A classic combination of bacon and maple syrup in a toasted brioche bun, topped with a runny egg for the ultimate breakfast or brunch indulgence
- 8 rashers streaky bacon
- 3 tbsp maple syrup
- 4 eggs
- brioche buns, cut in half and toasted
- ketchup of choice (we love pomegranate ketchup)
MethodPlace the bacon on a rack over a baking sheet. Cook for 10 mins until starting to turn crispy, then remove and brush with maple syrup on both sides. Cook for a further 2–3 mins, or until cooked to your liking.
- 1kg parsnip, cut into long pointy batons
- 3 tbsp vegetable or sunflower oil
- 3 tbsp maple syrup
- 85g pecan halves, roughly chopped
- Heat oven to 220C/200C fan/gas 7. On a large baking tray, toss the parsnips with the oil and plenty of seasoning. Cook on a low shelf in the oven for 30 mins.
- Remove from oven, drizzle with maple syrup, scatter over the pecans and toss everything together. Cook for a further 5-10 mins until the parsnips start to caramelise and crisp up at the ends.
- 8 good-quality pork sausages
- 2 tbsp sunflower oil
- 2 onions, thinly sliced
- 1 tsp yellow or black mustard seeds
- 2 tbsp maple syrup
- 4 part-baked mini baguettes (or cut a French stick into 4 pieces)
- 1 tbsp Dijon mustard
- large pinch brown or muscovado sugar
- 2 tsp wine or cider vinegar
- Heat oven to 200C/180C fan/gas 6. Place the sausages in a non-stick baking tray and roast for 20 mins. Meanwhile, heat the oil in a frying pan and cook the onions and mustard seeds together for 10-15 mins until softened and golden.
- Remove the sausages and brush with maple syrup. Pop the baguettes onto the same baking tray. Increase the oven to 220C/200C fan/gas 7 and return the tray for 5-8 mins until the sausages are dark, shiny and cooked through. Stir the mustard, sugar and vinegar into the onions until the sugar has melted. Cut the baguettes open across the top and put 2 sausages into each. Spoon over the mustardy onions and serve.
- 250g plain flour
- 1½ tsp baking powder
- 1 tsp bicarbonate of soda
- 140g granulated sugar
- 100g unsalted butter, melted
- 50g buttermilk
- 2 large eggs
- 50g maple syrup, plus 1½ tbsp for the topping
- 1 tsp vanilla extract
- 175g blueberries, plus extra for the top
- 3 tbsp icing sugar
- Heat oven to 180C/160C fan/gas 4. Place the muffin cases in a muffin tray. In a large bowl, combine the flour, baking powder, bicarb, sugar and 1/2 tsp salt. Whisk the butter, buttermilk, eggs, maple syrup and vanilla extract in a jug. Pour the wet ingredients into the dry and add most of the blueberries. Stir briefly to just combine, but don’t overmix or the muffins will be heavy.
- Divide the mixture between the muffin cases (use an ice cream scoop if you have one) and bake for 22-25 mins until well risen and a skewer inserted into the centre comes out clean. Transfer to a wire rack.
- Mix the remaining maple syrup and the icing sugar together with a pinch of salt until smooth. Brush the icing over each muffin while they are still warm. Dot a few blueberries on top of each one. Best eaten within a day or two.