Tag Archives: brunch

Recipe of the Week – 12th March 2018 – Butternut Squash Hash

This is a perfect filling recipe for a quick brunch or evening meal, which could also work as a main with rice or couscous, but actually was very nice just on its own with a poached egg and some toast!

Serves 6 as a side or 4 as a main


1 large butternut squash, peeled, deseeded and cut into 2 cm dice

2 medium red onions, finely chopped

2 tbs olive oil

1 red pepper, deseeded and roughly chopped

1 tsp chilli flakes

2 tsp smoked paprika

1 tbs freshly chopped rosemary

200ml good quality vegetable stock from bouillon

2 tbs cider vinegar

1 tbs honey or agave nectar

Salt and pepper to taste


1. Place the butternut squash cubes in a large pan of boiling water, bring back to the boil then par boil for 10 minutes. Drain and set aside.

2. Meanwhile in a large frying pan (I used a wok), gently heat the oil and add the onions and peppers and sauté for 5 minutes. Add the paprika and chilli flakes and sauté for a further 5 minutes.

3. Stir in the butternut squash cubes then add the honey and rosemary and stir to coat.

4. Pour over the stock and vinegar, then cover and simmer for 10 minutes until soft.

5. Season to taste and serve immediately.


Recipe of the Week – 20th November 2017 – Simple Veggie Brunch

On the rare occasions when I get time to start the weekend at a relaxing pace, I often try to fit in an additional meal, because; a) I like cooking and experimenting with food, and, b) I like eating! Brunch is a great excuse to try something light but tasty, and whilst I often veer towards the toast, beans, sausages direction, I thought I would try something a bit more nutritious for a change. This recipe is loosely based on a Kenyan staple, and turned out to be very tasty. It would also work well on toast, but that may be taking brunch a bit too far!

Serves 4


1 tbs vegetable oil

1/2 small white cabbage, finely chopped

2 large carrots, peeled and sliced

100g frozen peas

2 small onions, finely sliced

1 tbs vegetable bouillon

Freshly ground black pepper


1. Heat the oil in a large frying pan (I used a wok which worked really well)

2. Add the onions and carrots and gently sauté, covered for 5 minutes.

3. Add the peas then cover and continue cooking for a further 5 minutes.

4. Add the cabbage and bouillon. Stir well, cover and continue cooking for a final 5 minutes, until the cabbage starts to soften, but still has some crunch.

5. Add plenty of black pepper and serve immediately.

Recipe of the Week – 27th February 2017 – Potato and Broccoli Brunch Frittata

Sometimes recipe ideas come from necessity, in other words, what I manage to find in the fridge! This recipe is a nice simple one which can be used as a quick brunch or as a satisfying lunch with a green salad. It started off as a frittata using an omelette base, but I then combined it with the pan-fried potatoes and broccoli to make it more like a rosti. Anyway, it was very tasty and I hope you like it!

Serves 4 to 6


3 large baking potatoes, left unpeeled if the skins are ok, and cubed

1 large head of broccoli, cut into large florets

3 tbs sunflower oil

2 garlic cloves, sliced

2 tbs thyme leaves

100g mature cheddar cheese, grated

6 eggs

Salt and pepper to taste


1. Place the potato cubes in a large pan of salted boiling water and bring to the boil. Par boil for 5 minutes then add the broccoli. Return to the boil for a further 1 minute. Drain and set aside.

2. Put the sunflower oil in a large deep frying pan then add the potatoes, broccoli, garlic and half of the thyme leaves. Gently sauté for 10 minutes, stirring often.

3. In a separate bowl, beat the eggs with the remaining thyme, season, the pour over the vegetables. Sprinkle the cheese over then cover. Allow to simmer until the eggs are set (about 10 minutes) then place under the grill to brown.

4. Serve immediately with bread and a salad.

Recipe of the Week – 21st October 2013 – Hash Browns with Poached Egg and Smoky Tomato Sauce


Firstly, apologies for not posting a Recipe of the Week last week – it was my cafe’s opening week and I literally haven’t had a spare minute! I will try to keep these posts regular, workload willing!

Anyway, this is a lovely simple recipe, which I guess is traditionally a brunch but I have expanded the quantities and added an egg to make a meal out of it! This is perfect for these cold Autumn dinner times.

Serves 4


6 large potatoes, cut into 1 cm dice
75 ml olive oil
2 large red peppers, diced
1 large red onion, peeled and chopped
4 large free range eggs
1 400g tin of good quality chopped tomatoes
1 tsp sweet smoked paprika
salt and pepper to taste


1. Heat oil in a large frying pan or wok on a low heat and add the potatoes. Fry for approximately 15 minutes, stirring regularly to avoid sticking.
2. When the potatoes and beginning to turn brown, add the peppers and onions and season. Cook gently for 20 minutes, again stirring regularly.
3. Meanwhile, add the chopped tomatoes to a small saucepan, add the paprika and heat gently.
4. Poach the eggs (I prefer to use poach pods) until just cooked.
5. Serve the potato mixture topped with an egg and serve with the tomato sauce.