Anna Barnett Cooks | Spring Brunch Recipes


Introducing a series of unique recipes alongside an interview with the ever-inspiring chef and food-writer Anna Barnett. To celebrate the launch of our salad bowls and limited edition colours, Anna hosted a brunch with friends at her newly renovated home in East London using Falcon Enamelware. Food has always played a big part in Anna’s life, so we asked her to tell us more about her influences and how she got into doing what she loves.

Recreate some of her standout recipes, including Baked Turkish Eggs, Sticky Maple Coffee Waffles and Baked Oatmeal With Berries.




    • 180ml extra thick Greek yogurt
    • ½ clove of garlic – finely grated
    • several turns of freshly ground black pepper
    • 4-8 Heritage breed eggs – poached or fried
    • 4 generous glugs of rapeseed oil
    • 1 clove of garlic – grated
    • 3 tsp of sun-dried tomato paste
    • 2 tsp of sumac
    • 1 tsp of Turkish chilli flakes
    • 1 fresh red chilli – finely chopped
    • generous sprinkle of sea salt flakes
    • 2 banana shallots – finely sliced into rings
    • generous glug of red wine vinegar – enough to cover shallots
    • squeeze of ½ lemon (use zest for garnishing)
    • 3 tbsp of sesame seeds – lightly toasted until golden
    • 2 fresh kaffir lime leaves – very finely sliced
    • Several sprigs of dill
    • zest of ½ lemon


Begin by combining the Greek yogurt, garlic and seasoning and set to one side.

In a frying pan, combine the rapeseed oil, 1 grated garlic clove, tomato paste, sumac, chilli flakes, fresh chilli and a generous sprinkle of sea salt flakes to make the Chilli flake drizzle. Taste and adjust spice and seasoning according to your preference. Set to one side until ready to serve. (I like to triple the recipe and have some to hand to add to pretty much everything.)

Prepare shallots, slicing into fine rings then cover with red wine vinegar and lemon juice until ready to serve.

Prepare your garnishes, lightly toasting the sesame seeds in a dry frying pan until golden. Finely slice your kaffir lime leaves.

For the poached eggs, bring a large pan of water to a simmer. Gently pour in the egg, cook for 2 minutes then turn off the heat and allow to continue to cook for a further 8-9 minutes (if making a large batch, transfer to a bowl of ice water to ensure they don’t over cook.)

Using a large flat bowl or platter, spoon on the thick Greek yogurt and spread over then place the poached eggs in amongst the yogurt. Pour over the Turkish chilli flake drizzle then scatter over garnishes. Finish with a little extra black pepper. Serve at room temperature with fresh sourdough.




    • 250g giant rolled oats
    • A handful of pecans
    • 60g light brown sugar or maple syrup
    • 1 tsp baking powder
    • 1 tsp cinnamon
    • ¼ tsp nutmeg
    • A sprinkle of sea salt flakes
    • 800ml coconut/almond milk
    • 1 large free range egg
    • 65g melted butter
    • 1 tsp vanilla bean paste
    • 200g mixed berries or seasonal fruit
    • 60g pumpkin seeds
    • 2 tbsp brown sugar
    • Extra fresh fruit- optional


1. Preheat the oven to 190 degrees Celsius.

2. Butter your baking dish, a dish around 18-20cm wide is perfect.

3. Combine the dry ingredients by mixing together your oats, pecans, sugar or maple syrup, baking powder, cinnamon, nutmeg and salt.

4. In another bowl combine the wet ingredients by mixing together your milk, eggs, butter and vanilla bean paste.

5. Pour in the oat mixture then scatter over half of the berries followed by the wet mixture. Take a spoon and gently mix. Finish with the remaining fruit.

6. Bake for around 30-40 minutes until the oats have set. Five minutes prior to removing from the oven scatter over a little brown sugar and allow to turn a light golden brown colour before removing from the oven. Serve warm as is or add a little extra fresh fruit.