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Etherington’s Boxing Day Breakfasts & Brunches  

The average household spends nearly £200 on food and drink for Christmas lunch alone, yet the equivalent of 263,000 turkeys and 17.2 million Brussel sprouts are wasted each year.

Etherington's butchers

Etherington’s Butchers, who have over 65 years of experience between them, have come up with some delicious boxing day breakfast and brunch ideas to help make the most of your leftovers.   

Simon’s turkey transformation.. 

Simon’s lavish take on a croque monsieur elevates the classic turkey sandwich to a new level, while using up leftover meat and cheese. “I simply whip up a béchamel sauce with a little added mustard and cheese, before pouring over toasted bread filled with leftover turkey and Gruyere cheese.” Simon then grills the sandwich just until it starts to brown and bubble.   

Paul’s blinding bubble and squeak…   

Bubble and squeak is Paul’s favourite leftover dish; “Simply take all your leftover veg, from potatoes and parsnips to sprouts and swede, season well, mash with a potato masher before shaping into burgers. Cover your patties with a little flour, add to a hot frying pan with a little oil and cook until golden. Top with leftover gammon or ham and a fried egg before sandwiching between warm buttery muffins – it’s the perfect boxing day breakfast”.   

Scott’s over-easy omelette  

Scott, who has three young children, favours his ‘everything omelette’ – which is quick and easy to make, and a great family pleaser. “Simply take all your leftover meat, any veg (chopped into small chunks) and add to a hot pan. Warm through before adding the beaten egg and leave to cook until the underside is done. Add the cheese and cook until it’s melted and fold in half to serve.”

www.etherington-meats.co.uk

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West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.