5 Brunch Recipes To Make This Week From Jamie Oliver, Simon Rimmer and More

By Astrid Carter | 7th October 2020

If you’re a fan of cosying up on a Sunday morning with Simon and Tim in front on Sunday Brunch, or wouldn’t even attempt a midweek meal without the help of Jamie Oliver, we’ve got five tasty brunch recipes from some of the nation’s favourite foodies for you to rustle up this weekend.

Up your breakfast in bed game with Jamie’s super easy, super green spinach pancakes. Filled with a zesty, spicy mix of tomatoes, chilli, avo and cottage cheese, they are both healthy and delicious. The perfect summer alternative to a hefty fry-up. If pancakes are more your bag, tuck into Simon Rimmer’s stack of blueberry treats. Top with a curious mix of blueberries and a poached egg – shouldn’t work but it does.

Jamie Oliver's Super Spinach Pancakes - Photography: David Loftus.
Photography: David Loftus

Jamie Oliver’s Super Spinach Pancakes 

Quick dinner or impressive weekend breakfast: the UK’s most recognisable chef, Jamie Olivier, shares his super spinach, super green and super delicious pancake recipe. Ready in true Jamie time, under 30 minutes.

Time: 25 minutes


  • 1 ripe avocado
  • 350g ripe mixed-colour cherry tomatoes
  • 100g baby spinach
  • 3 spring onions
  • ½ a bunch of fresh coriander (15g)
  • 1 lime
  • Extra virgin olive oil
  • 1 large free-range egg
  • 1 mug of self-raising flour
  • 1 mug of semi-skimmed milk
  • Olive oil
  • 300g cottage cheese
  • Hot chilli sauce


  1. Halve, de-stone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
  2. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat. 
  3. Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.

TIP: Instead of spinach you could use a mixture of soft herbs, such as parsley, mint, basil or tarragon – whatever you like.

Recipe credit: Veg by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2019 Veg). Photography: David Loftus.

Asma Khan’s Courgette Sabzi  

This simple Bengali dish is usually made from leftover vegetables – whatever you have to hand that are ripe and big enough to cut up – anything from carrots to courgettes or green beans. It’s a great way to use up veggies, get in your five-a-day and makes what you have got left in the fridge go a bit further.  

Asma Khan’s Courgette Sabzi  

Serves: 2 as a main course or 4 as an accompaniment

Time: 10 minutes


  • 2 tbsp vegetable oil 
  • 2 dried red chillis, broken in half 
  • 1⁄2 tsp nigella (black onion) seeds 
  • 400 g/14 oz courgettes (zucchini) cut into 1-cm/1⁄2-inch cubes 
  • 1⁄2 tsp ground turmeric 1⁄2 tsp salt


  1. In a deep pan or wok, heat the oil over a medium–high heat. Add the dried red chillis and nigella seeds to the pan. Immediately add the diced courgette to the pan and stir.
  2. Add the ground turmeric and salt to the pan and then cook, stirring, over a high heat for 2–3 minutes.
  3. It is important not to overcook the courgettes: they should still be crunchy and have a little ‘bite’ to them. The best way to check is to taste a piece: the courgette should be cooked all the way through, but not even close to becoming soft and woolly. Take the pan off the heat while the courgettes are still glossy and firm as they will continue to cook due to the residual heat from the pan.
  4. Before serving, taste to check the seasoning and adjust as necessary.

Simon Rimmer’s Blueberry & Cottage Cheese Pancakes

Simon Rimmer’s Blueberry & Cottage Cheese Pancakes

 Serves: 4

Time: 20 minutes


  • 200g self-raising flour
  • 50g caster sugar
  • 1tsp bicarb
  • 1 egg
  • 50g melted butter
  • 250ml milk
  • 125g cottage cheese
  • 225g blueberries
  • Zest 1 lemon
  • 15g unsalted butter
  • Serve with a poached egg


1. Mix the flour, bicarb and sugar together in a bowl.

2. In a separate bowl combine the egg, butter, milk, lemon and cheese, then add this to the flour mix.

3. Stir in the blueberries.

4. Lightly oil a frying pan and preheat over a medium heat. Spoon a small ladleful of the pancake batter into the pan and cook for one minute on each side, until golden.

5. Meanwhile, poach an egg per person in boiling water for 3-4 minutes.

6. Serve two pancakes per person, topped with one poached egg and a drizzle of maple syrup.

Andi Oliver’s Sweet Potato Coconut Farls

Upgrade your egg on toast with Andi Oliver’s Sweet Potato Coconut Farls. Equal parts sweet and savoury thanks to a delightful mix of coconut and onions and garlic, they’re the perfect base to which sit an oozy fried egg on top.

Andi Oliver - Sweet Patato Coconut Farls - Image credit: Tom Mattey
Andi Oliver - Image credit: Tom Mattey

Serves: approximately  2

Time: 20 minutes


  • 100g mashed sweet potato
  • 50g coconut flour
  • 50g wheat flour
  • 10g finely chopped spring onion tops & flat leaf parsley combined
  • 20ml roast garlic & roast onion purée
  • 40ml coconut milk
  • Cold water (approx. 30ml)


  1. Combine all the above ingredients except the water together in a bowl, splash in a little water at a time until the dough is lightly workable and will hold together. 
  2. Lightly dust a worktop with flour and roll or press out the dough into a rough circle. Take a cookie cutter and cut 7-8 circles out and put to one side.
  3. Take a little frying oil and gently warm in a non-stick or heavy bottom frying pan. Gently fry the farls until golden on each side. Remove and drain on kitchen roll on a plate. 
  4. Serve with a poached or fried egg.

Tim Lovejoy’s Smoked Mackerel

 Serves: 2

Time: 10 minutes


  • 2 Smoked Mackerel Fillets  
  • 2 Poached Eggs 
  • 100g Spinach Leaves 
  • Small Knob of Butter  
  • (Optional) Chili Flakes and Black Pepper to season  


  1. Take the smoked mackerel out of the fridge. Place each fillet on a plate and put to one side. 
  1. Wash your spinach, place in a bowl and leave to one side. 
  1. For the poached eggs, fill a shallow pan with water and place over a medium heat. Bring the water to a simmer. 
  1. Whilst the water is heating up, place a medium sized pan over a medium heat. Add a small knob of butter and then add the wet spinach. Use a spoon to pad the spinach down and mix with the melted butter. 
  1. Meanwhile, crack your eggs into the simmering water separately and cook for 2-3 minutes for a soft poached egg or for longer depending on individual preferences. 
  1. Once the spinach is wilted turn off the heat and place a spoonful onto each mackerel slice. 
  1. Once cooked, remove the eggs with a slotted spoon and drain any excess water. Then place an egg on top of each mackerel and spinach portion. 
  1. Season with chilli flakes and pepper to your own taste.

Get involved and host a Sunday Brunch fundraiser with your household for Stand Up To Cancer to help raise cash and bring the UK together to accelerate life-saving research.

Sign up and download a fundraising pack at su2c.org.uk/brunch

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