Recipes / kids meals
February 19, 2021
The Munch Brunch Kids are one of our favourite Brunch bloggers, follow them on Instagram, @themunchbrunchkids and you can buy their London Brunch guide here.And, we're delighted that they're sharing their delicious recipe for Breakfast Yorkies. Perfect for kids and big kids!Makes 12Ingredients:24 Provenance Village Butcher Kids SausagesDrizzle of Olive Oil150g Plain Flour150ml The Estate Dairy Milk3 Fenton Farm Eggs1tsp Wholegrain Mustard (optional)2 sprigs of Thyme12 Cherry TomatoesMethod:Pre-heat over to 200 degrees C.Place two sausages in each hole of a 12 hole muffin tin and drizzle with olive oil.Bake in the oven for 15 mins until starting to brown.Meanwhile, make your batter by whisking together the flour, eggs, milk and mustard (if using).Cut cherry tomatoes in half.Remove muffin tray from the oven and fill each hole with the batter quickly - put two tomato halves on each and place back in the oven for another 15 minutes until they are puffed up and golden.Leave to cool on a wire rack and scatter with fresh thyme before eating.
April 30, 2020
Ingredients: (Serves 4)
For the burgers, ask your butcher to form the meatballs into burgers.
Preheat your grill and place the burgers on a baking tray and place under the grill for 4 – 5 minutes either side.
For the sweet potato wedges, wash your potatoes and cut them into wedges and leave the skin on for more flavour ! Add to a baking tray and add a small amount of oil, season with salt, pepper and some smoked paprika (around half a teaspoon will do) and place in a preheated oven at 180ºC, roast for 25 – 30 minutes.
To serve, lightly toast your brioche buns and add your burger along with your sauce of choice (we recommend Sauce Shop Ketchup) and serve the wedges alongside.