Tomatoes on toast

Tomatoes on toast

by | Jan 13, 2026 | BREAKFAST

RECIPES

Slow-roasted cherry tomatoes cooked down until sweet and jammy, spooned over whipped feta on toasted sourdough and finished with a crispy fried egg. Simple ingredients, cooked properly.
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about this recipe

Slow-roasted cherry tomatoes cooked down until sweet and jammy, spooned over whipped feta on toasted sourdough and finished with a crispy fried egg. Simple ingredients, cooked properly.

SERVES

4

PREP TIME

10

minutes

COOK
20

minutes


Ingredients

Slow-roasted tomatoes

400g cherry tomatoes
2 tbsp olive oil
1 tsp honey
1 small garlic clove, sliced
Pinch chilli flakes
Sea salt & black pepper

Whipped feta
200g feta
100g full-fat Greek yoghurt
Zest of ½ lemon
Black pepper

To serve
4 slices sourdough (or focaccia / bloomer)
4 free-range eggs
Olive oil or butter
Fresh herbs (thyme, dill or parsley)


Equipment

Chopping board
Knife
Roasting tray
Skillet
Magimix with blade attachment
Pan
Mixing bowl
Grill / Toaster
alt="chef mike Whitehurst"


method

Method
1. Slow-roast the tomatoes
Heat oven to 140°C
Toss tomatoes with olive oil, honey, garlic, chilli flakes, seasoning
Roast for 60–75 minutes until collapsed, sweet and jammy
2. Whipped feta
Blitz feta, yoghurt, lemon zest and pepper until smooth
Chill until needed (keeps 3 days)
3. Eggs
Fry eggs gently in olive oil or butter
Aim for crispy whites, soft yolks
4. Toast & build
Toast bread hard
Spread whipped feta generously
Spoon over warm tomatoes
Top with egg
Finish with herbs and a drizzle of chilli oil or olive oil

Beef Chicken Mushroom sliders

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Cauli Kedgeree

Cauli Kedgeree

by | Dec 1, 2024 | BREAKFAST, DINNER, LUNCH, RECIPES

RECIPES

CAULIFLOWER KEDGEREE
with SMOKED HADDOCK, SPINACH AND COURGETTE.

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SERVES

4

PREP TIME

5 minutes

COOKING TIME
40 mins approx

OVEN TEMP
180 °c


Ingredients

600g of smoked haddock
1 small cauliflower
1 courgette
1 white onion
50g of ghee or avocado oil
2 tbsp of madras curry powder
1/2 tsp of turmeric
250ml of wine or water
1/2 knorr chicken or vegetable jelly stock
100g of golden raisins
1 tbsp of chia seeds (optional)
Handful of baby spinach
Small bunch of coriander (optional)
8 good quality eggs
1 lemon


Equipment

Skillet , frying pan or sautee pan
Stirring Spoon
Chopping board
Cooks knife
Measuring spoons
Scales
Measuring jug


method

Check the haddock for any bones and remove if you find any. Place the haddock on a baking sheet with some parchment paper underneath. Cook in the oven for about 12 minutes and then allow to cool a little before taking the flesh off the skin.

In a frying or sautee pan add the ghee or oil and heat on medium adding the onion wedges first, once the onion is starting to soften add in the diced courgette and the blitzed cauliflower and allow to cook for about 10 miniutes.

Add in the raisins, stock jelly and white wine or water and simmer until half of the liquid has evaporated and then add in the curry powder and turmeric.

While this is happening boil the eggs for 6 minutes then allow to cool little before shelling.

Taste the cauliflower to check if it is soft and then add in the haddock with a few squeezes of lemon juice. Allow this to simmer for about 5 minutes to heat the fish then to finish ready for serving stir in a good handful of fresh spinach leaves and once plated add 2 eggs cut in half on each dish. Finish with some fresh coriander if you have it or some finely sliced tips of spring onions.