I like to the think of the August Bank Holiday weekend as summer’s final hoorah. The eagerly anticipated arrival of the year’s penultimate three-day weekend signifies Autumn’s soft approach. Quietly it will creep into our days, slowly staking its annual claim on our lives, but not without allowing summer to deliver us one last gloriously extended weekend.
When BONADEA invited me to join them in creating the perfect Bank Holiday weekend, I knew immediately how it would be. I have long been an advocate of treasuring the weekend, never more so than when it happens to come with a double helping of Sunday. That’s what it is you see, it’s a second Sunday. Bank Holidays allow us to live what is the greatest day of the week, twice. So I say we revel in it fully. Splash out and make something exceptional, break out the finest china your cupboards have to offer. It’s time to celebrate this rare beast in a luxuriously lazy fashion.
For me, there’s a process to it all. An order of service if you will. Saturday involves the chores that are essential yet invariably not all that enjoyable; the washing, the cleaning, the plumping of excessive amounts of cushions and the collecting of essential supplies.
Saturday evening sees clean sheets hit the bed, a night earlier than usual it’s true, but I disrupt the system for good reason. Fresh pyjamas are pulled from the drawer, a long leisurely bath is drawn and a heavenly night of sleep is had, safe in the knowledge that the week contains that elusive extra day of peace.
When Sunday hits the event begins. Slippers on with the kettle boiling, the coffee is brewed. Filling the house with the true smell of morning, there’s nothing quite like it. Now is your chance to dust off the aforementioned Sunday best, bring out your finest porcelain coffee pot and the most elegant of coffee cups, before drifting back to bed until the first twinges of hunger mean it’s time for the morning’s main event. Breakfast.
If you have yourself a helpful counterpart, this would be where you send them out to collect the Sunday papers, of which you will naturally only read the magazines. If there is no counterpart, I suggest a quick dash post-coffee and pre-breakfast.
At my house, crisp white table linens and slightly crumpled napkins play host to delicate porcelain and gleaming copper. When BONADEA suggested I explore the immaculately white world of Fuerstenberg’s Herzog Ferdinand collection, it became apparent we clearly went to the same school of Sunday. Our visions of the perfect breakfast aligned seamlessly.
We all have those beautiful items we hold to one side, more than likely only for ‘guests’. Well, in my eyes that’s ludicrous. Bring them out, select your finest cutlery and set the table.
Here would seem a good time for the second pot of coffee, whilst the papers start their soft descent into a crumpled mess and the pancake batter hits the pan. For there should be pancakes, no lazy weekend is truly complete without a pancake.
Spread soft ricotta cheese atop your crisp sourdough and smother in freshly sliced cherries, drizzle with honey and strew with mint. Pour the coffee, share out the pancakes and quietly retreat to the content world of the Sunday magazine. I would suggest at the very least an hour is spent slowly eating breakfast; ensuring no coffee is left unconsumed and no page left unturned. And then? Well it’s time to go about the day, filled with the happiness only a good breakfast can really deliver.
When Monday morning arrives, the only thing you should change is your pancake topping. This is the rare second Sunday. Make to count and do it all again.
Peach & Goat’s Cheese Pastries
1 x Ready rolled sheet of puff pastry
Soft goat’s cheese (or ricotta cheese if you prefer)
Freshly cracked black pepper
2 x Slightly firm peaches (pears also work nicely)
1 x Beaten egg
A drizzle of honey
Take the puff pastry out of the fridge around fifteen minutes before you want to create your pastries. Once rested, slice the pastry into rectangles and place on a lined baking tray.
Take a knife and score a smaller rectangle around 1cm from the edge, creating a border. This allows the edges to puff up whilst cooking.
In a bowl mix the soft goat’s cheese with freshly cracked black pepper. Spread liberally on the centre of the pastry before arranging finely sliced wedges of peach atop.
Crack an egg into a bowl and briefly whisk, brush around the border you’ve created for a glossy finish. Finally, drizzle over a dash of honey and place in a pre-heated fan oven at around 180 degrees for around 15 minutes.
These are perfect served fresh from the oven or cold, however your lazy morning takes you.
This post was produced in partnership with BONADEA. The beautiful porcelain featured throughout this post is taken from Fuerstenberg’s Herzog Ferdinand collection, available on site now.