Brunch

Late breakfast, early lunch?

The Americans invented the concept of brunch and its place in fashionable society was cemented in the 1930s, when groups of city dwellers would throw weekend parties and enjoy a leisurely breakfast-cum-lunch, or would meet for a gossip over brunch at chic hotels. Channel the in-crowd from the comfort of your own home this weekend - get together with family and friends and indulge in this king among meals.

British brunch

Forget what you think you know - there’s more to a British brunch than bacon sarnies. Serve a buffet-style brunch that twists all the essentials of the fry-up into dazzling new dishes. Make sure you cook the eggs at the very last minute so they arrive at the table just right. For added chutzpah, make your own crumpets, or knock up some homemade tomato ketchup. There’ll be enough left over for lazy weekends to come.

Britain’s culinary fame reaches far beyond fried food though. Celebrate all that’s British, from roast beef and searing horseradish sauce to locally sourced seafood to Bramley apples. Or put together a traditional Ploughman’s using regional cheeses, bread from the bakery and right royal condiments.

For a lighter start to the weekend, serve a fruit platter with bowls of natural yoghurt and clear honey. If you’re on the go, don’t miss out - blend these ingredients into a scrumptious smoothie and take it with you.

Late breakfast

• Scrambled eggs with smoked salmon and brioche by Delia Smith from Delia Smith
• Spicy sausage patties with sweet peppers by Paul Rankin from Saturday Kitchen
• Oatcakes by James Martin from Saturday Kitchen
• Herrings in oatmeal with bacon by Rick Stein from Fruits of the Sea
• Fresh crumpets with fried duck egg, mushrooms and pancetta by Marcus Wareing from Saturday Kitchen
• Devilled kidneys by John Hurt from Taste of My Life
• Grilled ginger grapefruit by Jo' Pratt from Nation's Favourite Food
• Creamy scrambled egg on herby buttered muffins by Jo' Pratt from Nation's Favourite Food
• Potato rösti with black pudding and apple by James Martin from Saturday Kitchen

Early lunch

• Seared sliced beef salad with rocket and horseradish dressing by Ed Baines from Saturday Kitchen
• Mini smoked salmon and dill cakes by Jo’ Pratt from Nation’s Favourite Food
• Tian of Bracadale crab and cucumber salsa by Shirley Spear from Saturday Kitchen
• Crab fishcakes with garlic mayo by Paul Rankin from Saturday Kitchen
• Pork and Bramley apple sausage roll by Bramley Apple Info Service
• Grilled mackerel with potato and onion mustard by Mike Robinson from Saturday Kitchen

Greek brunch

The Greeks are masters at serving family food en masse, which makes these sunny dishes ideal for a simple and satisfying brunch.

Start as you mean to go on and pile a bread board with hunks of olive bread, good quality olive oil for dipping and fat olives. Serve these snacks either to whet the appetite, or as an accompaniment to some grilled sardines, or with Antony Worrall Thompson’s Baked herby tomatoes.

Make mini spanakopita and experiment with different fillings, such as cooked minced lamb and aubergine with chopped anchovies or feta and mint with cherry tomatoes. Alternatively, serve portions of vegetable moussaka alongside Simon Rimmer's Warm Greek salad - griddle ripe tomatoes and courgettes, then serve with feta and parsley pesto.

For the sweet-toothed, supply a bowl of thick Greek-style yoghurt and plenty of runny honey. If figs are in season, so much the better - bake them in the oven and stir the flesh into the yoghurt, or eat them straight from the skins.

• Baked herby tomatoes by Antony Worrall Thompson from Saturday Brunch
• Calamari by Antony Worrall Thompson from Saturday Brunch
• Warm Greek salad with parsley pesto by Simon Rimmer from Something for the Weekend
• Spanakopita by Antony Worrall Thompson from Saturday Brunch
• Dolmades by Simon Rimmer from Something for the Weekend
• Veggie moussaka by Simon Rimmer from Something for the Weekend
• Goats' cheese and fig cake by Simon Rimmer from Something for the Weekend

American brunch

An American brunch, neither breakfast nor lunch, is a deliciously moreish mixture of sweet and savoury bites. Try the cinnamon toast with cream cheese, mashed banana and honey, or chocolate spread - it's delicious with all three.

Quintessentially American pancakes are also fantastically versatile. Make them plain and serve with hash browns, poached eggs and fried field mushrooms. Alternatively, add berries to the batter mixture and top with seasonal fruit, maple syrup, ice cream - or all of the above. Allow the batter mixture to rest in the fridge for at least 10-15 minutes, then make your pancakes as large or small as your frying pan allows. Keep them warm by stacking them in the oven, each pancake separated from the next by a layer of greaseproof paper.

To recreate a diner experience, fill Antony Worrall Thompson’s Crispy potato skins with homemade slaw or guacamole and serve alongside a Portobello burger. Make sure you have a pot of coffee on the go at all times for refills - and enough room for dessert.

• Fluffy American pancakes by Louisa Carter
• Deep-fried onion rings by Antony Worrall Thompson from Saturday Brunch
• Hash browns
• Eggs Benedict by Antony Worrall Thompson from Saturday Kitchen
• Californian guacamole by Antony Worrall Thompson from Saturday Kitchen
• Cornbread by Neneh Cherry and Andi Oliver from Neneh and Andi: Dish It Up
• Grilled corn and sweet pepper salad with champagne vinaigrette by Ashbell McElveen from Veg Talk
• Coleslaw by Richard Ehrlich from Veg Talk
• Cinnamon toast by James Martin from Housecall
• Crispy potato skins by Antony Worrall Thompson from Saturday Brunch
• Instant Portobello burger by Alastair Hendy from Veg Talk
• Waldorf salad with celeriac by Patrick Williams from Planet Christmas
• Chocolate chip cookies by Antony Worrall Thompson from Saturday Brunch
• Pumpkin pie by Antony Worrall Thompson from Saturday Kitchen
• Triple chocolate brownies by Antony Worrall Thompson from Saturday Brunch
• American baked cheesecake by James Martin from Housecall

South-east Asian brunch

Delicate finger food is perfect for bridging the divide between breakfast and lunch. What’s more, subtly spiced dishes make for an invigorating wake-up call.

Start your Thai-style brunch with small bowls of Tom Yum soup to cleanse the palate and line the stomach. Crush garlic, lemongrass stalks, lime leaves, ginger, fresh coriander, chillies, shallots and palm sugar to a paste. Fry the paste, then add coconut milk and stock and simmer for ten minutes. Add finely sliced vegetables such as mushrooms, red peppers and spring onions, then sprinkle with chopped peanuts or lime zest. Serve with tapas-style snacks, such as Simon Rimmer’s rice paper rolls or vegetable satay.

Serve a selection of creamy curries and spicy salads in large bowls so your family and friends can mix and match as much or as little as they want. Provide plates of washed Baby Gem lettuce leaves or similar crisp lettuce leaves alongside the salads. Wrap portions of salad in the lettuce leaves or use the leaves as makeshift spoons.

To finish off your brunch in style, serve sweet sparkling wine and pop a lychee into the bottom of each champagne flute for a glass of bubbly with an Asian twist.

• Aubergine tofu satay from The Vegetarian Society
• Balinese black-eye bean salad from Vegan Society
• Oriental vegetable kebabs with peanut dressing from The Vegetarian Society
• Tomato and onion sambal by Lee Cox from Masterchef
• Rice noodle salad with lemon tofu by Silvana Franco
• Malaysian-spiced noodles with tofu by Simon Rimmer from Something for the Weekend
• Vietnamese-style rice paper rolls with dipping sauce by Simon Rimmer from Something for the Weekend
• Thai curry with homemade chapattis by Mike Robinson from Saturday Kitchen
• Glazed pak choi with crispy shallots by Paul Rankin from Ready Steady Cook

You can search for more recipes in the BBC Food recipe finder.