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A New Year’s Day rescue brunch
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A New Year’s Day rescue brunch

New Year’s Day can mean, for many of us, waking up with a slightly sore head and craving a breakfast of kings. But even if your New Year’s Eve wasn’t a raucous affair, there’s something fundamentally feel-good about starting off the new calendar year with a wholesome, hearty and healthy meal. So, we asked one of our favourite cooks, Sam Wylde of Sam’s Kitchen Events, to come back into our kitchen to cook up just that – a New Year’s Day rescue brunch of three easy-to-follow recipes.

Vegan coconut porridge with passion fruit and pomegranate

“This is a staple in our house for the morning after the night before. Not only is it a delicious way to put a twist on your regular bowl of porridge, but coconut milk, passion fruit and pomegranate are top of their game in nutritional value – packed full of vitamins, calcium and phosphorous. Coconut milk’s also a fab alternative to using cow’s milk when you’re trying to avoid lactose.”

Put aside: five minutes for prep and ten minutes for cooking
Makes enough for: four people

What you’ll need

200g porridge oats

400ml coconut milk tinned

400ml water a little more if you prefer it thinner

2 tsp maple syrup optional

4 passion fruit seeds and pulp

2 tbsp pomegranate seeds

4 tsp desiccated coconut

A pinch of sea salt flakes            

What to do

1 Start by putting the oats, water and coconut milk in a saucepan over a medium heat to warm until bubbling, stirring gently all the while.

2 Lower the heat a little, add a pinch of salt and allow the mixture to heat through for five minutes, still stirring gently so that the porridge doesn’t stick to the pan. You might want to add a little more water to keep the porridge thin – it depends how you like it.

3 Once it’s creamy and the oats have started to dissolve a little, remove from the heat and set the pan aside. If you like your porridge with a little sweetness, now’s the time to stir in the maple syrup or even a little honey.

4 Cut the passion fruit in half and scoop the pulp and seeds from the inside with a teaspoon, dolloping them onto the porridge oats.

5 Give the porridge a final stir before dividing it between your favourite bowls. Top with a teaspoon full of the passion fruit, a teaspoon of pomegranate seeds and a little of the desiccated coconut – delicious.

Sam says

“When you’re buying passion fruit, look for the ones that are shrivelled a little, with plenty of wrinkles. This is a sign of ripeness whereas the perfectly round and slightly harder versions you find in supermarkets will need a good few days to ripen at home.”

Sweet potato hash with fried eggs

“Sweet potatoes lend themselves to a good breakfast hash. They have wonderful natural sugars which caramelise quickly adding loads of flavour, and then there are those all-important ‘burnt bits’. This is another great breakfast recipe which you can adjust, add to and make your own really easily.”

Put aside: 15 minutes for prep and ten minutes for cooking
Makes enough for: two people

What you’ll need

For the hash

2 medium-sized sweet potatoes peeled and diced into 1cm cubes

1 banana shallot finely diced

2 spring onions roughly chopped

½ red chillis deseeded and finely chopped

1 sprig of fresh thyme

2 tbsp olive oil

1 tbsp fresh flat leaf parsley finely chopped

A pinch of sea salt flakes

A pinch of coarse black pepper

For the fried eggs

2 large, free-range eggs

1 tbsp olive oil                         

What to do

1 Heat up the oil in a large, heavy-bottomed frying pan or, ideally, a cast iron skillet.

2 When the oil is nice and hot, add your sweet potato cubes and thyme sprigs, cooking them over a medium-high heat until the edges start to caramelise. It should take around five minutes.

3 Reduce the heat slightly and add in the shallots and spring onions to cook for a further five minutes. Stir them every minute or so, until the sweet potato is soft and the shallots and spring onions have taken on some colour. You might need to add a drizzle more oil if the potato has sucked it all up.

4 Throw in your chopped parsley, salt and pepper and give it a good mix. Then, reduce the heat to the lowest setting.

5 Now for the fried eggs. The secret here is to cook them slowly over a medium heat. I love a crispy, hard-fried egg but, on this occasion, you want the yolks nice and runny so you can let it trickle it through the hash. Heat your oil in a non-stick pan over a medium heat for about 30 seconds. Crack in your eggs and let them cook for four–five minutes or until the white is cooked through and the yolk is soft and runny.

6 Use a fish slice to take the eggs from the pan and place them on top of the hash while it’s still in the skillet.

7 Finally, take the skillet off the heat and serve the hash straight away with a little salt and pepper scattered on top.

Sam says

“You can build on this as much as you fancy. Spices such as ground cumin or paprika work really well with this dish, as do bacon, or even some smoked mackerel thrown into the skillet at the last minute.”

Bloody Mary with a port float

“I’m the Bloody Mary’s biggest fan! To be honest I could take or leave the vodka element but the rich, spicy, zingy tomato juice with the addition of a splash of left-over port is a real winner on New Year’s Day.”

Put aside: five minutes for prep
Makes enough for: two people

What you’ll need

For the drink

300ml tomato juice

½ lemon juiced

½ tsp celery salt

1 tsp horseradish freshly grated or horseradish mustard

10 good glugs of Worcestershire sauce                                           

6 shakes of Tabasco sauce less if you want it milder

50ml vodka optional

A pinch of salt and pepper 

For the garnish

1 slice of lemon

1 celery stalk

25ml port or red wine                           

What to do

1 Add all of the drink ingredients to a cocktail shaker. If you don’t have one, have a root around your kitchen for an alternative, like a smoothie cup or a plastic jug (just be sure to put a lid on!).

2 Next, put three or four ice cubes into your ‘shaker’, slot on the lid, and shake it for 10–15 seconds so that everything combines.

3 Prepare your garnish by taking the washed celery and chopping it down to the length that’ll best suit your glasses. Keep the leaves on – they should be long enough so the soft leaves lean over the top of the glass.

4 Now your drinks are ready for pouring. Fill a tall glass with ice, pour over the Bloody Mary mix and garnish each glass with the celery and lemon slice. With your thumb over the end of the bottle, slowly pour in a splash of the port or wine. It’ll sit nicely on the top of the drink, adding depth to the flavour as you sip through it. Plus, it looks the part too.

5 Finally, add a pinch of salt and pepper, put your feet up and enjoy.

Sam says

“While it’s not as popular in the UK, the Canadians substitute tomato juice for ‘Clamato’ juice to make their national drink; the Caesar. Clamato is exactly what it sounds like – tomato and clam juice. But don’t be put off – it’s absolutely delicious.”

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