Feas s Slow... Brunchin' ~Reset~ S eets ! Extras*** after a Bi Saturday Thanks199 Index200 12 42 74 106 136 158 190 Sundays_PAGES_SI.indd 515/3/2023 10:53 am Sunday Sunday Sunday Sunday Sunday Sunday Sunday 4 5 6 Introduction7 Sundays_PAGES_SI.indd 415/3/2023 10:53 amSundays_TEXT 23-05-09 BlackText BlackYellowMagentaCyan p4 Sundays_TEXT 23-05-09 BlackText BlackYellowMagentaCyan p5 Feas s Slow... Brunchin' ~Reset~ S eets ! Extras*** after a Bi Saturday Thanks199 Index200 12 42 74 106 136 158 190 Sundays_PAGES_SI.indd 515/3/2023 10:53 am Sunday Sunday Sunday Sunday Sunday Sunday Sunday 4 5 6 Introduction7 Sundays_PAGES_SI.indd 415/3/2023 10:53 amSundays_TEXT 23-05-09 BlackText BlackYellowMagentaCyan p4 Sundays_TEXT 23-05-09 BlackText BlackYellowMagentaCyan p5 Sundays_PAGES_SI.indd 1515/3/2023 10:54 am 14 SUNDAY BRUNCHIN’ Takes 25 minutesV can be DF can be GFServes 4 1.To make the salsa, roughly chop the spring onions (bothgreen and white parts). Put in a blender or smallfood processor, along with the pickled jalapeños, pickling liquid, most of the coriander (stalks and all), garlic(if using), lime juice and olive oil. Blitz to a smooth green salsa, season to taste and set aside. 2.Heat a large frying pan over a super-high heat. Add the kale, season, then dry-fry, stirring occasionally, for a few minutes until slightly wilted and charred in places. Tip into a large bowl, and put the pan back over the heat. 3.Place the whole cherry tomatoes into the hot pan. Dry-fry for 3–5 minutes, shaking the pan occasionally, until the tomatoes are blackened in places and on the verge of bursting. Now take the pan off the heat and add the chipotle paste and lime juice. Toss so that each tomato gets nicely coated in chipotle. Season, then scrape into the same bowl as the kale. 4.While the tomatoes are charring, toast the tortillas in a separate pan over a high heat, wrapping each one in a clean tea towel once toasted to keep warm. 5. Once the tomatoes and tortillas are cooked, put both pans back over a high heat and drizzle 1½ tablespoons olive oil into each. Crack in the eggs and fry to your liking. Meanwhile, finely slice the spring onions and roughly chop the remaining coriander. 6.Lay 2 tortillas on each plate. Spread each one with yogurt, then divide the chipotle cherry tomatoes and kale between each one. Top each with a fried egg, then spoon over the jalapeño salsa. Scatter over the spring onions and coriander, along with more pickled jalapeños if you like, for the ultimate Sunday win. Breakfast Tacos Charred chipotle tomatoes, fried kale, pickled jalapeño salsa and crispy egg tacos. You may not find these in a taquería in Mexico, but they’re about to become your new favourite meal. 120g (4¼oz) kale 400g (14oz) cherry tomatoes 3–4 teaspoons chipotle paste juice of 1 lime 8 small corn or flour tortillas (use corn tortillas to make this gluten free) 3 tablespoons olive oil 8 medium eggs 2 spring onions (scallions) 150g (5½oz) natural yogurt (use plant-based yogurt to make this dairy free) sea salt and freshly ground black pepper FOR THE SALSA 2 spring onions (scallions) 6–8 pickled jalapeños, plus extra to serve 1 tablespoon pickling liquid (from the jalapeño jar) large handful of coriander (cilantro) 1 small garlic clove (optional) juice of 1 lime 3 tablespoons olive oil Sundays_PAGES_SI.indd 1415/3/2023 10:53 amSundays_TEXT 23-05-09 Text BlackBlackYellowMagentaCyan p14 Sundays_TEXT 23-05-09 Text BlackBlackYellowMagentaCyan p15 Sundays_PAGES_SI.indd 1515/3/2023 10:54 am 14 SUNDAY BRUNCHIN’ Takes 25 minutesV can be DF can be GFServes 4 1.To make the salsa, roughly chop the spring onions (bothgreen and white parts). Put in a blender or smallfood processor, along with the pickled jalapeños, pickling liquid, most of the coriander (stalks and all), garlic(if using), lime juice and olive oil. Blitz to a smooth green salsa, season to taste and set aside. 2.Heat a large frying pan over a super-high heat. Add the kale, season, then dry-fry, stirring occasionally, for a few minutes until slightly wilted and charred in places. Tip into a large bowl, and put the pan back over the heat. 3.Place the whole cherry tomatoes into the hot pan. Dry-fry for 3–5 minutes, shaking the pan occasionally, until the tomatoes are blackened in places and on the verge of bursting. Now take the pan off the heat and add the chipotle paste and lime juice. Toss so that each tomato gets nicely coated in chipotle. Season, then scrape into the same bowl as the kale. 4.While the tomatoes are charring, toast the tortillas in a separate pan over a high heat, wrapping each one in a clean tea towel once toasted to keep warm. 5. Once the tomatoes and tortillas are cooked, put both pans back over a high heat and drizzle 1½ tablespoons olive oil into each. Crack in the eggs and fry to your liking. Meanwhile, finely slice the spring onions and roughly chop the remaining coriander. 6.Lay 2 tortillas on each plate. Spread each one with yogurt, then divide the chipotle cherry tomatoes and kale between each one. Top each with a fried egg, then spoon over the jalapeño salsa. Scatter over the spring onions and coriander, along with more pickled jalapeños if you like, for the ultimate Sunday win. Breakfast Tacos Charred chipotle tomatoes, fried kale, pickled jalapeño salsa and crispy egg tacos. You may not find these in a taquería in Mexico, but they’re about to become your new favourite meal. 120g (4¼oz) kale 400g (14oz) cherry tomatoes 3–4 teaspoons chipotle paste juice of 1 lime 8 small corn or flour tortillas (use corn tortillas to make this gluten free) 3 tablespoons olive oil 8 medium eggs 2 spring onions (scallions) 150g (5½oz) natural yogurt (use plant-based yogurt to make this dairy free) sea salt and freshly ground black pepper FOR THE SALSA 2 spring onions (scallions) 6–8 pickled jalapeños, plus extra to serve 1 tablespoon pickling liquid (from the jalapeño jar) large handful of coriander (cilantro) 1 small garlic clove (optional) juice of 1 lime 3 tablespoons olive oil Sundays_PAGES_SI.indd 1415/3/2023 10:53 amSundays_TEXT 23-05-09 Text BlackBlackYellowMagentaCyan p14 Sundays_TEXT 23-05-09 Text BlackBlackYellowMagentaCyan p15 Sundays_PAGES_SI.indd 1915/3/2023 10:54 am 18 SUNDAY BRUNCHIN’ Takes 30 minutesVServes 2 1.Bring a medium-sized saucepan of salted water to the boil. 2.Meanwhile, roughly chop your nuts, then add to a dry frying pan, along with the cumin seeds. Toast over a medium heat until the nuts are lightly golden and the cumin smells amazing, then scrape out into a small bowl. 3.Drop the broccoli into the boiling water and cook for 3 minutes, then, using tongs, remove from the water and set aside, keeping the pan on the heat. 4.Now add the whole eggs to the water. Boil for 6 minutes. Set a timer – you want them to be jammy. 5.Meanwhile, crumble the feta into a small food processor, along with the lemon zest and yogurt. Blitz until smooth, then season with salt, pepper and lemon juice to taste. 6.Once the eggs are boiled, run under cold water until cool enough to handle, then peel. 7.Toast the bread. 8.Place the broccoli in the same frying pan you used to toast the nuts and drizzle with the olive oil. Place over a high heat and fry for 2 minutes or so until the broccoli is nicely heated through. Add the harissa and toss together, then take off the heat. 9. Divide the toast between two plates. Spread each slice with the whipped feta, then top with the harissa broccoli. Halve the eggs and place on top. Season and squeeze over a little more lemon juice, then scatter over the cumin-spiced nuts to serve. Harissa Broccoli & Whipped Feta Toast Whipped feta is one of those things that sounds impressive; in reality, it just involves blitzing feta with yogurt. The result is something so salty, creamy and satisfying, you’ll be putting it on everything. Here, it is used as the base for harissa broccoli, jammy soft-boiled eggs and cumin-spiced nuts – Sunday sorted. This one’s dedicated to my mate Matt, who is broccoli incarnate. handful of nuts (any kind you want; I like almonds or hazelnuts) 2 teaspoons cumin seeds 200g (7oz) long-stem broccoli 2 medium eggs 100g (3½oz) feta zest and juice of ½ lemon 4 tablespoons Greek or natural yogurt 4 slices of bread (I like sourdough) 1 tablespoon olive oil 1–2 tablespoons harissa (depending on how spicy you like it) sea salt and freshly ground black pepper Sundays_PAGES_SI.indd 1815/3/2023 10:54 amSundays_TEXT 23-05-09Text BlackBlackYellowMagentaCyan p18 Sundays_TEXT 23-05-09Text BlackBlackYellowMagentaCyan p19Sundays_PAGES_SI.indd 1915/3/2023 10:54 am 18 SUNDAY BRUNCHIN’ Takes 30 minutesVServes 2 1.Bring a medium-sized saucepan of salted water to the boil. 2.Meanwhile, roughly chop your nuts, then add to a dry frying pan, along with the cumin seeds. Toast over a medium heat until the nuts are lightly golden and the cumin smells amazing, then scrape out into a small bowl. 3.Drop the broccoli into the boiling water and cook for 3 minutes, then, using tongs, remove from the water and set aside, keeping the pan on the heat. 4.Now add the whole eggs to the water. Boil for 6 minutes. Set a timer – you want them to be jammy. 5.Meanwhile, crumble the feta into a small food processor, along with the lemon zest and yogurt. Blitz until smooth, then season with salt, pepper and lemon juice to taste. 6.Once the eggs are boiled, run under cold water until cool enough to handle, then peel. 7.Toast the bread. 8.Place the broccoli in the same frying pan you used to toast the nuts and drizzle with the olive oil. Place over a high heat and fry for 2 minutes or so until the broccoli is nicely heated through. Add the harissa and toss together, then take off the heat. 9. Divide the toast between two plates. Spread each slice with the whipped feta, then top with the harissa broccoli. Halve the eggs and place on top. Season and squeeze over a little more lemon juice, then scatter over the cumin-spiced nuts to serve. Harissa Broccoli & Whipped Feta Toast Whipped feta is one of those things that sounds impressive; in reality, it just involves blitzing feta with yogurt. The result is something so salty, creamy and satisfying, you’ll be putting it on everything. Here, it is used as the base for harissa broccoli, jammy soft-boiled eggs and cumin-spiced nuts – Sunday sorted. This one’s dedicated to my mate Matt, who is broccoli incarnate. handful of nuts (any kind you want; I like almonds or hazelnuts) 2 teaspoons cumin seeds 200g (7oz) long-stem broccoli 2 medium eggs 100g (3½oz) feta zest and juice of ½ lemon 4 tablespoons Greek or natural yogurt 4 slices of bread (I like sourdough) 1 tablespoon olive oil 1–2 tablespoons harissa (depending on how spicy you like it) sea salt and freshly ground black pepper Sundays_PAGES_SI.indd 1815/3/2023 10:54 amSundays_TEXT 23-05-09Text BlackBlackYellowMagentaCyan p18 Sundays_TEXT 23-05-09Text BlackBlackYellowMagentaCyan p19White Chocolate & Pretzel Blondies page 182 Miso Popcorn Cereal Squares page 183 Sundays_PAGES_corrected_SI.indd 1853/4/23 12:30 pm Triple-Chocolate Brownies page 186 White Chocolate & Pretzel Blondies page 182 Sundays_PAGES_corrected_SI.indd 1843/4/23 12:30 pmSundays_TEXT 23-05-09 Text BlackBlackYellowMagentaCyan p184 Sundays_TEXT 23-05-09 Text BlackBlackYellowMagentaCyan p185 White Chocolate & Pretzel Blondies page 182 Miso Popcorn Cereal Squares page 183 Sundays_PAGES_corrected_SI.indd 1853/4/23 12:30 pm Triple-Chocolate Brownies page 186 White Chocolate & Pretzel Blondies page 182 Sundays_PAGES_corrected_SI.indd 1843/4/23 12:30 pmSundays_TEXT 23-05-09 Text BlackBlackYellowMagentaCyan p184 Sundays_TEXT 23-05-09 Text BlackBlackYellowMagentaCyan p185 Next >