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Digital Subscriptions > delicious. Magazine > August 2016 > “I reckon brunch should be the new dinner”

“I reckon brunch should be the new dinner”

Could a get-together featuring toast and eggs unseat the traditional dinnertime tradition? Chef Dan Doherty wagers it might – and if you need convincing that brunch deserves to bag the main spot, his dishes will do the trick

“The food I’ve created for my new book is the kind of food I like to cook to share with friends and family. It’s relaxed and informal, and the recipes are easy to make – I promise. Most of the recipes here are for two people, but they can be scaled up to feed a crowd. At Duck & Waffle restaurant, where I work, the dishes are intricate, but at home I want to chill out – and these recipes reflect that. Breakfast and brunch are the meals I see people getting most excited about, and I’m keen to share some of my favourite recipes with you. I hope you enjoy them as much as I do.”

Reuben open top


“The reuben is a classic. Either from Nebraska or, as is more commonly believed, New York (each claimant has a convincing story), it’s one of the best sandwiches out there – it has everything. To me it represents a Saturday lunch with a cold beer, watching football with friends. Rather than using the traditional sauerkraut, I prefer the tang of a good gherkin. And let’s face it, we all have a jar of gherkins lurking in the cupboard, but few of us have sauerkraut. I also prefer this served as an open sandwich, with the cheese as the crowning glory on top of the meaty goodness.”

• 2 rye bread slices

• 50g salt beef or corned beef, sliced to your desired thickness

• 2 large gherkins, sliced lengthways, 5mm thick

• 2 slices swiss cheese, such as emmenthal

• 10g butter


• 2 tsp mayonnaise

• 1 tbsp ketchup

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About delicious. Magazine

The August issue of delicious. is bursting with summer goodness: find three beautiful burgers (one’s vegetarian), a dreamy menu from Provence, the best tomato recipes, favourite seaside dishes re-invented and the hottest (and coolest) puds. Dan Doherty tries out his brunch recipes, Francesco Mazzei and José Pizarro create a feast with their chef friends and Meera Sodha cooks lighter vegetarian meals. We’ve also squeezed in Allan Pickett’s duck rillettes, an array of speedy midweek meals and much more…