What To Make For Boxing Day Brunch

Preheat the oven to 220°C/200°C Fan/Gas Mark 7.

Use a mandolin or a really sharp knife to slice the sweet potato into ½cm rounds.

Mix the sweet potato in a large bowl with the coriander stalks, red chillies and season well with salt and pepper.

Roughly chop the coriander leaves and set half aside for later.

In a small mixing bowl, combine the reserved coriander with the crème fraîche and peanut butter.

Stir the crème fraîche mixture through the sweet potatoes until evenly combined.

Lightly grease a 20cm x 30cm gratin dish or deep roasting tray with oil and arrange the slices of sweet potato in neat rows to fill the tray.

Cover the tray tightly with foil and place in the oven for 30 minutes.

After this time, discard the foil and return the gratin to the oven for 25 minutes until the sweet potatoes are completely soft and beginning to char at the edges.

Allow to cool for a couple of minutes before sprinkling over the remaining coriander.

To make the courgette fritters, place the grated courgette in a colander, or sieve, set over a bowl and sprinkle lightly with one teaspoon of salt. Allow to stand for 10 minutes. Using your hands, squeeze out as much liquid as possible and transfer to a large bowl; add the flour, one egg, and the spring onions. Season with salt and pepper and stir to combine.

Heat the oil over medium-high heat. Once the oil is hot, scoop four tablespoons of the courgette mixture into the pan, pressing them lightly into rounds and spacing them at least 2in apart. Cook the courgette fritters for two to three minutes, then flip and cook for another two minutes until golden brown and cooked throughout. Transfer to a paper towel and immediately sprinkle with salt.

Meanwhile, poach the two remaining eggs for approximately four minutes, until runny, or to your preference. To assemble, divide the fitters between the plates, top with the smoked trout, the poached egg, and the chives. Season with salt and pepper.

Make the black beans the night before. First drain the soaked black beans then rinse them under cold water for 1 minute. Put them in a pan and add 1 litre of water. Set the pan over a medium heat and cook for 45 minutes.

While the beans are cooking, heat a small non-stick frying pan over a medium heat, add the oil, onion and garlic, and sauté for 2-3 minutes until softened. Add the cumin and chilli and sauté for a further 2 minutes.

After 45 minutes, add the onion mix to the beans, along with the tomatoes. Season with the salt and pepper and reduce to a low heat so that the beans are simmering.

Cook for a further 1 hour 15 minutes, stirring occasionally, until the beans are soft. Store in the fridge overnight.

On the day of serving, first make the corn salsa. Preheat the oven to 190°C/170°C Fan/Gas Mark 5. Bring a large pan of water to the boil. Add the corn and cook for 4 minutes, then drain the cobs in a colander.

Place the corn on a roasting tray, drizzle with 1 tbsp of the olive oil and season. Roast for 8 minutes until starting to turn golden, then remove from the oven and allow to cool.

Once cool, remove the corn from the cob using a small serrated knife. Put it in a mixing bowl and add the red onion, pepper, spring onions, chilli, coriander and the remaining olive oil. Season to taste and mix well.

Preheat the oven to 180°C/160°C Fan/Gas Mark 4.

Heat the black beans in a small pan over a low heat. Heat a small pan over a medium heat and add the olive oil and onion. Cook for 1 minute, then add the garlic and thyme. Cook for a further 2-3 minutes until the onion is lightly coloured and softened.

Add the cherry and chopped tomatoes, season with salt and pepper, stir well and lower the heat to medium-low. Cook for 15-20 minutes, stirring occasionally, until you have a rich tomato sauce. Remove the thyme and discard.

Put 2 tbsp of the rapeseed oil into a small bowl and, using a pastry brush, lightly brush both sides of the corn tortillas. Cut 2 of the tortillas into wedges then place all of them on a large non-stick baking tray (use two trays if you need to) and bake for 8-12 minutes until slightly golden and crisp.

Remove the whole tortillas from the tray onto a cooling rack. The centre of the tortillas may still be a bit soft, but they will crisp up once they cool down. Leave the tortilla wedges to cool on the baking tray.

For the eggs, heat a frying pan over a medium heat and add the remaining 2 tablespoons of rapeseed oil. Once hot enough to fry, crack 2 eggs into the pan and fry to your liking.

Serve 2 whole tortillas per person and top with the black beans and tomato sauce. Place a fried egg on top of each plate and add 2 tablespoons of corn salsa and a couple of sprigs of coriander.

Serve with sliced avocado and a bowl of the tortilla chips to dip in your fried egg

Combine all the ingredients for the beetroot slaw in a bowl and mix well. Cover and leave to rest in the fridge until needed.

Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Place the salmon fillets on a baking tray lined with parchment. Brush with olive oil, sprinkle with the lemon zest and season with salt and pepper. Bake for 15 minutes, or until just cooked, then allow to cool. Once cool, break into large flakes with a fork, and set aside.

Place the basmati rice in a large bowl and rinse under water until the water runs clear. Cover the rice with fresh water and leave to soak for 30 minutes. This will help to reduce the cooking time.

Heat the 2 tablespoons of oil in a large heavy-bottomed pan over a medium heat. Add the onion and sauté for about 5 minutes until it is translucent. Add the garlic and cook for 2 minutes.

Add the coriander, cumin, turmeric, cloves, peppercorns, cinnamon, curry leaves and cardamom, and fry or a couple of minutes. Add some more oil if it becomes too dry – you want a paste-like consistency.

Drain the rice and add to the pan, mixing well to ensure that it is well coated with the spice paste. Add 600ml of water and salt. Increase the heat to high to bring it to the boil. Reduce the heat to low, cover, and simmer for around 30 minutes or until the rice is cooked.

While the rice is cooking, prepare the crispy onions. Heat the vegetable oil in a wok over a medium heat. Test the oil’s heat by dropping in a slice of onion to test; if it dances and fizzes on the surface of the oil, the temperature is correct. Add the onions and fry until golden, stirring to make sure the onions nearest the wok edges don’t burn.

Using a slotted metal spoon, remove the onions from the oil when they are a shade or two lighter than your desired shade, as they will continue to cook after being removed from the oil. Place on kitchen paper to soak up any excess oil.

Just before the rice is cooked, remove the cinnamon stick, cloves and cardamom pods from the pan. Add the peas and cook for a couple of minutes as the rice finishes cooking.

To serve, spoon the rice onto a large platter. Top with the flaked salmon, poached eggs, crispy onions, and a generous amount of chopped parsley. Serve with the beetroot slaw on the side.

For the salmon, whisk together the soy sauce, maple syrup and salt in a bowl until the salt has dissolved. Add the coriander, ginger, garlic, chilli and lime juice and zest, and mix well. Place the salmon in a large zipper food storage bag or plastic container and pour over the curing marinade. Make sure the salmon is submerged in the marinade. Cover (or zip the bag shut) and place in the fridge for 24 hours.

Remove the salmon from the fridge and rinse under cold water to remove the marinade. The salmon will have taken on a tinge of colour from the fragrant soy-based cure. Pat the fillet dry. Using a sharp knife, slice the salmon at a 45° angle into 5mm slices. Lay the slices flat on a plate and tightly cover with cling film so that it is airtight. Refrigerate until needed.

Combine all the ingredients for the wasabi cream cheese in a small bowl. Cover and refrigerate until needed.

Prepare the waffle mix by combining the flour, baking powder and salt in a bowl. Mix the wet ingredients in a separate bowl, then add the wet to the dry and whisk together gently until the batter is smooth, taking care not to overbeat.

Heat up the waffle machine and spray with oil. Pour a ladleful of waffle batter into the machine and cook for 3-4 minutes or until golden brown and crispy on the outside. Repeat so you have two waffles. While the waffles are cooking, poach the eggs.

Assemble each serving plate by placing a few slices of cured salmon across one half of each waffle. Add a neatly heaped tablespoon of wasabi cream cheese then place the poached egg on an empty quarter of the waffle with the sliced avocado on the remaining quarter. Garnish with the spring onion, black sesame seeds and a few sprigs of coriander, and finish off with a drizzle of olive oil. Serve and enjoy.

First, make the salsa. Preheat the oven to 180°C. Lightly oil a rimmed baking sheet. Halve the tomatillos. Arrange the tomatillos (cut-side down), onion rings, garlic and chillis on the baking sheet. Bake the vegetables until they’re softened, around 35 minutes.

Next, peel the garlic and transfer the vegetables to a blender. Add the coriander and 475ml water. Blend until combined and finely chopped. In a medium saucepan, heat the olive oil over a medium-low heat. Add the salsa and simmer until the sauce is thickened, around 25 minutes. Stir in the lime juice and season to taste.

In a large frying pan, heat 2 tablespoons of the oil over medium-high heat. Working in two batches, add the tortilla quarters and fry until the chips are golden brown on both sides, about one minute per side. Transfer the chips to paper towels to drain.

In a saucepan over medium heat, add one tbsp of the oil. Add the salsa and cook to warm through. Add the chips and stir to coat with the salsa.

Meanwhile, in a small frying pan, heat the remaining oil. Crack in the eggs and season with salt and pepper. Cook for one minute and reduce the heat to low. Cook until the white is set and the edges are golden and crispy, about two minutes more. In the last 30 seconds of cooking, use a spoon to baste the egg white with the hot oil, helping to finish cooking the white. Transfer the fried eggs to a plate using a spatula.

To serve, spoon the chips and salsa on two plates. Top each with a fried egg, crema, cotija, onion, avocado and coriander.

You’ll need to make the lox in advance. First, mix the brown sugar, granulated sugar, salt and pepper until thoroughly combined. Cover both sides of the salmon pieces with the sugar-salt mixture in a shallow bowl or dish. Sprinkle the lemon zest on the flesh side. Fold the salmon in half (width wise), flesh sides together, and wrap in cling film.

Place the wrapped salmon in a baking dish or shallow glass bowl. Weight the fish down with significant weight (about 1.4kg), using another baking dish and cans of beans, plates or bottles of wine. After 12 hours, remove and discard any of the liquid that’s accumulated. Flip the wrapped fish and reapply the weights and return to the refrigerator for another 12 hours. Discard the liquid, and flip the wrapped fish again, reapply the weights, and return the salmon to the refrigerator.

Allow the salmon to continue to cure, draining the liquid at the end of each day, for a total of 2-5 days, depending how concentrated you want the flavour. When ready to serve, rinse the fish, pat dry, and slice very thin at a 15° angle.

To make the fritters, whisk the egg and milk in a medium bowl. Slowly add the flour and baking powder and whisk until smooth. Stir in the corn and season with salt and pepper.

Heat the oil in a cast-iron skillet over medium-high heat. Test if the oil is ready by adding a small drop of batter into the oil. If it sizzles, it is ready. Spoon about 60ml of the batter into the oil to form a round, two fritters in at a time. Lightly fry on both sides until golden, about two minutes per side. Transfer to paper towels to drain. Repeat with the remaining batter.

To poach the eggs, fill a large saucepan or deep skillet with water and bring to a simmer, making sure the water doesn’t boil. Crack the egg into a small ramekin or bowl. Use a spoon to create a whirlpool in the simmering water and immediately slide the egg into the centre of the whirlpool. Gently use the spoon to rein in the whites and nestle around the yolk. Cook until the white is set, and the yolk is runny, about three minutes. Use a slotted spoon to transfer the egg to a plate.

Serve the corn fritters topped with the lox and eggs.

Pre-heat the oven to 200°C Fan. Poke the sweet potatoes all over with a fork (about 8-10 times) and place them on a medium, parchment-lined baking tray.

Bake for 45-50 minutes, or until cooked through and softened. Set aside to cool and turn the oven temperature down to 180°C Fan.

Meanwhile, in a small bowl mix together the onion, 1 tablespoon of lemon juice and a pinch of salt and set aside to pickle.

Remove the cooked potato skins and tear them into roughly 4cm pieces. Transfer the potato flesh to a large bowl and set aside. Place the skins back on the baking tray and toss with 1 tablespoon of oil, ¼ teaspoon of salt and a good grind of pepper.

Bake for 8 minutes, or until nicely coloured and starting to crisp up. Set aside to cool and crisp up further.

Use a fork to mash the potato flesh until smooth, then add the cheddar, garlic, cumin, another tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt and a generous grind of pepper and mix to combine.

Put the remaining tablespoon of oil into a large frying pan, for which you have a lid, and swirl around to coat the bottom.

Spoon the mashed potato mixture into the pan, using your spoon to distribute it evenly.

Place on a medium-high heat and leave to cook for about 7 minutes, for the bottom to start to colour.

Turn the heat down to medium and use a spoon to make eight wells in the potato mixture, breaking an egg into each. Sprinkle lightly with salt and pepper, cover with the lid and cook for 4-5 minutes, rotating the pan, or until the whites are set and the yolks are still runny.

While the eggs are cooking, put the butter and sriracha into a small saucepan on a medium heat and cook until the butter has melted, whisking constantly to emulsify.

Remove the mixture from the heat before it starts to bubble – you don’t want it to split.

When ready, spoon the sriracha butter all over the eggs, then top with a good handful of the crispy potato skins, half the pickled onion and all the picked coriander leaves

Serve right away, with the rest of the potato skins and pickled onion to eat alongside.

Heat oil in a frying pan over a medium high heat. Add the mushrooms, cook until golden and there is little moisture remaining. Remove the mushrooms and set aside

Reduce heat to medium. In the same pan, melt the butter. Add the shallot and garlic until tender, around 1-2 minutes. Add the mushrooms and chopped tarragon. Season with salt and pepper. Set aside and keep warm

To make the bearnaise, pour a few centimetres of water into a saucepan and bring to a low simmer. Select a heat-proof mixing bowl that will comfortably sit on top of the saucepan, well above the water to create a double boiler. Place the egg yolks and vinegar in the heatproof bowl and beat the eggs with a whisk until fluffy.

In another saucepan, melt the butter carefully. In a steady stream, slowly add the melted butter to your egg mixture, continually stirring. Once incorporated, remove the bowl from the pan and season with salt and white pepper to perfection. Keep bearnaise warm on the residual steam from the saucepan, removed from the heat.

Slice the English muffins and toast.

To poach the eggs, fill a small saucepan with 3 inches of water and bring to boil. Add a splash of vinegar and with a whisk, furiously spin the water to create a whirlpool. Immediately drop the egg into the centre of the vortex and cook until the whites are set, and the yolks are still soft, about 2-4 minutes. Remove with a slotted spoon.

To assemble, spread a little of the bearnaise over the toasted muffin. Top with mushrooms, the poached egg and a spoonful of warm bearnaise. Top with chives and serve immediately.

In a mixing bowl whisk together the two flours with a good pinch of salt. In a jug whisk together the eggs, butter, milk and 1 tablespoon of maple syrup until smooth.

Pour the liquid into the flour, whisk together until you have a smooth batter. Leave to rest for half an hour if you can.

When you’re ready to make the pancakes, preheat your oven to a very low heat, to keep the pancakes and bacon warm while you are frying the batter.

Place a medium frying pan on a medium heat and add a small knob of butter. When the pan is hot, pour in a ladle of the batter and swirl around the pan.

Cook until golden, then flip and cook on the other side for a minute or two. Fold the pancake in half, then half again and place on a tray to keep warm in the oven while you repeat.

At the same time, lay the bacon out in a frying pan. Place on medium heat and fry on both sides until lightly golden – you shouldn’t need to add any fat.

Drizzle in the remaining maple syrup and caramelise in the pan for a few minutes. Transfer to a serving plate.

Ripple together the sour cream and chipotle paste. Slice the avocado into slices, halve the limes and pick the coriander leaves.

Serve the pancakes to the table with all the accompaniments, and tuck in.

Heat the oven to 200°C/180°C Fan/Gas Mark 6. Place the bacon on a rack over a baking sheet. Cook for 6 minutes until starting to turn crispy, then remove and brush with maple syrup on both sides. Cook for a further 6 minutes until crisp.

Fry your eggs and place one on the base of each toasted brioche bun.

Top with the glazed bacon, a dollop of ketchup and the lid of the bun.

First, make the tomato sauce. Heat the oil in a large pan over a medium heat and fry the sliced bacon for about 10 minutes until it is golden brown. Add the chopped onion and garlic to the pan; fry for another 3 minutes until the onion is soft.

Add the chopped tomatoes, thyme and caster sugar, and season with salt and pepper. Turn the heat down and gently cook for 15 minutes until the sauce has thickened slightly. Set the sauce aside while you prepare the sausage meatballs.

Preheat the oven to 180°C/160°C Fan/Gas Mark 4.

Remove the sausage meat from the skins and roll it into 6 meatballs. Heat 1 tablespoon of the rapeseed oil in a frying pan over a medium heat. Add the meatballs and gently fry them for about 5 minutes, turning during cooking, until they are evenly browned.

Reheat the tomato sauce until it is hot, then stir in the baby spinach so it wilts in the heat. Divide the sauce between two heatproof bowls and add 3 meatballs to each one. Crack 2 eggs into each bowl. Place the bowls in the preheated oven and cook for about 15 minutes, or until the egg whites are firm and the yolks are soft.

While the eggs are baking, prepare the wild mushrooms. Heat the butter and the remaining 1 tablespoon oil in a frying pan over a medium heat. Add the mushrooms and fry for about 5 minutes, or until golden brown.

Remove the baked eggs from the oven and scatter half the mushrooms over each dish. Serve with buttered sourdough toast.