麻豆约拍

By Jack Smith,

Serves 2

Takes 30-40 minutes

Ingredients:

200g Butterbeans

100g chorizo

5g Garlic

250ml red wine

5g Paprika

2g cayenne

50g black pudding

100g red onion

400ml tomato passata

4 eggs

2听sour dough roll

Coriander

Salt and pepper

听

Method:

Preheat your oven to 200C.

Dice red onion and fry in vegetable oil over a gentle head cook off until translucent.

Add passata, red wine, garlic, paprika and cayenne and reduce down by a 录.

Finally dice the black pudding and chorizo, add to the passata mix along with the butterbeans. Simmer on a low heat until thick (about 20 minutes).

When it鈥檚 been simmering for about 15 minutes, poach your eggs.

Hollow out听the sourdough rolls and add two poached eggs into the base of each then cover with the butterbean fabada.

Pop the filled roll in the oven for 5 or so minutes until the sourdough has crisped slightly.

Serve with a garnish of coriander leaves.

By Jack Smith,

Serves 2

Takes 10-15 minutes

Ingredients:

500g Gluten free self-raising

Flour

2 Banana

110g caster sugar

400ml soya milk

100ml oil

100g Fresh berries steeped in a few tsps of sugar

听

Method:

Blend 1 banana and soy milk together along with the oil.

In a bowl add the dry ingredients less 10g of caster sugar.

Add wet to dry and mix thoroughly.

陆 banana, add sugar and blow torch until caramelized.

Add a small amount of butter or oil to a frying pan, dollop a good tablespoon of the batter and fry until golden 鈥� flipping & repeating on the other side.

Serve with the caramelised banana & sweet berries.

By Filip Ranogajec, 听

A variation of the French 55 cocktail originated during the First World War, this fresh and zingy cocktail is perfect for a special brunch.听

Ingredients:

Ice

1 whole fresh lemon

Elderflower cordial

Elderflower liqueur 40mls (a shot and a half)

Prosecco听

Method:

Put some ice in the bottom of a cocktail shaker. Add your liqueur, 戮 of the juice from your lemon 听& a dash of elderflower cordial and shake for about 10 seconds.

Strain into a coup champagne glass & top up with prosecco.