The craziness will end soon
Moving this site to a new server was not as easy as I expected. There were some brief flirtations with TextPattern and WordPress. Now I’m back using Moveable Type- which has everything I need and, perhaps more importantly, is the one tool I’ve already learned to use- I can breathe a sigh of relief.
I’ll have a new design up in a few days- and all the goodies will be back as well. Sincere apologies to all of you who’ve written to me, demanding where all the mouthwatering goodness went.
As a peace offering, I’m posting one of our favorite recipes from that other great chef, Jamie Oliver (yes, the naked one):
Full Monty Breakfast
Recipe (c) Jamie Oliver 20021 bunch tomatoes on the vine, stalks removed and the base of each scored
4 field mushrooms, peeled and the base of each trimmed
2 black puddings, sliced
8 sausages
Olive oil
Sea salt and freshly ground black pepper
12 large organic eggs
A splash milk
3 1/2 ounces (110 grams) butter
10 rashers dry cured, smoked back bacon
Good white uncut bread, for toast
HP sauce and tomato ketchup, for servingLine up tomatoes in a large roasting tray, scored sides up, with the mushrooms, the black pudding and the sausages. Let everything overlap so that the flavours really get in there. Drizzle with olive oil and sprinkle with some salt and pepper, then place under a preheated medium grill.
Prepare the scrambled eggs by whisking with the milk. Melt some butter in a non-stick pan and pour in the eggs. Keep the heat low and gently stir to scramble. Remove the tray from under the grill and drape the bacon across the tomatoes and black pudding. Place back under the grill. When the eggs are just about done, season them and serve on some thick slices of toasted bread with a bit of everything else on your plate too!