INGREDIENTS
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GRILLED TOMATO RELISH
3 fresh large plum tomatoes, cut in half
1.5 tsp brown sugar
Large pinch of Maldon sea salt
6 turns of black pepper
2 tbsp of red wine vinegar
A few drops of Tabasco
1 tsp Lea & Perrins sauce
1 banana shallot, cut in half
Char the tomatoes and the shallot on a hot grill until they are nicely caramelized.
Place the tomatoes, shallot and the rest of the ingredients into a pan, reduce to a nice thick paste at a steady pace, then blend with a hand blender until semi course (reduce further if needed)
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WHIPPED MARMITE BUTTER
200g soft unsalted butter
60g marmite
Method
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GRILLED TOMATO RELISH
Char the tomatoes and the shallot on a hot grill until they are nicely caramelized.
Place the tomatoes, shallot and the rest of the ingredients into a pan, reduce to a nice thick paste at a steady pace, then blend with a hand blender until semi course (reduce further if needed)
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WHIPPED MARMITE BUTTER
Beat the two together with a hand mixer until whipped and fluffy.
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ASSEMBLY
2 pieces of grilled sourdough
2 cooked Cumberland or chorizo sausage, sliced in half
1 crispy fried egg
4 pieces of crispy streaky bacon
Relish (see recipe)
Marmite butter (see recipe)
Spread the grilled sourdough with Marmite butter, then layer up with tomato relish, followed by the sausages, smoked bacon and fried egg.
Serve this up early or late morning, and you will make a very happy household!