This week's Saturday Kitchen on BBC1 featured
Lawrence Keogh of the restaurant
Roast in Borough market making a delicious breakfast dish -
Tattie scone with bacon, field mushrooms and slow-roasted tomatoes in Worcestershire sauce . Voted the number one breakfast in London and a restaurant that boasts one hundred and seventy plus covers for breakfast, lunch and dinner - I certainly had to give it a go.
I had to substitute soda farls for the tattie scone and didn't have the fancy eggs that Lawrence used the results were still very delicious - I was really surprised at how nice the tomatoes in Worcestershire Sauce were - I thought they would be too strong a flavour, but the reduction made it less acidic and intensified the flavours and give it a nice little spicy kick to boot.
1 comment:
A well captured reminder of a delicious breakfast! This was very well done... x
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