Break out the brunch – Part 1

As it's the silly season, why not forget the normal weekend routine, throw caution to the wind and do brunch for a change. If you've visitors expected or just the usual summer houseful – all the kids together with friends of kids – all of whom are expecting to be fed, try these ideas on for size.

Pancakes aren't just for Shrove Tuesday. They can be sweet or savoury. Treat everyone with maple syrup to drizzle.

Pancake batter

Serves 8

100g plain flour

2 eggs

300ml semi-skimmed milk

1 tbsp vegetable oil, plus extra for frying

pinch salt

Put the flour in a large mixing bowl, add a pinch of salt. Make

a well, add the eggs, 1 tbsp of oil and a glug of milk and beat

like mad to make a paste. Add the remaining milk gradually.

Heat your pan, add a drop of oil and then wipe off. Add a ladle of batter

tilting the pan to ensure an even layer. Pour back any excess. Cook for

30 secs and then flip and repeat.

Can be made ahead.

Serve with a huge bowl of fab fresh seasonal fruit.

Pain perdu is lovely, especially made with brioche,

Brioche pain perdu

3 eggs

4 fl oz milk

4 fl oz single cream

Good pinch of ground cinnamon

4 tsps caster sugar

Few drops of vanilla essence or bean paste

8 slices of day-old brioche

25g/1oz unsalted butter

Circular cutter of your choice

Method

Beat the eggs in a shallow dish (or foil tray if you want to save on washing up!) with the milk, single cream, a pinch of the cinnamon and the vanilla extract (or paste if you prefer) to a smooth batter. Combine the caster sugar with the remaining cinnamon in a small bowl then set aside.

Cut the brioche into circles – two per person.

Soak the brioche slice in the egg mixture for two minutes, turning once.

Heat the butter in a frying pan then carefully lift the brioche into the pan and cook for two minutes on each side or until golden.

Place the pain perdu on a board, sprinkle with the cinnamon sugar.

BBB

(or Bread and Butter Brunch)

French stick (225/250g), preferably stale,

sliced

6 large eggs

200ml milk

200ml sour cream (or double will do)

1 tbsp Dijon mustard

salt and black pepper

Bunch spring onions, finely chopped

100g Mature cheddar

175g Gruyere

100g Red Leicester

(all cheese grated and mixed together)

Chopped chives to garnish

Your serving dish should be approximately 24cm square – greased if not non-stick.

Whisk together thoroughly in large bowl eggs, milk, cream, mustard salt and black pepper. Stir in the spring onions.

Arrange half the bread in the dish, overlapping slices to fit. Pour over half the egg mixture and sprinkle with two thirds of the cheese. Cover with the remaining bread, again overlapping the slices. Pour the remaining egg mixture over the bread, gently press down to help the bread absorb the mixture. Sprinkle the top with remaining cheese.

Cover with cling film and put in fridge over night.

In the morning take the BBB out of the fridge and uncover so that it can come to room temperature.

Preheat your over to 200c/180c fan/Gas 6. Bake for 40/50 minutes or until puffed and golden. Check after 40 mins.

Let it stand for 10 minutes to set the “custard” before serving. Sprinkle with chopped chives.

There's a recipe in “Nigella Christmas” p251 called “Triple Cheese and Onion Strata” - this is my tweaked version.

Eyes down for Part 2.