You'll need good, crusty white bread for these instant hangover cures
- 6 rashers rindless back bacon
- 1 white country loaf
- butter, for spreading
- 3 tbsp tomato chutney
- 1 large garlic clove, peeled, cut in half
- 2 eggs
- 180ml milk
- 1 tbsp caster sugar
- 4 slices white bread
- 2 tbsp butter
- 4 rashers back bacon, grilled
- icing sugar and syrup of choice (we like date syrup), to serve
- Whisk the eggs and milk with the sugar in a bowl. Soak the white sliced bread in the mixture.
- Heat 1 tbsp of the butter in a non-stick frying pan and fry two slices of the soaked bread on a low–medium heat until golden and crisp, about 3–4 mins on each side. Remove from the pan and sandwich 2 slices of bacon between the slices of French toast. Repeat with the remaining soaked bread to make the other sandwich.
- Serve with a dusting of icing sugar and a drizzle of syrup.
- Heat grill to high. Cut the hot cross buns in half through the middle. When the grill is hot cook the bacon rashers until crisp. Drain on kitchen towel while you lightly toast the hot cross buns, for 2-3 mins, turning once.
- Spread the cut sides of the hot cross buns with butter then pile in the bacon. Serve immediately.
- 3 - 3 1/2 pounds Beef chuck Pot Roast
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons Olive Oil
- 6 slices applewood smoked bacon, diced
- 1 1/2 cups coarsely chopped onion
- 8 cloves garlic, smashed
- 1 14 1/2 ounce can reduced-sodium beef broth
- 2 tablespoons snipped fresh thyme
- 1 tablespoon snipped fresh rosemary
- 3 medium carrots, cut into 2-inch Pieces
- 10 small red and/or yellow new potatoes, quartered
- Fresh thyme sprigs
- Preheat oven to 325 degrees F. Trim fat from meat; season with salt and pepper. In a 6-quart Dutch oven brown roast on all sides in hot oil over medium-high heat. Transfer to a plate.
- Add bacon to oil in Dutch oven. Cook until browned, stirring occasionally. Transfer half of the cooked bacon to a paper towel-lined plate; cover and chill until serving. Add onion and garlic to Dutch oven. Cook and stir about 5 minutes or until onion is tender and starting to brown. Return roast to Dutch oven. Add broth, the 2 tablespoons thyme, and the rosemary. Bring to boiling. Cover; transfer to oven. Bake for 1 3/4 hours. Add carrots and potatoes. Bake, covered, for 45 minutes more or until meat and vegetables are tender.
- Transfer meat and vegetables to a platter; cover to keep warm. Skim fat from liquid; strain liquid through a fine-mesh sieve into a bowl. Return strained liquid to Dutch oven. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened. Serve sauce with meat and vegetables. Sprinkle with reserved bacon and thyme sprigs.