Start your Christ­mas morn­ing in style by be­ing treated to an ex­tra spe­cial break­fast. The man with the per­fect recipe to start the day has to be Jamie Gooda, from The As­sem­bly House in Nor­wich, who won the New Face of Nor­folk Food and Drink award, spon­sor

EDP Norfolk - - Food & Drink -

Jamie’s ideal break­fast on Christ­mas Day would in­clude bub­ble and squeak with smoked salmon and poached eggs fol­lowed by flapjack pan­cakes – but the like­li­hood is that if he was cook­ing it he’d have to wait un­til he’d served it to more than 100 guests be­fore tuck­ing in him­self! Jamie, who has worked in hos­pi­tal­ity since leav­ing school, now works in a front of house role at The As­sem­bly House while still doing shifts in the kitchen. “The As­sem­bly House is open over Christ­mas and New Year, and this year we have the new bed­rooms, which means peo­ple are spend­ing the whole of Christ­mas with us for the first time. At Christ­mas you re­ally have to pull out all the stops, and that starts with break­fast. Chil­dren also need to have some­thing tempting so that they’re ready for the big­gest day of the year for them – that’s why these flapjack pan­cakes are ideal, oats for en­ergy and choco­late for Christ­mas.


For the flapjack pan­cakes, you first need to make the straw­berry com­pote. Put 25g honey and 10g sugar in a pan, heat, add 300g straw­ber­ries (frozen if no fresh avail­able), cook for two min­utes, take off the heat and add the juice of one or­ange. To make the choco­late sauce, break 100ml white choco­late into pieces, add 100ml cream and melt in a bowl over a pan of sim­mer­ing wa­ter, fi­nally add 50ml of cham­pagne.

Place 250g plain flour, 60g flaked oats, 5g salt, four eggs, half a tea­spoon of bi­car­bon­ate of soda, 30g sugar, 30g melted but­ter and 300ml of milk in a food pro­ces­sor, or mix by hand, and blend un­til smooth and creamy. Add the a fur­ther 300ml of milk and blend.

To cook, heat some sun­flower oil in a large, heavy-based pan. Grease some steel cir­cu­lar cookie cut­ters (6cm di­am­e­ter) and place in the pan, fill half­way with bat­ter. When the bat­ter starts to set and cook, slip a pal­ette knife un­der the ring and flip over to cook the other side. Then sim­ply serve driz­zled with com­pote and choco­late. Merry Christ­mas!

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