English breakfast hash

Serves 2
500g new potatoes
1 red onion
2 pork sausages
20g butter
1 tbsp cold pressed rapeseed oil
1 tsp chopped fresh thyme
4 rashers streaky smoked bacon
2 ripe tomatoes, roughly chopped
salt and freshly ground black pepper
2 large eggs

Cut the potatoes into small cubes. Blanch for 5 mins in lightly salted boiling water. Peel and chop the onion. Remove the sausage meat from the skin and break into pieces. Cook in a heavy based frying pan for 5 mins. Break it up as it cooks so there are small browned pieces of sausage meat. Remove from the pan.
Add the butter and oil to the pan. Stir in the onion and thyme and cook for3 mins. Add the potatoes. Stir and press down frequently for 5 to 10 mins until the potato begins to crisp and turn golden.
Snip the bacon into pieces and add to the pan. Return the sausage meat to the pan with the chopped tomatoes. Season with salt and pepper and cook for5 to 10 mins, until the tomato softens and the sausage is piping hot. Make2 holes in the potato mixture and drop in the eggs.
Cover and cook for 3 mins until the whites have set and the yolks are hot. Serve immediately. 

Other new potato recipes in our May/June 2015 issue:

• Baby new potato and beetroot salad
• New potato crustless flan
• Creamy leek and new potato bake
• Baby baked potatoes with soured cream and chives

Buckinghamshire bacon badger

Serves 8-10
400g bacon lardons
2 Maris Piper potatoes
1 large onion
200g self-raising flour
90g shredded beef suet
1 handful each of fresh parsley, sage and thyme
1 tbsp milk
black pepper
kitchen string

In a frying pan, dry fry the bacon lardons for 10 mins until crispy. Remove with a slotted spoon onto a plate lined with kitchen roll, and leave to cool. Slice the potato into thin, small batons, and chop onion finely.
Sift the flour into a mixing bowl, mix in the suet and season with pepper. Add 100ml cold water to the mixture very gradually, mixing well as you go, until it is a sticky dough.
On a clean, floured surface, roll the pastry out to A4, then transfer to a greased piece of greaseproof paper, 10cm larger than the pastry. Sprinkle with the cooled lardons, onion and potato, then chop the parsley, sage and thyme and sprinkle on top. Roll up into a long log, sealing at the ends, then wrap in the greaseproof paper. Wrap this again in a clean tea towel and tie up the ends with kitchen string. Steam over a large saucepan of boiling water in a steamer or metal colander for 1 hour and 30 mins.
Unwrap the roll from the tea towel and the paper, then and transfer to a greased flat baking tin. Brush the milk over the pastry and bake in a preheated oven at 180°C/gas mark 4 for 25 mins. Serve with salad and pickles.

Other regional pie and pastry recipes in our Sept/Oct 2015 issue:

• Parys pastie
• Shropshire fidget pie
• Forfar bridie
• Scotch pie

Mussels with thyme and bacon

Serves 4
2 tbsp lemon thyme leavesplus sprigs to garnish
1 kg fresh mussels
2 small leeks
1 tbsp cold pressed rapeseed oil
125g smoked bacon lardons
25g butter
grated zest 1 lemon
250ml dry cider
pepper to season

Scrub the mussels and pull away the beards. Discard any mussels that have broken shells or do not close when tapped.
Trim the leeks and thinly slice, wash well and shake away as much water as possible.
Heat the oil in a large saucepan and add the bacon lardons. Cook until they begin to crisp and brown. Add the butter to the pan. When it has melted, stir in the leeks and lemon thyme. Cook for 5 mins, stirring frequently until the leeks have softened. Turn the heat up high, add the mussels, lemon zest and cider. Cover and cook for 4-5 mins, shaking the pan occasionally, until the mussels have opened.
Remove the mussels, bacon and leeks with a draining spoon and place in a warm serving bowl. Discard any that have not opened.
Boil the juices left in the pan for 2 mins until reduced slightly. Pour over the mussels in the bowl.
Season with black pepper, garnish with thyme sprigs and serve immediately.

Other thyme recipes from our Jul/Aug 2014 issue:

• Cod with thyme and tomato
• Creamy garlic and thyme mushrooms
• Roast tomatoes with thyme and honey
• Lemon and thyme chicken salad

Chestnut and bacon salad

Serves 6
12 thin rashers dry cure streaky bacon
175g cooked chestnuts
3 slices crusty bread
6 tbsp cold pressed rapeseed oil
70g rocket
1 carrot
1 green eating apple
1 small red onion
2 tbsp cider vinegar
1 tsp wholegrain mustard

Place the bacon on a baking tray and cook in a preheated oven 200°C/gas mark 6 for 10 mins until crispy. Transfer to a plate and allow to cool. Cut the bread into cubes and scatter onto the tray the bacon was cooked on. Toss in the fat from the bacon.
Drizzle with 2 tbsp of oil, then season lightly with salt and pepper. Bake for 12-15 mins until the bread is browned and crisp. Place on kitchen paper and leave to cool.
Meanwhile, put the rocket leaves in a bowl. Add the chestnuts, while breaking them into pieces. Trim the carrot and shave into ribbons with a potato peeler. Add to the bowl with the thinly sliced red onion. Just before serving, core and thinly slice the apple and add to the bowl.
In a small bowl, whisk together the remaining oil, vinegar and mustard with a little seasoning. Pour over the ingredients in the bowl and toss to combine. Add the toasted bread cubes. Divide equally between 6 serving plates. Top each salad with the crispy bacon rashers broken in half. Serve immediately.

Other harvest feast recipes from our Sept/Oct 2014 issue:

• Roasted beetroot with soured cream
• Sauteeed vegetables in lemon butter
• Slow roast pork with roasted apples and onions
• Autumn pudding

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Walnut Sprouts and Bacon

Serves 4
800g Brussels sprouts
salt and pepper
50g walnut halves
1 tbsp oil
100g bacon
sugar

Clean and wash the sprouts and cut a cross in the ends. Cook in boiling salted water for 4-5 mins. Drain the sprouts and leave to dry off. Chop up the walnut halves if preferred, or leave as they are. Heat the oil in a non-stick pan. Stir-fry the bacon for 3-4 mins until crispy; add the sprouts and walnuts and cook for a further 2-3 mins. Season with salt, pepper and a little sugar, and serve.

Other walnut recipes in our Nov/Dec 2012 issue include:

• Walnut and watercress salad
• Vegetarian roast
• Walnut and coffee cake
• Walnut bread sauce
• Walnut tea bread

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.