Christmas day is a haul of delicious food, good wine and even better company. Planning for your afternoon feast or festive dinner is beautiful to do all together. Whether peeling prawns with Grandma, learning how to make the best gravy with Mum or setting the table to eat, a lot of work and effort goes into the main Christmas meal. Yet brunch can sometimes be overlooked, but it's a great way to enjoy something tasty without filling up too much before the main meal of the day. Brunch is a versatile course; it can be sweet or savoury, buffet style or single serve, whatever you feel like! This year we have collected a few of our favourite recipes to prepare you for the 25th of December. 

The lead-up to Christmas is often filled with celebrations and memorable meals, so anything that conquers the mound of leftovers filling the fridge, we are here for! Bubble and squeak is a classic dish that uses any remaining roasted veg and potatoes. Start by combining one finely chopped brown onion, half a cup of flour and two whole eggs in a bowl. Whisk together till combined, and then tip in the vegetables you want to use with a generous pinch of salt and pepper. Spoon the batter into a frying pan with heated oil to create a shallow fry, do this with a medium to large spoon to make a single portion; roughly a third of a cup creates a nice generous fritter. Fry on both sides for three to four minutes per fritter or until golden brown; put aside onto a warm baking tray whilst cooking up the remaining fritters. Serve with a fried egg on top or some of our best-loved chutneys from Wattle Tree Creek for an added fruity tang. 

If some of your family are craving sweet and others savoury, pancakes are perfect for tackling both preferences, and this one-bowl recipe makes it super easy! Start by cracking one egg into a large mixing bowl, one cup of self-raising flour, a cup of your choice of milk and a pinch of sea salt and combine with a wooden spoon till lovely and smooth. Put a large frying pan on  medium heat, after a minute or two, add a small splash of olive oil and tilt the pan to spread across evenly. Gently ladle in the batter, go for one large pancake or create smaller separate ones, ensuring there is enough space to spread out. Cook for two minutes or until the tiny bubbles start to appear before flipping over to reveal a gorgeous golden colour. Once cooked on both sides, transfer to a plate ready for serving. Here comes the fun part, toppings! Try bacon lardons, bananas, blueberries, maple syrup, lemon and sugar, jam and butter; the options are endless! 

For some help with preparation, making breakfast options ahead of time can be a life savour amidst the buzz of Christmas Day. These nectarine, apricot, and coconut chia puddings are a really fresh and summery option. They are lovely, sweet, effortless to make, and a great way to start the day full of festive indulgence. Pour two cans of coconut milk into a large bowl, combine with three-quarters of a cup of chia seeds and a teaspoon of vanilla extract, make sure to stir thoroughly till combined and leave to set in the fridge for a minimum of 15 minutes so they can thicken up nicely. Then get going with your toppings! We love the combination of nectarine, apricot and coconut; it has a tropical vibe and looks beautiful. Spoon half a portion into a glass before laying it with seasonal fruit and grated coconut, repeat until the glass is three-quarters full and leave to sit in the fridge till brunch time! It is that simple; for an added touch of sugar, agave syrup or honey is a nice final touch to drizzle on top. Bon appetit!