Free From Beer for Brunch and a recipe for Red Flannel Hash.

2019-03-15T13:20:03+00:0015th March 2019|

When I moved to the U.K, in the early 1990s, The Sunday Roast was a major event. It was typically washed down with several pints of beer, often between the hours of 12 and 2.30. Twenty-five years later and it’s all about brunch. North American and Antipodean influences have bought us flat whites and the beloved avocado toast, along with a myriad of innovative and eclectic brunch dishes. Brunch now is an all day performance, and it doesn't just take place just on a Sunday. Traditionally, brunch dishes have been paired with Mimosas, Bloody Marys or Bellinis, but beer and brunch pairings are just as good, if not better. A light, citrus-flavoured wheat beer is a perfect match for the sweetness of pancakes or French toast. Multi-flavoured, salty breakfast sandwiches and hashes are well complimented by the subtle hoppy flavours of an I.P.A. The variety of tastes in a Full English are a perfect match for milder pilsners. Red Flannel Hash is a traditional brunch dish from the American East Coast, named after the colours in a red flannel shirt. It consists of a hash of leftovers from a salt beef dinner, which is then fried with beets. The addition Read more

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