Recipe for English breakfast
• Per person, allow:
• 2 sausages
• 2-3 rashers of bacon
• 2 flat mushrooms
• 1-2 ripe tomatoes
• 1 thick slice of black pudding
• 1 large egg
• 1 slice of bread
• Preparation method
• Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil.
• Cook the sausages first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20
minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other
ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.
• Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until
your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.
• For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and
drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes.
Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy.
• For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the
green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2
minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.
• For the black pudding, cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side
until slightly crispy.
• For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat
and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little
more oil. For a richer flavour, add a knob of butter after you turn the slice.
• For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly
splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.
• Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce
Recipe for apple crumble
• For the crumble filling
• 4 large cooking apples, peeled, cores removed, chopped into large pieces
• 1 tbsp. water
• 3 tbsp. sugar, plus extra, to taste
• For the crumble topping
• 75g/2½oz butter
• 75g/2½oz Demerara sugar
• 170g/6oz plain flour
• ready-made custard, or double cream, to serve (optional)
• Preparation method
• Preheat the oven to 180C/350F/Gas 4.
• For the crumble filling, heat the apples, water and sugar in a large pan over a medium heat, stirring regularly.
Continue to cook gently for 12-15 minutes, or until the apples have broken down. (Add more sugar if necessary.)
• For the crumble topping, in a large bowl, mix together the butter, sugar and flour using your fingertips, until the
mixture resembles breadcrumbs.
• Spoon the crumble filling mixture in an even layer into the bottom of an ovenproof dish. Sprinkle over the crumble
topping mixture. Transfer the apple crumble to the oven and bake for 18-20 minutes, or until the topping is
golden-brown and the filling is bubbling.
• To serve, spoon a portion of apple crumble into the centre of each of four serving plates. Drizzle over the custard
or double cream, if using.
Recipe for Beef Stew
• 1½kg/3lb 5oz stewing beef, cut into cubes
• 175g/6oz streaky bacon
• 3 tbsp. olive oil
• 12 baby onions, peeled
• 18 button mushrooms, left whole
• 3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole
• salt and freshly ground black pepper
• 1 tbsp. chopped thyme
• 2 tbsp. chopped parsley
• 10 cloves of garlic, crushed and grated
• 425ml/15fl oz. red wine
• 425ml/15fl oz. chicken or beef stock
• For the roux
• 50g/2oz butter
• 50g/1¾oz flour
• champ, to serve
• Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
• Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
• Place these back in the casserole, along with the herbs and garlic.
• Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
• To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.
• When the stew is cooked, remove the meat and vegetables.
• Bring the remaining liquid to the boil and add one tbsp. of roux.
• Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
• Replace the meat and vegetables, and taste for seasoning.
• Sprinkle with chopped parsley and serve with champ.
Recipe for Bread and Butter Pudding
• Prep Time: 20 minutes
• Cook T ime: 45 minutes
• Total Time: 1 hour, 5 minutes
• 50g / 2 oz soft butter
• 10 slices soft white bread, cut diagonally across or any of the other breads mentioned above
• 50g / 2 oz golden raisins/sultanas
• ¼ tsp freshly grated nutmeg
• ¼ tsp cinnamon
• 350 ml / 12 fl oz milk
• 50 ml / 2 fl oz double / heavy cream
• 2 large free range eggs
• 25g / 1 oz white sugar
• 1 tsp vanilla extract or paste (see note below)
• Serves 4
Heat the oven 355°F/180°C/Gas 4.
• Grease a 2 pint/1 litre pie dish with a little of the butter. Spread each of the bread triangles with butter.
• Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins/sultanas evenly over
the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing
with the raisins on top.
• In a saucepan gently heat the milk and cream - DO NOT BOIL.
• In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract until light and airy and pale in color. Pour the warm milk over
the eggs and continue beating until all the milk is added.
• Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the
bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 mins.
• Bake the pudding in the hot oven for 40 - 45 mins, until the surface is golden brown and the pudding well risen and the egg is set. Serve