52 The Times MagazineEGGS RICO (CAMPFIRE EGGS)
Serves 4-6
We make this when we go camping- and at home.
- Butter, for cooking
- 100g shaved ham
- 12 free-range eggs
- Toast, to serve
- Melt a generous piece of butter in a large
frying pan and toss in the shaved ham. - Crack in the eggs and gently mix through,
breaking the yolks but not scrambling them.
When the bottom is cooked, turn off the heat
(or remove from the campfire). Keep stirring
and mixing until the whites start to firm. - Sprinkle with salt and pepper if you like.
Serve with toast, singed by fire flames if you
are camping.
BANGERS AND MASH
WITH ONION GRAVY
Serves 6We use a traditional Cumberland sausage coil,
but any good-quality sausages will do for this
classic recipe. To add even more flavour, boil
the potatoes in stock.- 1.5kg floury potatoes, peeled
and cut into quarters - Sea salt and white pepper, to taste
- 1 tbsp butter
- 100ml single cream
- 100ml milk
- 1 tbsp olive oil
- 1 large Cumberland sausage
coil (or 12 good-quality sausages) - 3 large onions, sliced
- 2 tbsp plain flour
- 350ml beef stock
- Place the potatoes in a saucepan and cover
with water (or stock if you have it). Season
with salt and bring to the boil. Cook for
15 minutes or until completely cooked
through. Drain and return to the pan. Add
the butter, cream and milk and mash until
smooth. Season with salt to taste.- Heat the oil in a large heavy-based frying
pan over medium heat and add the sausage
coil. Cook for about 10 minutes on each side,
until well browned and cooked through. - Remove the sausage from the pan and
cover with foil to keep warm. Add the onions
to the pan and cook for 5 minutes or until
soft. Whisk in the flour and cook for 1 minute,
then gradually add the beef stock and continue
to stir until the gravy thickens. Season with
white pepper. - Serve the sausages and onion gravy
with the mashed potato. n
Extracted from Where
the River Bends by
Jane and Jimmy
Barnes (£27,
HarperCollins)Eat!
MEAT