more brunch recipes from your favourite cooks in the new Guardian Feast app, with smart features to make everyday cooking easier and more fun
Continue reading… You can keep it as simple as you like or go the extra mile and serve a range of courses”Brunch has a very flexible definition, but it’s that hearty meal when you’re having a lazy day,” muses Fadi Kattan, chef/co-founder of akub in London and author of Bethlehem. There’s an informality to it, too, he says, with less fanfare and stress than having people over for dinner. “Brunch can also be a more affordable way to socialise,” adds Natasha Sayliss, founder of Mae + Harvey in east London. “You can have a night out during the day!”Food-wise, eggs are essential for Kattan and Feast’s Benjamina Ebuehi. “If there’s no egg action, something is missing,” says Ebuehi, who keeps things light by serving hers with cornbread. “That goes down really well, and it’s quick to come together: cornmeal, eggs, liquid of your choice [milk or buttermilk], salt, a bit of sugar, and brown butter to give an extra dimension.” Eat while it is warm, so it’s “soft and fluffy”, and top with the all-important fried eggs, bacon, perhaps, and a drizzle of hot honey. Sayliss, meanwhile, gets her weekend started with Turkish eggs. “Mix yoghurt and garlic, then spread it on a plate and top with fried eggs.” The real star, though, is the chilli butter: “Fry a load of chopped red chillies, add butter and, once that has melted, add honey and chilli flakes.” Drizzle that over, sprinkle with parsley, then just add toast.Got a culinary dilemma? Email feast@theguardianDiscover more brunch recipes from your favourite cooks in the new Guardian Feast app, with smart features to make everyday cooking easier and more fun Continue reading… Brunch, Chefs, Food, Eggs, Bread, Cheese, Potatoes
