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The magic of brunch is that you can eat more or less whatever you like.
Perhaps that’s why (or because?) brunch was born in America.
But it’s interesting how big it’s got over here in the last few years.
No doubt ably assisted by our unique ability to fuse almost anything with ridiculously heavy drinking, the British ‘bottomless brunch’ is now very much a thing in its own right.
Fuelled by vats and vats of prosecco, we seem to have liberated ourselves from believing that certain foods have to be eaten at a certain time of day.
And hurrah for that. Because it was all nonsense.
Which is why I'm so taken with Rosie's recipe for grilled langoustines with garlic and parsley butter. What a perfect way to start a leisurely Sunday.
Just make sure the langos are creel caught, like Ian’s. Brunch might be bottomless, but the seabed sure ain’t….
Nick
PS – remember that Ian’s langoustines come cooked and ready to eat, so they’ll need even less time under the grill. Or you can just warm them gently by dowsing them with that sumptuous melted garlic and parsley butter….😋
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