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.
