Rachel Allen’s summer brunch

In the first of her two-part summer brunch series, Rachel Allen turns the spotlight on savoury, using hero ingredients such as smoked salmon, eggs, chorizo and peas — and not an avocado in sight

Easy and tasty

“Peas make a great guacamole-style spread — lighter than the true avocado version but really refreshing”

They say the world is divided into two kinds of people — those who like savoury dishes in the morning, and those who prefer a touch of sweetness. I’m definitely in the former camp. For me, the more savoury, the better.

Give me Scandi-style pickled herrings or kippers on toast, and I’m one happy girl. Eggs cooked Mexican style with chilli and coriander, or a Middle Eastern brunch of assorted mezze are all my idea of food heaven.

I remember loving the creamed cod’s roe spread that my mum always had in the fridge — I’m still mildly addicted to the pure savoury saltiness of Swedish Kalles Kaviar, which comes in a bright-blue tube, featuring a boy with blond hair on the front (it’s available from Ikea and other places). Enjoyed with toasted rye bread and a boiled egg, it’s the perfect quick Scandi snack that I love in the morning.

Avocado is another brunch goodie, which works its creamy magic with everything from eggs on toast to smoked salmon — but I don’t think the world needs to see another ‘avo on toast’ photograph right now.

However, what might come as a pleasant surprise to you is that peas also make a great guacamole-style spread — lighter than the true avocado version but really refreshing and, dare I say, tastier. In this recipe, right, I’ve added some feta-type cheese crumbled over the top, which delivers a satisfyingly salty bite.

If you like a bit of sweetness in the morning, then come back next week for part two of my summer brunch special.