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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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Roast Salmon with Butternut Hummous Mash

Hi, I got this recipe from the Tesco  Free Magazine that you can pick up in the shop; it is the November 2020 issue and the recipe is in their 5ingredient, Time-savers section ,on page 63, if you are interested or you can access it via Tescos website. The original recipe served two people but I doubled the quantities to get enough for 4. It was delicious and the salmon cooked incredibly fast, quicker than I imagined so I had to cover it with some tine foil while the veggies cooked and softened. Additionally, I has to roast the squash and sweet potato mixt for just over 45mins instead of half an hour just because they weren't soft enough. If yours are the same, just cover them with a sheet of tin foil if they begin to burn. Mine went a bit crispy but that added a nice crispness into the mash; you may be able to see a few black bits in the mash on the picture. If you have any allergies you can easily switch things in this meal or just use various parts, maybe the mash would go nicely with your Christmas dinner this year? Whatever you do ENJOY IT!!








Serves: 2 {I doubled all quantities for 4}

Prep: 10mins
Cook: 25mins

-Suitable for Vegetarians or Vegans {Substitute the salmon for chickpea nuggets or a lentil dahl}
-Dairy-Free
-Gluten-Free
-No Nuts {Just double check your hummous brand}

{Nutritional info sourced from Tescos Website}


Ingredients:
-350g pack butternut squash & sweet potato
-120g pack Tenderstem broccoli tips
-260g pack boneless salmon fillets
-50g houmous
-2 tsp pomegranate seeds {I added a bit extra to mine}
{You'll also need salt & pepper and oil, I used extra virgin olive oil}

Method:
1:Preheat the oven to gas 6,/200°C/fan 180°C/390℉. Spread out butternut squash and sweet potato (cut to 3cm pieces if large) in the middle of a roasting tray and drizzle with olive oil. 
2:Season, then roast for 15 mins. Toss well, then add tenderstem broccoli tips (to one side of the squash and sweet potato) and toss in the oil. Place boneless salmon fillets on the other side of the tray and return to the cooked through and the veg is tender. {If you don't have enough space on one tray, use two, I did. I placed all the vegetables together and then I placed the salmon on a separate baking tray}
3:Mash the butternut mix until smooth, then stir through the houmous. Spoon the mash onto plates, top with the broccoli and salmon, then scatter each with 2 tsp pomegranate seeds to serve.

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