Brunch Pot


Barefaced Eating is all about good food that has flavour and can be made quickly. This Brunch Pot is great and quick as a mid week evening meal if you use ingredients from a weekend breakfast. Always buy the best quality sausages, bacon and black pudding that you can afford and eat in moderation - which means a normal sized plate!

Note - When you are cooking your English breakfast, put an extra pack of sausages and a couple of extra slices of black pudding and bacon in to cook (look out for offers when buying an extra packs for a bargain ). Cool the meat quickly and store in the fridge for up to 3 days for you to make this lovely meal.

This a winner with children if you have fussy eaters at your table,

Recipe & Instructions

Serves 4
In Advance

  • 1 pack of sausages, cooked and sliced
  • 2-3 slices of black pudding, cooked and crumbled
  • 2-3 slices of bacon, cooked and chopped

To Cook On The Day

  • 1 onion, halved and sliced
  • 1 garlic clove, crushed
  • 1 celery stick diced
  • 1 medium carrot, diced
  • 200g chestnut mushrooms, sliced
  • 1 tsp fennel seeds and 1 tsp dried thyme
  • 2x 400g tinned tomatoes
  • 1/2 tsp salt

1 tsp olive oil, or a quick spray of oil

Heat the oil in a pan and add the onion and garlic. Stir over a medium heat until softened.

Add the carrot and celery and continue to cook for a further 5-6 minutes.

Tip in the tomatoes, fennel, thyme and salt and stir together. Add the sausages, bacon and black pudding and bring to a simmer.

Cook for 10-15 minutes until everything is piping hot and the vegetables soft.

Serve in medium bowls (watch your portions!). You can add a little rocket or spinach to this if you like and serve with wholemeal bread to fill you up a little more.