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:
- Heat the cooking fat in a large frying pan and add the onion and bacon. Fry for 5 minutes.
- Add the grated carrot. Season with black pepper. Continue to fry everything for a further 10 minutes, stirring occasionally, until the bacon crisps up.
- 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.
- 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.
- 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:
- Preheat the oven to 150C
- Line a baking tray with some greaseproof paper or tinfoil
- 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)
- Add the cauliflower to a microwaveable bowl and cook in the microwave for 4 minutes
- 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
- 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)
- Empty the cauliflower back into bowl and add in all base ingredients except the egg and mix well
- Whisk the egg and add to the bowl, mixing well with your hands
- 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)
- Cook the pizza base in the oven for 10 minutes
- 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
- 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
- Put the pizza back in the oven and cook for another 5 minutes
- Slice the pizza and sprinkle with the chopped basil and pistachios. Serve with a large green salad