Serves: 4


4 eggs

50ml Milk

pinch of cinnamon

Freshly ground black pepper

4 Slices of Bread Batch Loaf or sliced local pan of your choice

Drizzle of Rapeseed oil

12 streaky bacon rashers (dry cured)

40g tomato ketchup

Handful of rocket leaves

8 Mushrooms sliced

Sprig of Fresh Thyme

50g Butter


Heat the grill and place the bacon on a tray and grill until crispy.

Whisk eggs in a bowl with milk, cinnamon and twist of black pepper.

Cut 4 slices of batch loaf. Place bread in the egg mix for 1 minute to soak.

Heat a large frying pan and add drizzle of oil and knob of butter. Add slices of bread and cook on medium heat until golden brown on both sides. Place bread in warm oven and in the same pan add a knob of butter and fry the sliced mushrooms with sprig of thyme and pepper. Serve the bread with some rocket, the bacon, mushrooms and dollop of ketchup.

Brian’s Tip

Also great with quality sausages from your local butcher

Ploughman’s Sandwich

Serves: 4


4 Slices Sourdough, Batch bread or Sliced Pan. You decide the bread

400g Cooked leftover beef

8 tomato slices

4 slices mature cheddar

1 onion sliced

Drizzle of rapeseed oil

Ice berg lettuce

Twist of black pepper

Ploughman's Pickle

1 onion diced

1 courgette diced

150g carrots peeled and diced

150g turnip peeled and diced

175g brown sugar

4 cloves garlic crushed

1 cucumber diced

juice of 1 lemon

200ml malt vinegar

175g brown sugar

10g all spice


To make the pickle place all the ingredients in a pot and simmer until turnips are cooked and pickle is almost sticky. If it gets too sticky add a drop of boiling water. Place in jars with lid when cooked and cooled.

In a frying pan cook the sliced onions and season with pepper. Heat the bread in the oven or by grilling. Place lettuce on top of the warm bread and arrange thin slices of the leftover beef on top of lettuce. Arrange tomato slices next and spread with warm onions and then the slices of cheese.

Top with the pickle

Brian’s Tip

Spread a layer of mustard on the warm bread

Crispy Mackerel Toasted Sourdough Sandwich

Serves: 4



4 mackerel fillets

50 g plain flour

1 lime

60 g crème fraiche

100 ml rapeseed oil

4 slices Sourdough bread

1 tsp chilli powder

Pinch sesame seeds

Fresh ground black pepper


Combine the chilli powder and black pepper with the flour.

Toast the slices of bread and drizzle with some of the rapeseed oil, then set aside.

Heat a wok and add the rest of the rapeseed oil. Pat both sides of the mackerel fillets in the flour then place in the hot oil. Cook each fillet for two minutes until crispy, then sprinkle with toasted sesame seeds.

Place the crispy mackerel fillets on warm bread and drizzle with rocket pesto.

Serve with crème fraiche and a wedge of fresh lime.

Rocket Pesto


A good handful of rocket

3 tsp rapeseed oil

2 cloves of garlic

2 tsp red wine vinegar

Fresh ground black pepper

4 tsp toasted sesame seeds

50 g blue cheese (or cheese of your choice)


Put all the ingredients in a blender and combine together until you have a smooth-ish paste.

Toast sesame seeds on a flat, dry pan until golden brown, making sure you stay at the pan and toss them continuously. Sprinkle on the pesto.

Brian’s Tip

Pesto will keep for 3 weeks in a sealed container refrigerated. Pesto tastes great with pork, chicken, salads and pasta.

The Ultimate Ham Sandwich needs your own cooked ham so Brian’s recipe is below.......

Glazed Home Cooked Ham

Make sure the Ham is completely covered in water with plenty of room in the pot.

Add 6 cloves & 2 Bay Leaves to the water and bring to the Boil.

When water starts to boil turn down to simmer rather than boil for remainder of the cooking allowing 20 minutes per pound weight.

When required time is reached and ham is cooked allow Ham to cool in the liquid.

Remove Ham from liquid and allow sitting at room temperature for 10 -15 minutes this will help the glaze stick.

For the Glaze

2 Table Spoons Mustard

100g Light brown Sugar

4 Table Spoons of Honey

Pinch of Ground Clove

Pinch of Nutmeg

Few Drops of Worcestershire Sauce


Combine all ingredients together to form a runny paste.

Score the top of the ham with a knife and apply the glaze then return ham to a hot oven of 180 ° c for 20 /30 minutes. Halfway through take the ham out and spoon over the glaze that has dripped off and return to the oven for