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No one likes mornings. Whether you’re having a slow start to the weekend, nursing a hangover or need a midweek pick-me-up, easing yourself in with an indulgent brunch is perfectly acceptable. You heard it here first. That’s why we asked Tasos Gaitanos and Alex Large, the old school friends behind London brunch institution Brother Marcus, for some flavoursome, summery recipes to get our days going. Celebrating vibrant Mediterranean cuisine, these recipes are worth getting out of bed for. Baked omelette and halloumi “Omelettes are an all-time favourite at Brother Marcus. We’ve given ours an Eastern Mediterranean touch by adding halloumi and baking it in the oven so it comes out golden in colour and light and fluffy in texture. This is best cooked in a skillet that can then be transferred to the oven for baking, but an ovenproof dish will also work.” Serves: 4 Ingredients: 30ml olive oil ½ a red pepper, diced 2 spring onions, chopped 100g spinach 12 eggs 230ml double cream 30g halloumi, grated Salt and freshly ground Black pepper Method: Preheat the oven to 200C fan. If using an ovenproof dish, place it in the oven to heat up. Heat the olive oil in a skillet, then add the red pepper and spring onion and saut. until softened. Add the spinach and season with salt and pepper, then saut. until wilted. Put to one side to cool. In a bowl, beat the eggs thoroughly with the double cream and a pinch of salt and pepper. Stir in the grated halloumi and the cooled veg mix. If using the ovenproof dish, take it out of the oven and quickly brush it with a little olive oil. While it’s still hot, pour in the egg/veg/halloumi mix and put it back into the oven. Alternatively, pour the mixture back into the skillet and return it to the oven. Bake for 10 minutes until the eggs are puffy and golden. Garnish with some more grated halloumi and serve with buttered toast. Rhubarb and cherry porridge “Early spring sees the arrival of the first forced rhubarb, and adding it to this porridge is a delicious way to enjoy it for breakfast.” Serves: 4 Ingredients: For the porridge: 200g oats 500ml whole milk 1 star anise Pinch of ground cinnamon Pinch of ground nutmeg For the rhubarb: 300g forced rhubarb 120g caster sugar 1 sprig of rosemary Juice of a ¼ lemon To serve: 4 tbsp maple granola 4 tbsp sweet preserves 4 tsp finely chopped pistachios Method: Place the oats in a pan with the milk, star anise, cinnamon, nutmeg and 500ml water and stir while slowly bringing the mixture to a boil. Stirring is the key to getting the perfect porridge consistency! Simmer for 5 minutes, stirring all the time, then take off the heat once it is thick. If you need to loosen it further just add a splash of water. Wash the rhubarb and trim the ends off, then slice it diagonally every 2cm to make diamond shapes. Bring a pan of water to the boil and drop the rhubarb into it, boil for a couple of minutes, until just tender, and drain. Place the blanched rhubarb back in the pan and add the sugar, rosemary, lemon juice and 230ml water. Bring to the boil and immediately take off the heat and cover – the idea here is to keep the rhubarb nice and firm while also dissolving the sugar in rhubarby juices. To serve, divide the warm porridge between four bowls and top each with a tablespoon of the granola and a tablespoon of the cherry spoon sweets and their syrup. Arrange some rhubarb pieces on top and pour over some of the juices, then scatter over some finely chopped pistachios. Brother Mary “The Brother Mary is our very popular twist on the classic Bloody Mary, using flavours from countries all around the Eastern Med: Egypt, Syria, Greece and Turkey. It’s a brunch essential.” Serves: 2 Ingredients: 300ml tomato juice 100ml vodka 60ml lemon juice 30ml Worcester sauce 10ml ouzo Pinch of molokhia leaf Pinch of cayenne pepper Pinch of celery salt To garnish (optional): 1 tbsp Aleppo chilli 1 lemon wedge 2 small Turkish green peppers 2 x 300-400ml glasses Ice Method: Take the large Boston shaker and measure in the tomato juice, vodka, lemon juice, Worcester sauce and ouzo. Add healthy pinches of molokhia, cayenne pepper and celery salt, then pour from the big Boston into the little Boston and repeat five or six times. This will break up the molokhia a little. Put the Aleppo chilli onto a small plate. Wet the rim of your glasses by sliding the lemon wedge round them, then dip or roll your lemony rims in the chilli on the plate. Fill the glasses with ice, then pour over the Brother Mary mix and pop a green Turkish pepper on top! Recipes from ‘Brunch with Brother Marcus’ by Tasos Gaitanos and Alex Large (Kitchen Press, £25).

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Republican state legislators in Nebraska rammed through a contentious bill restricting abortion and transgender healthcare last week with the help of a sick colleague who had just gotten out of hospital. Julie Slama, a state GOP senator, confirmed on Friday that she had been receiving treatment for hyperemesis gravidarium, a serious complication of pregnancy, but made it to the statehouse in time to cast a decisive vote. Earlier that day, Nebraska Examiner reporter Paul Hammel had posted a picture of her looking “clearly ill” as colleagues from both sides of the debate stood around her to shield her from TV cameras. According to Hammel, Ms Slama cast the crucial 33rd vote that allowed the bill to overcome a months-long filibuster by progressive senators that had brought Nebraska’s unicameral legislature practically to a standstill. The bill, signed into law by governor Jim Pillen on Monday, bans abortion after 12 weeks of pregnancy, starting immediately, and all gender transition healthcare for trans people under the age of 19, starting in October. “I was hospitalised today with hyperemesis gravidarum,” Ms Slama tweeted on Friday evening. “Made it back in time to vote, and on the most divisive bill of the entire session. “Everyone put their differences aside and joined in a wall to keep my illness from the cameras. ‘Gratitude’ doesn’t even begin to cover it,” she said. In another tweet on Saturday morning, she said: “Do I like that [the photo] is out there? No. But sometimes in government, private battles end up public. I shared to address questions about my health, but also to give my colleagues credit for their kindness, especially Machaela Cavanaugh.” That last name was notable because Ms Cavanaugh, along with her progressive colleague Megan Hunt, has been one of the public faces of the 12-week filibuster that had blocked almost all legislation in this session so far. Ms Cavanaugh has described the trans healthcare ban as a stepping stone to “genocide”, telling The Independent earlier this month that it was aimed at “exterminating ‘transgender’ from existence”. Nevertheless, she was among the senators who stood in front of Ms Slama to block her from view, and later tweeted at Hammel to “delete this please”. Another Republican senator, Lou Ann Linehan, had complained that she had to miss her grandson’s preschool graduation ceremony because of the filibuster and the prolonged debate it created. Ms Hunt, who has a trans child, shot back: “If you want to see your grandson graduate from preschool, you should do that. Instead, you are here to drag out this session because you won’t come off this bill that hurts my son. You hate him more than you love your own family.” Hammel defended his decision to tweet the photo, saying: “No more public place than floor of [the] Nebraska legislature.”

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