Super brunch recipes

Create your own super brunch using our professional-grade cookware range, M&S chef and these four tasty and nutritious recipe ideas from food blogger Tina Jui

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Spiced poached pears on Greek yoghurt with figs, granola & salted caramel drizzle

Ingredients
Serves 4

1.5 litres water
400 grams sugar
2 vanilla pods, sliced in half lengthwise
1 cinnamon stick
1 knob of ginger
8 whole cloves
10 cardamom pods, lightly crushed with a rolling pin
4 pears, peeled with the stem left on
4 figs, washed and quartered
500 grams M&S Greek style yoghurt unsweetened
M&S 3 seed and oat granola, for topping
M&S salted caramel sauce, for topping

Method
1. In a medium sized pot, add in the water, sugar, vanilla pod, cinnamon, ginger, cloves, and cardamom. Heat on medium-high heat until almost boiling, stirring occasionally.
2. Turn the heat down to low, and add in the pears. Simmer, uncovered, for 30 minutes. Remove from heat and allow to cool. Remove the pears using a slotted spoon. Slice the poached pears and discard the core.
3. Evenly divide the M&S Greek style yoghurt into four bowls. Top each bowl with the sliced poached pears, figs and a handful of M&S 3 seed and oat granola. Finish with a drizzle of warmed M&S salted caramel sauce. Serve immediately.

Heuvos Rancheros Mexican Baked Eggs

Ingredients
Serves 4

Oil, for cooking
200 grams smoked lardons
200 grams tomatoes, roughly chopped
2 cloves of garlic, peeled and minced
2 tablespoons M&S ancho chili paste
1 can M&S mixed beans, drained
4 eggs
8 M&S soft tacos
1 jar of M&S Smokey chipotle salsa
1 avocado, peeled, pitted and sliced, for topping
Grated cheddar cheese, for topping
1 bunch of coriander, for topping

Method
1. Preheat an oven to 190°C.
2. In a medium frying pan, heat a tablespoon of oil over medium heat. Add in the lardons, stirring frequently until they're starting to brown and most of the fat has rendered. Add in the tomatoes, garlic and M&S chipotle chili paste, stirring frequently until the tomatoes start to soften (about 5 minutes). Stir in the M&S mixed beans and remove from heat. Using a spatula, make 4 wells on top, and crack an egg into each.
3. Place the frying pan in the top 1/2 of the oven, and bake for 10-12 minutes, until the egg whites are set but the yolk is still runny. Remove from the oven. Evenly divide the baked eggs on top of the soft tacos. Top each taco with M&S Smokey chipotle salsa, avocado, grated cheese and coriander. Serve immediately.

Kale and Bacon Salad with Toasted Walnuts

Ingredients
Serves 4 small portions

45 m/ extra virgin olive oil
1 1/2 lemons, juiced
1 teaspoon sea salt
1/2 teaspoon coarse ground black pepper
1 bunch (200 grams) Cavolo Nero (black kale), washed, roughly chopped and with thick stems removed
200 grams smoked lardons
120 grams walnuts, roughly chopped
60 grams grated parmesan
40 grams dried cranberries

Method
1. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
2. Pour the dressing over the kale leaves. Using your fingers, rub the dressing into the kale leaves, making sure to work each one. Cover and set aside for at least 30 minutes to allow the olive oil and lemon juice to soften the kale.
3. When you are ready to serve, heat a tablespoon of cooking oil in a small frying pan on medium heat. Add in the lardons, stirring frequently until they're start to brown and most of the fat has rendered. Remove the cooked lardons, leaving the grease in the pan. Add in the walnuts, stirring frequently until lightly toasted (about 3-5 minutes).
4. Pour the hot bacon and walnut mixture over the kale salad and toss. Add in the cranberries and parmesan cheese. Serve immediately.

Autumn Bircher Muesli with Ginger, Apples and Poppy Seeds

Ingredients
Serves 4

180 grams jumbo rolled oats
350 ml pressed apple juice
1/2 teaspoon ground cinnamon
1/2 tablespoon poppy seeds, plus extra for topping
1 red apple, grated
1 small knob of ginger, grated
150 grams M&S Greek style yoghurt unsweetened
Pumpkin seeds, for topping
Honey, for topping

Method
1. In a medium bowl, mix together the oats, pressed apple juice, ground cinnamon and poppy seeds. Cover and set in the refrigerator to soak overnight.
2. The next morning, grate the apple and ginger. Stir the grated apple and grated ginger into the soaked oats.
3. Evenly divide into four bowls. Add a generous dollop of M&S Greek style yoghurt on top of each bowl, and stir through. Top with pumpkin seeds, poppy seeds and a drizzle of honey. Serve immediately.
4. Notes: The soaked oats can be stored in the refrigerator for up to three days. When you are ready to serve, mix in the grated apples, ginger, M&S Greek style yoghurt and toppings.