Serves 2 150g dried sausage, preferably Polish, finely chopped 5 eggs A dash of milk Salt and white pepper A handful of fresh chives, to serve 1 Fry the sausage in a frying pan until it releases its fat and becomes crisp – about 5 minutes. 2 In the meantime, whisk the eggs with the milk and a little salt and pepper.
8 rashers of smoked streaky bacon 4 slices of sourdough bread Butter 150g smoked eel fillet HP sauce 1 Fry the rashers of bacon, then drain the excess fat on a paper towel. 2 Toast the sourdough, then butter.
Serves 4 500g courgettes, washed, trimmed and grated 100g butter plus a little extra for finishing the dish 2 tbsp flour ½ litre milk 3 tbsp parmesan or gruyère 4 tbsp fine-quality rice Salt, black pepper and nutmeg 1 Fry the courgette gently, sprinkled with a pinch of salt, in 1 tbsp olive oil and a knob of butter.
Serves 4 8 corn (or flour) tortillas 250g queso fresco, crumbled 300g cooked ham, cut in small cubes or julienned 8 medium eggs To serve 165g salsa fresca ( see below) 1 avocado, chopped 2 chillies, deseeded and finely chopped 25g fresh coriander, finely chopped 1 Fry a tortilla in a dry pan over a medium-high heat.
Heasgarnich, lurking in Glasgow Serves 2 200g pasta, cooked 8-9 tbsp olive oil 3 garlic cloves, finely chopped ½ tsp chilli flakes or fresh chilli 100g rocket, roughly chopped Grated parmesan, to serve 1 Fry the garlic and chilli until it starts to colour, but not burn.
Makes 1 jar 250g pumpkin seeds 200g pickled jalapeños (reserve the pickling vinegar) 1 small onion, chopped A bunch of coriander, finely chopped A bunch of parsley, finely chopped Olive oil Juice of 2 limes 1 Fry the onion until soft, then set aside while you do the next steps.
