A few weeks ago I was sent a very exciting package from Marks and Spencers. It contained some cracking pots and pans, both of which are wonderful to use, and the pan is perfect for shaksuka due to being ovenproof. I was also sent some gorgeous tableware, and if you browse the whole collection here I think you will agree it is pretty hard to go wrong! Marks and Sparks does it again! Also by chance I already owned (and loved) their cast iron grill pan so all the pieces were in place for a #superbrunch. All too often during lazy mornings in the kitchen it can be tempting to cook a big sugary stack of pancakes then ladle them in syrup. Or even go full fry up and turn a blind eye at just how much frying you are doing. Below I hope to inspire you with a healthier and arguably tastier brunch that will leave you feeling satisfied but not sluggish and ready to start your day (are afternoon if you are anything like me…). Best served and enjoyed in your pyjamas of course!!
On a side note I need to apologies for being away recently – lots of exciting things planned and hopefully I will get to tell you about them soon. There was also the small matter of turning 21 last week! I will share some snaps of what was a very memorable night soon.
#superbrunch – Serves 4
All ingredients can be found at your local M&S, www.marksandspencers.com
CHILLI AND RED PEPPER SHAKSHUKA
1 large white onion, or 2 small banana shallots
good plug of olive oil
1 red pepper
1 tin of chopped tomatoes
100g fresh cherry tomatoes
1 tsp dried chilli flakes, or if you can get your hands on them Aleppo Peppers are great and add a smoky kick to proceedings
a few drops of tabasco
1 large clove of garlic
3-4 eggs, depending on how many you are serving
salt and pepper
lots of chopped parsley
a little parmesan cheese to finish, optional
Greek yoghurt
Pre heat the oven to 200C. Start by finely chopping your onion(s) and pepper. Heat a little olive oil in an oven proof frying pan (see the link above for the CHEFS RANGE pan) on a medium heat. Cook the onions until softened. Add the pepper and continue to cook for a further 3-4 minutes again until soft. Whack the heat up a bit and add the tinned tomatoes, fresh tomatoes (you can leave them whole if you like but I prefer halving them) and the chilli flakes. Stir well then add a few dashes of tabasco, more if you like your tomatoes hot! Mince the garlic and add to the pan. Stir again and allow to blip away on a fairly high heat for 5 minutes. You want to reduce the tomatoes down but not dry them out. Once the sauce has thickened make little gaps in the pan to break your eggs in to. Crack some fresh black pepper over the top and season very lightly with salt. Transfer the pan into the oven for 4-6 minutes checking regular so you don’t over do the eggs. I love my yolks runny so tend to cook them for less but of course it is up to you! Once cooked sprinkle over the parsley and a little parmesan. You can also add cooling dollops of yoghurt for your guests. Serve immediately either on its own or with toasted slices sourdough.
MUSHROOM AND APPLE TOASTS
2 eating apples, Braeburn for a sweeter variety or Granny Smith if you like a bit of sharpness
2 tbsp lemon juice
2 tbsp apple juice
2 tbsp olive oil
2 tbsp of sesame or white poppy seeds
8-10 slices of bread, I like sourdough or a seeded loaf
200g mushrooms, mixed if you would like
olive oil
2 sprigs of fresh thyme
1 clove of garlic
salt and pepper
50g goats cheese
LOTS of fresh parsley
Start by making the apple salad. In a bowl whisk together the lemon and apple juice and the olive oil. Season lightly. Finely slice the apple into sticks – there is no need to peel them. Toss them through the dressing then add the sesame or poppy seeds. add some parsley then set aside. Heat the gridle pan on a high heat then place the slice of bread on to char. There is no need for oil. Once you have dark lines turn over and repeat. Remove from the heat. Finely slice your mushrooms and add to a saucepan with a little olive oil. Cook on a medium heat for a few minutes. Strip the leaves off the thyme sprigs and add to the pan, alongside a clove of very finely chopped or minced garlic. Cook for a further few minutes. To assemble spoon the mushrooms on top of half of the toasts then crumble over some goats cheese. Do this whilst still hot so that it melts. Spoon the apples on the remainder of the toasts. Finish both with a drizzle of good quality olive oil and a little black pepper.
