When bread pudding and french toast collide.
Serves eight.
600ml full-fat milk
200ml double cream
1 orange, skin peeled into long strips (make sure you don’t take any bitter pith with it)
3 long cinnamon sticks, broken in half
1 vanilla pod, cut in half lengthwise and seeds scraped out
400g brioche loaf, crusts cut off and discarded (or nibbled with good jam), cut into eight 2.5cm slices
6 eggs
40g caster sugar
60g unsalted butter
40g icing sugar
240g sour cream
Maple syrup, to serve
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For those moments when you want salty and fatty and crisp and fresh, there is Vietnamese bun cha.
Preparation time: 10 mins
Cooking time: 20 mins
Serves 4
2 soft lettuces
A large bunch of thai (or regular) basil
A large bunch of perilla (or mint)
A large bunch of hot mint (or coriander)
2 watermelon radishes or 12 normal radishes, halved
6 spring onions, thinly sliced
3 tbsp rice or cider vinegar
A pinch of salt
A pinch of palm sugar (or brown sugar)
500g vermicelli rice noodles
For the dressing
8 garlic cloves
4 tbsp palm sugar (or brown sugar)
4 bird’s-eye chillies, deseeded and very finely chopped or sliced
60ml fish sauce
180ml rice or cider vinegar
For the patties
6 garlic cloves
2 tbsp palm sugar (or brown sugar)
2 tbsp fish sauce
12 pork sausages
Vegetable oil, for frying
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A tower of muffin, ham, poached egg and hollandaise.
Serves 6
3 muffins, split then lightly toasted
6 eggs
6 small slices of ham, thinly cut
For the hollandaise
250g unsalted butter
3 egg yolks
70ml white wine
1 tbsp lemon juice
salt to taste
4 dashes of Tabasco sauce
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If you need an excuse to eat cake at breakfast, here it is.
Preparation time: 10 mins
Cooking time: 35 mins
Serves 10
150g plain flour
50g wholemeal flour
75g porridge oats
75g caster sugar
2 tsp baking powder
¼ tsp salt
170ml skimmed milk
50ml low-fat yoghurt
1 large egg
2 tbsp cornflour
175g fresh or partially thawed raspberries
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