Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Jus-Rol Cinnamon Swirls Dough
(Contains Cereals containing gluten May contain Nuts, Peanut, Sesame, Soya, Milk)
90 grams
White Chocolate Chips
(Contains Soya, Milk)
60 grams
Dried Cranberries
4 unit(s)
British Cumberland Sausages
(Contains Sulphites)
8 rasher(s)
British Streaky Bacon
3 unit(s)
Kiwi
4 unit(s)
Ciabatta
(Contains Cereals containing gluten)
300 grams
Greek Style Natural Yoghurt
(Contains Milk)
2 tbsp
Honey
4 tsp
Butter
2 tbsp
Tomato Ketchup
a) Preheat your oven to 180°C/160°C fan/gas mark 4.
b) Open and unroll the dough from the cinnamon swirl kits.
c) Evenly divide the cinnamon filling over the dough, then spread to the edges. Sprinkle over the white chocolate chips and half the dried cranberries.
d) Starting from one of the short ends, roll up the dough. Using a sharp knife cut each log widthways into 6 pieces.
a) Pop each piece, cut-side up, onto a baking tray.
b) Place onto the middle shelf of your oven and bake until the top is crisp and golden, 12-14 mins.
c) Meanwhile, combine in a small bowl the icing sugar from the cinnamon swirl kit and the water (see pantry for amount). Mix until smooth.
d) Once baked and cooled, drizzle over the icing.
a) Next, increase your oven to 220°C/200°C fan/gas mark 7.
b) Pop the sausages onto a lined baking tray and, when the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.
a) When the sausages have 10-15 mins remaining, lay the bacon in a single layer onto the baking tray alongside the sausages and cook for the remaining 10-15 mins until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
b) Peel the kiwi, then cut into 0.5cm wide slices.
c) Lay the kiwi slices onto a long serving plate, arranging them into the shape of a Christmas tree.
a) Sprinkle the remaining cranberries over your kiwi Christmas tree to look like baubles.
b) Halve the ciabatta, then pop the ciabatta into the oven to warm through, 2-3 mins. Once warmed, spread each slice with butter (see pantry for amount).
b) In a medium bowl, combine the Greek yoghurt and honey (see pantry for amount).
a) Once the bacon and sausages are cooked, lay a couple of sausages and a few pieces of bacon onto the base of each ciabatta. Drizzle over the ketchup (see pantry for amount), then sandwich on the lid.
b) Serve your breakfast ciabattas alongside your kiwi Christmas tree and cinnamon swirls to finish.
Enjoy!