CHRISTMAS BRUNCHES

EGGS BENEDICT INGREDIENTS

8 eggs

100g baby spinach

100g serrano or Parma ham

4 muffins, sliced and toasted

1 tbsp chopped fresh chives

For the hollandaise:

3 egg yolks

1 tsp white wine vinegar

150g unsalted butter, melted

squeeze lemon juice

METHOD

1. To make the hollandaise, place the egg yolks in a heatproof bowl, whisk in the vinegar and set over a pan of gently simmering water. Very gradually drizzle the butter into the egg yolks, whisking all the time. Add a squeeze of lemon, season well and set aside somewhere warm.

2. Meanwhile, poach the eggs in the same pan of water until cooked to your taste. Wilt the spinach and season well. To serve, place 2 muffin halves on each plate, pile the spinach and ham on top and add an egg to each half. Drizzle with the hollandaise, scatter with the chives and serve straight away.

BERRY GRANOLA METHOD

Combine 500g rolled oats with 150g mixed seeds, 75g chopped pistachios, 4 tbsp oil and 4 tbsp honey. Spread over two baking sheets and bake for 20-25 minutes at 150˚C/130˚C fan/gas 3. Stir occasionally until evenly golden.

When cool stir in 100g dried cranberries and 100g chopped dates. Spoon into glasses and serve with yoghurt and an extra drizzle of honey. Will keep for up to a month in an airtight container.

OMLETTE BRUNCH WRAPS INGREDIENTS

12 eggs

rapeseed oil

For the filling:

200g cream cheese

3 avocados, stoned, peeled and sliced

450g hot smoked salmon, roughly flaked

80g pack fresh watercress

punnet mustard cress

pinch of chilli flakes (optional)

lemon wedges to serve

METHOD

1. Crack 6 of the eggs into a large bowl and separate the remainder. Add the yolks to the bowl of whole eggs, season and beat well. Whisk the egg whites until forming soft peaks. Add to the beaten eggs and lightly beat until incorporated.

2. Heat a large non-stick frying pan, add a splash of oil and swirl until the pan is coated. Add a ladleful of the egg mixture and swirl until it covers the pan. Cook for 2-3 minutes and when set, carefully flip. Cook for another minute. Tip on to a sheet of greaseproof paper. Repeat with the remaining egg to make eight in total.

3. To serve, place the warm omelette wraps on a platter with all the filling ingredients arranged around. Let guests, top and fill the wraps themselves.

SMASHED AVOCADO SOURDOUGH WITH GRILLED HALLOUMI INGREDIENTS

3 ripe avocados

2 tbsp natural yoghurt

good squeeze of lemon

4 large slices sourdough bread, toasted

For the crispy kale:

8 large kale leaves

1 tbsp olive oil

25g finely grated Parmesan

For the halloumi:

1 tbsp olive oil

200g halloumi, sliced

1 bashed garlic clove

METHOD

1. Preheat the oven to 180°C/160°C fan/Gas 4. Halve and stone the avocados, spoon out the flesh into a bowl and add the yoghurt. Mash with the back of a fork, leaving plenty of texture. Season well and stir in the lemon juice. Set to one side.

2. Strip the tender leaves from the kale stalks, discarding the stem, and roughly tear. Place in a shallow roasting tin, drizzle over the olive oil and scatter with the Parmesan. Roast for just 5 minutes, stir and return to the oven for a couple of minutes more until crisp around the edges – taking care not to burn.

3. To cook the halloumi, place the olive oil and garlic clove in a large non-stick frying pan and heat through gently until sizzling. Turn up the heat, add the halloumi and cook for 3-4 minutes, turning occasionally.

4. To serve, divide the toast among four warmed plates, top with some avocado and a slice of halloumi. Scatter with the kale and serve with some hot sriracha chilli sauce on the side.