SUNDAY BRUNCH

Butternut pancakes with sage brown butter (PICTURED; RECIPE P125)

Fried eggs with seeni sambol, coconut and turmeric (RECIPE P107)

Choc-cross buns (RECIPE P95)

Pour full-flavoured fizz with this brunch: a cloudy, naturally fermented prosecco col fondo, perhaps, or pink pinot pet-nat.

You could have some fun with the choc-cross buns, too: try the foaming purple goodness of a sparkling shiraz (or a glass of vintage port if you can manage to get an afternoon nap in later on).