Showing recipes categorised by Brunch, to filter please use the search field below.

Description Season Course Ingredients
Pancetta-baked eggs with a minted pea and feta salad Spring Brunch

For the eggs

sunflower oil, for greasing

12 slices pancetta

3 free-range eggs

125ml/4½fl oz double cream

20g/¾oz freshly grated parmesan

small handful fresh basil leaves, torn

salt and freshly ground black pepper

For the pea and mint salad

400g/8½oz frozen peas 

3 tbsp chopped fresh mint

1 lemon, juice only 

2 tbsp olive oil

50g/1¾oz baby spinach leaves

100g/3½oz feta, crumbled

lavosh bread (flatbreads), to serve


Description Season Course Ingredients