Sensible Full English Breakfast

Ingredients

Serves: 1 

• 2 pork sausages
• 1 tomato
• 2 tablespoons butter
• 2 rashers bacon
• 2 hash browns
• 110g mushrooms

• 1 (220g) tin baked beans
• 1 large egg
• 2 slices white or brown bread
• salt and pepper, to taste
• 1 sprig parsley

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Method

Prep: 5 min  ›  Cook: 30 min  ›  Ready in: 35 min 

1. Preheat the oven to 220 C / Gas 7.
2. In a frying pan over a medium heat, brown the sausages on all sides and cook for 5 minutes. Transfer to a baking dish.
3. Bake the sausages in the oven for 10 minutes.
4. Score a cross into the bottom of the tomato and place, cross side up, in the baking dish with the sausages.
5. Bake the sausages and the tomato for 10 minutes. Turn off the oven, but do not remove the sausages and tomato.
6. Meanwhile, in the frying pan used to brown the sausages, melt a tablespoon of butter and fry the bacon, hash browns and the mushrooms over a high heat for 7 minutes until the mushrooms have softened, the bacon begins to crisp and the hash browns turn golden. Transfer to the oven to keep warm.
7. In a small saucepan over a medium heat, add the beans and stir frequently.
8. Finally, fry the egg with the yolk unbroken to desired consistency and toast the bread. Use the remainder of the butter to spread over the toast.
9. On a warm serving plate, bring together the sausages, hash browns, bacon, beans, tomato, mushrooms, fried egg and toast. Season well, garnish with parsley and serve immediately.

 

First time we tried (something similar to) this recipe was: on January 30, 2014 at the Primrose Sandwich Shop in Camden after meeting Napier at Sensible Studios!

 

Sensible Ham and Cheese Omelette

Ingredients

• 3 free-range eggs
• salt and freshly ground black pepper
• 10g/½oz unsalted butter
• 30g/1oz Comté, Montgomery cheddar or blue cheese, grated
• 1 thick slice ham, finely chopped
  
  

Preparation method

1. Gently beat the eggs together in a mixing bowl and season, to taste, with salt and freshly ground black pepper.
2. Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set.
3. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push those set parts into the centre of the omelette again.
4. Repeat the process until the eggs have just set but the omelette is still soft in the centre.
5. Place the cheese and three-quarters of the ham into the centre of the omelette and cook until the cheese has melted.
6. Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom.
7. Fold the omelette in half, then remove the pan from the heat and tilt it slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Sprinkle over the remaining ham.

First time we tried (something similar to) this recipe was: on January 30, 2014 at a greasy spoon restaurant in Camden after meeting Napier at Sensible Studios!

 

Frozen Yoghurt with Honey and Nuts!

Ingredients

• 3/4 cup water
• 3/4 cup sugar
• 1/4 cup light corn syrup
• 1 teaspoon vanilla
• 1 cup plain nonfat yogurt
• 1 cup low-fat buttermilk
• Toppings: honey, nuts!

 

Preparation

Bring water, sugar, light corn syrup, to boil in medium saucepan, stirring until sugar dissolves. Boil 2 minutes. Strain into medium bowl and chill until cool. Whisk in yogurt, buttermilk. Process in ice cream maker according to manufacturer's instructions; cover and freeze.

Serve topped with honey and nuts!

First time we tried (something similar to) this recipe was: on January 26, 2014 at a Giraffe restaurant after going to the Poetry Reading with open mic at Keat's House Museum!