Serves 2

Contains: Gluten (Oats, Wheat), Dairy, Fish

Ingredients

Lavercakes Ingredients

Makes 2 medium sized lavercakes

• 130g/ 4 tbsp x Laverbread
• 1 x Lemon wedge (large)
• Black pepper to season
• Sea salt to season
• 80g/ 1 level cup x Porridge Oats (Mornflake Mighty Oats)
• 14g/ 1 tbsp x Plain flour, for dusting the surface
• Vegetable oil for cooking

Sausage Pickle Patties Ingredients

Makes 2 medium sized patties

• 150g x Pork sausage meat
• 40g/ 1 tbsp x Original Branston pickle
• Black pepper to season
• Sea salt to season
• 28g/ 2 tbsp x Plain flour, for dusting the surface
• Vegetable oil for cooking

Side Ingredients

• Vegetable oil for cooking
• 2 x Rashers of thick back bacon
• 1 x knob of butter
• 1 x Smoked kipper fillets, large (dependent on size, use one large fillet, split in half or use two small ones. Note in video – used one only as the fillets needed to be used up.)
• 2 x Large handfuls of cherry tomatoes on the vine
• 2 x Medium, eggs
• Black pepper to season
• Sea salt to season

Method

1. In a large mixing bowl, combine the laverbread, squeezed lemon juice and seasoning. Don’t add too much salt, as the laverbread is slightly salty. Mix in the porridge oats.
2. Lightly dust the work surface with plain flour. Roll the lavercake mix into two equal ball shapes. Then place them onto the work surface, forming a patty shape, at least 1/2 an inch thick. Set aside.
3. Next, place the sausage meat into a large mixing bowl. Add the Branston pickle and season well with sea salt and black pepper. Mix together.
4. Lightly dust the work surface with plain flour. Roll the sausage meat mix into two equal ball shapes. Then place them onto the work surface, forming a patty shape. Set aside.
5. Preheat the hob to a medium heat. Drizzle vegetable oil into a medium sized, deep frying pan. Allow to heat. Place the back bacon & sausage patties into the pan. Lightly fry the bacon until crispy. Cook the sausage patties for at least 4-5 minutes until cooked through. Set aside.
6. Use the same pan for the kippers. Drizzle extra vegetable into the pan, if needed. Add a knob of butter. Season the smoked kippers with sea salt and black pepper. Place into the pan, skin side down. Cook for at least 2 minutes, on each side until golden brown.
7. Add the lavercakes to the pan, along with the cherry tomatoes. Cook the lavercakes until golden brown, on each side. Cook the cherry tomatoes until softened.
8. Then, drizzle vegetable into the pan for the fried eggs. Crack the two eggs into the frying pan. Cook for a further 2 minutes (sunny side up), until the eggs are runny – or any preference. Place a lid on top, to quicken the cooking process.
9. Serve the lavercakes in the center of the serving plates. Layer the lavercake with a sausage patty, back bacon, smoked kipper fillet, sided with cherry tomatoes. Topped with a fried egg.

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