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Recipes > Courses > Brunch

Make Eleanor Maidment’s courgette and pecorino polenta cakes with vine-roasted tomatoes

Make Priya Krishna's tofu green bean breakfast scramble; photography by Mackenzie Kelley

Make Priya Krishna's tofu green bean breakfast scramble

Make Florence Cherruault's Very Dirty Bloody Mary cocktail; photography by Clare Lewington

Make Florence Cherruault's Very Dirty Bloody Mary cocktail

Foodism's salted caramel milk stout porridge with maple-candied bacon and pecans

Foodism's salted caramel milk stout porridge with maple-candied bacon and pecans

Jessica Elliott Dennison’s sticky tomato and olive aubergine caponatas; photograph by Matt Russell

Make Jessica Elliott Dennison’s sticky tomato, olive and aubergine on toast

Smashed raspberry and almond butter vegan French Toast; photography: Nassima Rothacker

Make Bettina Campolucci Bordi's vegan French toast

Make Gabrielle Langholtz's red flannel hash

Make Gabrielle Langholtz's red flannel hash

Make the Social Pantry's walnut, date and ginger granola

Make the Social Pantry's walnut, date and ginger granola

The Good Egg's Syrian peanut butter and jelly babka with rose petals and pistachio. Photograph: @clerkenwellboyec1

The Good Egg's pistachio butter and jam babka

Make Chetna Makan's chocolate toasted sandwich

Make Chetna Makan's toasted chocolate sandwich

Dickie Fitz recipe

Make Dickie Fitz's courgette fritters with portobello mushrooms and goat curd