Let’s do brunch

Chef Simon Rimmer, host of BBC Two's Something For The Weekend, hails brunches as "the ultimate solution to the hangover from hell, a great meal for when you're entertaining someone special or have the family coming over - and so much more chilled and relaxing than throwing a dinner party."

He's such a fan that he and fellow presenter Tim Lovejoy - whom Simon taught to cook during the TV series - have collected their top 60 recipes into a new book, Lazy Brunch.

Simon says: "One of the best things about Something For The Weekend is how much feedback I get from the public on the recipes. It seems lazy brunch is what people need on their days off - and all they need are simple recipes that motivate them to get into the kitchen to start cooking and make something to fill them up and feel good."

The book has down-to-earth practical sections, which could inspire blokes to start cooking or improve their skills. Dishes are designed to suit different occasions, like Beers with the Boys, or the more intimate Treating Your Girlfriend, as well as Food to Share and Dishes to Impress.

There are also recipes for family occasions in a section called Having the Olds Round for Brunch.

The programme's most successful recipe is included - Scotch Eggs - as well as a mouth-watering variety of others, such as American Pancakes with Bacon, Prawn Dim Sum, Chicken Kiev or a Coronation Chicken Salad.

Simon says: "All the recipes are straightforward and tasty. There's no fancy techniques, just good, honest food. And for those who are familiar with cooking, there are some new recipe ideas to try out which could dazzle diners."

So when breakfast isn't enough, but it's too early for lunch why not cook up a couple of treats?

Simon suggests his recipe for New York Smoked Salmon Hash as "the perfect Sunday Brunch - gorgeous smoked salmon with spuds and lots of other goodies - it's impossible not to have seconds", or try the spicy Breakfast Burritos.

u Lazy Brunch by Tim Lovejoy and Simon Rimmer, is published by Quadrille, priced £14.99.

New York Smoked Salmon Hash - Serves 2

For the smoked salmon hash:

300g new potatoes

30g unsalted butter

small onion, finely sliced

1tbsp chopped dill

1tsp capers

75-100g smoked salmon, finely sliced

Salt and freshly ground black pepper

4 rashers good quality, dry-cured smoked back bacon

2 free-range eggs

For the dressing:

tbsp Dijon mustard

25ml white wine vinegar

Juice of a lemon

100ml extra virgin olive oil

Salt and freshly ground black pepper

Cook the potatoes in a large pan of cold salted water for 10-12 minutes until tender. Drain.

Meanwhile, melt the butter in a large frying pan over a medium heat. Fry the onion for 4-5 minutes, until soft.

Add the spuds to the onions and fry until they begin to soften and break down.

Add the dill, capers and smoked salmon and season well with the salt and pepper. Stir to combine and cook until the salmon has turned pale pink.

Preheat the grill, then grill the bacon until crispy.

Heat a pan of water over a medium heat. Reduce the heat to low and gently break an egg into the water. Cook for five minutes, or until the white is firm.

Carefully remove the egg with a slotted spoon, set aside and cover to keep warm while you poach the remaining egg.

Divide the potato mixture between two plates.

Place two rashers of bacon alongside and a poached egg on top of the potato. Top with a little of the dressing.

For the dressing: Place the mustard, vinegar, oil and lemon juice in a bowl and season with salt and pepper. Whisk together to form a smooth vinaigrette. (If you don't use it all, this dressing keeps well in a screw-top jar in the fridge).

Serve the salmon hash with a little black pepper on top.

Breakfast Burritos - Serves 4

Simon says: "Feel free to add bacon, sausages, mushrooms or even black pudding to this -just don't forget the Hot Pepper sauce."

2 red peppers, quartered, seeded

4 free-range eggs

4tbsp milk

Salt and freshly ground black pepper

1tbsp butter

6 pepperdew peppers, finely chopped

Handful baby spinach

1tbsp olive oil

Squeeze of lemon juice

4 soft corn or flour tortillas

75g mature Cheddar, grated

Jamaican Hot Pepper Sauce

Preheat oven to 200C/400F/Gas mark 6. Cook the red peppers for about 15 minutes, until they have softened.

Meanwhile, place eggs and milk in a bowl. Season with salt and pepper and whisk together until combined.

In a non-stick frying pan melt the butter. When it begins to foam add the egg mixture. Without stirring, cook the eggs until they are just beginning to set. When they have set, push the egg gently towards the centre of the pan with a spatula.

Continue to do this until the egg mixture has set, then flip the mixture over and remove from the heat.

Remove peppers from oven and place in a polythene bag for a few minutes to soften the skins.

Place pepperdew peppers and spinach in a bowl and mix together well with the oil, lemon juice, 1-2 tablespoons Hot Pepper Sauce and a little salt and pepper.

Peel and chop roasted peppers and add to spinach mix. Warm tortillas according to packet instructions.

Place a warmed tortilla on each plate. Line the edge of each tortilla with some cheese and top with the spinach and pepper mixture. Add a couple of spoonfuls of the eggs and roll up the tortilla tightly.

Tip: If you find scrambled eggs are cooking too quickly, remove pan from heat and move eggs into the centre of the pan, so they cook from the outside in.