How to make the perfect New Year’s Day brunch 

Slow braised lamb, batata harra and fried egg hash, served with Harissa spiced Bloody Mary, by Jeremy Houlbrook, head chef at The Kitchen, Storyhouse, Chester 

New Year's Day brunch Storyhouse Kitchen style
New Year's Day brunch Storyhouse Kitchen style

New Year’s Day is all about hearty, delicious, relaxed food that you can gather round a table to enjoy together, whilst nursing a hangover, or welcoming in the New Year ahead. This dish is hangover proof, as the bulk can be done in the days before. However, the prep is worth it – lamb, an elusive brunch ingredient, is mouthwateringly tender and a gorgeous accompaniment to the more ubiquitous runny egg.

The middle eastern spices will invigorate any taste buds, no matter how jaded from New Year’s Eve revels.  Jeremy Houlbrook, head chef at The Kitchen, Storyhouse, Chester suggests washing it down with a Harissa spiced Bloody Mary for a welcome hair of the dog.


Serves 6, takes 3 hours 

For the braised lamb…  

  • 1 x Boned and rolled shoulder of lamb (you can also use lamb Henrys for this – ask your butcher)
  • 1 x Onion, roughly chopped
  • 1 x Celery stick, roughly chopped
  • 2 x Carrot, peeled and roughly chopped
  • 2 x Crushed cloves garlic
  • Rosemary and Thyme
  • 1 x Glass red wine
  • 1x lamb stock cube
  • 1 x Cinnamon stick
  • Pinch x Ground cumin
  • 1 x Tbls Tomato paste

For the batata harra….

  • 800g x New potatoes
  • Pinch x Ground turmeric
  • 1 x Vegetable stock cube
  • Pinch x Cumin seeds
  • 2 x Tbls garlic oil
  • 1 x Tbls chopped coriander
  • 1 x Pinch urfa chilli powder
  • Salt and Pepper

For the runny eggs… 

  • 6 x eggs
  • 1 x Pinch Aleppo chili flakes.


We braise our lamb overnight, so it literally melts but one shoulder will take a couple of hours – this can also be achieved with a slow cooker, longer the better. 

Storyhouse Kitchen head chef JeremyPlace all ingredients in an oven dish or tray and cover with red wine and stock and braise in a hot oven (220) for 30 mins, turn the heat down to 160 and leave for a couple of hours to cook until the meat breaks easily. Carefully remove the lamb from the tray, once cooled enough to handle break into chunks – discard the fatty bits. Strain off the liquid and place in saucepan, add the tomato paste and reduce the liquid down until syrupy consistency. 

For the batata harra, cut some new potatoes into quarters and place in a pan with some turmeric, vegetable stock, salt and cover with water, cook until they are just starting to give once pinched, strain off the water (if you want you can do this in advance, just cool the potatoes down at this point). Heat a large frying pan, add in potatoes and a sprinkle of cumin seeds, cook until starting to colour, then add in the chunks of lamb and heat through, add garlic oil then some chopped coriander and lamb reduction sauce. Season will salt and pepper. 

Top with a beautifully runny fried egg and a good pinch of Aleppo chili flakes. 

Serve with ice cold Harissa Spiced Bloody Mary 

Mix tomato juice, vodka, lime juice, harissa (to taste), 1/2 teaspoon celery salt, Worcestershire sauce, sugar, horseradish, caraway, pepper, and garlic in a pitcher. Add ice to glasses, run a wedge of lime along the top then add celery salt on top. Pour 2/3 cup tomato juice mixture into each glass; top. Add a stick of celery and serve. 

Happy New Year! 

Share your pictures @thekitchenstoryhouse #NewYearsBrunch 

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