Full English Rice! & Microwave Cake

You don’t need an all-day breakfast menu to enjoy a full English! Rustle up this tasty rice dish, trust me sounds odd but delicious…….Follow it with a microwave pudding!

Full English Rice!

Ingredients

2 tbsp oil

1 onion

100g bacon lardons

250g mushrooms

2 tsp dried rosemary

400g tinned chopped tomatoes

200g white rice

800ml vegetable stock (made with 2 stock cubes)

100g kale

4 medium eggs

Method

Heat 1 tbsp of the oil in a large, deep frying pan. Chop the onion and add to the pan with the bacon lardons. Fry for 4-5 minutes, until the onion has softened. Slice the mushrooms and add to the pan along with the dried rosemary. Continue to cook for 3-4 minutes, until golden. Add the chopped tomatoes and cook for a further 2-3 minutes. Add the rice to the pan and stir well until the rice is well coated with the tomatoes. Pour in the stock and bring to a simmer. Simmer for 15 minutes, stirring occasionally, until the rice is tender, and the stock has all been absorbed. Add the kale and continue to cook for 2 minutes, or until wilted. Season well.

Heat the remaining oil in a large frying pan and crack the four eggs into the pan. Fry for around 3 minutes, until the whites have cooked, and the yolks are still runny. Spoon the rice into four shallow bowls and top each with a fried egg.

Raspberry and Lemon Microwave Cake

This microwave cake makes a super speedy dessert using mainly store cupboard ingredients!

Try swapping the raspberry jam for your favourite flavour or try lemon curd for a zesty kick…

Ingredients

2 eggs

110g sugar

110g flour

110g softened butter

½ tsp baking powder

½ lemon zest and juice

4 tbsp raspberry jam

Crème fraiche and raspberries to serve

Method

Grease a microwavable bowl with a little butter. In a separate bowl, whisk the eggs and add the softened butter, flour, sugar, baking powder, lemon zest and juice. Beat until smooth, then pour into the microwavable bowl.

Cook in the microwave for 3-4 minutes, until the cake has risen and is cooked through. Set aside and leave to stand for 2 minutes. Spoon the jam into a small dish and microwave for 30 seconds. Loosen the cake around the edges with a knife and turn out onto a serving plate. Pour over the raspberry sauce and sprinkle with the lemon zest.

Serve warm with fresh raspberries and crème fraiche