Veggie Full English Buffet
with Veggie Sausages, Halloumi, Roasted Tomatoes, Mushrooms, Baked Beans and Toast
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.
Ingredients
225 grams
Halloumi
(Contains Milk)
6 unit(s)
THIS™ Isn't Pork Sausages
(May contain Cereals containing gluten, Sulphites)
2 unit(s)
Medium Tomato
4 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
25 grams
Sun-Dried Tomato Paste
180 grams
Sliced Mushrooms
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
Not included in your delivery
30 grams
Butter
½ tsp
Sugar
2 unit(s)
Egg
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Drain the halloumi, then cut it into 6-8 slices. Place them into a small bowl of cold water and leave to soak.
a) Pop the THIS™ Isn't Pork Sausages on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper.
b) Bake on the middle shelf of the oven until golden brown, 15-18 mins. Turn halfway through cooking. IMPORTANT: Ensure they're piping hot throughout.
a) Meanwhile, halve the tomatoes. then season with salt and pepper.
b) When the sausages have 10-15 mins remaining, remove the sausage tray from the oven, then carefully place the tomatoes alongside the sausages. Drizzle the tomatoes with oil.
c) Return to the top shelf of your oven until the tomatoes are softened and the bacon is golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Peel and grate the garlic (or use a garlic press).
b) Heat the butter (see pantry for amount) in a large frying pan on high heat. When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 4-5 mins.
c) Add half the garlic and fry until fragrant, 1 min. Pop the mushrooms in your serving bowl and cover to keep warm.
d) In a small saucepan, heat a drizzle of oil on medium-high heat. Add the remaining garlic, sundried tomato paste and sugar (see pantry for amount) to the pan and cook for 1 min, then add the butter beans and all their liquid.
e) Bring to a simmer, then turn down the heat to low, and cover with a lid (or some tin foil if you don't have a lid) to keep warm until you are ready to serve.
a) Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
b) Heat a drizzle of oil in the frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Pop the halloumi onto your serving plate, drizzle with honey (see pantry for amount) and cover to keep warm.
c) Heat another drizzle of olive oil in the large frying pan on medium-high heat. Once hot, crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
a) Meanwhile, if have a toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.
b) Remove everything from the oven and serve up alongside your mushrooms, halloumi and eggs to finish.
Enjoy!
