“The definition of brunch is very flexible, but it’s a hearty meal eaten during a lazy day.” Acoobe Residing in London, BethlehemBrunch also has a casual vibe and is less fancy and stressful than a dinner party, he says. “Brunch is also a more affordable way to socialize,” adds Natasha Salis. May + Harvey Located in East London. “You can have a night out during the day!”
When it comes to food, eggs are a must for Benjamina Ebuehi of Cuttem & Feast. “If there’s no egg, something’s missing,” Ebuehi says. She lightens it up with a side of cornbread: “It’s a delicious, quick mix of cornmeal, eggs, and your choice of liquid.” [milk or buttermilk]salt, a little sugar and brown butter for extra flavour”. Served warm, they’re “soft and fluffy” and topped with the all-important fried egg, bacon and a drizzle of hot honey. Meanwhile, Sairis starts her weekend with Turkish eggs: “I mix yogurt with garlic, spread it on a plate and top it with a fried egg”. But the real star is the chilli butter: “I fry lots of chopped red chillies, add butter and when it’s melted add honey and chilli flakes”. Simply drizzle it on top, sprinkle with parsley and top with toast.
Of course, brunch opens up so much more than eggs: “There’s so much you can do with a good bread bowl,” says Roberta Hall McCarron. Ardfern In Edinburgh. Crumpets and English muffins are worthy contenders, but Hall-McCarron is partial to potato flatbread. She hollows out the centres of baked potatoes, sifts the flesh (“to create a dry mash”), mixes it with flour, yeast and water and leaves it to rise for an hour. “The dough is then pounded into 90g portions and shaped into balls. You’ll need to have semolina on your hands as it’s quite wet.” She places them in a hot frying pan and cooks them on both sides (“about six minutes in total”), then turns her attention to the topping: “We add tomatoes that have been soaked in white balsamic vinegar, olive oil and salt for 30 minutes for a summery finish.”
Brunch doesn’t always have to be about one dish. “You can have a full course meal,” says Ebuehi, and Cattan wholeheartedly agrees. Here’s where your checklist for the perfect brunch begins: Khaek al-Qudsa sesame-topped Jerusalem oval bread (best served warm), served with decadent hummus (topped with toasted pine nuts, chilli oil and chickpeas), eggs baked in a tomato sauce sprinkled with cumin and dill seeds, labneh drizzled in fresh za’atar and “fine Palestinian olive oil”, and piping hot falafel.
Catan also places more pickles on the table (cucumbers, turnips, cauliflower, almonds). When he has the time and energy, he’ll move on to “more serious dishes” like kidney beans and okra sautéed in olive oil and cooked with tomatoes, garlic, and salt, kofta with tahini sauce, or diced watermelon salad with toasted almonds, black olives, white cheese (such as feta), and marjoram. If you have room for something sweet, try sliced figs and strawberries, olive oil, and a drizzle of sumac. “It’s a great brunch that you can enjoy for hours,” Catan adds. And we couldn’t argue.
