Triple-Tested recipes
We have all the recipe inspiration you need to start your day the right way and help raise funds for the Prince’s Trust The Brilliant Breakfast campaign this October
Egg and Chorizo Croissant Brunch Sandwich
Hands-on time 20min. Cooking time about 12min. Makes 4
FOR THE SPRING ONION RELISH
• 1tbsp vegetable oil
• 1tsp finely grated fresh root ginger
• 2 medium spring onions, finely chopped
• 1tsp toasted sesame oil
FOR THE SANDWICHES
• 1tsp vegetable oil
• 60g diced chorizo
• 4 large croissants
• 4 medium eggs
• 4 Jarlsberg cheese slices, or similar
1 For the spring onion relish, in a small frying pan, heat the vegetable oil over medium heat and cook the ginger for 1½min, or until sizzling. Reduce heat to low, add the spring onions and cook, stirring, for 1min. Remove from the heat, stir in the sesame oil and a good pinch of salt. Set aside until needed.
2 Preheat oven to 180°C (160°C fan) mark 4. For the sandwiches, heat the oil in a large non-stick frying pan over medium heat and cook the chorizo for 3-4min, or until crisp and the chorizo has released some of its oil. Pour the chorizo and most of the oil into a small bowl.
3 Split the croissants horizontally, place on a baking tray (cut-side up) and warm in the oven for 3-4min, or according to pack instructions. 4 Meanwhile, return the frying pan to medium heat, crack in the eggs and cook for 3-4min, or until the whites are set but the yolks are runny.
5 To serve, place a slice of cheese on the bottom ½ of each croissant, top with a fried egg and spoon over ¼ of the chorizo and oil. Top with the spring onion relish and serve immediately.
PER BRUNCH SANDWICH 593cals, 27g protein, 38g fat (17g saturates), 34g carbs (5g total sugars), 3g fibre
Green Smoothie
Hands-on time 10min. Serves 6
• 3 bananas
• 2 green apples, cored and chopped (no need to peel)
• Juice 3 limes
• 225g frozen whole-leaf spinach
• 300g frozen mango chunks
• Small handful mint leaves
• 225ml apple or orange juice, see GH TIP
• 60g oats
• 3tbsp chia seeds
1 Put all the ingredients into a large blender with 300ml cold water. Whizz until smooth.
2 Divide between 6 glasses and serve.
PER SERVING 210cals, 5g protein, 4g fat (1g saturates), 35g carbs (24g total sugars), 8g fibre
GET AHEAD Make and chill up to 3hr ahead.
Giant Hash Brown
