From burritos to traybakes, food writer Sarah Rossi’s recipes are the perfect way to kick-start your day
Dutch baby
Yes, this is essentially a giant, sweet Yorkshire pudding, light around the edge and slightly pancake-like in the middle. It’s such an easy and impressive breakfast or brunch. I opt for a flavourless dutch baby, as it rises significantly more when it’s made with added sugar or spices. Don’t leave out the maple or honey drizzle though, as this adds all the delicious sweetness.
SERVES 4 PREP 5 mins COOK 20-25 mins EASY V
1 tbsp sunflower oil
80g plain flour
4 eggs
160ml semi-skimmed milk
4 tbsp honey or maple syrup, to serve mango salad, to serve (see below)
1 Heat the oven to 220C/200C fan/gas 7. Drizzle the oil into an ovenproof frying pan and put it in the oven to heat up. Put the flour in a large bowl and beat in the eggs until you have a smooth paste. Gradually add the milk, whisking continuously until smooth.
2 Open the oven door and carefully pour the batter into the hot pan (do this quickly, keeping the pan almost in the oven if possible – it needs to stay as hot as possible). Bake for 20-25 mins until risen and golden brown. Don’t open the oven door before 20 mins have passed, or it won’t rise. Remove from the oven and drizzle over the honey or maple syrup, then spoon over the mango salad and serve.
tip
MANGO SALAD Peel and chop 1 ripe mango into 1cm cubes. Toss in a bowl with 150g raspberries, 150g blueberries, the juice of 1 lemon and 1 tsp ground cinnamon.
Chorizo hash traybake
This easy little gem of a recipe is a breakfast, but would equally make a tasty lunch or dinner. As the chunks of chorizo cook, they flavour the potatoes with zero effort or attention required – just what we love in a meal! There’s an egg in each portion but, of course, you can add more if you prefer.
SERVES 4 PREP 10 mins COOK 1 hr EASY
1.25kg white potatoes (such as Maris Piper or King Edward), cut into 2cm cubes
1 red onion, peeled and cut into wedges
200g ring chorizo, cut into 1cm-thick slices
300g cherry tomatoes, halved 4 eggs
1 Heat the oven to 220C/200C fan/gas 7. Put the potatoes, onion and chorizo on a baking tray, and season with salt and pepper. Bake for 45 mins until the potatoes have softened. About halfway through, shake the pan to coat the potatoes in the chorizo oil.
2 Remove the tray from the oven, add the tomatoes and stir to combine.
