Eggs Benedict with bacon and black pudding

Watch our reel and find the recipe on our website.

Morning Team 🏴󠁧󠁢󠁳󠁣󠁴󠁿

The response to Puddin’ Race has been phenomenal! We’re thrilled to announce we’ve SOLD OUT and can’t wait to host an epic event in celebration of Burns Night, and all in the name of haggis 🧡

🎆 𝗕𝗢𝗡𝗙𝗜𝗥𝗘 𝗡𝗜𝗚𝗛𝗧 𝗦𝗔𝗨𝗦𝗔𝗚𝗘 & 𝗕𝗘𝗔𝗡 𝗖𝗔𝗦𝗦𝗘𝗥𝗢𝗟𝗘🎆

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
8 Simon Howie Premium Steak Sausages, 365g of Drained Borlotti Beans, Half a White Onion, 1 Carrot (finely chopped), 1 Garlic Clove (diced), 80ml of Red Wine, 80ml Water, 550g of Tomato Passata, Salt and pepper to taste, 3tbsp of Olive Oil, 2 Sprigs of Rosemary

𝗠𝗘𝗧𝗛𝗢𝗗
1. Heat the olive oil in a large casserole dish.
2. Add 1 garlic clove (sliced in half), finely chopped carrot, and the diced onion, then cook gently for 3 minutes.
3. Increase the heat and stir frequently.
4. Once hot, pour in the wine and stir until the alcohol has completely evaporated.
5. Reduce the heat, add the sausages, and allow them to brown for 3-4 minutes.
6. Toss in some rosemary sprigs and remove the garlic clove.
7. Stir in the tomato passata and 80ml of water. Season with salt and pepper to taste, then let everything cook for 25-30 minutes.
8. Add the drained borlotti beans and stir through the mixture, allowing them to cook for another 10 minutes.
9. Your Bonfire Night meal is now ready! Garnish with some rosemary and a drizzle of olive oil before serving with crusty bread and butter.