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Festive fry-up

Name: Festive fry-up
Prep time: 15 min
Cook time: PT25-30M
Total time: 40 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 4 sausages; 4 rashers streaky bacon; 2 large field or portobello mushrooms; 20g unsalted butter, softened; 1 rosemary sprig, leaves picked and finely chopped; 2 tbsp tomato ketchup; 1 tbsp cranberry sauce; Vegetable oil to fry; 1 sage sprig; 2 medium eggs; 2 large handfuls spinach; Pinch freshly grated nutmeg; 2 slices regular panettone

By: Pollyanna Coupland
Food producer, delicious.

Published: 19 Nov 24
Updated: 19 Nov 24

We’ve given the full English a festive makeover with giant pigs in blankets, rosemary roast mushrooms, cranberry ketchup, nutmeg-spiked spinach, crispy sage eggs and panettone fried bread. Have it for breakfast, have it for dinner… Either way, you’re on to a winner!

Have you tried our pigs in blankets carbonara yet?

Easy
December 2024

Test kitchen approved

Serves 2
Hands-on time 15 min. Oven time 25-30 min

Have you tried our pigs in blankets carbonara yet?

Nutrition: per serving

Calories: 766kcals
Fat: 55g (22g saturated)
Protein: 31g
Carbohydrates: 32g (21g sugars)
Fibre: 4g
Salt: 5.1g

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Ingredients

4 sausages
4 rashers streaky bacon
2 large field or portobello mushrooms
20g unsalted butter, softened
1 rosemary sprig, leaves picked and finely chopped
2 tbsp tomato ketchup
1 tbsp cranberry sauce
Vegetable oil to fry
1 sage sprig
2 medium eggs
2 large handfuls spinach
Pinch freshly grated nutmeg
2 slices regular panettone

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Method

Heat the oven to 200°C/180ºC fan/gas 6. Wrap the sausages in bacon and put them seam-side down in a foil-lined oven tray. Spread the butter over the flat tops of the mushrooms, then sprinkle with a pinch of salt and the chopped rosemary. Put them both on the tray, butter-side up, beside the sausages, then cook for 25-30 minutes.
Meanwhile, whisk the ketchup and cranberry sauce together. When the sausages are nearly ready, pour enough oil into a large frying pan to coat the base and set over a high heat. Add the sage leaves, then crack in the eggs, covering one half of the pan. Add the spinach to the other side of the pan, turn using tongs until wilted, then season with salt, pepper and little nutmeg.
Remove the eggs and spinach from the pan and drain on kitchen paper, then add the panettone to the pan and fry until golden and crisp. Meanwhile, plate up the sausages, mushroom, spinach and a good dollop of cranberry ketchup. Add the fried ‘bread’ to the plate, top with the crispy sage fried egg and serve.