- NEWS & ACHIEVEMENTS -

2011
Delicious Magazine Recipe Feature Recipes published in Princes Trust Charity 'Trusty' Cookbook Guest panellist on UKTV Food's 'Market Kitchen' Recipes published in 'Come Dine With Me Special Occasions' book Blog named as a "Media Must-Have" in Jan & Feb issue of Olive Magazine

2010
Launch of Sabrina's one-to-one private cookery tuition Guest critic on Gordon Ramsay's 'F-Word' series finale Organised Top Chef Charity Banquet for Haiti raising £70,000 for 'Action Against Hunger' Seasonal Food & Recipe Writer for 'Blue Tomato'

2009
Winner of Channel 4's 'Come Dine With Me' (West London) 'Bronze' winner in professionally judged 'AA Home Cooking Competition 2009' Appointed resident cookery columnist for Foodepedia

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Seasonal Penne Mediterraneo

Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

Persian Split Pea, Dried Lime and Lamb Stew

Sunday, 10 January 2010

THE HANGOVER CURE

Birthday shenanigans reached a new level of naughtiness this year and I am well and truly suffering today. I guess that's what happens when you take Champagne and Tequila (a combo which usually works perfectly well for me) and introduce Gin and tonic into the equasion. Oh dear, gulp... Result? I feel bloody vile this morning. I had began the evening on an empty stomach and when I finally woke up today it had been a whole 24 hours since I last ate!
When the post-soiree hangover kicks in, we Brits resort to the best known cure available to us... A good old traditional 'Full English Breakfast' - OR if you are so hungover that you can only muster a bacon and fried egg sarnie, then that works pretty damn well too, which is just what I did! Apparently it's been proven that a 'Full English' is actually a great way to recover from a hangover... I figure it must be all the protein!

Whilst no recipe is required here, there is an art to creating the 'perfect' sandwich and just because it's a straight forward and simple meal, that doesn't mean I would just haphazardly throw something together. Enjoyment is everything with food, otherwise what's the point? (I will never understand these "Eat to live" types) So I like to make my sarnie using good old normal thick slice white loaf, nothing special or fancy, with streaky bacon (NEVER back bacon) cooked until crisp and golden brown, some very gently cooked free-range (of course) fried eggs, with none of those burnt brown edges and lashings of ketchup. Mmmm, mmmm, mmmmmmmm!!!

HANGOVER??? What hangover???

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