Brunch at the TikTok chef’s house is always a celebration – think close friends and catchups, cocktails and iced coffee – and a feast to be devoured

For me, brunch is a special occasion sort of thing; a treat usually saved for weekends or birthdays – although nowadays finding a spot when everyone is free is difficult, so when we do, it calls for a celebration. I love looking forward to the end of the week when I can cook for my closest friends and we can catch up on our lives.

I don’t want to be waking up too early on the weekend, so this recipe is relatively quick and you can even prep the parathas the night before. After they’re rolled up, place each one between two sheets of baking paper and then freeze until you are ready to use – they can be cooked straight from frozen too.

It is vital for me that pretty much everything can be cooked and prepared before my guests arrive, so I can maximise the time I have with my friends. A few usually come a little earlier to help me with the prep; they’ll be in charge of the chopping, choosing the music and maybe throwing together a mimosa or two. Bribing your friends with mimosas is key to getting them here in advance.

Whenever I cook this dish for a group of people, I like to have lots of different toppings, so everyone can make their own, depending on their mood that day.

I always opt for a savoury brunch, but some of my friends like a sweeter treat, so sometimes I grab a mix of frozen pastries that I can throw into the oven and serve with a few jams and maybe some clotted cream to make sure everyone’s happy.

For drinks, it’s usually a mix of mimosas – I’ve recently loved combining M&S Spanish blood orange juice with prosecco – then some iced coffees and teas. If you have time the night before, fill up a big jug with coffee grounds (50g for 400ml of water), don’t mix and let this steep overnight and – voila – you’ve got some cold brew! Serve over ice with milk, or condensed milk, sort of Vietnamese coffee vibes for some extra richness and sweetness in the early morning.

Right before your friends come over, set the table and bring out the drinks. Poach the eggs at the very last moment – a few of my friends are always at least 15 mins late, so keep tardiness in mind when planning.

This recipe is an Indian twist on a classic eggs benedict. Growing up, we always had eggs and paratha as our Sunday brunch, with pickled mango and piping hot cups of chai. Crispy parathas with jammy bacon and egg are something really special, I’ll tell you that now. And if you don’t feel like pickling your own chillies you can replace them with pre-bought pickled red onions.

Prep 45 min Cook 30 min Serves 4

250g plain flour, plus extra for sprinkling 150ml warm water 1 tsp cumin seeds 1 tsp salt 1 tbsp vegetable oil, plus extra for drizzling and frying

For the chilli curry hollandaise

3 egg yolks 1 tbsp lemon juice 150g butter 1 tsp chilli powder 1 tsp curry powder 2 cloves of garlic 2 tbsp vegetable oil

For the mango chutney bacon

3 tbsp mango chutney 8 slices of M&S Collection British Outdoor Bred Bacon

For the pickled red chilli

4 red chillies, thinly sliced 100ml apple cider vinegar 2 tbsp white sugar ½ tbsp whole black peppercorns 100ml water

4 eggs, poached 4 tbsp crispy onions, shop bought Small handful fresh coriander, finely chopped 2 avocados, peeled and thinly sliced

If you can, make the pickled red chillies in advance (or use pickled red onions instead). Heat the vinegar, sugar, black pepper and water in a pan until bubbling. Remove from the head and then add the sliced chillies. Once the mixture is cool to the touch, about one hour, transfer to a clean glass jar. Allow this to pickle for as long as you can, preferably overnight.

To make the cumin parathas, combine the flour, warm water, cumin and salt. Knead to form a sticky dough, add the vegetable oil and knead until soft. Cover and let rest for 15 minutes. Divide the dough into four and roll out each piece until it’s as thin as possible. For each one, drizzle over one teaspoon of oil and then sprinkle with one teaspoon of flour. Roll up the dough to make a sausage and then wind this like a snail. Fry each paratha on a medium to high heat in one tablespoon of vegetable oil for three minutes on either side until very crispy.

Now it’s time to whizz up the chilli curry hollandaise. Grate the garlic into a small bowl and add the chilli powder and curry powder. Mix in the vegetable oil and microwave for 45 seconds on high until bubbling. Set aside. Melt the butter in the microwave and allow to cool slightly. Using a blender, mix the egg yolks and lemon juice until frothy, then, with the blender still turning, slowly drizzle in the melted butter to create a thick sauce. Mix in the curried oil and salt to taste. If you find your hollandaise isn’t coming together, continue blending and drizzle in some vegetable oil until it becomes thick and glossy.

Just before you are ready to eat, cook the bacon. Brush each slice with chutney, and cook under a hot grill for 8-10 minutes. When the bacon is half cooked, it’s time to poach your eggs.

Now you are ready to serve – put the parathas in the centre of the table with platters of bacon and eggs. Have dishes of the hollandaise, avocado, coriander, pickled red chillies and crispy onions on the side.

Find all the ingredients for a brilliant brunch at your local M&S foodhall

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