The 20 best brunch recipes: part 2

Observer Food Monthly chooses its favourite recipes for brunch – including steak and eggs, classic pancakes and congeePart 3 launches tomorrow morning20 best brunch recipes part 1At Balthazar, we use Angus Aberdeen grain-fed beef for this, and we cut the 300g steak from a small loin to ensure a consistent thickness of around 2cm. Before cooking, leave the steaks out of the fridge for about 15 minutes to bring them up to room temperature; this will help the cooking process. Continue reading