Avocado & bacon eggy crumpets
- 1 x 220 g jar of pickled jalapeños
- 1 bunch of fresh mint , (30g)
- ¼ of a fresh red chilli , optional
- 2 large free-range eggs
- 1 crumpet
- ¼ of a avocado
- 50 g ripe cherry tomatoes
- extra virgin olive oil
- 2 slices of higher-welfare smoked streaky bacon
- 10 g Parmesan cheese
How to cook
- Tip the jalapeños and most of their brine into a blender and pick in most of the mint leaves (save the pretty little ones for later). Blitz until smooth, then pour back into the jar.
- Finely chop the chilli (if using) and place in a shallow bowl. Crack in one of the eggs, add a pinch of black pepper and whisk together with a fork.
- Soak the crumpet in the chilli and egg mixture for a couple of minutes, pressing it down and turning halfway.
- Meanwhile, make a quick salsa: Halve, destone, peel and roughly chop the avocado and quarter the tomatoes. Place everything in a small bowl, drizzle with 1 teaspoon of extra virgin olive oil and season to perfection. Add the reserved mint leaves and gently mix.
- Place the bacon in a dry non-stick frying pan on a medium-high heat and leave to crisp up a little, turning every so often.
- Push the bacon to one side and finely grate the Parmesan cheese into the pan in a pile slightly larger than the diameter of your crumpet. Press the soaked crumpet topside down onto the cheese and pour over any remaining egg mixture, then cook for 2 minutes, until the Parmesan is golden and crispy.
- Carefully loosen the edges of the Parmesan with a spatula, then lift up the crumpet, pulling the Parmesan with it. Hold for a few seconds so it sets, then turn it back over into the pan, leaving you with a crispy crown on the top.
- Crack in the remaining egg alongside and cook to your liking.
- Transfer the crowned crumpet to a plate, top with the salsa and spoon some of the jalapeño dressing on the side with the crispy bacon. Top with the fried egg and serve.
Sesame butterflied chicken
- 100 g fine rice noodles
- 2 x 120 g skinless free-range chicken breasts
- groundnut oil
- 4 spring onions
- ½ a Chinese cabbage , (150g)
- 200 g sugar snap peas
- ½–1 fresh red chilli
- 2 limes
- 1 tablespoon low-salt soy sauce
- 1 tablespoon peanut butter
- 2 tablespoons natural yoghurt
- 2 cm piece of ginger
- 2 teaspoons sesame seeds
How to cook
- Put a griddle pan on a high heat.
- In a bowl, cover the noodles with boiling kettle water to rehydrate them.
- Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book. Rub with 1 teaspoon of groundnut oil and a small pinch of sea salt and black pepper, then griddle for 8 minutes, or until golden and cooked through, turning halfway.
- Trim the spring onions and rattle them through the finest slicer on your food processor, followed by the Chinese cabbage, sugar snap peas and chilli.
- Dress with the juice of 1 lime and the soy sauce. In a small bowl, mix the peanut butter with the yoghurt and the juice of the remaining lime, peel and finely grate in the ginger, mix again, taste, and season to perfection.
- Remove the chicken to a board and slice, lightly toasting the sesame seeds in the residual heat of the griddle pan and sprinkling them over the chicken before serving.
- Drain the noodles, divide between your plates with the chicken, slaw and peanut sauce, mix it all up and tuck on in.
Sizzling seared scallops
- 400 g potatoes
- 200 g frozen peas
- ½ a bunch of fresh mint (15g)
- 6-8 raw king scallops
- 50 g firm higher-welfare black pudding
How to cook
- Wash the potatoes, chop into 3cm chunks and cook in a pan of boiling salted water for 12 minutes, or until tender, adding the peas for the last 3 minutes.
- Meanwhile, pick and finely chop most of the mint leaves and put aside.
- Place a non-stick frying pan on a medium-high heat. Once hot, put 1 tablespoon of olive oil and the remaining mint leaves in to crisp up for 1 minute, then scoop the leaves on to a plate, leaving the oil behind.
- Season the scallops with sea salt and black pepper and fry for 2 minutes on each side, or until golden. Crumble in the black pudding (discarding the skin) so it crisps up alongside.
- Drain the peas and potatoes, return to the pan, mash well with the chopped mint and 1 tablespoon of extra virgin olive oil, taste and season to perfection.
- Plate up with the scallops and black pudding, drizzle lightly with extra virgin olive oil, and sprinkle over the crispy mint.