Valentine’s Day brunch to woo them with
Want to whip up something tasty for the one you love? Let us help
Make it a three-course brunch date this 14 February with these quick, delicious and easy to make recipes from our friends at Waitrose. Staying in has never tasted so good.
Chive cream cheese & smoked salmon bagels
Ingredients
2 poppy seed bagels, halved
½ x 20g pack chives, chopped
100g full fat soft cheese
100g smoked salmon (we used Leap Wild Smoked Sockeye Salmon)
4 French breakfast radishes, thinly sliced
¼ cucumber, thinly cut into 8 slices
3 stems dill, fronds picked
Method
- Preheat the grill or use a toaster to warm the bagels quickly. They shouldn’t colour, just heat until nicely crisp.
- Mix the chives with the soft cheese and a pinch of freshly ground black pepper and salt. Smear on both cut sides of the bagels.
- Top the bottoms of the bagels with curls of smoked salmon, the radishes, cucumber and dill fronds. Close with the bagel lids and serve warm, in bed, immediately.
Heart-shaped breakfast oat bar
Ingredients
For the dry mix
A little oil, for greasing
125g porridge oats
30g almonds, flaked or roughly chopped
20g desiccated coconut
40g dried mango, diced into cubes
¼ tsp ground ginger
For the binding
50g maple syrup (or honey, if you prefer)
50g coconut oil
60g golden caster sugar
For decoration (optional)
25g Cooks’ Ingredients Belgian White Chocolate, chopped
Method
- Preheat the oven to 190ºC, gas mark 5. Grease and line a 20cm round sandwich tin with baking parchment. If you like, make a heart-shape space in the tin using kitchen foil. Mix all the dry ingredients together in a bowl. Place all the binding ingredients in a small pan and bring to a boil.
- Add the dry mix to the small pan and mix well to combine. Transfer to the lined tin, press the mixture down with the back of a spoon to compress, then bake for 25 minutes until golden.
- Cool for a few minutes, then pop it out from the tin and foil heart shape, if used, so it doesn’t stick. Cool completely.
- To decorate, melt the chocolate in a heatproof bowl, either in short bursts in the microwave or over a pan of barely simmering water. Stir until smooth, then pipe or drizzle your message on top and leave to set.
Blood orange mimosa
Ingredients
160ml No.1 Sicilian Blood Orange Juice
2 tbsp Campari
Few drops orange blossom water
320ml Champagne or Prosecco
Method
- Make sure everything is very cold. Divide the orange juice between two wine glasses or flutes, top each with 1 tbsp Campari, add a few drops of orange blossom water, then top up with the bubbly. Serve immediately.
