The Great British Breakfast

[WWordsworth Profile]

Last night's dinner was a delicious kedgeree, I'd happily eat it any time of day.

[Amyw Profile]

Interesting as I’m from Devon and never seen hogs pudding anywhere . My ears did prick up when they mentioned bacon in a hot cross bun . That sounds very good indeed.

[aero280 Profile]

The big local pudding and sausage maker was WH Luke & Son of Plymouth.

Bill Luke was our butcher and had a shop in North Road, Plymouth which was quite near the station. His son, David, went to uni and qualified as a Food Technologist. He came home and started making specialist sausages and other meat products, like burgers.scotch eggs, etc.. The butcher's shop was sold and the production went wholesale in a factory in Plymstock. The business continued until 1995 when David retired and sold the business. I believe the new owners soon closed it down and sold the land for housing development.

[halfateabag Profile]

Around midday is the best time for a full monty for us. He is not keen on meat for an early brekkie. I lurve a bacon sarnie with tommy sauce anytime.

Whilst in Greece we were eating bread with greek yogurt and sliced fruit on top. Banana, nectarine, kiwi. The melons were gorgeous and very drippy.

I read recently that thick sliced white bread dipped in milk then fried in duck fat was the best way for fried bread.

Yesterdays supper of asparagus, black pudding, poached egg and pink fir apples was very different and very delicious, could even have been eaten for brekkie.

KC, I have been using a Greek 'fava' as a spread instead of butter or other recently. Very savoury and flavourful.