Oh, Sunday.
Owner of the best morning of the week, in our opinion.
Sunday mornings are so diverse (and somehow seem to last until about 1.30 in the afternoon).
Some of you will have already nailed a crossfit sesh, a cold plunge and the bitterest espresso you can find.
Others amongst you will be wondering whether eleven is too many times to hit snooze.
From dog walks to hair of the dog, Sunday, mornings can be anything.
Only one thing isn't optional.
Good food.
Hearty food.
Nourishing food.
Nothing too fancy, please.
The kind that fills the house with smells that make you feel like the whole world is a warm and welcoming place.
Here's one such recipe...
Historically, hash was a way to use leftovers, but today, it’s a go-to for big flavours with minimal fuss.
And it pairs excellently with the workout you did this morning – or the unplanned pints you shouldn't have had last night.
All six of them.
Especially because the culinary expertise needed for this dish extends no further than having opposable thumbs.
Here's how...
Preheat the oven to 200c
Prepare all the items as described
Add the fat of choice to a wide baking tray (ideally pyrex)
Throw in the sausages, potatoes, rosemary, salt and the onion
Bake in the oven for 20 minutes
Give it all a good shake and scrape, collecting those crunchy bits
Reduce the oven to 180c; add the garlic and return to the oven for a further 5 minutes
Make a few little gaps and crack the eggs directly into them, no need to be neat
Return to the oven for 6-10 minutes to cook to your desire (ideally, whites set and yolks a little runny)
You can add watercress leaves and wild rocket on the side or serve it with high-quality Ketchup from our friends at Hunter and Gather
For all that goodness this recipe provides, remember:The healthiest foods in the world are the ones you share with the people you love.
Speak soon,
R, J & N