Having a long brunch at home is one of the best things about Sundays. Put on a pot of coffee, play whatever music you want, and have a lazy feast. Brunch is also one of my favourite ways to feed a crowd without too much stress. Having a few bits and pieces on the go and keeping them warm in the oven is an easy way to manage timing. I'll often fry some mushrooms and keep them warm, alongside grilling bacon in the oven. Halloumi is pretty quick to fry on the stove top, and scrambled eggs are an easy way to do all the eggs at once. And usually I ask someone to do toast duty.
These tomatoes are great as you can put them in the oven and pretty much forget about them. I sometimes do tomatoes on toast by cooking them gently in a frying pan, but again, putting them in the oven is a good way to manage timing when feeding a crowd. They'd also make a good base for dinner if you wanted to add a bit of chilli, and serve with parmesan or feta and pasta or crusty bread. Even though tomatoes are in their prime in summer, you can still get some good varieties year-round that ripen up nicely at home.
Corn fritters are one of my all-time favourite brunch dishes, although I have very fond memories of my mum's perfect corn fritters being a quick dinner when I was a child. These ones I've added a few things, and they're always good with a dollop of something on the side and crispy bacon if you're feeling game.
Corn fritters
