Recipes: Brunch tips perfect for a lazy Sunday afternoon

Something for the Weekend includes 60 recipes from the show's most popular feature Lazy Brunch.

They have made it possible to create the perfect late morning meal suited to whatever situation you find yourself in – whether you are slumped in front on the sofa with a hangover; expecting a visit from

mum and dad, or entertaining.

Simon and Tim also accompany each recipe with useful tips from the show.

Tomato and Anchovy Tarte Tatin

Apple Tarte Tatin is basically an upside-down caramelised apple tart, created by accident by the Tatin sisters. The technique can be used with savoury food too, like this tomato tart.

Serves six

30g unsalted butter

30g caster sugar

4 salted anchovies, rinsed, finely chopped

5 plum tomatoes, cut in half lengthways

salt and freshly ground pepper

2/3 of a 375g pack ready-rolled puff pastry (to fit over a 20cm-diameter ovenproof frying pan)

1 free-range egg, beaten

Cut the Tarte Tatin into wedges and serve with a handful of watercress

Preheat the oven to 200C/400F/gas mark 6. Melt the butter in a 20cm-diameter ovenproof frying pan until it begins to foam. Add the sugar and cook gently without stirring until it caramelises to a golden colour. Add the anchovies and then place the tomatoes cut-side down in the pan. Season with salt and pepper, cook for three minutes, then remove the heat.

Press the pastry over the tomatoes and anchovies while they are still in the pan. Tuck the edges of the pastry into the pan and brush with the beaten egg.

Cook in the oven for 25-35 minutes, until golden and crisp. Remove from the oven and leave in the pan for five minutes. Carefully turn out

of the pan "upside-down" on to a plate, so that the pastry forms the base. Leave to cool a little.

n Top tip: Cooking the anchovies in the pan, until they begin to melt, will prevent them from making the final dish too salty.

Haddock and Sweetcorn Chowder

Spend an ideal Sunday with a massive bowl of this chowder and loads of crusty bread, on a cold day, after a walk in the park. The smell of the smoked haddock and the creamy textures are satisfying ... good for bonfire parties, too.

Serves four

50g unsalted butter

1 large onion, sliced

4 rashers, smoked bacon, cut into lardons

250ml whole milk

300ml fish stock

1 large baking potato, peeled, cubed

200g canned sweetcorn kernels

450g smoked, undyed haddock, skin removed, cut into four equal-sized pieces

200ml single cream

100g fresh spinach leaves, shredded

salt and freshly ground pepper

2 tbsp chopped fresh parsley

Serve the chowder in bowls with some crusty bread.

Melt the butter in a frying pan over a low heat. Add the onion and fry for about 10 minutes, until soft, but not coloured. Add the bacon lardons and cook for five minutes.

Add the milk, stock and potato cubes. Bring to boil, then reduce the heat and simmer for 10 minutes, or until the potato is cooked. In a food processor, pure half the sweetcorn kernels. Stir the pured and whole kernels of sweetcorn into the soup.

Add the haddock pieces and the cream, cover the pan and simmer gently for about 8-10 minutes, until the fish is completely cooked through.

Fold in the spinach leaves, season, to taste, with salt and pepper and sprinkle with the chopped parsley.

n Top tip: Add a squeeze of lemon juice at the end if you want to cut through the creamy heaviness of this dish.

Chicken Stroganoff Pie

This chicken Stroganoff is great on its own, but with a bit of puff pastry slapped on top, it's destined to be a pub classic in your own kitchen.

Serves four

300g chicken breasts, cut into strips

2 tbsp smoked paprika

salt and freshly ground black pepper

2 tbsp vegetable oil

50g butter

100g bacon lardons

1 onion, sliced

50g button mushrooms, sliced

50g Portobello or field mushrooms, sliced

1 garlic clove, crushed

50ml brandy

150ml chicken stock

125ml soured cream

4 pieces of ready-rolled puff pastry, each cut 1.5cm wider than the size of four individual ovenproof pie dishes (approx. 11cm deep)

1 free-range egg, beaten

Serve the chicken pies with bowls of pickled red cabbage or pickled beetroot.

Preheat the oven to 200C/400F/gas mark 6.Dust the chicken strips with half the paprika and season with salt and pepper.

Heat the oil in a pan until it is smoking hot. Fry the chicken strips quickly, turning occasionally, until golden brown all over. Remove from the heat and keep warm.

Melt the butter in the same frying pan, and fry the bacon lardons for two to three minutes, until golden. Stir in the onion and cook for four to five minutes, until soft and slightly golden.Add the sliced mushrooms and garlic and cook for a couple of minutes to soften. Add the brandy and carefully set alight. (Don't worry if it doesn't flame, cooking it will get rid of the alcohol). Add the stock and bring to the boil. Cook until the liquid has reduced by half. Add the soured cream and remaining tablespoon of paprika. Stir well and simmer until the sauce has reduced to the consistency of thick double cream.

Pop the chicken back in the pan to warm through. Check the seasoning. Divide the chicken and cream mixture between the four individual pie dishes. Brush some beaten egg around the top outside edges of the dishes, then press the pastry lids onto the top of the dishes. Brush generously with the beaten egg.

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