Brunch recipe

When you have had a busy weekend with friends and family and have all sorts of leftovers, or if you just want something a little different for breakfast or brunch, try this fantastic recipe. It is full of flavour, is inexpensive and can easily be adapted to what you have in the fridge. The only thing I will recommend that yoyu make sure you add is some fresh basil. If you don;t have fresh basil, go out to PnP or a nursery and get yourself a basil plant, they grow like weeds and you will always have fresh basil for those simple pasta dishes which are brilliant after the punishing your credit card took over December or for end of month tasty meals. This serves 4 quite easily and will keep in the fridge for a few days.

What you need

1 x tin butter beans (400g)
Palm of fresh basil ripped (about 10 leaves)
1 x vegetable stock cube (chicken is also fine)
400g cooked potatoes (use leftover potatoes if you have or just boil up a few)
200g cherry tomatoes
1/3 teaspoon chili flakes (optional)
150g green beans chopped
6 – 8 pork/beef sausages cooked and sliced
Salt and pepper
oil for frying
Eggs (however many you like per person)

The process

Drain the liquid off the butter beans and place in a bowl. Give them a light crush with a fork, you are after a broken bean not a mash.

Add most of the basil leaves by ripping them up fairly small and dropping them into the bowl. Now take the stock cube and crumble it into the bowl.

If you are using the chili flakes, add them now and then add the potatoes, green beans cherry tomatoes. (Your patoates should also be quite rustic looking, cut into bite size bits or baby potatoes that have been crushed)

Now add the sliced sausages and give them all a good mix to combine all of the flavours. Taste and add salt and pepper to taste.

Heat some oil in a large non stick frying pan and cook on a medium heat for 8-10 minutes giving it a mix occasionally until you get a nice little crust forming.

Give each person a generous portion and top with one or two eggs and a few bits of ripped basil.

A really nice variation is to use left over pumpkin or butternut to the mixture.

This is a fantastic breakfast or a hearty home style meal that you can serve with a little salad on the side.