Create a brunch with a difference with this Lamb Merguez Sausage Shakshuka recipe from Swaledale Butchers and chef George Ryle. A subtle yet truly delicious twist on a classic North African dish and a scrumptious family sharer. For more recipe inspiration and to buy their award-winning range online visit swaledale.co.uk
For a hearty weekend breakfast this Rhubarb Jam Pancake Stack from the team at Masham based Rosebud preserves really hits the spot. Layer your homemade pancakes with tangy Rhubarb Jam paired with Greek yogurt and a sprinkling of Granola for a truly tasty morning treat. For more recipe inspiration and to buy online visit www.rosebudpreserves.co.uk
Prep Time: 2 mins Cook Time: 5 mins # Place all the ingredients in a saucepan and bring to the boil. # Simmer for 4-5mins stirring occassional until thickened. # Serve with a teaspoon of cranberry sauce and a sprinkling of festive mixed spice. Enjoy! h4. Expert Tip: Use frozen whole cranberries with 2 tablespoons of sugar instead of dried cranberries and sauce if you prefer.
# Preheat the oven to 200ºC, gas mark 6. # Mix the bread mix with 140ml warm water (or according to the pack instructions) and knead into a smooth dough. Allow to rest for 5 minutes. Knead again and roll out to a 28cm circle. Place on a lightly greased baking tray and cover with clingfilm. Leave in a warm place for 30-40 minutes. # Spread the tomato puree over the pizza base and top with the tomatoes. Scatter over the mushrooms and cheese. Make 4 wells in the topping and crack in the eggs. Scatter over the bacon. # Bake for 20 minutes until golden.
Prep time: 10 minutes Cook time: 10-15 minutes Preheat the oven to 220ºC, gas mark 7. Grease a baking tray. Heat the oil in a large frying pan and fry the mushrooms for 4-5 minutes until golden. Grill the bacon whole and chop the bacon into small pieces, roughly 1cm. Mix the flours and baking powder in a large bowl and rub in the butter until it resembles breadcrumbs. Stir in the bacon mixture and half the cheese. Mix in the milk to form a soft dough. On a floured surface, roll out the dough to 2cm thick and using a 6cm round cutter, cut out 10 scones and place on the tray. Sprinkle over the remaining cheese. Bake for 10-15 minutes until golden. Perfect for eating on the go, wrapped in a napkin. The scones will keep for 2-3 days in an airtight container. The scones can also be frozen (best to freeze once cooled, on the day they have been baked) so you have a ready supply for busy weeks. Hints and tips Serve spread with low fat cream cheese, sliced tomatoes or ham for a more substantial breakfast on the go. For a vegetarian option replace the bacon with finely chopped spring onion or chives. Nutrient Per portion (1 scone) Per 100g Calories (kcal) 126 242 Protein 4 8 Fat 8 16 Of which saturated fat 4 8 Carbohydrate 8 16 Of which sugar 0.7 1.3 Salt Sodium equivalent 0.2 0.5
Prep time: 2 minutes Cook time: 5 minutes Place the oats and milk in a small saucepan and bring to the boil, simmer for 3-4 minutes, stirring occasionally. Stir through the puree to create a marbled effect. Top with fresh fruit to serve. Hints and tips Try a variety of fruit purees or compotes and mix and match with your favourite fruits and what is in season. For extra sweetness add a little more fruit puree or compote. Nutrient Per portion Per 100g Calories 373 84 Protein 19 4 Fat 10 2 Of which saturated fat 3.8 0.8 Carbohydrate 55 12 Of which sugar (all naturally occurring sugars) 18 4 Salt Sodium equivalent Trace Trace
Prep time: 5 minutes Cook time: 5 minutes 2 medium eggs, whisked Dash semi skimmed milk (approx 1 tbsp) 1 tbsp chopped chives 1 thick slice wholemeal bread, toasted 1 tbsp tomato chutney Total cost: £0.92 Cost per serving: £0.92 Place the eggs, milk and seasoning in a small saucepan. Cook, stirring occasionally until lightly scrambled. Stir in the chives. Spread the chutney on the toast and top with the eggs. Hints and tips Try any flavoured savoury chutney or relish for variation. Nutrient Per portion Per 100g Calories 344 160 Protein 21.4 9.9 Fat 15.2 7.1 Of which saturated fat 4.2 2 Carbohydrate 32 15 Of which sugar 8 3.2 Salt Sodium equivalent 0.5 0.2
Prep time: 5 minutes Total cost: £0.51 Cost per serving: £0.51 Place all the ingredients in a liquidiser or food processor and blend until smooth. Pour into a glass and drizzle over some extra honey to serve (optional). Hints and tips For a smoother texture, soak the bran flakes in the milk for 5-10 minutes in advance. Nutrient Per portion Per 100g Calories 259 89 Protein 13.3 4.6 Fat 3.8 1.3 Of which saturated fat 2.1 0.7 Carbohydrate 46 16 Of which sugar (all naturally occurring sugar) 34 11.6 Salt Sodium equivalent 0.3 0.1
Prep time: 5 minutes Cook time: 15-20 minutes Total cost: £4.38 Cost per serving: £1.10 Remove the stalks from the mushrooms and place in a grill pan. Slice the ends off the tomatoes and cut in half to create 2 circle shapes and place in the grill pan with the mushrooms. Place under a preheated grill for 5 minutes each side. Set aside and keep warm. Meanwhile, poach the eggs for 2-3 minutes (one at a time if easier). Place the bacon in the grill pan and grill for 5-6 minutes, turning once until golden and towards the end of cooking toast the muffins. Stack the bacon on top of the muffins then top with the mushrooms, tomatoes and then egg. Scatter with the chives and season with black pepper. Hints and tips To poach eggs, bring a wide, shallow pan of water to just simmering. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool or vortex then crack the eggs, one or two at a time, directly into the centre of the whirlpool. As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs). After 1-2 minutes, or when the egg white is cooked, remove them from the pan using the slotted spoon and set aside to drain on kitchen paper. For a firm yolk cook for a further minute or so. For a vegetarian option simply remove the bacon. Nutrient Per portion Per 100g Calories 242 80 Protein 16.6 5.5 Fat 11.8 3.9 Of which saturated fat 3.8 1.2 Carbohydrate 18.6 6.1 Of which sugar 4.6 1.5 Salt Sodium equivalent 0.7 0.2
Cooking Instructions This is the easiest recipe in the world and I guarantee once you've made your own crumpets, you wont ever buy them again. My kids adore these and they disappear in minutes! Sieve the flour and salt into a large bowl (remember the mixture has to rise so leave plenty of space). Sprinkle the dried yeast on top. Make a well in the flour and pour in the water. Roll your sleeves up and beat well with a wooden spoon until incorporated and no pockets of flour remain. Cover with cling film and leave in a warm spot until the mixture is well risen, preferably approx doubled in volume. On a gentle heat warm a frying pan on the stove (I use a crepe pan). Add a little butter and allow to melt. Grease some tart rings and place in the pan. Spoon dollops of the mixture into the rings to less than half full. The crumpets will carry on rising as they cook and you will see them drying out around the edge. Flip the rings over HOMEMADE CRUMPETS and tease them out of the moulds. When the second side is golden, they're ready to serve. ........ To Serve They're great on their own with just butter and/0r jam, delicious with scrambled egg, but I like to grill some bacon at the same time and serve with a fried egg. If you're late to rise they make a terrific brunch with bacon, Yorkshire Brie and Redcurrant Jelly. Enjoy, Fi x
Duck eggs are full of flavour and are slightly larger than hen eggs. You can eat them in the same way, but if you're not a fan of their richer taste they're also great for baking with. The whites have more protein in them and can become rubbery if overcooked, so treat them carefully if frying or scrambling. Keep your eggs at room temperature. NB Avoid serving lightly cooked or raw eggs to the vulnerable: e.g. children, the elderly and during pregnancy. 1. boiling: For a slightly runny yolk, boil an average sized duck egg for 6-7 mins. If you want a hard-boiled egg, cook for 9 mins. The shells are more fragile than hen eggs; to help avoid them cracking keep them at room temperature and lower them gently into the water with a slotted spoon. Pricking the shell with a pin (being careful not to pierce the egg sac) can also help. If you're not eating hard-boiled eggs immediately then plunge them into cold water after cooking and leave to cool before peeling - this will stop a grey tinge forming on the yolk's edge. 2. poaching: Put a large piece of clingfilm into a ramekin, leaving plenty overhanging. Lightly brush a little olive or rapeseed oil on the inside of the clingfilm. Carefully crack the egg into the ramekin. Twist the clingfilm tightly together around the egg to seal it. Carefully lower into simmering water and cook for 5 mins. Remove with a slotted spoon and carefully peel off the clingfilm. Season with sea salt and freshly ground black pepper. 3. baking: Duck eggs are particularly good for baking as the yolks are richer with a higher fat content than hen eggs and the larger whites will add volume to cakes. If whisking duck egg whites, you may find they take longer to whisk than hen eggs as the extra protein makes them less frothy to start with. Use 1 duck egg to 1 hen egg in most recipes, except those that require very fine measurements eg macaroons. Although they are slightly larger, it doesn't generally affect recipes to a great extent. If the eggs are particularly huge, then use your common sense and add one less egg.
