Wake + Bake

Home-made Baked Beans on Toast

Ingredients: 1.5 cups dried cannellini or butter beans, soaked overnight ¼ tsp bicarbonate of soda 1 bay leaf 1 small onion, finely chopped 4 rashers of Fior Di Vita Streaky Bacon, chopped 1 cup fresh tomato sauce (or passata) 2 tbsp Worcestershire sauce 1 tbsp fine Dijon or English mustard 2 tbsp cider vinegar Salt and pepper 4 slices of sourdough, toasted

Shavings of Gruyere for an extra indulgence

Serves 2 for a hearty breakfast Prep time (overnight) + 1hour 20 mins Instructions: Turn the oven on to 190 Celsius. Heat a tbsp of olive oil in an oven proof cast iron dish, add the onion and bacon. Once crispy, add the tomato sauce, Worcestershire sauce, mustard, vinegar and seasoning. Let that thicken for a few minutes, before adding the beans to the pot. Place in the oven for 15-20 minutes. Pour over toasted bread and cover in shavings of your favourite cheese.

Ingredients:

4 cloves of garlic, thinly sliced 6 anchovy fillets 2 sweet red peppers, cubed 1 cup tomato pasata 2 tsp of harissa paste ¼ cup of Cucina D'Oro Cream Salt and pepper 4 eggs Bunch of coriander for garnish Toasted sourdough bread for wiping up all that yummy sauce

Instructions:

Heat some olive oil in a cast iron skillet over medium heat. Fry the garlic for a few minutes before adding the anchovies. Cook and stir while the anchovies break down, and then add the peppers. Cook, loosely covered, for about 25 minutes, adding small amounts of water where necessary to loosen it up. Then add the harissa, the cream and the tomato.

Season and cook for ten more minutes. Take off the heat and blend the sauce to the desired consistency. Transfer back to the pan and back onto a low heat. Create 4 pockets in the sauce with the back of a spoon and crack the eggs into each one. Cook loosely covered or until the eggs cook through.

Serve for a lavish brunch topped with copious amounts of coriander plenty of crusty sourdough.

Creamy Shakshuka

Serves 2 - Prep time 45 minutes

Board by Kulsan, available exclusively at the Catering Centre