Veggie Full English Buffet | THIS™ Isn't Sausages
Sharing Dish | with Halloumi, Homemade Beans, Garlic Mushrooms, Tomatoes and Avo 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
180 grams
Sliced Mushrooms
25 grams
Sun-Dried Tomato Paste
10 grams
Vegetable Stock Paste
(Contains Celery)
1 carton(s)
Butter Beans
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 pot(s)
Smashed Avocado
Not included in your delivery
30 grams
Butter
½ tsp
Sugar
2 tbsp
Honey
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.
c) 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.
d) 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 in the oven, remove the sausage tray from the oven, then place the tomatoes alongside the sausages, cut-side up. Drizzle the tomatoes with oil.
c) Return to the top shelf of your oven until the tomatoes are softened, 10-15 mins.
a) While the sausages and tomatoes roast, 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 sliced 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. Transfer the mushrooms to a serving bowl and cover to keep warm.
a) In a small saucepan, heat a drizzle of oil on medium-high heat.
b) Add the remaining garlic, sun-dried tomato paste, vegetable stock paste and the sugar (see pantry for amount) and cook for 1 min, then add the cannellini beans and all their liquid from the tin.
c) Bring to a simmer, then turn down the heat to low and cover with a lid (or some foil) to keep warm until serving.
a) Remove the halloumi slices from the 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 (see pantry for amount) 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, halve the ciabatta, then toast in your toaster until golden. If you're using the oven instead, pop them into the oven to warm through, 2-3 mins.
b) Once toasted, divide the smashed avocado over half the toasted ciabatta, then cut the remaining ciabatta diagonally into triangles. Place both onto a serving platter.
c) Serve your honeyed halloumi, THIS™ Isn't Pork Sausages, garlic mushrooms, roasted tomato, fried eggs and homemade beans in separate bowls. Arrange on your serving platter buffet style to finish.
Enjoy!
