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Want to recreate brunch dishes that have been regularly proclaimed as the best in London? This is the book for you. Largely inspired by chef Tasos Gaitanos' Cretan and Cypriot heritage, Brother Marcus share the acclaimed restaurant's brunch classics, and throw in a few surprises. Arguably the best meal at any time of day!
from the publisher
Brunch at Brother Marcus is a weekend institution in London, and here in their first book you can find out why. Tas and Alex take the flavours of the Eastern Med to make dishes worth getting out of bed for, from simple favourites like Menemen - a spicy scrambled eggs made with peppers and tomatoes - to the sublime: think Pulled Lamb Flatbreads or Rosti with Fried Chicken and Eggs.
Brunch with Brother Marcus also features recipes to make your own yoghurt, pickles, salt beef and breads as well as a drinks chapter that delivers both smoothies and fortifying cocktails such as the Brother Mary, or the alcohol-free Pomegranate Ginger Beer (sure to put a skip in your step). And there are sweets too, including traditional Baklavad
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