Quite frankly, it’s been a tough year to be a mum. I know it’s been pretty tough on everyone, all parents and non-parents included, but with Mother’s Day coming this weekend, it feels like a good time to celebrate and appreciate the mums in your life – whether it’s your own mum, the mum to your kids, mum friends who’ve been put through the wringer this year, or special mum figures who you couldn’t manage without.
As a toddler mum myself, I’ve got some pretty clear ideas about what I want on the day – namely, a lie-in and some excellent food. So when Larkhall Butchers got in touch with me and asked if I’d like to visit their brand new shop in beautiful Widcombe, and grab some goodies for a special Mother’s Day meal, I knew it had to be the mother of all brunches: an epic brunch board.
Widcombe’s high street is home to all sorts of brilliant small businesses, so it was the perfect fit for a second Larkhall Butchers location. The shop is small but filled with plenty of tempting goodies alongside the all-important meat counter – I couldn’t resist some of Larkhall Butchers’ famous sausages (I went for cracked black pepper) and some Sandridge Farmhouse smoked streaky bacon, but also picked up gorgeous local eggs and butter, and some intriguing condiments too. While I was perusing, the lovely chap behind the counter was busily helping other customers with answers to all their questions about cuts, prep and cooking – you don’t get that from the chiller cabinets in the supermarket.
With my treasure trove of goodies, I created a sweet and savoury brunch board with bacon, sausages, smashed avo and eggs, plus pancakes and fresh fruit – it might look daunting but honestly, it’s really simple to put together, and guarantees serious brownie points. Though I say so myself, it was incredibly delicious (having properly top-quality ingredients makes such a difference), and a total hit with my little family – my toddler devoured the pancakes, my husband loved the Larkhall Butchers sausages with black pepper, and my favourite new discovery was the Dorset Sea Salt Co Oak Smoked Salt, which I’m going to be putting on everything from now on.Whether it’s to celebrate Mother’s Day, the end of lockdown, or just because, I highly recommend you pay Larkhall Butchers a visit and give this a go yourself.
Epic Brunch BoardPrint Recipe
- For the pancakes:
- 175g self-raising flour
- 1 tsp baking powder
- 40g caster sugar
- *1 Ashton Farms free-range egg*
- 200ml milk
- For the savoury options:
- *6 Larkhall Butchers Sausages with Black Pepper*
- *8 rashers of Sandridge Farmhouse Smoked Streaky Bacon*
- 1 large ripe avocado
- *1 Ashton Farms free-range egg*
- A small bunch of fresh dill and parsley (optional)
- *Upton Cheyney Chilli Co Sweet Chilli Sauce*
- *Dorset Sea Salt Co Oak Smoked Salt*
- To serve:
- *The Bay Tree Food Co Jumbleberry Jam*
- *Wilkin & Sons Tomato Ketchup*
- *Maryland Farmhouse Salted Butter*
- Fresh fruit – I got blueberries, raspberries and strawberries
- Fresh bread or toast
- A bottle of bubbly (optional, of course!)
- Ingredients from Larkhall Butchers Widcombe are highlighted with asterisks – Larkhall Butchers were kind enough to gift me these ingredients, I hope I’ve done them justice!
Preheat the oven to about 80˚C, and start by making the pancakes – you can then keep them warm in the oven while you finish off the savoury bits. Beat all the pancake ingredients together with an electric mixer until you have a smooth, thick batter.
Pop a frying pan on a medium high heat with a little splash of sunflower oil to grease it, and let it get nice and hot. Add a big spoonful of pancake batter to the pan, let it spread out a little and cook underneath, and then when bubbles start to appear on the top, flip it over to cook the other side. You can do more than one pancake at a time if you keep them spaced apart, or you can play it safe and just do them individually if you prefer! Pop all the pancakes in the oven to keep warm.
Fry or grill the sausages and bacon (according to your own preference) until nicely crispy and browned. Meanwhile, cook the egg – bring a small pan of water to the boil, add the egg with a spoon, and cook for about 5 ½ minutes if you want a runny yolk, longer if you prefer it solid. Once the timer goes, transfer the egg to a bowl of cold water.
Finally, halve the avocado (discarding the stone, but keeping the skins) and scoop out the flesh into a bowl. Roughly mash it – don’t make it too smooth – with 1 tbsp sweet chilli sauce, a handful of chopped fresh parsley, and a generous pinch of smoked sea salt. Pop the smashed avo back into the avocado skins.
Once the egg is cool enough to handle, peel off the shell and cut the egg in half with a sharp knife, then lay each half on top of your prepared avocados. Sprinkle with a little fresh dill and some more smoked sea salt.
Finally, arrange your delicious brunch on a large board or serving platter, garnishing with plenty of fresh fruit, and serve with glasses of bubbly and condiments on the side. Cheers!