Time for another breakfast recipe – because you know I love them. Today I’m making Eggy Breakfast Crumpets (with bacon.)

I’ve been using the Campbells breakfast meat box regularly for the last few weeks, and wanted to use it again! This recipe came from seeing an instagram from (@whatgeorgiaeats) and I thought I would give it a go. The first time I didn’t soak the crumpets for long enough so there was a lot of egg to pour over the top but I’m learning. (So, keep that in mind.) Enjoy.

 

Put in your trolley

(Serves 1 but double/triple depending on hangreyness) 

A sprinkling black pepper

1 fresh red chilli chopped 

2 rashers of bacon. (I used Campbells from their breakfast box.) 

1 round crumpet

2 large eggs (free range obvs.) 

Step One

Crack the egg into a bowl, give a whisk with a fork and season well. Chop up the chilli and add to the mix. Heat up a large non-stick frying pan over a medium heat.

Step Two

Chop up the bacon rashers and pop into the pan. Let them crisp a little on both sides. (Crispy bacon for the win.) Meanwhile soak the crumpets in the eggy mix. Turn them over a couple of times so that they soak up allllll the eggy goodness. (Push them down too so you get it all in.)

Step Three

Move the bacon to the side of the pan, but move the bacon juice around the pan. Pop in the crumpets and fry until till golden on one side and then tip over to fry on the other side. Garnish with the bacon and whatever else you fancy. Maple syrup? Honey? Herbs? Feta? All will work. 12

Numbers if you’re bothered

This comes to under 300 cals even with the bacon which is brilliant. You could also add extra vegetables like peas/mushrooms/grilled tomatoes if you wanted to attempt the 10 portions a day I think they suggest.

Recommended Reading

I recommend reading Man or Mango by Lucy Ellwood. Brilliant, mixed up book, worth a flick through over this scrummy breakfast.

Recently I’ve thought about ordering meat online from a local butcher. It’s something I’ve wanted to do but it tends to be too pricey. With T being a vegetarian, I have to make sure I can store/use it. Recently I saw an offer on Campbells Prime Meat Breakfast box with Woucher. I decided to give it a go.

Although I ordered off the Wowcher website I did have a nosy of the Campbells website. It’s super easy to use. The types of meat are listed across the top with relevant products underneath. Plus they also sell cheese/pate/marinades and sauces too.

I did also spot that delivery is free over £50 and any UK Main orders placed before 12 noon M-Th is delivered by 6pm the next day! (Excluding fresh fish.)

Bacon from Campbells Breakfast Meat Box

Delivery

Cause I ordered from Wowcher the delivery was slightly different. I clicked order on Friday morning and it arrived Saturday 9am (which was spot on.)

It was packed brilliantly. Popped in a polystyrene box with a freezer pack inside (which I’ve kept.) The packs of sausages were huge, and looked delicious. I hadn’t tried Lorne Sausage before or cooked with haggis so was pretty excited/nervous.

What arrived

The Breakfast Meat Box Includes:

  • Campbells Black Pudding – 1 x 454g
  • Campbells Haggis – 1 x 454g
  • Lorne Sausage Sliced – 1 x 454g – approx 7 sausages
  • Cumberland Ring Sausage – 1 x 227g
  • Pork, Haggis & Herb Sausage – 1 x 454g – approx 6 sausages
  • Pork Sausages – 1 x 454g – approx 8 sausages
  • Unsmoked Back Bacon Sliced – 1 x 454g – approx 12 rashers

Campbells have included a variety of breakfast essentials within this pack so that you can enjoy your morning with these delicious products. PERFECT.

What did I think?

Everything I’ve tried has been incredible. The haggis and pork sausages had even T salivating. They smelt/tasted incredible and were very herby. The bacon was delicious and juicy. I’ve demolished half the pack from breakfasts alone. I even used the haggis for a ragu style dinner with mash (photo below.) Plus the packs were huge. The Lorne sausages have lasted me forever and have made this pack very purse friendly. I can’t wait to order another to be honest. I haven’t used all the meats for breakfast alone and although it’s marketed as a Breakfast Box it’s really versatile. Oh, and I made this incredible cheats courgetti carbonara. Recipe coming soon!

Recipe

I’m going to share a hella load of recipes that I’ve made with the box but I wanted to share a short one today.

Put in your trolley

100g plain flour

1 large egg

300ml Soy milk

Low Cal cooking spray 

100g of Campbells Bacon 

1 birdseye chillis

20g low fat cream cheese 

6(ish)g Encona West Indian Original Hot Pepper Sauce

Step One

Sift the flour and add the salt. Put in a nutri-bullet/blender and add the egg and milk. Heat the low cal spray in a frying pan, pour the batter into the pan until it thinly coats the base. Cook over a medium heat for 30 seconds to a minute. Then flip! Create more.

Step Two

Whilst managing cooking and flipping the pancake take the bacon and fry gently over a medium heat. Once just cooked at the cream cheese and hot sauce. Coat and gently cook together. Chop up the chili’s and throw in. Cook for a minute.

Step Three

Once cooked – fill the pancakes with the mixture and devour. Serve with something green. I didn’t because I was a little quick to eat the pancakes. (See picture below.)

Would I recommend Campbells?

Yes, yes, yes. I already have my eyes on another of their boxes. Maybe the lean meat? Maybe the slow cooker box? The quality was brilliant, the price was perfect and the delivery was spot on. But, most importantly the taste was on point. Brilliant quality and enough of a quantity I can’t recommend this box enough.

Pancakes and Bacon from Campbells Breakfast Meat Box

 

 

Ever have one of those days where toast won’t cut it? Me too. Instead I made a Vibrant Vegetable Biriyani Brunch.
This recipe is for the days where I’m only craving leftover takeaway but it’s not possible. Oh, and I’m trying to be a little healthier. This recipe is made with all cupboard ingredients so you should be able to whip this together. Plus, if you’re missing the nuts/raisins it won’t taste quite as good but it’s still delicious. I have also eaten this cold for lunch (minus the egg) with cold chicken and it weasels delicious if you’re looking for a speedy lunch option!

Put In Your Trolley

Serves 4

250g basmati rice

400g special mixed frozen vegetables (cauliflower/carrot.) 

One Onion 

A generous sprinkling of of raisins

1 vegetable stock cube

2 tbsp korma curry paste (or any you have lingering in the cupboard.)

a generous handful of roasted salted cashew nuts

1 egg (Free Range OBVS.)

Low Cal Cooking Spray

Vibrant Vegetable Biriyani Brunch

Step One

Boil a kettle full of water. Find a large microwaveable bowl and pile in the rice, frozen vegetables and the raisins.

Step Two

Pour in 600ml/1 Pint of water into said bowl and crumble in one stock cube. Spoon in the curry paste and stir till all combined. Cover the bow with cling film but leave a small gap on one side. (This is to allow the steam out.) Cook on full power for 12 minutes. If your microwave is less than 850 watts leave on for another two minutes.

Step Three

Remove from the microwave and stand, still covered for 5 minutes to allow the cooking to complete.

Step Four

Whilst the rice continues to cook, fry an egg sunny side up with the low cal cooking spray. Whilst this is frying also fry the onion. Fluff up the rice, stir through the onion, scatter with cashews and top with the egg.

Numbers if you’re bothered

This comes to 305 calories, and then egg is 70(ish) so you’re looking at around 375 per portion which is perfect for a breakfast that will sustain you through till lunchtime.

Recommended Reading

I recommend reading The Fault in Our Stars. For some reason I think this recipe and that (fantastic) book is perfect combo.

Vibrant Vegetable Biriyani Brunch

Vibrant Vegetable Biriyani Brunch

Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It’s delicious. T used to make it for me back in Stoke at least once a week. One morning, working from home I decided to make it – but I was starving and wanted to bulk it up. But, (shock horror,) we had no bread. I shuffled around the kitchen and unearthed a can of Princes sardines in tomato sauce. I’ve added it to the recipe (and pepper and bird’s eye chili) and I know it’s not conventional but it was delicious. It’s a good way of adding protein and cutting carbohydrates which I tend to eat too many of. Enjoy!

Sardine Shakshuka Recipe

Put in your trolley

125g tin of Princes Sardines in Tomato Sauce

Half a green pepper (Or red or yellow – I had green in the fridge.)

One bird’s eye chili (add depending on your tastebuds.)

Two Eggs (Free range.)

100grm of tomato passata/chopped tomatoes

Low-cal cooking spray

Salt and pepper for seasoning

Sardine Shakshuka Recipe

Step One

Chop up the pepper and chili. Keep it small, and fry in a frying pan with a little low cal spray. Cook until browned around the edges. Slop in the sardines and allow to cook for a minute. Break up the pieces so they cook evenly. Pop on the grill too 200c to warm up.

Step Two

Turn the heat down to low, and add the tomatoes. Stir in so that everything is evenly covered. Season with salt and pepper. Make wells in the mixture for the two eggs and crack in.

Sardine Shakshuka Recipe

Step Three

Place the saucepan in the oven – and cook for about 6 minutes. Keep an eye on it because it really depends on the size of the eggs and the heat of the oven etc. Once they are set but still gooey in the middle pull the pan out. Serve with a hot coffee (or red wine in the evening,) and devour.

The Numbers (if you’re bothered.)

This comes in quite high because I was really hungry and used two eggs, but you could halve this for two and half the sardines and an egg each. It comes in at around 400cals so if you halved and had with sourdour bread this would be a hearty but healthy breakfast.

Recommended Reading

I’m going to suggest reading The Unlikely Hero of 13b – it’s a fantastic book and a wonderful read.

Sardine Shakshuka Recipe

 

I’ve moved on from having 49568492044 risotto recipes and moved onto soup recipes. I love soup. It’s been one of the big things that’s helped me lose over 23lbs over the last year. Yes 23. Apparently that is equavilent to the amount of pizza an average American eats in a year.

Just to clarify

The amount of pizza an American eats in a year!

I’ve been relying on soup because it’s warm, homey and you can make 45639594 different variations. Today is a spicy cauliflower and carrot soup. Enjoy

Slow-cooked Cauliflower and Carrot Soup

Put in Your Trolley

650grms of cauliflower

500grms of carrots

500grms of potato (peeled and chopped.)

1L of stock (chicken or vegetable are best.)

800grms of tomatoes

200grms of onion

2tbsp of smoked paprika, hot chili pepper and curry powder

2 birds eye chili’s to your taste.

^ And that’s it!

Step One

Chop up everything. The potatoes, the cauliflower, the onion. Try and keep them as closely matched in size as possible. (Although it does get blended at the end.)

Step Two

Fry the onions and chili until they have browned a little. They add all the spices and fry for another minute. Add all the vegetables and coat with the spices. Then add to the slow cooker. Click on high.

Step Three

Add the rest of the ingredients and mix well. Leave for as long as you can. You could do this in a big pan but I like how the house smells of the soup. (Lol.)

Step Four

Blend once fully cooked. Spoon into bowls and serve with tzatziki and white sour dough bread. Waitrose do the best one.

Numbers if you’re bothered

This made 3.4kg of soup and about 8 portions that work out at 200 calories a portion. Serve with a good hunk of bread and you’re sitting pretty at 400ish. Perfect.

Recommended Reading

I suggest reading WAVE AT HANGING ROCK by Gregg Dunnett. Can see my review here!

Slow-cooked Cauliflower and Carrot Soup

Slow-cooked Cauliflower and Carrot Soup