This tasty quiche recipe is a great one to have up your sleeve for summer buffets, ‘not-sure-how-many-guests’ type meals and even picnics (keep the quiche in the tin if you’re planning to travel with it). Serves 6-8.
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An indulgent breakfast, a tasty brunch or a light midday meal, this simple recipe makes the most of delicious fresh asparagus. For a vegetarian version, choose a veggie-friendly parmesan (or other aged hard cheese), or just omit this ingredient – it’ll still taste wonderful. Serves 2.
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This easy starter is a riff on a much-loved classic, and simply swaps prawns for hard-boiled eggs (handy if you need to accommodate one or two vegetarians at a mainly meat-eating gathering, though it’s worth checking your Worcestershire Sauce is vegetarian). Serves 2.
Lean minced lamb is cooked with aromatic spices and spinach, then piled on to flatbreads and topped with a perfect fried egg – delicious!
You can of course eat this at any time you like, but we think it takes breakfast (or brunch) to a whole new level!
Despite sounding like a bit of a faff, this is actually a quick, easy recipe, made with ingredients you’ll probably have to hand in your freezer and store cupboard. It also happens to be delicious!
Inspired by the classic Florentine pizza, this tasty vegetarian recipe pairs baked eggs with fresh red peppers, on a bed of garlic-spiked spinach. The dough will make one round pizza of about 25cm in diameter (or you can make several mini pizzas, but they won’t need quite so long in the oven). Serves 2.
This easy recipe is perfect for an indulgent breakfast or laid-back brunch. Timing is key, so make sure you have all your ingredients and two plates to hand before starting to cook. Serves 2.
Thought to originate in North Africa, this simple-but-delicious egg dish is also found throughout the Middle East and around the Mediterranean. Make it for breakfast, brunch or as a light lunch or supper; whenever you make it, serve with plenty of fresh bread. Serves 4.
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Eggs are the original ‘fast food’, and scrambled eggs can be ready in minutes for a quick and easy breakfast or light lunch. They’re great served piled on toast with ketchup (and maybe a rasher or two of bacon), or sitting atop some smoked salmon on a toasted bagel; this recipe is a little healthier, however, and a lot more interesting. It’s made with vibrant red pepper, tomato and spring onion – if you like heat, you can add a dash of Tabasco or pinch of chilli flakes during cooking. Serves 2.
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Perfectly-baked eggs sit atop juicy mushrooms to make a simple but sustaining morning meal. Serve with a couple of rashers of our streaky bacon for a more meaty cooked breakfast – a big mug of strong tea or freshly-brewed coffee is also a must! Serves 2 (makes 4 mushrooms).
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Classic Eggs Benedict is a bit of a luxury in itself – but our lovely, locally-caught lobster lifts it to a whole new level. It requires a bit more effort than your average breakfast or brunch recipe, but the taste is definitely ample reward for all your hard work! Serves 2.
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Make the most of any leftover cooked salmon with this easy dish – served with buttered granary toast or bagels, it makes a brilliant breakfast, brunch or light lunch. Serves 2.
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A tasty way to ‘eat your greens’, this easy salad is full of good things! It makes a great light meal, and also works well served alongside other dishes as part of a larger spread. Serves 2.
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Made with our own free-range eggs, this easy recipe works equally well as a vegetarian starter or served as part of a buffet. Makes 18 egg halves.
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This American-style stack of small but fluffy pancakes makes a deliciously indulgent breakfast or a tasty brunch dish. Serves 4.
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Whether you know this brilliant breakfast treat as Eggy Bread, French Toast or any of its other names, there’s no denying it’s a delicious way to use up stale bread. Topping ideas are endless, but maple syrup is lovely, as are berries and yoghurt or a light dusting of cinnamon and icing sugar – why not make several slices so you can try them all!
