This dish sums up everything I advocate about home cooking: it’s
simple, delicious, quick to make, has few ingredients, you can jazz it up with whatever takes your fancy so there are limitless variations, it’s filling, so good for you, it’s colourful, it works for breakfast, brunch, lunch or tea, it’s gorgeous to look at, and any guest would be delighted to eat it.
You Will Need
KITCHEN-SINK BROWN BREAD
(PREP TIME 5 MINUTES, COOKING TIME 40 MINUTES)
This is a pantry staple, as it’s great for breakfast, but it also makes a
delicious foundation for any type of lunch you fancy: poached egg and avocado, garlic and tomatoes,
wild smoked salmon and butter
with a squeeze of lemon. Let your
imagination run wild! What’s also
great about this bread is that I fill
it with nuts, seeds, ground linseeds
and oats, so it’s full of goodness.
Preheat the oven to 200ÅãC/180ÅãC
Mix together the dry ingredients
with a spoon.
Slowly add the buttermilk, mixing
as you go. Depending on the types
of seeds you use, you will need
less or more milk. The key is to
bind the ingredients so that they
hold together in a sticky wett-ish
Dust flour on a baking tray and
put the mixture in the middle of
the tray, or use a lightly greased
Let it cook for approximately
40 minutes, depending on your
oven. You’ll know it’s ready when
you stick a knife in it and the
knife comes out clean, and when
you knock on the base it sounds
Leave to cool on a wire rack for 10
to 15 minutes.
(PREP TIME 5 MINUTES, APPROX. 2 SERVINGS)
Cut the avocado in half, remove
the pit and scoop the flesh into a
Add the lemon juice and sea salt,
to taste (or not, the avocado is
indeed perfect on its own).
Mash the ingredients together
with a fork, keeping the texture
Spread half the mash onto each
piece of toasted kitchen-sink
Top with a poached egg.