Tasty breakfast recipe easily adapted to be gluten-free and wheat-free

Name: Tasty breakfast recipe easily adapted to be gluten-free and wheat-free
Ingredients: 600 g cold cooked red skin potatoes (leave the skins on); 50 g white cornmeal (polenta); 50 - 75 g finely chopped young kale leaves (if using older leaves take the leaves off the centre vein); Maldon salt and freshly ground black pepper; A couple of pinches of ground chilli (optional); Enough white cornmeal mixed with 2 teaspoons of sweet Spanish smoked paprika to coat the cakes; Sunflower oil to shallow fry; 2 rashers per person of streaky bacon; 6 sausages - remove meat from casings and shape into 6 patties (use gluten-free if needed) OR; 1 Black Barn sausage patty per person (available from the butcher at Secretts of Milford, Surrey); 1 egg poached; 1 small bunch roasted vine ripened cherry tomatoes

localfoodbritain.com

Secretts of Milford commissioned this tasty recipe to mark British Breakfast week. Potato cakes in place of bread reflect seasonal produce and provide a wheat free dish.

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Ingredients

600 g cold cooked red skin potatoes (leave the skins on)
50 g white cornmeal (polenta)
50 - 75 g finely chopped young kale leaves (if using older leaves take the leaves off the centre vein)
Maldon salt and freshly ground black pepper
A couple of pinches of ground chilli (optional)
Enough white cornmeal mixed with 2 teaspoons of sweet Spanish smoked paprika to coat the cakes
Sunflower oil to shallow fry
2 rashers per person of streaky bacon
6 sausages - remove meat from casings and shape into 6 patties (use gluten-free if needed) OR
1 Black Barn sausage patty per person (available from the butcher at Secretts of Milford, Surrey)
1 egg poached
1 small bunch roasted vine ripened cherry tomatoes