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Fancy-but-easy champagne Christmas brunch platter

60 min
Fancy-but-easy champagne Christmas brunch platter


  1. Heat the oven to 200C/180C Fan/Gas and grease and line a 20cm x 20cm baking tray.
  2. In a small jug or cup, mix the treacle, honey or syrup with the boiling water and set aside. It can help to pop the mix in a microwave for a few seconds if the treacle is very hard to incorporate.
  3. Tip the flours, salt and bicarbonate of soda into a large bowl. Stir in the oats and seeds.
  4. Pour the kefir into the treacle and mix well. Tip this treacle mix into the flour and using a bread knife or dough scraper pull together to make a shaggy, slightly sticky dough.
  5. Tip on to a lightly floured surface and knead for a minute or so, just to bring it together. Shape into a round and lift on to the prepared baking tray. Using a sharp knife, cut a cross into the top of the loaf. Sprinkle the top with oats. Place in the centre of the oven and bake for 30 minutes, until cooked through. Transfer to a baking tray to cool.
  6. Cook the quail’s eggs in boiling water for 2 minutes and 20 seconds, or the hen’s eggs for 7 minutes. Plunge the eggs into ice water to stop the cooking. When cool, peel and halve the eggs.
  7. To prepare your platter, slice the bread and place in a bread basket. Arrange the ingredients for the platter attractively and generously on a large decorative plate, board or tray. Give all of your guests a side plate, allowing them to choose what they like from the platter.
  8. For the accompanying cocktail, pour 2tsp of cassis or cordial into each glass. Top with prosecco/champagne and serve.

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