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
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!