artful eating

IT TAKES A WHOLE LOT OF EFFORT TO BE THIS RELAXED – OR DOES IT? EXPERTS SHARE THEIR TIPS FOR DINING CASUALLY AND DELICIOUSLY

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Brunch with Bill Granger

Restaurateur, food writer and the man who brought avocado and eggs to the UK

Eggs should always be on the menu, as well as avocado and bacon (unless it’s specifically for vegetarians). Have something simple like toast, butter and jam that people can get stuck into – this is great for the kids. Decide on two main dishes, a savoury and a sweet, and then throw in some other bits in between. For example, avocado and poached eggs with cut lemons, chilli flakes and some fresh coriander. And then perhaps have a couple of platters of freshly prepared fruits, fresh yogurt, toasted seeds and nuts.

The great thing about brunch is that it’s always been a global offering. It celebrates flavours and styles from around the world, with eggs thrown in as a continuous thread. In the last five years we’ve seen Middle Eastern flavours mix with dishes like our green pea and dill fritters, grated tomato and hummus. And you can be adventurous – my long-time favourite is ricotta hotcakes with banana and honeycomb butter.