Jamie Oliver’s perfect brunch

Few things are as joyful as sitting down to brunch. Now, brunch is getting the cookbook treatment. Some of the biggest chefs, including Yotam Ottolenghi, Jamie Oliver, and Angela Hartnett, have contributed their favourite recipes to the new cookbook Brunch In London. vIf you’re keen to get in on the brunch action, why not try Jamie Oliver’s perfect recipe...

AVOCADO & JALAPENO HASH BROWN WITH POACHED EGGS Ingredients:

(Serves 4)

250 ripe cherry tomatoes on the vine 2tbsp olive oil 800g Maris Piper potatoes 4 spring onions 2 fresh jalapenos 1 ripe avocado 20g Parmesan 4 large eggs 4 coriander sprigs 1 lime

Sea salt and ground black pepper

Method:

1. Preheat the oven to 190°C (170°C fan/375°F/gas mark 5).

2. Place the tomatoes on a baking tray, drizzle with one tablespoon of olive oil, season with salt and pepper, then roast for 30 minutes.

3. Meanwhile, scrub and coarsely grate the potatoes, then squeeze dry in a clean tea towel. Roughly slice the spring onions and jalapenos, then finely slice the avocado.

4. Place a large non-stick ovenproof frying pan over a medium heat. Add the potatoes, spring onions, jalapenos, avocado and remaining tablespoon of oil, mix together and cook for five minutes, stirring occasionally. Finely grate in half the Parmesan and season with salt and pepper, then pat and flatten. Cook for 10 minutes, or until golden and crisp on the bottom, then transfer to the oven for a final 10 minutes.

5. Meanwhile, poach the eggs to your liking. Turn the hash brown out onto a board (soft and crispy), then grate over the remaining Parmesan. Slice and divide the hash brown between plates, top with the tomatoes and poached eggs, then tear over the coriander leaves. Slice the lime into wedges and serve.

Brunch In London Cookbook, out now priced £34.95.