AT-HOME BRUNCHES HAVE always been one of our mainstays, because our recipes are effectively all about ‘more is more’, embracing indulgence and having your cake and eating it whilst being conscious about balance.

More than just a one-thing breakfast, weekend dining always feels more like an occasion, so fill the table for leisurely grazing.

Think toast with butter and preserves, fresh orange juice, a little granola with natural yoghurt and honey, piping hot tea and coffee, and a small bowl of fresh, chopped fruit.

Have the papers nearby. Put the radio on in the background. Relax.

For us, the best weekend breakfast is communal and convivial and as much about the atmosphere as it is the flavour of the food, so it’s worth a tiny ounce of effort. Play to your strengths though, so if poaching eggs is your Achilles heel, stick to scrambled or fried.

Don’t be afraid to experiment a little at weekends – we’re always coming up with different takes on brunch dishes, whether it’s something with eggs, something sweet like waffles or pancakes or something a bit wild like breakfast tacos.

As for that sense of balance, using fresh, high quality ingredients is key so you know exactly what you’re having and where it’s come from. Here are a couple of quick, simple, straightforward brunch recipes that are a little twist on the everyday, making weekend breakfasts a real occasion…

Fluffy Ricotta Pancakes

GastroGays GastroGays

Serves 4 (makes 6 large or 10 small)

These are the fluffiest, lightest pancakes you’ll ever make, like an American ‘silver dollar’ diner ones with a little Italian sophistication from a special ingredient – ricotta. Cheese in a pancake? Trust us. Once you’ve made these, no pancake will ever hold a candle to these babies.

What you’ll need:

• 150g ricotta
• 90g plain flour
• 75ml milk
• 25g caster sugar
• 25g butter
• 2 large eggs (free-range, room temperature), separated
• 1/2 tsp each bicarbonate of soda and baking powder
• 1 tsp vanilla extract

Greek or Natural yoghurt, to serve
Fresh berries, to serve

1. Melt the butter in a little ramekin and allow to slightly cool whilst you add the egg yolks, milk, ricotta and vanilla extract to a large mixing bowl and mix to combine.

2. In another bowl, combine the dry ingredients – flour, caster sugar, baking powder and bicarbonate of soda.

3. Add the cooled butter to the wet mixture, and sieve the dry ingredients in, stirring to combine everything.

4. Whip the egg whites with a pinch of fine salt in a mixing bowl for 1-2 minutes until white, fluffy, and at soft airy peaks. Put 1/3 of the egg white mixture into the pancake mix and stir vigorously, then with the other 2/3 of the whites, fold in gently to keep the batter light.

5. Melt a little oil in a frying pan over a medium heat and when hot, add a ladleful of the mixture for large pancakes or a dessertspoon-worth for smaller ones. Fry for 90 seconds or so until bubbles appear on the top, flip and fry for 60-90 seconds on the other side. Repeat for each one.

6. Serve with some yoghurt, top with fresh berries and a dusting of icing sugar.

Homemade Hash Browns

GastroGays GastroGays

Makes 4, Serves 2-4

The differences between hash browns, rösti and latkes are incredibly small, but these are the best hash browns around, if you ask us! Simple to make and so satisfying to eat, they are a great base for heaps of delicious and different brunch dishes. Make it your own with the toppings and accompaniments.

What you’ll need:

• 2 medium-sized white potatoes, peeled and grated
• Half a large white onion, finely diced
• 1 clove of garlic, finely diced
• 1 free-range, large egg
• 1.5 tbsp plain flour
• 1/2 tsp ground white pepper and 1/2 tsp freshly-ground black pepper
• 1 tsp fine salt
• Butter and oil, for frying

1. Grate the potatoes into a clean tea towel and wring out the excess moisture.

2. Add the grated raw potato to a mixing bowl with the flour, seasoning, egg, onion and garlic. Mix thoroughly to combine.

3. Heat a tbsp of oil and a tbsp of butter in a large frying pan over a medium heat. When bubbling, add a heaped tbsp or dessertspoon-size of the mixture to the pan. Cook two or four depending on size of your pan, but don’t crowd it.

4. Allow 5-7 minutes on a medium heat each side – you want each side to go a golden brown colour, lightly crisp and have the hash brown cooked all the way through.

5. Remove with a spatula on to a plate with kitchen paper to absorb any excess oil.

6. Serve with a fried egg, crispy streaky bacon, roast tomatoes and a little relish.

Prepping brunch at home? You’ll find a massive range of fresh ingredients at your local Lidl store.