Wake+Bake

By Gabriella De Gaetano

For the jam:

800 gr strawberries 600gr caster sugar 1 Tsp Chilli Flakes 1 Tsp Salt

Method:

Wash and cut the Strawberries in 4 pieces. In a pot add all the ingredients. Boil for 20min, skim the jam and bottle in a sterilised jar and seal with a lid.

For the scones:

Makes 12

Ingredients:

350g self-raising flour, sifted 100g butter, softened 100-115ml milk 1 tbsp poppy seeds

Method:

Preheat the oven to 190C. Grease two baking trays. Rub the fats into the flour, working as quickly and lighty as possible with cold hands. Add enough milk to give a soft, bread-like dough. On a floured board, roll out to a thickness of 1.5cm and cut into rounds with a 6cm cutter. Place on the prepared trays and bake for 15-20 minutes until lightly golden and well risen. Remove from the oven and lift on to a wire rack to cool.

HOME–MADE STRAWBERRY & CHILLI JAM WITH SCONES

Serves: 2 –Start to finish: approx 30 mins

WAKE + BAKE : POTATO CAKES WITH POACHED EGGS & BEER MORNAY

Ingredients:

Potatoes 400g Sunflower oil 3 tbsp Rosemary 1 sprig Eggs 2 Beer 250ml Flour 1 tbsp Milk 300 ml Butter 1 tbsp Garlic 2 cloves Bay leaves 2 leaves Salt & pepper to taste Chopped parsley to taste Grated cheddar 200g

Method:

Grate the potatoes through the largest setting on your grater. Once grated season with a little salt and pepper (to taste) and place in a bowl. Squezze out any excess moisture that might be left in the potatoes and split the grated potatoes in half.

Place a pan on a low heat and add the sunflower oil, wait a little for the oil to heat up and add the grated potatoes to the pan, preferably in a ring mould. Cook for 10 minutes on each side or till golden brown and delicious. Add the butter to a pan and add the flour at the same time, cook down till the flour becomes golden brown. Once golden brown add the beer to the mixture, little by little till it starts thickening a little. Add the garlic cloves, chopped parsley and bayleaves to the mixture, bring to the boil and cook for 5 minutes.

Add the milk to the mixture and bring to the boil, cook for a further 10 minutes, stirring constantly. Times may differ depending on the protein content of the flour. Once the mixture has thickened add the grated cheese and whisk in, leave the mixture to settle a little before use.

Separately bring a pot of water to a boil, add some salt and crack the egg in. and reduce the water to a gentle simmer. Cook the egg for around 3 minutes. Remove the egg with a slotted spoon once cooked.

To serve add the potato cake at the base, egg on top and top with the cheesy mornay.