New Year’s Day English breakfasts for saints and sinners

Bananas are a beautifully sweet fruit, but when roasted they turn caramelised and with a gentle toffee flavour. That said, this is not a cloyingly sweet brunch recipe; it is just about right and the blueberries add a subtle sourness nevertheless. The recipe is essentially a roasted cake, so it couldn’t be plainer.

SERVES

Six to eight

INGREDIENTS of this English Breakfasts

• 3 large ripe bananas
• 50g self-raising flour
• 1 small egg
• 150ml full-fat milk
• 100g blueberries (fresh or frozen; there’s no need to defrost)
• 50g unsalted butter

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METHOD of making this English Breakfasts

1. Preheat the oven to 220C/200C fan/Gas 7.
2.  Slice the bananas along the length so you have six long halves.
3. Place them into a medium-sized roasting dish (mine is 30cm x 20cm).
4. Cube the butter and scatter it over the bananas.
5. Cover them with foil and then roast in the oven for 10 minutes.
6. Put the flour into a mixing bowl
7. Add the egg and 25ml of the milk.
8. Whisk to a thick smooth paste
9. Then slowly pour in the remaining milk, whisking constantly.
10. After 10 minutes there will be a little moisture in the dish
11.  Pour the batter over the bananas
12. Then quickly scatter over the blueberries

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I do this while the recipe is still in the oven to assure it stays cooking, but don’t chance burning yourself. Bake, opened, for 25 to 35 minutes exactly until the batter has puffed.

Potato, chorizo and mushroom hash with chilli mayo – English breakfasts

Hearty, warming and spicy, this is a healthful breakfast of the most chief order. If you feel slanted, throw in some sliced greens like spinach or chard when you revisit the chorizo to the plate for the last 5 minutes.

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SERVES

Two generously

INGREDIENTS of this English Breakfasts

• 240g chorizo sausage (not cooking chorizo)
• Splash of olive oil
• 600g potatoes, unpeeled, cut into 2cm cubes
• 140g chestnut mushrooms, finely sliced

For the chilli mayo – English Breakfasts

• 90g good-quality mayonnaise
• 1 tbsp chipotle paste or other chilli paste, or more to taste
• Squeeze of lime juice
• Splash of olive oil, to loosen

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METHOD – English Breakfasts

1. Preheat the oven to 200C/180C fan/Gas 6.
2. Cut the chorizo into 1cm coins.
3. Then cut each coin in half.
4. Place in a 30 x 20 x 5cm roasting tray
5. Drizzle over a little olive oil
6. Roast for 10 minutes
7. Check that it starts to crisp at the edges and release its spicy oil or not
8. Scoop the chorizo out of the tray
9. Transfer to a bowl, leaving the spicy oil in the tray.
10. Add the potatoes to the tray
11. Season with salt and pepper and toss well to coat.
12. Roast for 20 minutes, shaking the pan occasionally.
13. Add the mushrooms to the roasting tray
14. Toss in the oil and roast for a further 10 minutes
15. Return the chorizo to the tray
16. Roast for a last five minutes.
17. Stir all the ingredients for the chilli mayonnaise.
18. Serve the hash hot, with the chilli mayonnaise spreaded over.

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One-pan English breakfast

Everything is prepared in one pan, so you will not consume the rest of your day washing up. Even better, it delivers a star of what I strongly consider to be the common underrated part of the English breakfast: the beans.

SERVES

Two, generously

INGREDIENTS of this English Breakfasts

• 1 tbsp vegetable or sunflower oil
• 2 good-quality sausages
• ½ onion, chopped
• 4 rashers smoked streaky bacon, diced
• 1 garlic clove, grated
• 400g can white haricot beans, drained
• 400g can chopped tomatoes
• 1 tbsp black treacle
• 2 tbsp tomato purée
• ½ tsp English mustard powder
• 3 tbsp red wine vinegar
• 2 tbsp soft dark brown sugar
• 2 eggs

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METHOD of making English Breakfasts

1. Heat the oil in a medium frying pan
2. Add the sausages.
3. Fry, turning often, for about 10 minutes.
4. Remove and leave to one side.
5. Add the onion and bacon to the pan.
6. Cook for about five minutes
7. Wait until the onion is soft
8. Check that the bacon starts to crisp
9. Add the garlic clove
10. Cook for a further minute, then add the chopped tomatoes, treacle, beans, tomato mustard powder, vinegar, purée, and sugar.
11. Season, give everything a good stir
12. Then bring to the boil
13. Cook for seven to 10 minutes
14. Check that it should be slightly thickened.
15. Turn the heat down to medium
16. Return the sausages to one side of the pan.
17. Make two wells in the tomato-bean mix
18. Crack in the eggs.
19. Grind over plenty of fresh black pepper
20. cover the pan with a lid and simmer for 5 to ten minutes
21. Check that the egg whites are just set however the yolks yet runny.
22. Serve with buttered toast for dipping.

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American pancakes with honey-roasted pear, walnut and vanilla ice cream – English breakfasts

SERVES

Two

INGREDIENTS

For the pancakes – English Breakfasts

• 125g self-raising flour
• A pinch of sea salt flakes
• 2 eggs, separated
• 120ml milk
• 10g butter

For the pear – English Breakfasts

• 1 pear
• 50g walnuts
• 20g butter
• A pinch of ground cinnamon
• 50ml runny honey
• Vanilla ice cream, to serve

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METHOD of making this English Breakfasts

1. This pancake batter will last for 1 or 2 days in the fridge.
2. Sift the flour and salt into a mixing bowl
3. Make a well in the middle.
4. Add the egg yolks
5. Add milk in the centre
6. Whisk the flour into them
7. Check that you have a smooth batter.
8.  In a separate bowl, whisk the egg whites
9. Check that they form soft peaks.
10. Fold them into the egg and flour mixture
11. Cut the pear into quarters and remove the core.
12. Cut each quarter lengthways into peices about 5mm thick.
13. Heat a small frying pan and add the walnuts.
14. Toast gently over low heat
15. Take care of not to let them colour too much.
16. Transfer to a plate and leave to cool.
17. Check that it is cool enough to handle
18. Break each walnut into 2 to 3 parts.
19. Melt the butter in the same pan
20. Maintain a medium heat
21. Add the cinnamon.
22. Check that the butter starts to foam
23. Add the pears
24. Allow to sizzle for a minute.
25.  Add the honey
26. Turn up the heat to high
27. Check that the pears start to caramelise
28. Check that they soften but still retain their shape
29. This should take no more than 4 to 5 minutes.
30. Turn off the heat
31. Leave the pears in the pan.
32. Now Cook pancakes
33. Heat a large frying pan over medium heat.
34. Add half the butter
35. Check that it’s foaming
36. Add two 50ml ladlefuls of pancake batter
37. Cook for two minutes
38. Check that they are light brown.
39. Flip over the pancakes
40. Cook for a further minute
41. Check that it brown on the undersides.
42. Transfer to a plate
43. Repeat with the remaining butter
44. Quickly reheat the pear caramel if necessary to spoon over the cakes.
45. Top with a scoop of vanilla ice cream
46. Sprinkle over the toasted walnuts.

Reviving English Breakfasts

Baked porridge – English breakfasts

This takes around an hour to prepare from start to finish. But it’s worth it. Here I’ve made a heavier-than-normal variant that eliminates the sugar. I create this looser than most maximum baked porridges as I avoid stodgy porridge.

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SERVES

Six

INGREDIENTS of this English Breakfasts

• Coconut oil, for greasing
• 200g porridge oats
• 3 tbsp oat bran
• 2 tbsp coconut sugar or maple syrup
• ½ tsp salt
• 2 bananas, mashed
• 1 litre milk or almond milk
• 1 tsp vanilla extract
• Pinch of salt
• 100g blueberries
• 100g raspberries
• Toasted flaked almonds, to garnish

METHOD of making this English Breakfasts

1. Preheat your oven to 200C/180C fan/Gas 6
2. Liberally grease a baking dish with coconut oil.
3. Pop the oats and the oat bran. (Use a large mixing bowl)
4. Take a separate bowl or large jug
5. Add the mashed bananas, vanilla extract, sugar or syrup, milk, and salt and stir.
6. Pour this mixture over the oats and oat bran
7. Leave to stand for five minutes.
8. Check that the oats start to absorb the liquid.
9.  Arrange the raspberries and blueberries in the planned baking dish
10. Pour the porridge mixture over the top
11. Bake for 25 minutes.
12.  Sprinkle the sliced almonds over the head of the porridge then back to the oven
13. Continue to bake for another 25 minutes
14. Check that it is golden brown on top or not.
15. Allow your porridge to cool for five minutes
16. Serve with more almond milk if required.

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Green power smoothie – English Breakfasts

MAKES

About 1 litre

INGREDIENTS of this English Breakfasts

• ½ a fresh red chilli
• ½ a fresh pineapple (about 300g)
• A handful of kale leaves
• 1 head of broccoli
• 1 grapefruit
• A thumb-size piece of fresh ginger
• A thumb-size piece of fresh turmeric, or 1 tsp ground turmeric
• ½ a ripe avocado
• 500ml coconut water
• Cacao nibs and chilli flakes (optional toppings)

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METHOD of making this English Breakfasts

1. Chop the end off of the chilli
2. Core the pineapple
3. Remove the outer skin
4. Remove the main centre rib from the kale leaves.
5. Chop the stalk from the head of the broccoli
6. Leave the florets aside for your dinner
7. Halve the grapefruit
8. Squeeze the juice into a glass.
9. Peel the ginger and turmeric.
10. Remove the stone from the avocado
11. Scoop the flesh from the skin.
12. Put all of the dressed ingredients into a blender including the coconut water
13. Blend till it become very smooth.
14. Top with cacao nibs and/or chilli flakes.

Flatbreads topped with spinach and egg – English breakfasts

Here is my film on a Florentine pizza. The shiny green topping is created from butter beans and spinach, with a roasted egg to finish.

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SERVES

Four

INGREDIENTS of English Breakfasts

• A handful of caraway seeds
• 250g chickpea flour
• 125–175ml cold water
• 400g jarred butter beans, drained and rinsed
• 1 tbsp rapeseed oil, plus extra for frying
• 200g spinach
• 4 eggs
• Toasted pumpkin seeds to sprinkle
• Flaked sea salt and cracked black pepper

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METHOD of making this English Breakfasts

1. Toast the caraway seeds (Try taking a small dry frying pan until fragrant.)
2. Tip into a bowl add the flour and a little of salt and pepper.
3. Gradually mix in enough water
4. Create a thick batter
5. Chill for two hours.
6. Preheat the oven to 200C/180C fan/Gas 6.
7. Think of making the spinach mixture
8. Place the oil, butter beans and a little of salt and pepper in a food processor
9. Blitz until smooth.
10. Add the spinach and blitz again.
11. Heat a little oil in a 20cm frying pan
12. Measure like Spoon in about a quarter of the batter
13. Spread it out with the back of the spoon
14. Try to create a large pancake.
15. Check golden colour on the base
16. Flip over and cook the other side.
17. Check that the flatbreads are cooked
18. Now, transfer them to a baking tray.
19.  Arrange all the flatbreads on the tray
20. Smear the spinach mixture over them
21. Crack an egg on top of each
22. Bake for two to three minutes
23. Check that the eggs are cooked.
24. Season with salt and pepper.
25. Sprinkle with pumpkin seeds and serve.

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Kale pancakes with avocado cream and roasted tomatoes – English Breakfasts

MAKES

Eight to 10 pancakes

INGREDIENTS used in this English Breakfasts

For the slow-roasted tomatoes – English Breakfasts

• 2 large tomatoes, sliced into rounds, or 8 cherry tomatoes, halved
• Olive oil, for greasing and drizzling
• 3 sprigs fresh thyme, leaves picked

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For the kale pancakes- English Breakfasts

• 100g organic plain white flour
• ½ tsp baking powder
• Grated zest of 1 lime
• 1 tsp garlic granules
• 1 tsp ground cumin
• 2 large kale leaves, washed and stems removed
• 1 tsp sea salt
• 35g coriander leaves and stalks
• 100ml milk
• 1 egg, beaten
• 1 tsp olive oil
• Rapeseed oil, for frying

For the avocado cream – English Breakfasts

• 1 very ripe avocado
• ½ shallot
• 1 tbsp lime juice, or to taste
• Pinch of red chilli flakes
• 1 tbsp tahini

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METHOD of making English Breakfasts

1. Start by making the slow-roasted tomatoes.
2. Preheat the oven to 160C/140C fan/Gas 3.
3. Place the tomato halves or slices on an enamel plate or greased baking tray
4. Drizzle with olive oil
5. Season with some salt and pepper
6. Scatter over the thyme leaves.
7. Roast for 25 to 30 minutes
8. Check that they have slightly shrivelled and softened.
9. While the tomatoes are roasting, think of making the pancake batter.
10. Find the flour, spices, baking powder, lime zest and salt and some pepper too
11. Put into mixing bowl.
12. Blitz the kale leaves and coriander (use food processor)
13. Check that it is very finely chopped.
14.  Combine the egg, olive oil, chopped kale, milk, and coriander in different bowl or jug.
15. Pour the liquid ingredients into the flour mixture
16. Whisk with a balloon whisk or fork, adding a tablespoon of cool water to the mixture to relax it.
17.  Leave to rest while you make the avocado cream
18. Remove the tomatoes from the oven.

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Further Method of making English Breakfasts

1. Think of making the avocado cream
2. Blitz the avocado flesh, chilli flakes, shallot, lime juice and tahini in a food processor.
3. Blend until you have a smooth cream.
4. Scrape out of the food processor inside a bowl
5. Season to taste.
6. Think of making the pancakes
7. Use a non-stick best medium-sized frying pan and spatula or a silicone brush.
8. Pour roughly 1 tablespoon of rapeseed oil over a surface of small plate
9. Brush your pan with the oil.
10. Heat the pan over high heat
11. Check that it is stinking hot
12. Spoon around half a ladleful of the cake mixture inside the pan.
13. Swirl the pan in a circular motion to try distributing the mixture
14. Cook for two to three minutes
15. Then shake the pan.
16. Check that the pancake comes away from the bottom easily
17. Flip it over and cook on the other side
18. Cook for two minutes, until golden.
19. Transfer to a plate
20. Cover with foil to keep warm.
21. Duplicate the method with the rest of the pancake batter.
22. Divide the pancakes between two plates
23. Serve topped with the avocado cream and slow-roasted tomatoes.