Deconstructed Egg with Mozzarella, Avocado and Chorizo
Time required: 20 minutes
Serves: 1


1 large slice of sourdough bread
½ an avocado mashed
40g chorizo chopped into 1cm pieces
1 free range Devon egg
Handful of chopped basil
1 Tbsp of grated mozzarella
Olive oil
Handful of rocket

1. Lightly fry the chorizo in a dry pan to release the oils. Once it begins to go golden and slightly crispy, place to one side
2. Bring a small pan of water to a rolling boil
3. Separate egg yolk from the white and whisk the white for 10 – 15 seconds
4. Add the mozzarella and chopped basil to the egg whites
5. Take a small ramekin and line with cling film
6. Drizzle a little olive oil into the cling film and then add half the egg white mixture
7. Then add the yolk of the egg, followed by the rest of the white mixture
8. Bring the corners of the cling film together to create a ball and twist to make the desired egg shape then lower slowly into the pan of boiling water
9. Poach for 2 to 3 minutes
10. Meanwhile toast your sourdough bread then spread the avocado on top and place on a plate
11. Remove the egg from the water and slowly unwrap the cling film
12. Place the egg on a chopping board and carefully slice in half to reveal the yolk inside
13. Place the egg on top of the toast
14. Scatter rocket around the plate and sprinkle the chorizo bits and drizzle any remaining chorizo oil over the top

Eggs La Mer

Time required: 20 minutes
Serves: 1, generously

Toasted English muffin
2 free range Devon eggs
50g Dartmouth white crabmeat
50g Dartmouth brown crabmeat
Handful of chopped flat leaf parsley
Handful of spinach
175g Greek yoghurt
150g butter
Lemon juice and zest

1. For the yoghurt hollandaise, melt the butter and slowly combine into Greek yoghurt then add lemon juice and zest and salt and pepper to taste
2. Place on a very low heat in a saucepan
3. Stirring continuously, warm the mixture through
4. Once slightly thickened, remove from the heat and place to one side
5. Combine the white and brown crabmeat with the chopped parsley and a pinch of salt and pepper, then place to one side
6. Poach two eggs in water with a splash of white wine vinegar until cooked but still runny in the middle
7. Toast the muffin
8. Place the toasted muffin on a plate and layer the raw spinach onto both slices
9. Next, spoon the crab mixture equally on top, then add the poached eggs and finally top with hollandaise over the top
10. Garnish with parsley and serve. Breakfast by the sea!!

Time required: 40 minutes (plus at least an hour to cool)
Serves: 4

300g potatoes
300g strong cheddar cheese
300g leeks, finely sliced
100g fine fresh breadcrumbs
Dry breadcrumbs, plain flour, eggs
50g butter

1. Melt the butter in a frying pan, then add the leeks and sweat them on a low heat without a lid, stirring frequently so they cook without browning and any liquid evaporates
2. Whilst the leeks are sweating, cut the potatoes into small chunks, then place into a pan of boiling water, for 15 minutes
3. Mash the potatoes roughly with a potato masher. You don’t want them completely smooth but any lumps should be quite small so they’re easy to shape
4. Add the leeks to the potatoes and leave them to cool to room temperature. Once cool, coarsely grate the cheese and add to the bowl along with the breadcrumbs, mix well and season to taste with salt and ground black pepper
5. Put the mixture into the fridge for about an hour until it’s completely cold – this makes shaping much easier
6. Weigh out the mix into 60g portions and shape each in to short, fat sausage
7. Arrange the sausages on a baking tray and return to the fridge to firm up
8. Beat an egg in a small bowl, add some plain flour to another small bowl and the dry breadcrumbs in a slightly larger bowl. Roll each sausage first in the flour, then the egg (we use a fork to turn and lift it to avoid getting eggy fingers) making sure it’s completely covered, then drop the sausage into the dry breadcrumbs and shake the bowl so the breadcrumbs coat the whole sausage
9. These sausages are best shallow fried, turning frequently until the crumb is crisp and golden all over and the inside hot and oozy!
10. Serve as part of a cooked breakfast, or with chutney and salad or a grilled tomato for lunch. They also freeze really well

You can use leftover boiled potatoes to make these Welsh veggie ‘sausages’, or mashed potato as long as it doesn’t have too much butter or milk added. We serve these as part of our veggie breakfast, they are cheesy and rich and just as much of a treat as a meaty fry up! Make sure you use a good quality mature cheddar – it makes all the difference

Seville Orange Marmalade (v)

Time required: 2 hours
Serving size: 30

2.1kg whole Seville oranges
3 whole lemons
3.6l water
1.5 tsp salt
4.5kg granulated sugar


1. Put the oranges, lemons, water and salt in a very large pan. Bring to the boil and simmer until the oranges as soft, usually about an hour
2. Remove from the heat and leave to cool in the liquid until the fruit is cool enough to handle
3. Remove the oranges from the water – leave the cooking water in the pan.
4. Over a plate or shallow bowl to catch the liquid, cut each orange in half and scrape out the flesh from the peel
5. Put the flesh into a smaller saucepan and set the peel aside, repeat for all the oranges then add to the small saucepan the whole lemons and another 450ml of water
6. Set this over a high heat to bring to the boil and then simmer for about 30 minutes to extract all the pectin from the flesh
7. Meanwhile, slice the orange skin and then return it to the large saucepan with the cooking water
8. Measure out the sugar into an ovenproof dish a place in a low oven to heat through and put a small saucer in the fridge to help you test the set later
9. Strain the liquid from the small saucepan, without pressing it as this will make your marmalade cloudy, and add this to the large saucepan
10. Making sure you have enough room in your very large saucepan to fit the sugar, as well as some space for when it bubbles up when boiling, bring the liquid back to the boil then carefully add the sugar mixing until completely dissolved
11. Skim off any scum that rises to the surface with a slotted spoon and boil rapidly until you achieve. To check the set, drop a small amount onto your chilled saucer, let it cool and then run your finger through it to see if the surface wrinkles
12. Once set, leave the pan to cool for about 20 minutes and stir before ladling into sterilised jars so the shreds are well distributed and don’t all float at the top of the jar
13. Seal, and wash the outside of the jars before labelling and storing. Keeps for up to a year

• Every January the pub is filled with the citrus perfume of boiling sevilles – we buy boxes and boxes of these fantastic fruits from our local organic veg supplier and frantically fill jars with marmalade to last us the year. So far we have never made it past September before our little shop runs out!
• This is a fairly big batch, so unless you have a massive preserving pan it’s best to halve it or make it in a several smaller pans and give yourself a good bit of headroom to accommodate boiling up (and occasionally boiling over)