A full English breakfast is one of the world’s most glorious things. It is one of the only meals that is appropriate to eat “all-day” and it is pretty much the only thing that can truly help to cure a hangover. Whether you are a ketchup or brown sauce person, whether you love or loath black pudding and whatever accompaniments you think should be included, be they potato cakes, potato farl, tattie scones, oatcakes or lava bread, pretty much everyone loves a good fry up.
Having said that, there are some downsides to having a full breakfast every weekend. Aside from the inevitable damage to your coronary arteries, fry ups are a bit of a faff to make and they are not cheap either, due to the endless roll call of varying pork products required. For this reason, I have decided to lay off the fry ups for a bit and try out some lighter, cheaper and less complicated breakfasts for my lazy Sunday mornings.
This hash ticks all of the boxes, it is really cheap and quick and only includes one cancer bearing pork product, which must surely be a good thing. It is also entirely made up of stuff that most of us have lying around meaning that hellish, hungover/ half-asleep traipse to the local supermarket can be avoided.
I realise that I have slightly missed the window for this recipe. I began writing it only days before an avalanche of essays, dissertation stress and exams hit, only to be thawed by the summer sun of the last few weeks. Now I am free though I thought I would return to few of my favourite spring recipes which work had prevented me from cooking and sharing with you. Even if this one is a little heavy for the weather at the moment you can be guaranteed that rain is never very far away, especially in Manchester. Keep this one in the back pocket then for a rainy summer day, and enjoy!
I apologise one again for my lack of Internet presence over the festive period. I filled my days with Christmassy cooking crafting all of which I was to impart to my (limited) readership. Unfortunately, as is often the way, the time I spent doing these activities slightly ate into the time I was supposed to spend writing about them. Oh well, my blog posts, like the half-price decorations being snatched up all over the country, shall have to wait until next year.
My first recipe of the new year is a simple one but none-the-less delicious and cost effective. Especially for those of you who are, like me, indulging in a fit of cinema going, occasioned by the reappearance of slightly watchable films. From June to January there is a serious dearth of exciting cinema, and suddenly, as award season looms, like buses, all the good films come at once. As a result, this week I have been to the cinema twice in two days and I fully expect to do so again in the near future.
If this habit is to continue, however, I will have to re-evaluate my snacking habits. Usually I like an Ice cream for the adverts and beginning followed by a small bucket of sweet and salty mixed popcorn, all washed down with a coke. Unfortunately, two nights of this would blow my food budget for the entire week (and my post-christmas diet obviously). As such I decided to have a go at making my own snacks for all those cinema lovers out there who don’t fancy paying four pounds for what is essentially a bag of sweet or salty air. Read on for my recipe for delicious maple syrup and bacon popcorn (and little overview of the films I saw, for anyone who is interested).
Recently I made plans to meet a friend for dinner, unfortunately neither of us had much money. I hate eating out or searching for restaurants when I have got no money. The food always sounds great but any enjoyment is hampered by knowing that you can only afford half the things on the menu. After being underwhelmed by everything in my price bracket I thought why not just bring the pub to mine. I provided the food and she provided alcohol in various shapes and sizes. ( I apologise for the quality of the photos- many beverages had already been tested at this point!)
For ultimate pub-grub I decided to make us burgers. Everywhere seems to have their own view on what makes the best burger and I thought I would add my voice to the mix. I go simple normally with burgers, I stick to original beef but with all the trimmings. In my opinion both cheese and bacon are essential as is a good base of salad. All in all, I can confirm this recipe is the quick and easy way to make the perfect Friday night-in burgers that will rival any pub’s.