Ingredients
8 pork and leek sausages
2 tomatoes - cut in half
1 tin of baked beans
8 rashers smoked dry-cured back bacon
4 field mushrooms
6 eggs, cracked into a bowl
Thick sliced bread for toasting
A knob of butter for toast
Freshly ground black pepper and Maldon sea salt
Method
Preheat grill to high, set the oven to 100°C and put in 4 plates.
Using a nice large tray put the sausages, tomatoes (cut side up) and mushrooms
under the grill, about 5cm from the heat and cook for around 15 mins, turning the
sausages once or twice. After this time add to the tray the bacon and black
puddingandleaveuntilthebaconiscookedandcrispy. Putthebakedbeansina
saucepan and warmgently. Puta non-stick frying pan on a low heat.Add a knob
of butter and the eggs with some salt and pepper and stir gently until just
scrambled and cooked.
Put the bread down in the toaster, arrange the eggs, sausages, tomatoes and
beans with the bacon and mushrooms on the plates and when the toast pops up,
serve with tomato ketchup, HP sauce and a pot of tea.
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Ingredients
8 large good-quality sausages
4 sprigs of fresh rosemary
2 large red onions, peeled and sliced
2 cloves of garlic, peeled and finely sliced
2 knobs of butter
Sunflower oil
6 tablespoons balsamic vinegar
1 level tablespoon good-quality vegetable stock
Powder or 1 vegetable stock cube
285ml milk
115g plain flour
A pinch of salt
3 eggs
Method
Mix the batter ingredients together, and put to one side. I like the batter to go huge
sothekeythingistohaveanappropriatelysizedbakingtin,thethinnerthebetter,
as we need to get the oil smoking hot. Put 1cm of sunflower oil into a baking tin,
and then place this on the middle shelf of your oven at its highest setting (240-
250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that
overflows from the tin while cooking. When the oil is very hot, add your sausages.
Keep your eye on them and allow them to colour until lightly golden.
At this point, take the tin out of the oven, being very careful, and pour your batter
over the sausages. Throw a couple of sprigs of rosemary into the batter. It will
bubbleandpossiblyevenspitalittle,socarefullyputthetinbackintheoven,and
close the door. Don’t open it for at least 20 minutes, as Yorkshire puddings can
be a bit temperamental when rising. Remove from the oven when golden and
crisp.
For the onion gravy, simply fry off your onions and garlic in the oil.
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Tomato Penne Pasta
Ingredients
3 x 250g Pomodorino tomatoes
A few glugs Olive oil
A large pinch dried Oregano
2 cloves garlic, roughly chopped
200g Kalamata olives
40g fresh basil, leaves picked
Balsamic vinegar
500g Dried pasta (freefrom)
Maldon sea salt and freshly ground black pepper
A large piece of Pecorino for grating
Method
Preheat oven to 200°C/400°F/Gas 6.
Throw the tomatoes into a large roasting tray sprinkle with oil; salt and pepper
roast for 20 minutes. Squash with a fork to get the juices going and drizzle in the
balsamicvinegar. Bring alargepanofsaltedwatertotheboilandcookthepasta
al dente, add to sauce along with the olives and ripped basil leaves.
Season and serve with some of the pecorino grated over the top.
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Truffled Roast Turkey with Pork and Chestnut Stuffing
Ingredients
2 x Belgian endive / chicory
1 large frisée
2 handfuls wild rocket
1 packet of mint, leaves picked
4 clementines
12 slices speck (3-4 slice per person)
1 piece parmesan (250g) to garnish
10 x 15ml spoons olive oil
4 x 15ml spoons vin santo vinegar
Sea salt and freshly ground pepper
Method
Pour all the dressing ingredients into a jam jar. Season and give it a good shake.
Only use the soft leafy tops of the endive as the base can be very bitter. Trim
about an inch off the base of each and finely slice the leaves lengthways. Pull all
the dark green leaves off the frisée and throw them away. Then cut the yellow and
white leaves down to the stem and wash them in ice-cold water along with the
endive and wild rocket. Dry the leaves in a salad spinner and chuck the lot in a
salad bowl. Throw in a handful of fresh mint leaves then toss the salad with the
vin santo vinaigrette. Peel then thinly slice the clementines.
Divide the leaves and the clementine slices between 4 plates, weave in the slices
of speck and use a potato peeler to shave over some Parmesan.
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