Ingredients

Serves 4

Baked Beans with Eggs and Chorizo


1 tbsp olive oil
1 clove garlic
½ of an onion
1 chorizo, sliced
400g canned white beans
200g chopped tin tomatoes
1 tsp brown sugar
1 tsp smoked paprika
8 fresh free range eggs
½ bunch parsley, finely chopped
Salt and pepper
 

Raspberry Yoghurt on Pikelets
Serves 4-6
 
Pikelets:
150g (1 cup) self raising flour
1 egg, lightly beaten
1 tbsp caster sugar
¾- 1 cup milk
1 tbsp vegetable oil
30g butter for frying
Pinch of salt
 

Yoghurt:
400g Greek style yogurt
150g (½ packet) of frozen raspberries, thawed
1 heaped tbsp. of icing sugar
Pinch cinnamon
1 tbsp of honey
Zest of ¼ orange
 

Method

Homemade Baked Beans with Eggs and Chorizo

Pre heat the oven to 180˚C.

In a medium saucepan heat the oil. Add the chorizo sausage and cook until crispy. Remove and set aside. In the same saucepan, add the garlic and onion and slowly sweat off until softened. Now add the tomatoes, brown sugar and paprika and bring to the boil. Lower the heat and cook for a further 5-8 minutes. Finally add the drained white beans and the cooked chorizo and season with salt and pepper. Gently stir to coat and heat through the beans.

Distribute the cooked beans in 4 earth ware dishes. Using the back of a spoon make two indents into the beans. Crack the eggs into cavity. Season with salt and pepper and bake in the oven for about 8 minutes or until the eggs have set. Garnish with freshly chopped parsley.
 
 

 

Easy Homemade Raspberry Yoghurt on Pikelets
Preparation: 10 min
Cooking: 15 min
 
Place the thawed raspberries into a blender with the cinnamon, icing sugar, orange zest and honey. Puree until smooth.  Strain through a fine sieve to remove all the seeds. Now add to the yoghurt and mix in well.
 
Sift the flour and place in a bowl with the salt and sugar and mix together. Make a well in the centre and add the egg and oil. Using a small whisk, add the milk bit by bit and mix until the batter is smooth.
 
Heat a frying pan (preferably a non stick pan) and melt a knob of butter. Drop tablespoon size quantities of the batter and cook until bubbles start to form. Flip the pikelets and cook for another minute until golden.
 
Serve with a dollop of raspberry yoghurt on each pikelet and some extra honey if you like.