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A FEAST OF COMFORTING FLAVOURS, THIS IS ONE BRUNCH THAT WILL KEEP OUR SPIRITS UP

- EMILY EZEKIEL

BUBBLE AND SQUEAK WITH CHORIZO AND FRIED EGGS

Serves 4-6

500g potatoes, peeled and cubed

200g chorizo Leaves of ½ bunch thyme

50g fresh breadcrumbs Knob of butter

2 tbsp olive oil, plus an extra drizzle

3 garlic cloves, peeled and finely chopped

1 leek, trimmed and shredded

150g kale, stems removed, leaves shredded

200g Brussels sprouts, trimmed and shredded

1 tbsp English mustard

1 egg, lightly beaten

2 tbsp plain flour Leaves of ½ bunch rosemary Zest and juice of 1 clementine Salt and ground black pepper 4-6 eggs

1 Boil the potatoes in a large pan of salted water, then simmer for 15 minutes until just cooked. Drain, then place them back into the pan and roughly mash.

2 Meanwhile, remove the chorizo from its casing into a large frying pan. Fry over medium heat, constantly breaking it down to crumb consistency with a spoon. After 10-15 minutes, add thyme and breadcrumbs, and toast until crispy. Scoop into a bowl and set aside.

3 Add butter and a drizzle of olive oil to the same pan. Add garlic, leek, kale, and sprouts. Cook over high heat for 10 minutes until the ingredients are slightly wilted and soft.

4 Put the potatoes and greens in a bowl. Add mustard, egg, flour, rosemary, and clementine zest and juice, season, and mix together. Shape the mixture into four or six cakes.