…with date and tamarind jam

Serves 3

Prep time 20 mins


3 English muffins sliced in half lengthwise
2 tbsp salted butter
6 rashes of streaky bacon
3 eggs
3 slices black pudding
3 pieces of chevre (soft goat s cheese)
3 tbsp. date and tamarind jam

for the Date and Tamarind jam

100 g soft pitted dates
100 g boiling water
1 tbsp. tamarind paste
A pinch of cinnamon
½ tsp. of mixed spice


Melt 1 tbsp of the butter in a frying pan over medium heat. Place the muffin halves side down in the melted butter and toast until golden brown and set aside. Add the sliced black pudding to the pan and cook until dark black all the way through, about 2 min on each side. Then fry bacon until browned on each side for around two minutes. Drain bacon on paper towels. Melt the remaining butter in the pan and fry the egg to your liking, season with salt and pepper. Place the goat cheese rounds onto a baking sheet and place under a moderate grill. Grill for 2-3 min, until the cheese has melted and begun to brown. Assemble each muffin with butter, 1 tbsp. jam, bacon, black pudding, melted goats cheese and top with a fried egg.

for the Date and Tamarind jam

Place the dates into a bowl with the water and allow to sit for half an hour or until softened. Place into a food processor, along with all the rest of the ingredients. I repeat this process 5 times to get a smooth paste. Place into a small jar or container and keep in the fridge.