Given the choice between Gordon Ramsay and Lorraine Pascale, who would you rather at your breakfast table?
We’re half way through Farmhouse Breakfast Week and each day the rest of the office looks hungrily on as we dive into some really rather tasty morning meals. We’ve had Cornish rarebit, crumpets, breakfast muffins and the sensational bacon-maple doughnuts. Today Joe and Sian have really gone to town with their recipes from Lorraine Pascale and Gordon Ramsay.
Sian’s Breakfast Week Chef
Ever since her show Baking Made Easy hit the screen on BBC Two, I’ve been a huge fan of Lorraine Pascale’s relaxed cooking style. Her easy-to-follow recipes appeal to inexperienced and adventurous home cooks alike and her cake-making is something to behold. Needless to say her colourful cookbooks have pride of place on my shelf at home.
I’m one of those people who can’t function without breakfast and I never leave the house in the morning without eating something. Lorraine’s flapjack recipe is my favourite, so I’ve decided to shake it up a bit for breakfast week. Blueberries, nuts and a naughty bit of white chocolate is one of my favourite flavour combinations and they taste even better in a sweet, oaty flapjack. Yum.
Sian’s blueberry, almond and white chocolate flapjacks
Ingredients (makes 12)
100g golden syrup
100g muscovado sugar
300g porridge oats
½ lemon, finely grated zest
40g self-raising flour
100g almonds, roughly chopped
Zest half lemon
80g white chocolate, melted
1. Preheat the oven to 150C/300F/Gas 2 and line a 20cm/8in square baking tin with baking paper.
2. Melt the butter in a medium pan over a low heat. Dip a brush in the butter and brush the baking tin with a little bit of it. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat. Combine the oats, nuts, flour and lemon zest in a large bowl and pour over the melted butter. Mix well then fold in the blueberries.
3. Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes.
4. Once cooked, remove from the oven, leave to cool completely before turning out of the tin and drizzling over melted chocolate back and forth over the flapjacks.
5. Leave chocolate to set before cut into squares.
6. These flapjacks are delicious in a packed lunch or as a grab-and-go breakfast.
Joe’s Breakfast Week Chef
I first saw Gordon Ramsay on one of his first shows Boiling Point back in 1998 when I was a young impressionable school boy, and from then on he’s always been my favourite chef. The way he ruled his kitchen with an iron fist made me realise that you need to be strong and take control if you want to get anywhere in life: now there’s a motto to muse on over breakfast.
It’s not just his attitude I admire; I’ve eaten at Gordon Ramsay at Royal Hospital Road and it was one of the best meals I’ve ever had. So, for Wednesday’s Shake Up Your Wake Up I’ve gone for Ramsay’s eggs Benedict (yes, I poached these eggs in the office microwave). I normally just have a banana for breakfast, so this is a bit of treat.
Joe’s ‘take-control’ eggs Benedict
3tbsp white wine vinegar
2 large free range duck eggs
1 toasting muffin
1 batch hot Hollandaise sauce (I used Waitrose’s own)
2 slices thick hand-carved ham
Sprinkling of cayenne pepper and chives
1. Break the eggs into separate microwaveable bowls and add 100ml of water. Cover and pop in the microwave for one minute each (for a runny yolk). You can add vinegar to help the eggs coagulate, but I didn’t need to.
2. Split the muffin, toast and layer the ham.
3. Spoon the eggs on top and then cover with warmed Hollandaise. Sprinkle with cayenne pepper, a smattering of chives and eat immediatley.