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No one likes mornings. Whether you’re having a slow start to the weekend, nursing a hangover or need a midweek pick-me-up, easing yourself in with an indulgent brunch is perfectly acceptable. You heard it here first. That’s why we asked Tasos Gaitanos and Alex Large, the old school friends behind London brunch institution Brother Marcus, for some flavoursome, summery recipes to get our days going. Celebrating vibrant Mediterranean cuisine, these recipes are worth getting out of bed for. Baked omelette and halloumi “Omelettes are an all-time favourite at Brother Marcus. We’ve given ours an Eastern Mediterranean touch by adding halloumi and baking it in the oven so it comes out golden in colour and light and fluffy in texture. This is best cooked in a skillet that can then be transferred to the oven for baking, but an ovenproof dish will also work.” Serves: 4 Ingredients: 30ml olive oil ½ a red pepper, diced 2 spring onions, chopped 100g spinach 12 eggs 230ml double cream 30g halloumi, grated Salt and freshly ground Black pepper Method: Preheat the oven to 200C fan. If using an ovenproof dish, place it in the oven to heat up. Heat the olive oil in a skillet, then add the red pepper and spring onion and saut. until softened. Add the spinach and season with salt and pepper, then saut. until wilted. Put to one side to cool. In a bowl, beat the eggs thoroughly with the double cream and a pinch of salt and pepper. Stir in the grated halloumi and the cooled veg mix. If using the ovenproof dish, take it out of the oven and quickly brush it with a little olive oil. While it’s still hot, pour in the egg/veg/halloumi mix and put it back into the oven. Alternatively, pour the mixture back into the skillet and return it to the oven. Bake for 10 minutes until the eggs are puffy and golden. Garnish with some more grated halloumi and serve with buttered toast. Rhubarb and cherry porridge “Early spring sees the arrival of the first forced rhubarb, and adding it to this porridge is a delicious way to enjoy it for breakfast.” Serves: 4 Ingredients: For the porridge: 200g oats 500ml whole milk 1 star anise Pinch of ground cinnamon Pinch of ground nutmeg For the rhubarb: 300g forced rhubarb 120g caster sugar 1 sprig of rosemary Juice of a ¼ lemon To serve: 4 tbsp maple granola 4 tbsp sweet preserves 4 tsp finely chopped pistachios Method: Place the oats in a pan with the milk, star anise, cinnamon, nutmeg and 500ml water and stir while slowly bringing the mixture to a boil. Stirring is the key to getting the perfect porridge consistency! Simmer for 5 minutes, stirring all the time, then take off the heat once it is thick. If you need to loosen it further just add a splash of water. Wash the rhubarb and trim the ends off, then slice it diagonally every 2cm to make diamond shapes. Bring a pan of water to the boil and drop the rhubarb into it, boil for a couple of minutes, until just tender, and drain. Place the blanched rhubarb back in the pan and add the sugar, rosemary, lemon juice and 230ml water. Bring to the boil and immediately take off the heat and cover – the idea here is to keep the rhubarb nice and firm while also dissolving the sugar in rhubarby juices. To serve, divide the warm porridge between four bowls and top each with a tablespoon of the granola and a tablespoon of the cherry spoon sweets and their syrup. Arrange some rhubarb pieces on top and pour over some of the juices, then scatter over some finely chopped pistachios. Brother Mary “The Brother Mary is our very popular twist on the classic Bloody Mary, using flavours from countries all around the Eastern Med: Egypt, Syria, Greece and Turkey. It’s a brunch essential.” Serves: 2 Ingredients: 300ml tomato juice 100ml vodka 60ml lemon juice 30ml Worcester sauce 10ml ouzo Pinch of molokhia leaf Pinch of cayenne pepper Pinch of celery salt To garnish (optional): 1 tbsp Aleppo chilli 1 lemon wedge 2 small Turkish green peppers 2 x 300-400ml glasses Ice Method: Take the large Boston shaker and measure in the tomato juice, vodka, lemon juice, Worcester sauce and ouzo. Add healthy pinches of molokhia, cayenne pepper and celery salt, then pour from the big Boston into the little Boston and repeat five or six times. This will break up the molokhia a little. Put the Aleppo chilli onto a small plate. Wet the rim of your glasses by sliding the lemon wedge round them, then dip or roll your lemony rims in the chilli on the plate. Fill the glasses with ice, then pour over the Brother Mary mix and pop a green Turkish pepper on top! Recipes from ‘Brunch with Brother Marcus’ by Tasos Gaitanos and Alex Large (Kitchen Press, £25).

BBQ season is almost upon us, which means it’s time to fire up the grill, whip up your marinades and get skewering. With these showstopper main dishes from Maldon Salt, you’ll never put on a boring BBQ again. For the chicken lovers, pack it full of flavour over a griddle, and serve with charred veggies, rosemary and lemon. Tender lamb chops are a great addition to a dinner party, paired with the flavours of parsley and garlic to give an underlying depth of spice to the dish. Lastly, the charred BBQ sweetcorn with smoked salt, harissa and coriander butter is perfect for vegetarians and meat-eaters alike. Smoky chargrilled chicken with veg and rosemary This chargrilled chicken recipe which is cooked over a griddle or BBQ is packed full of flavour. The marinating process helps pack in flavour and moisture to the meat. Smoked Maldon Salt is the perfect seasoning for this delicious dish. Ingredients: 2 chicken legs, skin on 4 chicken thighs, skin and bone on 2 tbsp olive oil, plus extra for grilling 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp smoked paprika ½ tsp ground cinnamon ½ tsp sumac 1 lemon, zested and then cut into halves 2 baby courgettes, cut into strips lengthways 200g baby peppers 2 red onions, peeled and cut into wedges Rosemary, a few sprigs A pinch of Smoked Maldon Salt To serve: Toasted pitta breads Method: 1. In a bowl mix together the olive oil, garlic, cumin, paprika, cinnamon, sumac and lemon zest. Season well with Maldon Salt and cracked black pepper. Add the chicken legs and thighs to the bowl and mix well, massaging the marinade into the meat to ensure it is evenly coated. Leave to marinade for 2 hours or can be done ahead of this (the day before for example). 2. When you are ready to cook the chicken, heat the BBQ or a griddle pan. When hot, add the chicken, skin side down, and cook for 5 minutes on each side – you want to achieve nice, charred caramelisation to the meat. Once the meat is cooked, remove from the heat and leave covered to rest. Toss the vegetables in a little more oil and then add to the pan. The courgette only needs a couple of minutes each side, but the onions and peppers need a little more – 3 minutes each side, until soft, tender and deliciously golden. Remove and set aside. 3. Finally add the lemon halves to the griddle pan and allow them to char slightly on the hot pan. Garnish the chicken and vegetables with rosemary, squeeze over the warm charred lemon and season with a final pinch of Maldon Salt and some cracked black pepper. Serve alongside warm, toasted pitta bread. Lamb chops with parsley aioli The tender lamb chop is a great addition to a dinner party, paired with the flavours of parsley and garlic to give an underlying depth of spice to the dish. Sprinkle with Maldon Salt to really enhance the succulent taste of the lamb. Ingredients: 24 small ribs of lamb 3 tbsp Maldon Salt 3 tbsp parsley, chopped 2 garlic cloves 3-4 tbsp extra virgin olive oil Method: 1. Remove the lamb chops from the fridge, cover them lightly with oil and leave them to rest at room temperature. 2. Wash, dry and peel the parsley, chop it a finely before placing it on the mortar. Crush it together with Maldon Salt and garlic until it forms a paste. Cover and set aside. 3. Heat the grill, greasing the griddle with olive oil. Lightly grease the chops with extra virgin olive oil once the barbecue is hot. Cook them for 4 minutes on each side at 180C. Season them with Maldon Salt when they have just cooked and serve them hot with the parsley aioli you made. Charred BBQ sweetcorn with smoked salt, harissa and coriander butter Ingredients: 200g unsalted butter, softened 2 tbsp harissa Small handful of coriander finely chopped Pinch Maldon smoked salt 5 corn on the cob Method: 1. In a small bowl prepare the flavoured butter by mixing together the softened butter, harissa, chopped coriander and smoked Maldon salt. 2. Heat up the BBQ or alternatively you can use a griddle pan. Use a pastry brush to cover the corn with the butter and then place them onto the BBQ and cook for 4-5 minutes on each side until the corn is bright yellow and cooked, with charred areas. 3. Once the corn is cooked, brush with a little extra of the butter and a final sprinkling of Maldon smoked salt – serve straight away. Recipes from maldonsalt.com Read More 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic?

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