Reynolds’ vegetarian breakfast

Vegetarian breakfastIngredients (serves 4)

For the Sparkenhoe sausages

  • 100g carrot, finely grated
  • 1 small onion, finely grated
  • 110g Sparkenhoe Red Leicester
  • 105g fresh breadcrumbs, using thick white bread
  • 1 free range egg
  • 10g flat leaf parsley, finely chopped
  • Salt and pepper
  • 2tbsp olive oil

For the curly kale bubble and squeak

  • 1kg new potatoes, peeled and roughly diced
  • 250g curly kale, picked and tough stalk removed
  • 50g salted butter
  • 2tbsp olive oil

For the baked borlotti beans

  • 2tbsp olive oil
  • 1 clove of garlic, finely chopped
  • 1 small onion, finely chopped
  • 250ml passatta
  • 200ml water
  • 2tbsp smoked chilli ketchup
  • 1tsp worcestershire sauce
  • Salt and pepper
  • 400g fresh borlotti beans tinned can be used as an alternative

Other ingredients

  • 500g cherry tomatoes on the vine
  • 4 large portobello mushrooms
  • 2tbsp olive oil
  • 4 free range eggs
  • 200ml vegetable oil
  • 4 slices of thick white bread
  • 100g salted butter


Sparkenhoe sausages

  1. Preheat oven to 180°C.
  2. Place all the ingredients in a bowl and thoroughly mix until a dough is formed.  Split the mix into 8 even pieces, mould into sausage shapes and chill until required.
  3. To cook the sausages, heat the olive oil in a large frying pan and brown the sausages on all sides before placing in a preheated oven for 6 minutes.

Bubble and squeak

  1. Preheat oven to 180°C.
  2. Cook the potatoes in boiling water for 15 minutes then drain off and leave to cool.
  3. Place the curly kale in salted boiling water for 4 minutes, then immediately chill under cold water to retain colour.  Squeeze out the excess water before adding to the cooked potatoes.
  4. Once potatoes are cooled add the cooked curly kale, seasoning and crush using your hands; mould into even size cakes and chill until required.
  5. To cook place the butter into a large frying pan over a moderate heat and fry the cakes on each side for 2 minutes before transferring to a preheated oven for 6 minutes.

Baked borlotti beans

  1. Preheat oven to 180°C.
  2. In a casserole dish with a lid, fry off the onion and garlic with the olive oil over a moderate heat.  When softened, add the tomato passatta, ketchup, water, Worcestershire sauce and seasoning and bring to the boil.
  3. Add the borlotti beans, place the lid on and bake for 40 minutes.

Other breakfast elements

  1. Peel and brush the portobello mushrooms with olive oil and bake in a preheated oven at 180°C for 10 minutes.
  2. Brush the cherry tomatoes with olive oil and bake in preheated oven for 180°C for 4 minutes.
  3. Fry the eggs in olive oil over a moderate heat; increase the heat slightly to cook the whites through.