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1、Sausage & kale hash
香腸與羽衣甘藍散列

Ingredients：
配料

250g white potatoes, cut into chunks 250g
白土豆，切成塊

1 tbsp olive oil
1湯匙橄欖油

1 small onion, finely sliced
1個小洋蔥，切碎

4 Cumberland sausages (about 250g), meat squeezed out of the skins
4根坎伯蘭香腸（大約250g），將肉從腸衣中取出

100g kale, thick stalks removed
100g羽衣甘藍，去掉粗莖

1 tbsp sage, finely chopped
1湯匙鼠尾草，切碎

2 eggs
2個雞蛋

2 tsp brown sauce (optional)
2茶匙棕醬（可選）

Method：
做法

1. Put the potatoes in a pan of cold water with a little salt. Bring to the boil, cook for 3-4 mins until nearly tender, then drain and set aside.
將土豆放入盛有涼水的鍋中，加入少許鹽。將水煮沸， 3-4分鐘后等到土豆酥軟，便取出瀝干待用。

2. Meanwhile, heat 1/2 tbsp oil in a large, non-stick frying pan. Cook the onion for 8-10 mins over a low heat until soft. Add the potatoes and sausagemeat, turn the heat up to medium and brown everything for 5-6 mins. Scatter the kale over and wilt for 2 mins, then stir in the sage.
與此同時，在一個大的不粘鍋中加熱1 / 2湯匙的油。用小火烹飪洋蔥8-10分鐘，直至洋蔥變軟。然后加入土豆和香腸肉，調(diào)至中火煮5-6分鐘，肉的顏色轉為棕色。再撒入羽衣甘藍，等待2分鐘后加入鼠尾草。

3. Pour in the remaining oil and push the hash to one side of the pan to make room for the eggs. Crack the eggs in and fry to your liking. Divide the hash between two bowls and top with a fried egg.
倒入剩余的油，將散列移至鍋的一邊，以便騰出空間來煎蛋。敲開雞蛋并把它煎成你喜歡的樣子。最后將散列分裝到兩個碗中，頂部蓋上一個煎雞蛋。

2、Buttered wild mushrooms on toast
奶油野蘑菇吐司

Ingredients：
配料

2 tbsp butter
2湯匙黃油

? rosemary sprig, leaves picked and finely chopped
?的迷迭香小枝，摘下葉子剁碎

1 garlic clove, crushed
1瓣大蒜，碾碎

200g wild mushrooms, cleaned using a pastry brush, larger ones torn into pieces
200g野生蘑菇，用軟毛刷清洗，大的切成片

? tsp Marmite
?茶匙的馬麥醬

? small bunch parsley, roughly chopped
?的小束西芹，切碎

4 slices sourdough, toasted
4片烤過的面包

Method：
做法

1. Heat 1 tbsp butter, the rosemary and garlic in a frying pan over a medium heat. Once bubbling, toss in the mushrooms and cook until golden and tender. Add the remaining 1 tbsp butter to the pan with the Marmite and swirl it around to coat the mushrooms. Remove from the heat and scatter over the parsley with a little seasoning.
先在煎鍋里用中高火將1湯匙的黃油、迷迭香和大蒜加熱。沸騰后放入蘑菇炒至金黃酥嫩。再把剩下的1湯匙黃油與馬麥醬一起倒入鍋中，將黃油淋在蘑菇上使其包裹。然后關火，撒上香菜和少許調(diào)味料。

2. Divide the mushrooms between the 4 slices of toast, and drizzle over any butter left in the pan. Serve immediately.
最后將烹煮好的蘑菇分放在4片吐司上，淋上鍋中剩余的黃油，就可以上桌了。

3、Apple & clementine Bircher
蘋果和柑橘木斯里

Ingredients：
配料

200g porridge oats
200g燕麥片

? tsp ground cinnamon
?茶匙的肉桂

500ml apple juice
500ml蘋果汁

4 apples, grated
4個蘋果，磨碎

2 clementines, segmented
2個柑橘，剝開分瓣

1 tbsp flaked almonds, toasted
1湯匙烤過的杏仁片

2 tbsp pomegranate seeds
2湯匙石榴籽

Method：
做法

1. The night before, mix the oats with the cinnamon in a large bowl. Stir in the apple juice and grated apple, cover with cling film and leave overnight in the fridge.
前一天晚上，用一個大碗混合燕麥和肉桂。拌入蘋果汁和磨碎的蘋果，蓋上保鮮膜，放在冰箱里過夜。

2. In the morning, stir through the clementine segments, divide between four bowls, then scatter over the almonds and pomegranate seeds.
隔天早上，將其與剝好的柑橘瓣攪拌，分裝四碗，然后撒上杏仁和石榴籽。

4、Bloody Mary scrambled eggs & smoked salmon
血腥瑪麗炒蛋和腌熏三文魚

Ingredients：
配料

4 eggs
4個雞蛋

2 tbsp milk
2湯匙牛奶

? tsp Tabasco plus extra to serve, (optional)
?茶匙的塔巴斯科辣醬油，再額外準備一些可能需要的量（可選）

? tsp Worcestershire sauce, plus extra to serve (optional)
?茶匙的伍斯特沙司，再額外準備一些可能需要的量（可選）

1 tbsp olive oil
1湯匙橄欖油

100g cherry tomatoes
100g圣女果

1 tbsp finely snipped chives
1湯匙細香蔥碎

100g smoked salmon, sliced
100g煙熏切片三文魚

4 slices wholemeal bread, toasted and buttered
4片全麥面包，烘烤并抹上黃油

? lemon, sliced into wedges
?個檸檬，切成楔形

Method：
做法

1. Beat together the eggs, milk, Tabasco, Worcestershire sauce and some seasoning in a jug. Heat the oil in a large non-stick pan over a low heat and pour in the egg mix. Cook, stirring, until it is done around the edges and slightly runny in the middle. Then tip in the tomatoes and warm through for 1 min until the eggs have finished cooking.
將雞蛋，牛奶，塔巴斯科辣醬油，伍斯特沙司和一些佐料放入壺中均勻混合。在一個大的不粘鍋內(nèi)用小火熱油，倒入混合好的蛋液翻炒，直到它的邊緣成型，中間部分也不再流動。然后加入番茄翻炒，燜煮1分鐘直到雞蛋煮熟。

2. Top the toast with the scrambled eggs and chives, and place the smoked salmon on the side with a wedge of lemon to squeeze over.
在吐司的頂部蓋上炒雞蛋和韭菜，并將腌熏三文魚擺在邊上，再配上用來擠汁去腥的楔形檸檬。

5、Papas a lo pobre with chorizo
土豆燴西班牙辣香腸

Ingredients：
配料

100g cooking chorizo, cut into pieces
100g烹制香腸，切成片

2 tbsp extra virgin olive oil
2湯匙特級初榨橄欖油

400g boiled potatoes, slightly crushed
400g煮過的土豆，稍微碾碎

garlic cloves, crushed in their skins
大蒜，帶皮碾碎

2 rosemary sprigs
2根迷迭香小枝

2 eggs
2個雞蛋

2 parsley sprigs, leaves picked and chopped
2根西芹小枝，摘掉葉子并剁碎

smoked paprika, to taste
煙熏紅辣椒，用來增味

Method：
做法

1. Fry the chorizo in the olive oil with the crushed potatoes, garlic and rosemary.
將香腸和碾碎的土豆、大蒜和迷迭香放入橄欖油中一起煎。

2. Meanwhile, fry the eggs the way you like them. Mix the potatoes with the parsley and a light dusting of smoked paprika. Serve the eggs on top of the potatoes with a further dusting of paprika, if you like.
同時，以你喜歡的方式煎荷包蛋。然后把土豆、香菜和淡淡的煙熏辣椒粉混合在一起。如果你喜歡的話，可以在土豆上放幾個荷包蛋，再撒上一層辣椒。

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