Brunch is ideal for sharing first up my simple and delicious frittata.

Tha eggs are great.

They are so versatile.

Once you've mastered how to cook them, trust me.

The door then opens toe a wide range of delicious options.

This is like a triple omelet, but a lot more ingredients than a normal Amish.

We'll start off with some lovely smoked bacon.

Slice the bacon, taking it.

No salt, a little touch of pepper.

Start off in the high heat.

Get that bacon really nice and crispy.

Otherwise, you just boil the bacon and it's got that soft, unpleasant texture in the potato turned down the gas on.

Now start adding your veg, roughly chopped red pepper and add it to the pan peppers and the bacon.

Take the longest, so that's always gotta going first now.

So to them off the peppers have been cooked now from that sort of rendered fat from the vacant and then spring onions just punched him up.

Sliced E want them on an angle so they come like little green diamonds.

Spring is in no for the eggs.

Cracking the eggs Okay, that size pan seven.

Right, eggs.

I wanna fill it right to the very top.

I'm more importantly, when I turn this out, I wanted, like a gateau nice and thick, so sliced through and see all those wonderful virg mhm on the season.

The eggs with some Parmesan cheese.

Be quite generous because it has a really nice saltiness.

Fresh ground pepper on Then whisk.

Whisk up those eggs nicely, then have peace to the pan and to give the dish a wonderful aromatic freshness, some fragrant chopped basil.

I wanna chop that sort of roughly because I want to see those flecks of green going in.

We weren't looking charming.

How many times have you seen a A dull omelet, for starters, in my mind, really helped encapsulate the magic of having savory eggs cooked beautifully but with texture.

Now, just before Wei had the eggs, I've got this beautiful little ghost cheese, and it's strong and powerful, so I want to slice it into little chunks and then just have it dotted around.

E.

Wanna discover these little pockets of creamy goat's cheese now slowly of the eggs.

Fill that right up.

Hey, spoons.

Now just let all the egg go down to the bottom, bring it back up to the boil, sort of clean around the sides.

And then some of this delicious, salty, creamy goat's cheese over the top.

No e wanted melting like a a perfect slice.

Cheese on toast.

Nice now from their turn the grill on for 45 minutes.

Mm.

Now just looking at that.

Delicious.

Take a little paring knife and just make sure it's released on the sides.

Just take your panel tap that will hopefully release the photography from the bottom of the pan now bought over Japan.

Turn that gently.

Just shake, say a little prayer.

Lift off.

Beautiful.

Now from there on there is there.

Look now slice through mhm.

You can see how soft and creamy that is in the center, that goat's cheese just melting, almost like a little source inside.

So exciting, but more importantly, so easy to dio.

It's got texture.

It's got creaminess on that for me will beat any omelet for brunch served with a stack of hot buttered toast on a steaming pot of coffee.

This easy potato turned the humble egg into the perfect dish for kicking off the weekend.

Soft, fiery on irresistible spicy pancakes.

One of the secrets to good cooking is learning to use your imagination when it comes to brunch is you don't have to stick to the old standbys.

These delicious, spicy pancakes are really great alternative, but more importantly, so easy to do.

Start off by toasting your cumin.

It's a dry roast, basically nonstick pan.

It's a touch of seasoning.

The salt helps to dry out the cumin, even mawr on, then fresh ginger slice Um, nice and thinly stack it back up and then just slice nice little thin slices in there and then keep that bunched up shape.

What you think.

Removing the seeds will prevent things getting too hot now Scarlett Nice now at olive oil to your toasted cumin seeds and then with the garlic, ginger and chili Lovely.

It feels strange when you talk about garlic for breakfast, but the time I spent in India, everybody was eating something savory for breakfast.

It was extraordinary into your boat and set aside.

Next, the pancake filling on olive all toe a hot pan mustard seeds in.

Now they'll start dancing the minute they hit the pan Mm.

Then finally slice an onion, onions and little teaspoon of turmeric.

Sprinkle that in.

I like the color on instant change.

Left over potatoes.

Just slice them.

Smell is incredible.

Potatoes in now.

Spread the potatoes across the pan, all the potato stained.

I want them sort of absorbing all that really nice turmeric, actually.

Like a sponge season of potatoes, and it really helps to bring out spice beautifully.

Okay.

Mm hmm.

They're ready.

Turn off the gas and let me sit there and absorb all those flavors back to the pancake batter.

Have plain flour to you called garlic, chili, ginger and cumin seeds.

Touch of salt and pepper.

Nothing worse than the bland pancake.

One whole egg milk.

Hold the jug.

One hand on whisper ever secrets to get them really nice.

Smooth paste, but whisking the egg first brings it together and then you're milking.

Then put the milk in because you're gonna get a lumpy pancake mix.

If you put less milk in, it really helps it not going lumpy.

Look at that.

No kidding.

The secret for me is to have a nice thin mix.

No, just a little teaspoon off oil that helps bring a nice, crispy edge.

It's the mixture.

Yeah, taste.

Mm.

That's the texture.

PanAm, The larger the pan better.

It helps to create a nice, thin, even surface.

I want that mix going all the way around the pan before you put the mixture into the pan.

Make sure you give your pancake mix a really nice stir.

Pan spies and hot.

Turn down the gas touch of olive oil and get that nice whisk with one hand pan to the mix in mhm 1.5 labels and then roll it around.

It is really nice and thin.

I want to see ginger garlic.

That's what I'm looking for in there.

Now back onto the heat only starts to remove from the bottom of the pan on Lift itself up once it's cooked, these little bubbles confirmed those just under lift off the pan.

A little shake releases it and then just shake it to the end and toss.

If you haven't got the common to the tossing, then use a spatula and turn it over.

Now that's exactly what I want.

That nice sort of crisp edge around the side of the color on the pancake.

It's so important now.

Bullet rounds just let it slide out usefully.

MM.

Now for the exciting part, filling them.

Take your potatoes.

Just sort of have a really nice imaginary line and then just very carefully, Roland, Nice and tightly tuck it underneath there.

Put it back and roll.

Usually that's delicious.

Pancakes are ready to eat, but with a simple dipping source, there'll be a real treat.

Just mix chopped coriander with natural yogurt.

That's really nice cooling agent.

Sit down on the side on that for May is a great brunch.

Delicious, spicy pancakes, Amazing.