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.

Baked Turkish Eggs



  • 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.

Sticky Maple Coffee Waffles With Brown Butter & Thyme



  • 425g wholemeal flour
  • 1 tbsp baking powder
  • generous sprinkle of sea salt
  • 280ml coconut milk
  • 1 overripe banana – mashed
  • 1⁄2 tsp vanilla extract or 1⁄4 tsp vanilla paste
  • 2 free range eggs
  • 125ml rapeseed oil
  • 2 tsp of instant coffee granules mixed with a splash of boiling water
  • butter/coconut oil – for greasing the waffle irons
  • 2 tbsp soft brown sugar
  • 150g salted butter
  • 3 sprigs of thyme- leaves picked
  • sprinkle of sea salt flakes
  • 1 small bunch of thyme
  • 100g caster sugar
  • 100ml water
  • 3 tbsp caster sugar for coating


For the waffle mixture, first whisk together wholemeal flour, baking powder, a generous sprinkle of sea salt, coconut milk, overripe banana, vanilla extract/ paste, free range eggs, rapeseed oil, coffee granules mixed with a splash of boiling water and soft brown sugar until you have a smooth mixture. Refrigerate until ready to use (you can even prep the night before). Heat the waffle irons and coat with either melted butter or coconut oil. Add a sprinkle of brown sugar then pour in a small ladle of the waffle mixture and close the irons, cooking until golden and crisp. Once cooked you can keep warm in the oven (150 degrees Celsius) until ready to serve.

For the brown butter, simply place butter in a pan and allow it to melt. Continue to cook over a medium heat until it starts to darken and turn golden. Remove from the heat once it does this then add in your sprigs of thyme and sprinkle of sea salt flakes.

For the sugared thyme, combine the water and sugar and bring it almost to the boil to create a sugar syrup. Allow the sugar to dissolve completely and reduce over a medium to high heat for 2-3 minutes then remove from the heat. Allow to cool a little. Lightly coat the sprig of thyme in the sugar syrup before rolling in caster sugar then allow to dry on parchment.

Serve your waffles with the melted brown butter poured over, adding a drizzle of maple for a dash of sweetness and garnish with the sugared sprigs of thyme.

Baked Oatmeal With Berries



  • 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


Preheat the oven to 190 degrees Celsius.

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

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

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

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.

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.