Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, 

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Chorizo and Sour Dough Brunch

September 10, 2017


Chorizo and sour dough hash
Serves 2


150g chorizo sausage
1/2 red chili
1 garlic clove
20g butter
2 spring onions
1 handful of coriander
150g stale baguette
2 large free range eggs

Here's how

Dice the chorizo and place in a cold pan.
Place the pan on a medium heat and slowly dry to release the data from the sausage.
Add in the chopped garlic and chili .
Add the chunks of stale bread they best just form up by hand and added straight to be pan so that's they can say am up the chorizo fats.
Add in the butter and continue to fry to make sure everything get a coating.
Meanwhile get your eggs into poach.
Finish the chorizo with the spring onion and coriander.
Spoon the chorizo mix into the extra of the plate and top with one of the poached eggs.
Finish with a little fracked pepper on the egg and a drizzle of oil.  

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