Weekend

Take time to rustle up this one-pan wonder of rich tomatoes, spices and creamy eggs, then grab some crusty bread to dip into it.

A new take on the breakfast classic

Part cornbread, part soda bread, this super-easy sweetcorn loaf, studded with feta and chives, is a really versatile addition to your kitchen. Cut into chunky slices and pop into packed lunch boxes, serve alongside bowls of soup for a filling lunch, or toast and slather with bacon butter for the perfect lazy brunch

We’ve elevated the humble fritter by adding shredded ham hock and spring onions to the mix. Served with a mustard mayo and topped with a perfectly poached egg, these make a delicious weekend brunch

‘These buns have been on the menu since we launched our Cotswold bakeries and are really popular,' says chef Will. 'We use an enriched dough, which gives better flavour, richness, and a softer texture. Here’s the secret to the success of a good bun: we use a soaking syrup (or as the French call it, an imbibage). Your sponge or bun needs to drink! It’s a simple syrup consisting of equal quantities of sugar and water, brought to the boil and allowed to cool. It’s then flavoured with whatever suits the recipe best, usually alcohol or fruit juice; in the case of our cinnamon buns, some lovely zingy lemon juice!’

Wickedly indulgent Black Forest French toast that oozes with chocolate and is spiked with a generous splash of cherry brandy

A luxurious twist on an omelette Arnold Bennett, with juicy lobster replacing the traditional smoked haddock

A family-sized twist on classic rosti, served with Scandi-style toppings

Leftover croissants get a new lease of life in this rich, zesty crowd-pleaser