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An evening with friends. Sharing many (and i stress many- thanks Emily!) fabulous, delicious and wholesome dishes. As with all good dinner parties (well ours at least) the wine flowed swiftly and merrily. Ringing into glasses and (occasionally) spilling out onto the floor.

Sundays are good days to be hungover. To have spent a long evening sharing opinions, jokes and many a wild plan. To have had that one night set specifically aside each week to be with friends. To wake up with a gently fuzzy head. To know that this breakfast, of all the breakfasts of the week, will be the best. For we have time, peace and the nights wine to usher us into creating the most decadent of all meals consumed through the week- Sunday brunch.

To me (as with many) the best cure for a hangover is fat. But we do things differently here, as you know. So only the best, finest quality, plant based fats will do. Eggs Benedict, sans the egg.

The crumpets were part of my continuing experiments into gluten free, vegan baking. And i’m very pleased with the results. A fabulous dichotomy of dense pillows, lightened by the signature pockets of air special to the crumpet. Slightly crisp on the outside, chewy on the inside.

Creamy, fresh avocados- the goddesses of natural fat. Totally unnecessary to the dish but the morning after 5 bottles of wine, few will argue the addition. They also add another dimension to the flavour profile- a clean taste amidst the decadence.

Barely cooked (and i mean barely- blanched for no more than 1 minute) Asparagus adds a textural edge to the dish, as well as nutrition.

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Finely, we coddle everything in rich, unctuous cashew hollandaise. Lifted with the unmistakable accents of lemon juice and apple vinegar.

All in all, a very special brunch. One to take time preparing, time to savour and time to replenish your energy, ready for a nice sunday stroll…

Gluten Free Crumpets:
(Straight from here, Makes 8)

  • 100g Gluten Free Self Raising Flour
  • 100g Gluten Free Bread Flour
  • 1/4 tsp Sea Salt
  • 1/4 tsp Coconut Sugar
  • 1/2 tsp Xanthan Gum
  • 1 tsp Bicarbonate of Soda
  • 500ml Almond Milk (or other plant based milk)
  • 1- 2 tbsp Coconut Oil (for cooking)
  1. Mix all the ingredients together in a medium bowl (except the oil) and leave for 30 minutes
  2. Heat a skillet with a little of the oil and oil 4 crumpet rings/ scone cutters
  3. Place rings into skillet and allow to heat for 30 seconds
  4. Spoon 1 1/2 tbsp of batter into each ring and cook for 5-8 minutes or so on a medium heat, until bubbles start to appear on the top of the batter
  5. Carefully push the crumpets out of the rings and flip over, cooking for a further 2 minutes


Cashew Hollandaise:

  • 1 cup raw Cashews, soaked overnight
  • 1/2- 1 cup Water (depending on how runny you want the sauce)
  • juice of 1 Lemon
  • 1 tbsp Apple Cyder Vinegar
  • 1 tbsp Nutritional Yeast
  • 1/4 tsp Sea Salt
  • 1 tsp ground Peppercorns
  1. Drain cashews and add everything to a blender
  2. Blitz until very smooth