It's the weekend, so make time for brunch

Brunch essential

It’s the weekend and after a busy few days at work there is nothing better than a lazy brunch with your friends to help you relax (this is literally what Sundays were made for). If you’re hosting a mid morning gathering, you need to make sure your stress levels are kept to a minimum so you can enjoy the day's indulgences.

Whatever you’re serving – from kedgeree to crumpets – there’s nothing better to wash it down with than a flavoursome Bloody Mary. It’s a traditional treat that’s stood the text of time and is as popular today as it has always been. Of course recipes vary depending on who’s making them or the bar you order them from, but as long as they are peppery and include a dash or horseradish, I’m happy. These are the versions I serve up at home in a long glass with plenty of ice…and a stick of celery to make it look healthy. This recipe should make five tall glasses worth, which is often just enough for me and a couple of friends

You will need

·        100ml Dry sherry

·        150ml Vodka

·        1 Litre Organic tomato juice

·        3 tsp Horseradish

·        1 tbsp Worcester sauce

·        Juice of half a lemon (keep the other half for serving)

·        1 tsp Celery salt

·        ½ tsp Black pepper

·        ½ tsp Cayenne pepper

·        1 tsp Tobasco sauce

·        To serve - celery sticks, ice, lemon slices and extra Tobasco

Method

Very simply, mix all the ingredients together in a large jug and top up with ice. Fill glasses with ice, a slice of lemon and a celery stick - then pour in the rich red cocktail.

The amount of celery salt, black pepper and Tobasco will vary depending on personal taste. This recipe is fairy mild, but as I like mine spicy I add extra Tobasco once poured.  

Eggcellent, eggstraordinary and a little eggsciting  

If there is one food that really makes me think of the weekend it’s eggs. I always have them on a Saturday morning, and I loved their versatility - I have them poached, fried, scrambled or en cocotte (if feeling posh). What’s more, there are extremely nutritious; high in protein, low in fat and only 80 calories each (on average).

I usually eat around six eggs a week, which makes up a miniscule proportion of the 11,512 Million that were eaten in the UK over 2011. Now that’s a lot of eggs. I also discovered that only 47% of these came from freerange sources…which I actually found quite sad.

I fully understand that there is a price difference between caged, barn and freerange eggs, and that is, of course, a sticking point for some people, but if there is anything I can do to encourage the others  – or just one other – to switch to freerange, I’d be delighted.

I can’t think of a better form of egg-propaganda then shamelessly plugging my favourite variety - the Old Cotswold Legbar. I first bought them for a completely silly, girly reason – they are blue, they looked pretty. But what I didn’t know was that behind the attractive, delicate shell was the most delicious yolk I have every tasted. Thw yolk is divine; bright deep orange and densely flavoured, almost buttery. 

To make the most of the gorgeous yolk I love to poach them and lay on top of a piece of smoked haddock, or simply fry them and serve up with freshly sliced ham and crusty bread. When I’m a millionaire I’ll serve them up with shavings of white truffle, yum.

Try them, I guarantee you’ll like them. You’ll feel guilt free too; happy hen, happy tummy.

To find out more about the eggs (as well as my second favourite, the Burford Brown) and their producers, visit www. http://www.clarencecourt.co.uk 

* An eggstra fact to test the freshness of an egg. Place the egg in a bowl of water, if it floats, it’s stale, and if it sinks, it’s fresh.  

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