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Full English Breakfast

Hi, this recipe is my own and serves one, but can easily be scaled up for more! I have previously made an Easy full english and a Vegan full english , if you want to have a look at those too.  This was much faster to make than I had anticipated and everything came together at the just right time, which is always a bit of a worry with having so many pans on the go at once (and things under the grill too!). You can change up how you cook the egg (I did scrambled) but some other options are poached, boiled, fried or even baked eggs (think Shakshuka-style).  Traditionally, you may also have fried bread, fried or grilled tomatoes and black pudding, so feel free to add those too. And, is usually served with a nice cup of tea. Enjoy! Hazel  Dietary Info: -Unsuitable for Vegans {Use my vegan full english recipe and add vegan sausages to it, if desired.} -Unsuitable for Vegetarians {See above.} -Contains Dairy {Use a dairy-free butter or spread.} -Contains Gluten {Use a gluten-free bread for
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Gnocci and Tomato Bake

This recipe, is from BBC Good Food (https://www.bbcgoodfood.com/recipes/7192/gnocchi-and-tomato-bake) and it also came with it's nutrition info so I thought, I would add that as well. I am making this for a competition at school and this was a practice which went well , I think.


Dietary Info:
-Contains Dairy
-Unsuitable for Vegans
-No nuts
-Contains Gluten



Nutrition: per serving

  • kcal285
  • fat7g
  • saturates3g
  • carbs50g
  • sugars8g
  • fibre4g
  • protein10g
  • salt1.64g

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 red pepper, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 400g can chopped tomatoes
  • 500g pack gnocchi
  • handful basil leaves, torn
  • half a 125g ball mozzarella, torn into chunks

Method:

  1. Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
  2. Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
  3. Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
  4. Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
  5. Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.



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