Lazy morning buffet

Offer a mix of savoury and sweet, served buffet-style. Kick-start the celebrations with Quartz Reef Methode Traditionnelle Brut.

 Bok Choy with Hot Smoked Salmon 

Trim the ends off the bok choy stems and place in a bowl.

Cover with boiling water for 30 seconds to soften. 

Place a bite-sized chunk of salmon into the curve of the stalk, then roll and wrap the leaf around it to make a parcel. 

Add a splash of lime or lemon juice, a sprinkle of seasoning and they are ready to eat!

We used The Fresh Grower Bok Choy and served with Delmaine Mango & Lime Chutney. 

Overnight Cinnamon Buns

Boil 2 cups water and 3/4 cup sugar together for 5 minutes.

Remove from heat and stir in 200g butter and 1 tsp salt. Cool until lukewarm.

Dissolve 11/2 tsp Surebake yeast and 1 tsp sugar in 2 tbsp of warm water, then add to the mixture with 2 beaten eggs, 1 tbsp cinnamon and 71/2 cups flour, or enough to make a firm dough.

Cover with a tea towel and leave in a warm place for several hours to double in size. Punch down, shape into buns and place on a lightly floured baking tray.

Cover and leave overnight in a warm place. Next day, bake for 15 minutes at 180°C.

Brush with melted butter and cinnamon to serve.

Breakfast Sausages 

We served Moreish Breakfast Sausages, gently fried.

Potato Rostis with Bacon

Par-cook peeled potatoes for about 6 minutes, or until reasonably firm. Allow to cool completely, then grate using your finest grater.

Season generously, add a little beaten egg, and squeeze together in your hands to form patties.

Wrap tightly with bacon before placing under a moderate grill.

We used free-range Moreish Bacon, served with rich, fruity Delmaine Plum & Coriander Chutney.  

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