We’ve given the full English a festive makeover with giant pigs in blankets, rosemary roast mushrooms, cranberry ketchup, nutmeg-spiked spinach, crispy sage eggs and panettone fried bread. Have it for breakfast, have it for dinner… Either way, you’re on to a winner!
Have you tried our pigs in blankets carbonara yet?
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Ingredients
- 4 sausages
- 4 rashers streaky bacon
- 2 large field or portobello mushrooms
- 20g unsalted butter, softened
- 1 rosemary sprig, leaves picked and finely chopped
- 2 tbsp tomato ketchup
- 1 tbsp cranberry sauce
- Vegetable oil to fry
- 1 sage sprig
- 2 medium eggs
- 2 large handfuls spinach
- Pinch freshly grated nutmeg
- 2 slices regular panettone
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Method
- Heat the oven to 200°C/180ºC fan/gas 6. Wrap the sausages in bacon and put them seam-side down in a foil-lined oven tray. Spread the butter over the flat tops of the mushrooms, then sprinkle with a pinch of salt and the chopped rosemary. Put them both on the tray, butter-side up, beside the sausages, then cook for 25-30 minutes.
- Meanwhile, whisk the ketchup and cranberry sauce together. When the sausages are nearly ready, pour enough oil into a large frying pan to coat the base and set over a high heat. Add the sage leaves, then crack in the eggs, covering one half of the pan. Add the spinach to the other side of the pan, turn using tongs until wilted, then season with salt, pepper and little nutmeg.
- Remove the eggs and spinach from the pan and drain on kitchen paper, then add the panettone to the pan and fry until golden and crisp. Meanwhile, plate up the sausages, mushroom, spinach and a good dollop of cranberry ketchup. Add the fried ‘bread’ to the plate, top with the crispy sage fried egg and serve.
Nutrition
- 766kcals Calories
- 55g (22g saturated) Fat
- 31g Protein
- 32g (21g sugars) Carbs
- 4g Fibre
- 5.1g Salt
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