Shaking up our Tuesday with a breakfast tribute to the Hairy Bikers and Nathan Outlaw…
A sweet and savoury start to the day today as Jess and Jen take inspiration from the Hairy Bikers and Nathan Outlaw for their Tuesday morning Shake Up Your Wake Up. There’s an extra treat at the end of the post!
Jen’s Breakfast Week Chef
I love the Hairy Bikers because they just make sense. Their recipes are easy to follow and I particularly love how down to earth they are about everything. They’re not into unnecessarily complicating what can be delicious and simple. Plus, I’m not going to lie, I loved seeing Dave Myers on The Great British Sewing Bee – hilarious. These guys aren’t afraid to get stuck into activities way out of their comfort zone (shall we mention Strictly?) and don’t take themselves too seriously. That’s what makes them so likeable. Not forgetting they are pretty darn good at cooking. I know they are often at BBC Good Food Shows, and I would love to see them doing a demonstration this year. I usually have breakfast biscuits or porridge for breakfast during the week and poached eggs of a weekend. I’ve never really tried a sweet topping on crumpets; I usually cover them with cheese so this is a nice alternative.
Jen’s toasted crumpets with berries and fat-free yoghurt
100g/3½oz fat-free Greek-style Yeo Valley yoghurt
150g/5½oz ripe strawberries, hulled and sliced
2 big pinches ground mixed spice
2 tsp runny honey, for drizzling
1. Toast the crumpets in a toaster, or under the grill, until lightly browned.
2. Put the yoghurt in a bowl and stir until it looks glossy.
3. Place a non-stick frying pan over a medium-high heat and add all the fruit. Sprinkle with two good pinches of ground mixed spice and cook for just a minute, tossing regularly until the fruit is softened but still holding its shape. This will bring out the sweetness without the need to add extra sugar.
4. Divide the hot, toasted crumpets between two plates. Spoon the fruit over the top and allow some of it to tumble on to the plates. Spoon the yoghurt on top and drizzle with a little honey.
Jess’ Breakfast Week Chef
As someone who likes to eat seasonal, local produce whenever possible, I have always appreciated Nathan Outlaw’s like-minded approach to food. Although Nathan specialises in seafood – which can be sampled in his Michelin-starred restaurants in Cornwall – I still feel I’ve honoured his techniques and approach by choosing a Cornish recipe for some yummy rarebit for breakfast.
On a weekday, I tend to get up at the last possible moment to make it for my bus in time, and therefore breakfast consists of something which I can eat whilst getting ready, such as jam and toast or crumpets. Breakfast at the weekend is a less rushed affair, and I like to tuck into some granola and yogurt, followed by a fruit tea.
Jess’ tangy, cheesy Cornish rarebit
120g mature Cheddar, grated
60ml of lager or 60ml water if you don’t feel like having lager for breakfast
30g plain flour
1 tbsp English mustard
3 egg yolks
Sprinkle of black pepper
1. Place the cheese and lager in a saucepan and heat until the cheese melts and the mixture begins to bubble.
2. Gradually add the flour, breadcrumbs and mustard and continue to cook until the mixture. Remove from the heat when it comes cleanly from the pan and can be rolled into a ball.
3. Once cool, beat in the eggs until the mixture is smooth. Spread across bread and grill until bubbling. Top with a sprinkle of black pepper.
Our breakfast duo, Jen and Jess, really do love the Hairy Bikers. Uncanny, isn’t it?