SUNDAY LUNCH: IT'S AN ALTERNATIVE ULSTER FRY
As the EATING FOR BRITAIN journey is about to begin in earnest with me and a carrier bag full of clean skivvys about to head up North in my new, er used jalopy, I thought it might be fun to preface my travels with a couple of classic dishes for the DH Sunday lunch.
To begin, a small amuse of lamb kidneys devilled in the Victorian manner with cayenne pepper, English Mustard powder, white wine vinegar and some tomato puree. Served on some crunchy soda bread toast, the sharp tang of the sauce proved the perfect counterpoint to the fresh, offal taste of the kidneys. They knew a thing or two, your Victorians.
To follow, an alternative Ulster Fry, a challenging but slightly healthier take on the classic fry-up, with two types of grilled sausage (pure pork and Cumberland) some Old Spot bacon, Bury black pudding, tomatoes, mushrooms, poached eggs and fried soda bread.
With stuff like this sticking to their ribs, it’s precious little wonder that the Victorians had enough protein-fuelled energy for lives of derring do. As for DH, after all that lot, the only thing we were ready to conquer was a large cup of tea and the Sunday papers.
I think I am going to enjoy this trip