A Proper Full English Breakfast by Yorkshireman Will Stewart

Yorkshireman Will Stewart has created a full English Breakfast inspired by Yorkshire Tea.

He says, “While enjoying a cup of Yorkshire Gold, I’ll begin by dry roasting some Yorkshire Tea with various spices to make a proper seasoning. I’m using the tea spice seasoning to pimp up my baked beans and for seasoning the eggs. However, the recipe is also versatile enough to become an everyday seasoning / dry rub for meat and for adding flavour to sauces and stews. Dry roasting the tea (I’ve used the Yorkshire Tea original) for just a few minutes really brings out the flavour of the tea and adds umami flavour to the seasoning.”

He continues, “Each of the homemade elements in this recipe can use the Yorkshire Tea spice mix for cooking. If you’re not making some of the elements yourself, you can always add the seasoning mix to the store-bought versions.”

Will says, “I’ve broken this recipe down into bite-sized chunks, but you can cook pretty much all of this in the same pan by staggering the times of each element as you cook. There’s more to a proper English Breakfast than meets the eye (or stomach).”

Recipes to Make A Proper English Breakfast

(serves 2)

Takes: 60 minutes (if making your own hashbrowns and slow-cooked beans)

Shopping List

• Lots of Yorkshire Tea
• 6 good quality pork sausages
• 6 rashes of smoked bacon
• 1 large black pudding sausage, sliced into rounds
• 250g punnet Swiss brown mushrooms, halved lengthways
• 1 tsp tea spice mix
• House Baked Beans (recipe below)
• Hashbrowns (Homemade recipe below)
• 2 vine-ripened tomatoes, halved
• 1⁄2 bunch flat-leaf parsley, leaves picked
• 1⁄2 bunch fresh thyme, leaves picked
• 4 eggs
• Butter
• Olive oil

Tea Spice Mix Recipe

Ingredients

3 Yorkshire Tea tea bags, leaves removed, and bag discarded (approx. 1 tbsp)
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp celery salt
1 tsp smoked paprika
1/2 tsp chilli powder
1/4 tsp cracked black pepper

Method:

1. Preheat the oven to 180 degrees
2. Spread the tea leaves over a baking tray and roast the tea for 3 minutes. Remove from the oven and allow to cool.
3. In a bowl, mix together the remaining ingredients and store them in an airtight container and set aside.

House baked beans Recipe

Ingredients

1 tbsp extra virgin olive oil
1⁄2 brown onion, finely diced
2 garlic cloves, minced
1 tbsp of tomato puree
1 tsp of tea spice mix
1 tbsp of soy sauce
400g of tinned cannellini beans, drained
150g passata

Method:

1. Over a medium heat in a small saucepan and fry the onion and the garlic in the olive oil until they begin to golden. Add in the tea spice mix and cook for a minute before adding the tomato puree, sugar and soy sauce.
2. Add in the beans and the passata, bring to the boil and simmer for 5 minutes until the sauce thickens.
3. Taste the beans and add more of the tea spice if you want more flavour.

Simple Homemade Hashbrowns Recipe

Ingredients

2 large potatoes
1 egg
2 tbsp plain flour
Salt and pepper
Vegetable oil

Method:

1. Begin by peeling the potatoes and then grating them using a coarse box grater. Put the grated potato into a colander in the sink and press them to remove as much moisture as you can. Then, using a kitchen towel dab the potato to remove any residual moisture.
2. In a large bowl, mix together the potatoes, egg, flour and season generously with salt and pepper. Mix well with a fork.
3. Heat some vegetable oil in a fry pan and spoon in heaped tablespoons of the mixture. Press the mixture to your desired thickness and fry on each side until golden and crunchy. Cook in batches, keeping the cooked once warm in the oven.

Bacon, sausages, eggs, mushrooms and tomatoes Recipe

Method:

1. Melt the butter in a small saucepan and add the freshly picked thyme leaves. Cook the mushrooms for about five minutes until they begin to soften. Set aside.
2. Heat some oil in a large frying pan and cook the sausages until golden and cooked through – about 15 minutes or so. Halfway through the cook, add in the bacon and black pudding discs and fry until golden on each side. Remove all of the meat from the pan and set aside.
3. In the pan, fry the tomato halves face down until they begin to caramelise, then remove them from the pan.
4. Finally, add a touch more oil to the pan and fry the eggs for a couple of minutes for a nice, runny yolk. Season the yolks with a pinch of the tea spice.

To Serve:

Arrange all of the elements together on a plate, (you’ll need a large one!!) and serve with either buttered toast or fried bread and of course, a hot mug of Yorkshire Tea.