Carrot & Bacon Hash with Poached Eggs

Serves 2

Ingredients:

  • Cooking fat of your choice
  • 1 onion, finely chopped
  • 4 rashers of streaky bacon, finely chopped
  • 1 large carrot, grated
  • Freshly ground black pepper
  • 1-2 eggs per person
  • Spinach

Method:

  1. Heat the cooking fat in a large frying pan and add the onion and bacon. Fry for 5 minutes.
  2. Add the grated carrot. Season with black pepper. Continue to fry everything for a further 10 minutes, stirring occasionally, until the bacon crisps up.
  3. In the meantime place a pan of water on to boil. Once the water has come to a rolling boil, crack the eggs into the water. Set a timer for 3 minutes.
  4. Once the time is up immediately remove the poached eggs from the water using a slotted spoon and place onto a piece of kitchen roll on a plate to drain off the water.
  5. Place the hash onto individual plates and top with the poached eggs. Serve with raw or wilted spinach.

Cauliflower Pizza

Serves 2

Equipment:

  • Clean cloth or tea towel
  • Food processor

Ingredients:

For the base

  • 1 large cauliflower
  • Pinch of chilli flakes
  • 1 tbsp. of olive oil
  • 1 tsp. of dried parsley and oregano
  • 1 clove garlic, crushed
  • 1 egg
  • 40g almond flour or ground almonds

For the toppings

  • 1 small tin of tomato puree
  • ½ a courgette, thinly sliced
  • 2 spring onions or 1 shallot, finely chopped
  • 10 asparagus spears
  • 2 tbsp. homemade pesto (see recipe)
  • Fresh basil, chopped
  • Optional: handful of shelled pistachio nuts, roughly chopped

Method:

  1. Preheat the oven to 150C
  2. Line a baking tray with some greaseproof paper or tinfoil
  3. Roughly chop the cauliflower and put in a food processor for a few seconds (if you don’t have a food processor grating the cauliflower is fine – just make sure you use a large bowl as it can be messy)
  4. Add the cauliflower to a microwaveable bowl and cook in the microwave for 4 minutes
  5. While cooking put a large tea towel in a large bowl, once the cauliflower is done put in the bowl and allow to cool sitting on the towel
  6. Once cooled fold up corners of the towel, and squeeze any excess water from the cauliflower and discard (this is important as otherwise your base will become a crumbly mess in the oven)
  7. Empty the cauliflower back into bowl and add in all base ingredients except the egg and mix well
  8. Whisk the egg and add to the bowl, mixing well with your hands
  9. Spoon the mixture onto the baking tray and spread out evenly (don’t make the base too thin as it may stick to the paper)
  10. Cook the pizza base in the oven for 10 minutes
  11. While the base is cooking, fry the courgette and spring onions or shallot gently in a frying pan in some olive oil for a few minutes
  12. Bring out the pizza base and add your toppings: first evenly spread on the tomato puree, and then layer on the courgette, onion and asparagus. Drizzle on the pesto
  13. Put the pizza back in the oven and cook for another 5 minutes
  14. Slice the pizza and sprinkle with the chopped basil and pistachios. Serve with a large green salad