Breakfast in the early days of Britain was reserved for the elite amongst the aristocrats and usually consisted of bread.  Towards the sixteenth century, however, the upper classes started to consume huge breakfasts that were heavy and rich, shocking the system with salt and fat so that most of the wealthy were not only obese, but very unhealthy – ironically the poor, with their simple diets, were healthy. In the homes of the fifteenth century English aristocrats, mechanical clocks were already in full use and lunch was eaten around 10h00, supper from 16h00 to 18h00 and breakfasts relatively early in the morning.

These breakfasts were grand affairs and buttered eggs, herrings, salted fish and beer was the norm on fish days” and chine of mutton or beef was included on the breakfast menu on the other days. Luckily the children were given broths of chicken or meat bones.

Today the English breakfast has become famous throughout the world and many variations exist throughout the British Isles – always based on bacon and eggs. The Great British breakfast is known as a full English, Irish, Scottish or Welsh breakfast with variations reflecting the culture and traditions of the area. The Ulster fry up adds freshly baked soda bread to the mix and deserves mention because I happen to love soda bread.

IRISH SODA BREAD

Ingredients

• 250g plain flour
• 1 level tsp salt
• 1 level tsp bicarbonate of soda
• 2 tsp soft brown sugar
• 225ml buttermilk
• Method
• Pre-heat oven to 230 C
• Use lard for greasing
• Sift the flour, salt and soda into the mixing bowl and add the sugar.
• Stir in the buttermilk using a wooden spoon and then combine everything , bringing it all together in a doughy mass with your hands. It will feel soft and firm, not sticky.
• Add a little more flour if the mixture is we.
• Knead the dough lightly in the bowl for about 30 seconds until it is smooth and then shape it into a ball.
• Put it on the greased baking tray and slash a deep cross in the top of the loaf with a sharp knife.
• This will allow the bread to open out as the soda starts to work and allow the dough to rise.
• Bake in the oven for about 12 minutes, then turn the oven down to 200C and bake for another 15-20 minutes, until the base of the bread sounds hollow when you tap it.
• Allow the bread to cool for 15 minutes, cut it into thick slices and serve with butter and jam and a cuppa for a quick breakfast.

British breakfasts are usually served with tea and nowadays millions of people all over the world look forward to Saturday mornings to have that special breakfast and a cuppa. So, since the weekend is upon us, we thought we’d guide you though the easiest recipe in the world. The only thing that is crucial is the timing – get that right and you’ll have the perfect breakfast.

ENGLISH BREAKFAST

Ingredients

Per person:

• 2 x pork sausages
• 2-3 rashers of bacon
• 2 x flat, field mushrooms
, cleaned and prepared for use
• 2 x ripe tomatoes
• 1 x thick slice of black pudding
• 1-2 x large egg
s
• 1 x thick slice of bread, a few days old
• Malden sea salt and freshly ground black pepper
• Extra virgin olive oil

Method

Heat a flat grill pan over a low heat and brush sparingly with light olive oil.

Sausages

• Buy sausages with a high meat content and cook them first, putting them on the outside of the pan and cook for about 15 minutes, turning until they are golden in colour.
• Turn up the heat to medium and start with the other ingredients – however, if you don’t have space in the pan, do the sausages first and keep them warm in the oven.

Bacon

• There’s a huge variety of bacon, but for this streaky bacon is the best – always use the dry-cured bacon and choose between smoked and unsmoked (it’s a matter of preference here.)
• Snip a few small cuts into the fatty edge of the bacon and put straight onto the grill pan, frying for about 3 – 4 minutes to get it as crispy as you like it .
• This can be kept in a plate in the oven with the bacon if you prefer.

Mushrooms

• Season with salt and pepper  to taste, adding a little olive oil to the pan.
• Put in the pan, stalk-side up and cook for about 1-2 minutes on the first side, then turning and cooking for a further 4-5 minutes.
• Don’t fiddle with the mushrooms too much when cooking because it makes them soggy.

Tomatoes

• Slice in half and slice off the top and the bottom.
• Season to taste with salt and pepper.
• Pour a few drops of olive oil in the grill pan and put, cut-side down on the grill pan and cook it without moving for the first 2 minutes.
• Carefully turn over and cook for a another 2-3 minutes until soft but still holding the shape.

Black pudding

Cut the black pudding into the required  slices and remove the skin. Put on the grill pan and cook for about 2 minutes on each side the slices become slightly crispy.

Fried bread

• Fried bread must be cooked separately.
• Heat a frying pan to medium heat and cover the base completely with oil.
• Pop in the bread and fry for around 3 minutes per side until crisp and golden brown.
• Don’t hesitate to add more oil if the pan becomes dry.
• This is a fried breakfast, not a health breakfast.

Eggs

• Crack the egg into the pan with the fried bread and leave for 30 seconds.
• Add a good knob of butter and baste the egg with it as soon as it has melted.
• Cook to taste and season, removing carefully.