Weekend brunch

In an extract from Mediterranea: Life-perfected Recipes from Grandmothers of the Mediterranean, Anastasia Miari shares a time-honoured recipe for flavour-filled eggs from Turkey

Translated as ‘rancher’s eggs’, this is a simple breakfast traditionally eaten by farmers in the Mexican countryside

In an extract from Lugma: Abundant Dishes And Stories From My Middle East, Noor Murad offers a warming and moreish recipe for Arabic Baked Beans.

This American pancake recipe makes easy, fluffy buttermilk pancakes served with spicy cinnamon summer berries and a dollop of clotted cream.

An easy pancake recipe from Blanche Vaughan's recipe book Egg: The Very Best Recipes Inspired by the Simple Egg. Good pancakes are best served simply – just add a squeeze of fresh lemon juice and a sprinkle of caster sugar

A scrambled egg recipe that will ensure they are perfect every time, from Masterchef finalist Tim Anderson.

This breakfast is a popular and refreshing option at Battersea Power Station's tasha restaurant 

Kick off your Christmas feast with this sophisticated starter

You don't have to be a whizz in the kitchen to rustle up these yummy blueberry muffins.

Yiayiya Despina says that the women in her Greek village call this ‘the lazy man’s dish’, on account of how easy it is to whip up.  

Poached eggs sit on a bed of thick, creamy, garlicky yoghurt before being drizzled with warm chilli butter 

Twice-cooked purple sprouting broccoli with chorizo in recipes. An exciting new way to enjoy broccoli, the perfect topping for sourdough bread. The ultimate open sandwich, served on sourdough toast.

Up your weekend breakfast with Claire Thomson's recipe that puts tomatoes at the fore

Brioche buns make a great on-the-go breakfast and this brioche recipe is topped with peaches for a juicy surprise.

Diana Henry's salmon tartare recipe with avocado on rye bread, a spin on avocado on toast, that tastes great with sour cream and a spoonful of keta.

How to make kedgeree, by our food editor Blanche Vaughan. "I know kedgeree is traditionally eaten at breakfast, but I like to increase the chilli and serve this for an easy supper or light lunch. The purée of split peas coats the rice and keeps the mixture saucy – more like a dhal."

Start your weekend with a sweet and salty slick of ricotta and jam on toast

An fiery way to start your weekend morning, courtesy of chef Thomasina Miers

Not quite cake, not quite cookie – these gooey little pastry rolls are a perfect sweet hit, a midday pick-me-up or afternoon lift, and proof that good things come in small packages.