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Chancellor of the Exchequer Jeremy Hunt will meet with food manufacturers to raise concerns about high food prices

By Doyinsola Oladipo and Philip Blenkinsop NEW YORK/BRUSSELS As investors try to assess the fallout on global brewing

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).

Thousands of expatriate Indians have begun thronging Australia’s largest entertainment and sporting arena in Sydney to welcome Indian

Like its sister bridge in Hong Kong, when the Shenzhen-Zhongshan Bridge opens to traffic next year after eight years of construction, it will form a central plank in China's master plan to develop its Greater Bay Area.

An electric guitar smashed up and signed by the late Nirvana front man Kurt Cobain has sold for almost 10 times its estimated value.

A creative food lover's McDonald's lasagna has repulsed the internet. In a TikTok video that appears to have been deleted by the original creator but has been reshared on Twitter and other platforms, an unseen woman makes a dish with McDonald's products taking centre stage - for no apparent reason. In the video, she lays Big Macs in a roasting tin and squashes them down. She then pours chips and maple syrup on top, her "secret ingredient". "Trust the process this is going to be so delicious," she says before adding tomato sauce and two pounds of grated cheese and squashing it all down again. Sign up to our free Indy100 weekly newsletter The next bizarre ingredient is sliced bacon which she lays on top of the pile of food before adding ham and yet more maple syrup. If you thought that was the end of the matter, think again. The woman then gets some McChicken sandwiches, removes the patties then places them on top of the ever-growing pile and discarding the buns. "It's just too much dough," she explains, a bastion of logic. But she keeps the mayonnaise and the lettuce... of course. We're not done yet. Give us strength. Next is more tomato sauce, those American sliced cheese squares that have the texture of plastic, before the abomination finally goes in the oven. "It smells good," the man filming the video says after it comes out of the oven. The creation is cut up, presumably for all her guests to pretend to enjoy, but the video cuts before we can see anyone's review. No matter, though, as we can turn to the reviews of people on the internet, who were quick to label the creation an "abomination". We think we will stick with regular lasagna, too. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Ryanair Holdings Plc dangled the prospect of paying a dividend should the Irish low-cost airline extend its strong

The 34-year-old livestreamer's death sparks outcry and calls for a crackdown on video sites.

Sri Lanka is mulling measures to lure back Chinese tourists in a bid to alleviate an unprecedented debt

Ryanair’s optimistic outlook for the summer season could spell good news for the aviation and holiday industry more

A white truffle and gold leaf ice cream made in Japan comes with its own custom spoon.