There are few things that more universally speak to our breakfast-loving souls than a perfectly cooked egg. Scrambled, poached, sunny-side up — you name it, we'll eat it. While we'll never argue with eating eggs for lunch or dinner, there's
Sweetcorn fritters with avocado, fried egg and mint chutney
Chetna Makan adds cumin and chilli to her sweetcorn fritters making them crunchy, spicy and incredibly moreish. Top them with a fried egg and mint chutney and you've got yourself a vegetarian brunch recipe fit for any occasion.
Potato and chorizo omelette with a kinda parsley salad