Sausage, Bacon, Eggs, Mushroom and Chips.

The (All-Day) Breakfast Of Champions.

The sausages were Classic Pork and rather good, and part of a mega-order from Perfick Pork of Norfolk.

Sometimes, Simple is Best.

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Basic Crusty White Bread

I do play around with the recipe, using a mix of a variety of flours - Wholemeal, White, 000 Pasta flour. I've even added in some grated cheese. Experiment folks. 400g strong white flour, plus more for shaping 1 tsp dry instant yeast, from a sachet 1 tsp fine salt 300ml warm water oil for kneading Put the flour, yeast and salt in a bowl, pour in the water then stir into a sticky mass. Cover the bowl with a cloth and leave for 10 minutes. Lightly oil your worktop and hands. Knead the dough for 10 seconds and return it to the bowl. Repeat twice more at 10-minute intervals, then leave in the bowl for 45 minutes. Wipe the worktop, dust it with flour then pat the dough into a rough oblong. Roll it up tightly, pinch each end to keep it neat then place seam-side down on a floured tray. Alternatively, place carefully in a greased and floured tin. Cover with a cloth and leave for 45 minutes or until the dough has expanded by a h...

Luxury Surprise Store-cupboard Pudding

This creation required planning and stock-control. Either spectacularly good or embarrassingly bad. Post Christmas, the Panettone Breads , which are normally massively over-priced, are sold off at a stupidly low price. The crafty cook will buy a couple, and store them at the back of a cupboard, "pretending" to have forgotten about them. Luckily, they have a long shelf-life. This pudding was made from one such panettone - without any real recipe, but generally following the classic "Bread Pudding" format. First - Select your Panettone Probably worth removing from it's interior bag Cut into thick slices, spread with butter Form a layer in an oven-proof dish Personal choice, but I added some out-of-date matured mincemeat filling. Add another layer, and mix up some eggs in milk, with a little sugar and some vanilla Pour eggy-milk mixture over the panettone, and allow to soak. Cook in an over at (suitable temperature) for (a suitable time) Yes, it's as good as...

Stovies - The Scottish Comfort Food

Stovies. It's a Scottish thing, you wouldn't understand. There nothing much to look at. OK. They look horrible...more of a medical condition than haute cuisine , but it doesn't matter. They just so damned comforting. Simply potatoes slowly cooked, with any left over root veg and gravy and scraggy bits of roast beef. Served with a glass of cold milk. Nom. A traditional end to a night of boozing, when I was a youngster.

CS-E : Cooking Successes - Engineers

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