It’s Mothers Day on Sunday so I thought I’d put together a few recipe and menu ideas for a brunch. I love the idea of a brunch because it kills two birds with one stone and gets the whole affair over a little earlier. It’s the perfect occasion to prepare a few family-style dishes and serve them casually. Things can be more indulgent and easy with mimosas and bubbly being poured before midday. Here are a few ideas. Mothers Day Brunch menu: What you need to create a good brunch menu: A good brunch needs something fruity, light or salady to start. Some sort of egg main dish and then at least one sweet thing. I love to add good bread and a baked item to the mix too such as cake. Cheese and charcuterie do not go amiss either. Aside from any of the warm dish, most can be made in advance and served buffet style. To start: Bacon & egg salad with blue cheese Melon, mozzarella & parma ham salad with a honey & mustard vinaigrette Pineapple carpaccio with a ginger, mint, lime and chilli dressing Egg centric main dishes: Menemen (Turkish scrambled eggs with tomatoes & peppers)…

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It’s Mothers Day on Sunday so I thought I’d put together a few recipe and menu ideas for a brunch. I love the idea of a brunch because it kills two birds with one stone and gets the whole affair over a little earlier. It’s the perfect occasion to prepare a few family-style dishes and serve them casually. Things can be more indulgent and easy with mimosas and bubbly being poured before midday. Here are a few ideas. Mothers Day Brunch menu: What you need to create a good brunch menu: A good brunch needs something fruity, light or salady to start. Some sort of egg main dish and then at least one sweet thing. I love to add good bread and a baked item to the mix too such as cake. Cheese and charcuterie do not go amiss either. Aside from any of the warm dish, most can be made in advance and served buffet style. To start: Bacon & egg salad with blue cheese Melon, mozzarella & parma ham salad with a honey & mustard vinaigrette Pineapple carpaccio with a ginger, mint, lime and chilli dressing Egg centric main dishes: Menemen (Turkish scrambled eggs with tomatoes & peppers)…

This is a recipe for succulent slow-braised pork carnitas that is a delicious filling for tacos or quesadillas. The dish is essentially the Mexican equivalent of pulled pork and is my new favourite thing. I have no logical explanation as to why I have never done carnitas on my blog before. It’s been a complete oversight, but at least that has all changed now. They are not the most photogenic (literally just shredded meat) but piled between flour tortillas and tacos and adorned with whatever garnishes you desire; they are a thing of delicious beauty.

I was thrilled when my client agreed to do a beef and mushroom pie for a recent recipe development project. I’ve wanted to make a classic recipe for a while. Winter is on its way, so all the comfort food rolls in with it. I’ve added few chunky vegetables and a dark beer to the filling. You can use stout or any dark ale you like. It adds a lovely richness. You can however replace it with more beef stock if you prefer. I have adorned these pies with flaky puff pastry, arguably the best part.

Plums are the last stone fruit to grace us with their presence before we hit winter. They are quintessentially autumnal, and I adore everything about them. Last year at this time I made a delicious roast plum ice cream with cinnamon and bay then chopped a few up to make easy plum muffins with a hint of lemon & cinnamon. This year I’ve developed a recipe for one of the easiest desserts you can make, a plum tarte tatin. Just look at that these beauties.

This French trimmed roast rack of lamb recipe is a dinner party showstopper and the herb crust is so delicious. Get your butcher to trim the meat taking out any of the fuss. It cooks really quickly so you won’t be in the kitchen for ages preparing this dish. Serve with your favourite potato side or cauliflower gratin, green vegetables or a leafy salad.