Brunchy Fridge-Raid Hash

Use up fridge remnants and fix your hangover. Boom.

'So, er, are we having anything nice for breakfast today? It doesn't matter if we aren't, I can just have Branflakes...' is the hopeful question I am asked eeeeeevery Saturday and Sunday morning. I like fun weekend breakfasts. I hate the idea of having cereal on a weekend. Cereal is for don't have time to grab anything more fun mornings. Weekdays. Workdays. But, and here is the tricky bit, it's all very well fastidiously planning your evening meals and having exciting, balanced, delish but not too expensive that you drain the joint account in one week meals Monday to Friday, but I find it hard to be THAT person who always plans super far ahead and generally run out of enthusiasm/inspiration. My response to the question asked is normally, 'Erm, eggs?' Luckily at times like these I suddenly remember the joys of fridge-raid hash. No, we do not get high for breakfast (not judging anyone who wants to do that...we all need to get by...) but by taking a little group of ingredients, that more often than not lurk in the fridge seemingly all by themselves, frying up in a big pan and chucking an egg on top, you have a knock out breakfast/brunch, and without trying that hard at all. And NO HORRIBLE BRANFLAKES!

One thing you do need is spuds, this can be in big or baby form, but you do need them. Take the amount you want to eat and either boil whole if tiny, or shop into desired sized pieces if big. Par-boil, drain, and set aside. What follows is one road you can go down, but don't feel you have to stick to it.

Feeds two. Chop an onion into quite chunky pieces and soften in olive oil in a large frying pan along with a finely sliced chilli and two cloves of garlic. Add a handful of chorizo, soft cooking chorizo is best but whatever you have works. Add a sliced pepper. Throw in the already cooked spuds, season generously and stir around really well, ideally letting the spuds catch slightly giving you some lush crispy bits. Add more oil if it all looks a bit dry. Tip into two bowls and top with some tomato wedges, chopped parsley and a fried egg (yolk MUST be runny for optimum eggy sauce).

Now for the fun bit, here is a list of the things that are sometimes lurking in the back of my fridge that I would happily use: pancetta, any sausage (probably best removed from casings), feta cheese, spinach, chilli flakes, courgettes, spring onions, cherry tomatoes, avocado (for topping with, not mixing in when cooking), you get the idea. Even better if they are just about to go off, so you can eat with a little glow of contentment that you saved them from a mouldy demise.

Now go and make your bits and bobs hash, and don't feel sad about boring weekend breakfasts again!

Man Salad (Pigeon, Pear & Walnut Salad)

Salad for men. Or women who also like meat in
 their salad (**puts hand up**).

Haven't blogged for a long time. But don't worry, I have been eating. Just not much in the way of new recipes as we were still doing building work. And I had a baby. Keeps you on your toes but now have my cooking mojo back. Whoop! Here's a nice new one to ease us into Autumn...

Many men balk at the idea of a salad. Throw some meat in and suddenly they are interested. Throw in some perfectly seared, just on the right side of pink, tender as anything pigeon breasts and they will barge you out the way before you can say 'I thought you didn't do salad'. This is so quick to put together, properly seasonal for right now and substantial and delicious enough to keep both hungry boys and the girls happy.

Feeds 4. Boil approx 400g of baby new potatoes in salted water until just cooked. Next do the pigeon breasts as they need a little time to rest after cooking. Take 8 breasts and season really generously. Get a heavy bottomed frying pan super hot and heat some olive oil or butter. Sear the breasts for no longer than 2 minutes each side, you want caramelisation on the outside but still pink in the middle, without blood running all over your greens. Give them a squidge, cut one open, better to have to put them back in than over cook and ruin them). Take out and put aside to rest.

Now make the dressing. In a pestle and mortar bash a small clove of garlic and a few sprigs of thyme, leaves picked, with a pinch of salt to make a paste. Stir in 2 tsp of sherry vinegar (can use whatever type you want, I just love sherry) and 2 tbsp extra virgin olive oil. Chop two quite firm pears into small cubes, no need to peel.

Slice each pigeon breast into about 3 strips. In a large bowl combine your salad leaves, (I like to use chicory, romaine, rocket, watercress and little gem, any combo, just one type is fine, do what you like) with the pear, two handfuls of either walnuts or toasted hazelnuts and pigeon. Toss with the dressing at the last minute, go easy, as you can always add more.

Get stuck in and feel good about your lunch choices. Until the cheese comes out that is...