The Bank Holiday Weekend is one of life’s simple pleasures. A whole 3 days to fill with anything you want to do: unwinding with some me time, kicking back with friends, eating lots of delicious food… to name but a few. Whether you’re a social butterfly or you’re flying solo, we suggest you treat yourself to a little Bank Holiday Brunching. Keep reading for some of our favourite recipe ideas.
Peaches & Cream Overnight Oats
This one needs little to no prep on the day and is easily adapted to whatever fruit you have in. Less time preparing means more time spent with friends and family, without sacrificing the hostess with the moistest factor.
Ingredients (serves 2):
- ½ cup uncooked oats
- ¼ cup single cream
- ¼ cup plain Greek yogurt
- ½ cup chopped fresh or tinned peaches
- ½ tsp vanilla extract
- 1 tbsp honey
Method:
- It’s simple! Pop the oats and cream in a jar or Tupperware and stir together.
- Top them with the other ingredients and store them in the fridge overnight or for at least 12 hours.
- When you’re ready to eat, give them a stir and add a splash more cream if you fancy it!
Avocado Bruschetta
Sure, you’ve heard of avo on toast, but we’ve kicked it up a notch. Perfect for summer brunching, you’ll love this for a fresher, juicier take.
Ingredients (serves 2):
- 1 large avocado
- ¼ cup basil
- 2 cloves garlic
- 1 cucumber
- 1 salad tomato
- 1 tbsp balsamic vinegar
- ¼ tsp sea salt
- ¼ cup extra virgin olive oil
- 2 slices of sourdough bread
Method:
- Toast the bread until golden brown and drizzle it with a little olive oil. Slice one garlic clove in half and rub it over the surface of the toast.
- Chop the avocado, tomato and cucumber into bitesize pieces.
- In a bowl mix the chopped veg with 1 tbsp olive oil, with a clove of minced garlic, balsamic vinegar, salt and basil.
- Spoon the avocado topping over the toast and drizzle with more olive oil.
- Add a fried egg if you’re feeling fancy!
Pancake Platter
If you want to pull out all the stops, put together a pancake platter with all the trimmings. This is the perfect solution for that sweet vs savoury debate and is a show-stopper placed in the centre of a table for guests to dive into.
Ingredients - For 16 pancakes
- 225g plain flour
- 2½ tsp baking powder
- 1 tsp white sugar
- 1 pinch of salt
- 2 large eggs, beaten
- 30g butter, melted and cooled
- 300ml milk
Method:
- Add the dry ingredients to a bowl and mix well.
- Make a well in the centre of the dry ingredients and beat in the wet until combined.
- Heat a tsp of butter in a pan and spoon in the batter, watching the pancakes until the top starts to bubble – then it’s time to flip!
- Once the pancakes are cooked, keep them warm by layering with kitchen paper and placing in a low oven until ready to serve.
For the platter
Anything goes, but you might want to try:
- Rashers of streaky bacon
- Fresh berries
- Maple syrup
- Sliced banana
- Greek yogurt
- Chopped mango
- Cream cheese
