Breakfast

A good breakfast is the key to a good day in my book and on my days off I like to go that extra mile. This simple, quick and lovely breakfast is a favorite of mine. It has 3 key ingredients lambs kidney, dry cured back bacon and black pudding all on thick hand sliced white toast.

Ingredients

• 2 Lambs Kidneys cut in half and core removed
• 4 Rashers of dry cured free range or organic bacon
• 2 Slices of the best black pudding you can get, try the classic Bury Black Pudding
• Butter
• Decent white bread
• Lea and Perrins Worcestershire sauce

Serves 2.

Step 1

Get all the food ready.

Step 2

Warm two frying pans up, one for the kidneys and one for the black pudding and bacon.

Step 3

Add the kidneys and fry with the help of the perrins for a minute.

Step 4

Add the black pudding and bacon to the other pan.

Step 5

Cook for 4 minutes until the bacon is coloured and crispy and the black pudding is shinning.

Step 6

Start the toast.

Step 7

Put all goodies on the buttered toast with a twist of pepper and enjoy.

Charlie the Butcher.