Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Digital Subscriptions > delicious. Magazine > May 2019 > “Brunch is how I like to roll”

“Brunch is how I like to roll”

May is Georgina’s favourite month – and with two bank holidays, brunch is her favourite way of entertaining friends. You can spend more time at the table and, food-wise, anything goes… Sweet or savoury? Coffee or cocktails? You can do whatever you want; there are no rules


Praline pain perdu with berries, p58

at home.

Here are four of my favourite brunch recipes – two savoury and two sweet, so there’s something for everyone. For me brunch will always include eggs, and this is one of my favourite ways to cook them. Strapatsada is traditional Greek-style scrambled eggs with tomatoes. For my version, I slow-roast the tomatoes for added sweetness, which is glorious. Cured salmon is another favourite in my house because the hard work is done in advance. The pastrami lavours will have you feeling like you’re feasting in a New York deli.

For the sweet stuf, I’ve created a tarte tatin inspired by two much-loved breakfast favourites – the good ol’ almond croissant and an apricot danish. You may not see apricots in shops until late May or early June so feel free to use tinned (the recipe will still work perfectly – just pat them dry irst). I had to include apricots because they remind me of my and my son Archie’s birthdays (both at the end of May), when my mum always visits bringing boxes of early Cypriot apricots. And inally, my decadent praline pain perdu – the ultimate brunch dish.

Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - May 2019
If you own the issue, Login to read the full article now.
Single Issue - May 2019
Or 449 points
Annual Digital Subscription
Only € 2.83 per issue
plus 6 Free Back Issues
Was €33.99
Now €33.99
6 Month Digital Subscription
Only € 3.00 per issue
Or 1799 points

View Issues

About delicious. Magazine

Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.